So I developed a recipe for a German Amber based off of Ohiobrewtus's Klaiberhaus Sticke Altbier
. Not much is changed except for a little bit of grain and the addition of aroma hops and dry hopping (idc if it's to the style, I'm doing what I think will please me).
Here's the Beer Smith printout:
BeerSmith Recipe Printout
Recipe: Trying an Altbier
Brewer: Paul The Ghost
TYPE: All Grain
Batch Size: 5.50 gal
Boil Size: 6.00 gal
Estimated OG: 1.050 SG
Estimated Color: 20.3 SRM
Estimated IBU: 36.5 IBU
Brewhouse Efficiency: 50.00 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
0.25 lb Rice Hulls (0.0 SRM) Adjunct 1.60 %
7.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 44.80 %
4.00 lb Munich Malt (9.0 SRM) Grain 25.60 %
2.00 lb Vienna Malt (3.5 SRM) Grain 12.80 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 6.40 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 6.40 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.60 %
0.13 lb Carafa III (525.0 SRM) Grain 0.80 %
1.00 oz Hallertauer [4.80 %] (Dry Hop 3 days) Hops -
1.00 oz Magnum [14.00 %] (30 min) Hops 33.6 IBU
1.00 oz Hallertauer [4.80 %] (5 min) Hops 3.0 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Dusseldorf Alt Yeast (White Labs #WLP036) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 15.63 lb
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 19.53 qt of water at 170.1 F 154.0 F
7.5gal boil kettle
10 gallon igloo mlt
So here are my questions:
I set my brewhouse efficiency at 50% because John Palmer's How to Brew
suggested doing so for my first all grain batch (just to be safe). Is this smart? Will it be terrible if my OG is higher than it should be in case my efficiency turned out to be 65?
Do I have enough base malt to balance the specialty malts I'm using?
Is there a minimum number of days to dry hop to introduce any noticeable character? (I've read that a min. 7 is recommended)
Is my boil volume too low for a 60 min boil to hit 5.5? Should I add more water?
Beer Smith recommends that I strike at 170. This seems a bit high, even for a cooler MLT. Comments?
Alright, I think that's it. I really appreciate everyone on this board for sharing their knowledge with us newbies.