zgardener
Well-Known Member
I just discovered this style and immediately moved it to the top of the order.
Batch Size: 5.5 Gallons
Boil Volume: 7.0 Gallons
AA: 75%
OG: 1.073
SRM: 47
IBU: 72
12# 2 Row
1# Crystal 60
.25# Crystal 120
.5# De-bittered roasted barley
.75# Black patent
.33# Chocolate Malt
Mashed @ 155 for 60 minutes. 1.2:1 grist to water ratio.
90 minute boil
Whole leaf hops
.5 oz Centennial (75)
1 oz Centennial (60)
1 oz Cascade (30)
1 oz Cascade (15)
Dry hop w/ .5 oz Centinnial and 2 oz Cascade
Going for a pungent citrus aroma and flavor to be complimented by the mild roastiness of the de-bittered and chocolate malts. I was having trouble getting the color dark enough in ProMash. Does anyone think that the roasted malts could be too pungent? Should I decrease either the chocolate or debittered and up the black patent?
Batch Size: 5.5 Gallons
Boil Volume: 7.0 Gallons
AA: 75%
OG: 1.073
SRM: 47
IBU: 72
12# 2 Row
1# Crystal 60
.25# Crystal 120
.5# De-bittered roasted barley
.75# Black patent
.33# Chocolate Malt
Mashed @ 155 for 60 minutes. 1.2:1 grist to water ratio.
90 minute boil
Whole leaf hops
.5 oz Centennial (75)
1 oz Centennial (60)
1 oz Cascade (30)
1 oz Cascade (15)
Dry hop w/ .5 oz Centinnial and 2 oz Cascade
Going for a pungent citrus aroma and flavor to be complimented by the mild roastiness of the de-bittered and chocolate malts. I was having trouble getting the color dark enough in ProMash. Does anyone think that the roasted malts could be too pungent? Should I decrease either the chocolate or debittered and up the black patent?