beerandcoding
Well-Known Member
I am about a week away from bottling my first batch of homebrew; a Belgian IPA. I am going to wash the yeast and use it to start my next beer. I want to do a Belgian Stout, something like Avery's Mephistopheles. They list the grain bill on their website, so I have something to work with. Finally, I haven't stepped up to a real system yet, so I will be doing a 2 gallon batch and fermenting in a Mr. Beer.
Here is what I am thinking:
Stats
OG 1.070
FG 1.018
IBU 59
ABV 6.7 %
SRM 50
Specifics
Boil Volume 2.0 gallons
Batch Size 2.13 gallons
Yeast 75% AA
3.00 Light Dry Malt Extract
0.50 Belgian Special B
0.50 American Roasted Barley
0.25 American Black Patent
0.25 Belgian Aromatic
0.50 Cascade @ 60
0.50 Cascade @ 30
Wyeast 1388 Belgian Strong Ale - washed from Belgian IPA
I plan steep the grains @ 150 for 45 minutes, then transfer them to a 170 pot for 10 minutes. I wasn't sure if this method is closer to mashing or steeping, so the calculations above are based on the "steeping" option of Tastybrew's calculator.
Any advice is appreciated.
Cheers!
Kevin
Here is what I am thinking:
Stats
OG 1.070
FG 1.018
IBU 59
ABV 6.7 %
SRM 50
Specifics
Boil Volume 2.0 gallons
Batch Size 2.13 gallons
Yeast 75% AA
3.00 Light Dry Malt Extract
0.50 Belgian Special B
0.50 American Roasted Barley
0.25 American Black Patent
0.25 Belgian Aromatic
0.50 Cascade @ 60
0.50 Cascade @ 30
Wyeast 1388 Belgian Strong Ale - washed from Belgian IPA
I plan steep the grains @ 150 for 45 minutes, then transfer them to a 170 pot for 10 minutes. I wasn't sure if this method is closer to mashing or steeping, so the calculations above are based on the "steeping" option of Tastybrew's calculator.
Any advice is appreciated.
Cheers!
Kevin