Hi All,
I'm planning my own recipe for what I'm calling a "Hopped Honey Amber Ale". This is my first attempt at an all grain batch using BIAB method so I'd love any input.
Water Prep:
11.0g of Gypsum
Mash:
13Lbs Pale Malt (2 Row) US (2.0SRM)
12oz Carapils (Briess)
12oz Roasted Barley (Briess)
Hops (Boil):
1oz Amarillo (60m)
1oz Chinook (30m)
1oz Centennial (10m)
1oz Citra (5m)
Whirlfloc Tablet (15m)
1oz Sweet Orange Peel (5m)
Fermentation:
1Lb Clover Honey (Added 1 week into primary)
Yeast:
1.4L starter from Wyeast 1056
I plan on keeping it in primary for 3-4 weeks total before moving directly to keg.
Like I said above this is my first attempt at an all grain recipe so any suggestions would be greatly appreciated.
I'm planning my own recipe for what I'm calling a "Hopped Honey Amber Ale". This is my first attempt at an all grain batch using BIAB method so I'd love any input.
Water Prep:
11.0g of Gypsum
Mash:
13Lbs Pale Malt (2 Row) US (2.0SRM)
12oz Carapils (Briess)
12oz Roasted Barley (Briess)
Hops (Boil):
1oz Amarillo (60m)
1oz Chinook (30m)
1oz Centennial (10m)
1oz Citra (5m)
Whirlfloc Tablet (15m)
1oz Sweet Orange Peel (5m)
Fermentation:
1Lb Clover Honey (Added 1 week into primary)
Yeast:
1.4L starter from Wyeast 1056
I plan on keeping it in primary for 3-4 weeks total before moving directly to keg.
Like I said above this is my first attempt at an all grain recipe so any suggestions would be greatly appreciated.