Batch Size: 5.50 gal Boil Size: 6.57 gal
Boil Time: 60 min Equipment: Brew Pot (7 gal) and Igloo/Gott Cooler (5 Gal)
Brewhouse Efficiency: 85.0%
Amount Item Type % or IBU
10 lbs Pale Malt - 2 Row (Cargill) (2.0 SRM)
1 lbs Biscuit (Dingemans) (22.5 SRM)
12.0 oz Crystal Extra Dark - 120L (Crisp) (120.0 SRM)
2.9 oz Chocolate (Dingemans) (340.0 SRM)
1.00 oz Cascade [7.80%] (60 min) (First Wort Hop) 25.5 IBU
0.50 oz Tettnang [4.20%] (10 min) Hops 2 IBU
0.25 oz Tettnang [4.20%] (5 min) (Aroma Hop-Steep)
0.50 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Hella-Bock (Wyeast Lab #2487VSS) Yeast-Lager
Est Original Gravity: 1.067 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 29.2 IBU
Est Color: 17.2 SRM
Mash Name: Temperature Mash, 2 Step, Medium Body Total Grain Weight: 11.93 lb
Sparge Water: 4.52 gal
Sparge Temperature: 168.0 F
Protein Rest Add 14.91 qt of water at 129.3 F 122.0 F 30 min
Saccharification Heat to 154.0 F over 15 min 154.0 F 45 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
The last beer I made (the Peg Leg IPA) came out at something like 91% efficiency. So I may back down on the base malt. I thought about subbing some dark munich for some base also. Any thoughts would be greatly appreciated. The AAU % are correct for the hops I have (though it is possible they have degraded some during storage).
I managed to pick up a pack of the Hella-Bock yeast from my LHBS, and thought this might make a good beer to combine with my new lagering box. I am considering cranking up the IBU to like 35 or so also.
I suppose I could list what hops I have on hand, although my LHBS still has about 20 varieties at a reasonable price. I have: 4oz Tettnang (whole), 8oz Cascade, 2oz Centennial, 5oz Hallertau. There's probably a pack or two of something else in the freezer as well. I can get all the usual suspects for grains.
Boil Time: 60 min Equipment: Brew Pot (7 gal) and Igloo/Gott Cooler (5 Gal)
Brewhouse Efficiency: 85.0%
Amount Item Type % or IBU
10 lbs Pale Malt - 2 Row (Cargill) (2.0 SRM)
1 lbs Biscuit (Dingemans) (22.5 SRM)
12.0 oz Crystal Extra Dark - 120L (Crisp) (120.0 SRM)
2.9 oz Chocolate (Dingemans) (340.0 SRM)
1.00 oz Cascade [7.80%] (60 min) (First Wort Hop) 25.5 IBU
0.50 oz Tettnang [4.20%] (10 min) Hops 2 IBU
0.25 oz Tettnang [4.20%] (5 min) (Aroma Hop-Steep)
0.50 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Hella-Bock (Wyeast Lab #2487VSS) Yeast-Lager
Est Original Gravity: 1.067 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 29.2 IBU
Est Color: 17.2 SRM
Mash Name: Temperature Mash, 2 Step, Medium Body Total Grain Weight: 11.93 lb
Sparge Water: 4.52 gal
Sparge Temperature: 168.0 F
Protein Rest Add 14.91 qt of water at 129.3 F 122.0 F 30 min
Saccharification Heat to 154.0 F over 15 min 154.0 F 45 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
The last beer I made (the Peg Leg IPA) came out at something like 91% efficiency. So I may back down on the base malt. I thought about subbing some dark munich for some base also. Any thoughts would be greatly appreciated. The AAU % are correct for the hops I have (though it is possible they have degraded some during storage).
I managed to pick up a pack of the Hella-Bock yeast from my LHBS, and thought this might make a good beer to combine with my new lagering box. I am considering cranking up the IBU to like 35 or so also.
I suppose I could list what hops I have on hand, although my LHBS still has about 20 varieties at a reasonable price. I have: 4oz Tettnang (whole), 8oz Cascade, 2oz Centennial, 5oz Hallertau. There's probably a pack or two of something else in the freezer as well. I can get all the usual suspects for grains.