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Old 01-14-2013, 06:59 PM   #1
merlin306
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Feb 2012
Madison, WI
Posts: 39
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My first recipe, and first all grain batch. Sorry if the posted recipe is not to standards.

12 lb 2-row
0.5 lb crystal 60L
1.0 Munich - 60L
Mash at 155 for 55 minutes, batch sparge.


9 oz of hops - mixture of 3 oz centennial, 3 oz amarillo, 3 oz cascade
Additions a la Fibonacci Sequence as follows:
89 minutes - 0.75 ounce
55 minutes - 0.75 ounce
34 minutes - 0.75 ounce
21 minutes - 0.75 ounce
13 minutes - 0.50 ounce
8 minutes - 0.50 ounce
5 minutes - 0.50 ounce
3 minutes - 0.50 ounce
2 minutes - 0.50 ounce
1 minutes - 0.50 ounce
1 minutes - 0.50 ounce
0 minutes - 0.50 ounce
Dry hop with remaining 2.5 ounces


Wyeast - American Ale 1056

Ferment 14 days. Dry hop with 1/2 of leftover hops for seven days. Dry hop with remaining hops for 2 more days. Bottle or keg.



I was pleased with the outcome.

 
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Old 01-14-2013, 08:06 PM   #2
bellmtbbq
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Aug 2012
Pennington, NJ
Posts: 564
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Really cool but frustrating hop addition idea! Props
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Old 01-15-2013, 03:55 AM   #3
kaz4121
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Jul 2010
USA
Posts: 495
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I would not recommend the 89 minute addition. Anything boiled for over 60 minutes becomes very harsh, very quickly. Wy not just start at 55 minutes? Add that .75 ounces to your dry hop instead!

Edit: I didn't realize this was already brewed. Very cool concept, but maybe consider eliminating the 89 minute addition next time.
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Old 01-15-2013, 04:08 AM   #4
eastoak
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Jan 2011
oakland, california
Posts: 3,294
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i want to see a 987 minute addition!

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