I've have only brewed 3 AG before this will be my 4th. I love to come up with my own recipes. Other than drinking it, it's my fave part of brewing.
BUT with extract brewing it is alot easier to do b/c there are so many less variables to consider and there is less room for error.
SO, since this is my first recipe completely from scratch I am looking for comments about potential problems with the recipe more than anything, but comments about style or taste, etc. are welcome as well.
THANKS in advance!!
System: NB AG Deluxe 5 gal (rubbermaid 5.5 gal cooler, false bottom, fly sparge capable)
RECIPE:
BLACK RyePA
9 lb crushed Rahr 2-Row Pale Malt (69.2% of grain bill)
2 lb crushed Weyermann Rye Malt (15.3% of grain bill)
1 lb crushed Weyermann Chocolate Rye (7.7% of grain bill)
.5 lb Flaked Rye (3.9% of grain bill)
.5 lb crushed Belgian Debittered Black Malt (3.9% of grain bill)
2 oz Cascade Bittering
2 oz Cascade Flavoring
1 oz Centennial Flavoring
1 oz Simcoe or Australian Stella or Zythos Flavoring/Aroma
2 oz Cascade (whole cone/leaf or pellet) Dry Hopping
1 oz Citra (whole cone/leaf or pellet) Dry Hopping
1 tsp Irish Moss
White Labs 001- California Ale or Safale US-05
Strike water of 168° F (if grain temp is lower than room temp), using 4.25 gal or 17 qt, and added 1 gal at a time, stirring in between additions
Mash @ 152° F for 90 min
Fly Sparge @ 175° F, using 4.5 gal of sparge water; recirculate at beginning of sparge, finish sparge after wort becomes clear (longer sparge = higher efficiency, BE PATIENT!!).
Target yield of 6 gal after sparging
90 min wort boil, start hop boil after 45 min
45 min bittering hop boil (2 oz of Cascade)
15 min flavor hop boil (2 oz Cascade), with a teaspoon Irish Moss
5 min flavor/aroma hop partial boil, cut heat source before adding (1 oz Centennial and 1 oz Simcoe/Australian Stella/Zythos)
Target final yield of 5.5 gal, with an O.G. of ~1.055-1.070 (the higher the better), ~60 IBUs, ~30 SRM (higher is fine, should be black. hints of other colors, i.e. red, brown, etc., is fine also)
Dry hop with 2 oz Cascade (and maybe 1 oz Citra) for as long as desired or until clarity is achieved, during secondary fermentation (could dry hop in the keg using a bag of whole cone/leaf instead/also)
Target F.G. of ~1.015-1.017 (the lower the better, as long as its over 1.010!!), ~ABV of 5-7%
BUT with extract brewing it is alot easier to do b/c there are so many less variables to consider and there is less room for error.
SO, since this is my first recipe completely from scratch I am looking for comments about potential problems with the recipe more than anything, but comments about style or taste, etc. are welcome as well.
THANKS in advance!!
System: NB AG Deluxe 5 gal (rubbermaid 5.5 gal cooler, false bottom, fly sparge capable)
RECIPE:
BLACK RyePA
9 lb crushed Rahr 2-Row Pale Malt (69.2% of grain bill)
2 lb crushed Weyermann Rye Malt (15.3% of grain bill)
1 lb crushed Weyermann Chocolate Rye (7.7% of grain bill)
.5 lb Flaked Rye (3.9% of grain bill)
.5 lb crushed Belgian Debittered Black Malt (3.9% of grain bill)
2 oz Cascade Bittering
2 oz Cascade Flavoring
1 oz Centennial Flavoring
1 oz Simcoe or Australian Stella or Zythos Flavoring/Aroma
2 oz Cascade (whole cone/leaf or pellet) Dry Hopping
1 oz Citra (whole cone/leaf or pellet) Dry Hopping
1 tsp Irish Moss
White Labs 001- California Ale or Safale US-05
Strike water of 168° F (if grain temp is lower than room temp), using 4.25 gal or 17 qt, and added 1 gal at a time, stirring in between additions
Mash @ 152° F for 90 min
Fly Sparge @ 175° F, using 4.5 gal of sparge water; recirculate at beginning of sparge, finish sparge after wort becomes clear (longer sparge = higher efficiency, BE PATIENT!!).
Target yield of 6 gal after sparging
90 min wort boil, start hop boil after 45 min
45 min bittering hop boil (2 oz of Cascade)
15 min flavor hop boil (2 oz Cascade), with a teaspoon Irish Moss
5 min flavor/aroma hop partial boil, cut heat source before adding (1 oz Centennial and 1 oz Simcoe/Australian Stella/Zythos)
Target final yield of 5.5 gal, with an O.G. of ~1.055-1.070 (the higher the better), ~60 IBUs, ~30 SRM (higher is fine, should be black. hints of other colors, i.e. red, brown, etc., is fine also)
Dry hop with 2 oz Cascade (and maybe 1 oz Citra) for as long as desired or until clarity is achieved, during secondary fermentation (could dry hop in the keg using a bag of whole cone/leaf instead/also)
Target F.G. of ~1.015-1.017 (the lower the better, as long as its over 1.010!!), ~ABV of 5-7%