advice on a recipe?

Hi - I'm new here, hoping to get some advice on the recipe for a bitter I'm planning. I'm using Phoenix hops for the first time (similar to Challenger, maybe 11% AA). I wasn't too sure about the ideal hop schedule - any ideas?

Starting with 6G to get a 5G batch
6 lbs Maris Otter LME
0.5 lb crystal 120L
0.25 lb special roast
0.25 lb aromatic

.5 oz Phoenix at 60 min
.5 oz Phoenix at 15 min
.5 oz Phoenix at 0 min

Better to put recipe threads in the recipe forum.
Schedule looks good to me but is Phoenix a flavour/Aroma hop?

orfy said:

Better to put recipe threads in the recipe forum.
Schedule looks good to me but is Phoenix a flavour/Aroma hop?

Click to expand...

Ah, thanks. From what I've been able to find, they are all-purpose. The info out there is pretty vague, but I suppose they'll work for most English styles.

I ran your extract/ grains through ProMash and came up with the following.
For my tastes the OG is just a bit low. I would add maybe a half Pound of DME to your recipe. This is just me though and if you want it lower then no problem.

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 6.75
Anticipated OG: 1.038 Plato: 9.53
Anticipated SRM: 9.3
Anticipated IBU: 0.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.9 6.00 lbs. Generic LME - Light Generic 1.035 7
3.7 0.25 lbs. Crystal 120L America 1.030 125
3.7 0.25 lbs. Special Roast Malt America 1.033 40
3.7 0.25 lbs. Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.


Yeast
-----

Thanks for running that. I actually don't know how much I lose in the boil, but I was guessing about a half gallon, which gives me an OG around 1.042 when I use the Beer Recipator online. Maybe a little more extract would be a good hedge, especially if these hops turn out to be a bit rougher than typical UK varieties.

Let me know how those phoenix turn out. I got a pound to replace target/challenger in my english recipes but would be really interested if they were good for flavour, and aroma as well.

mclaughlintk said:

Let me know how those phoenix turn out. I got a pound to replace target/challenger in my english recipes but would be really interested if they were good for flavour, and aroma as well.

Click to expand...

I'll post how it turns out, but I might not have a good comparison as I haven't brewed with Challenger.

One part of the recipe I didn't think about is how much corn sugar I should use for priming. I suppose the style calls for lower carbonation - maybe about 3 oz?

British-style ales 1.5 - 2.0 Atm of CO2 figuring around .92 atm(at 65 degrees) fully fermented in solution so you need to make about .6.

You need about 1/2oz per gallon of 100% fermentable. So figure ABOUT 2oz to get mid range on that , corn sugar is 85% fermentable.

Found a great formula Just Google "Primer on Priming" it's all broken down on there by style temp fermentability etc