Dennis1979
Well-Known Member
Heretofore I have been using recipes developed by others but on my next brew I am thinking about using a recipe I put together myself. I have no problem using other peoples recipes, its just that, while they all are good, I have a flavor Im looking for and I am at the point where I think I can begin to experiment a little.
Im shooting for a German pilsner kind of a thing with a little sweetness and aroma like you might find in Grolsch or Stella Artois or other Dutch varieties. Im not sure how else to describe what I want.
Im a little apprehensive about trying this without at least some input from those of you who have been doing this a lot longer than me. So if you dont mind taking a look at the recipe and tell me if you see anything that seems glaringly wrong or anything you would add or subtract. I would appreciate any and all input.
This is an extract with grain recipe and a 5 gallon batch. I was thinking I would try and ferment it as cold as I can. If Im lucky I can keep it at 55° to 60° but it will be a lot of work as I have no mechanical means to do that, only ice in a swamp cooler.
5 # Light Malt Extract
2.5 # German Pilsner Malt
¼ # German Light Crystal Malt
¼ # German Munich Malt
¼ # CaraPils (for head retention)
1 oz. Northern Brewer Hops(bittering) 60 minutes
½ oz. Hallertau Hersbruck (flavoring) 15 minutes
½ oz. Czech Saazhops (finishing) 5 minutes
½ oz. Czech Saazhops (finishing) 0 minutes
1 oz Irish Moss (added to boil with Hersbruck hops)
Wyeast #1007 German Ale Yeast
O.G. 1.042
F.G. 1.011
IBU 35
ABV 4%
SRM 3
Thanks,
Dennis
Im shooting for a German pilsner kind of a thing with a little sweetness and aroma like you might find in Grolsch or Stella Artois or other Dutch varieties. Im not sure how else to describe what I want.
Im a little apprehensive about trying this without at least some input from those of you who have been doing this a lot longer than me. So if you dont mind taking a look at the recipe and tell me if you see anything that seems glaringly wrong or anything you would add or subtract. I would appreciate any and all input.
This is an extract with grain recipe and a 5 gallon batch. I was thinking I would try and ferment it as cold as I can. If Im lucky I can keep it at 55° to 60° but it will be a lot of work as I have no mechanical means to do that, only ice in a swamp cooler.
5 # Light Malt Extract
2.5 # German Pilsner Malt
¼ # German Light Crystal Malt
¼ # German Munich Malt
¼ # CaraPils (for head retention)
1 oz. Northern Brewer Hops(bittering) 60 minutes
½ oz. Hallertau Hersbruck (flavoring) 15 minutes
½ oz. Czech Saazhops (finishing) 5 minutes
½ oz. Czech Saazhops (finishing) 0 minutes
1 oz Irish Moss (added to boil with Hersbruck hops)
Wyeast #1007 German Ale Yeast
O.G. 1.042
F.G. 1.011
IBU 35
ABV 4%
SRM 3
Thanks,
Dennis