Brew_4iT
Well-Known Member
What do you guys think? Somewhat based off of Beermunchers
Recipe Type: Extract, Specialty grains
Yeast: Irish Ale - Wyeast Labs #1084 (prior slurry)
Yeast Starter: Light DME
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.015
ABV: 5.2
IBU: 32.6
Boiling Time (Minutes): 75, Extract last 15
Color/SRM: 14 Copper to red/Lt. Brown
Primary Fermentation (# of Days & Temp): 10 Days at 68-75* degrees
Bottling/Conditioning (# of Days & Temp): 14 Days at 68-75* degrees
*Optimally would like fermentation temps around 68 but can't regulate my basement temps that well, fluctuates between these temps throughout summer.
The Yeast isn't common for this beer either I would think, but want to utilize a prior yeast slurry I have.
Batch Size: 5 gal
Boil Size: 5 gal*
Boil Time: 60 Minutes
Ingredients:------------
Amount Item
3.3 lb Briess Munich LME 38%
3 lb Pale Malt 2-row US 35%
1 lb Cara-Pils/Dextrine 12%
0.5 lb Caramel/Crystal Malt 60L 6%
0.3 lb Sugar 4%
0.25 lb Biscuit Malt 3%
0.25 lb Honey malt 3%
0.5 oz Centennial (40 min)
0.5 oz Cascade (30 min)
0.5 oz Centennial (20 min)
0.5 oz Cascade (5 min)
Single infusion mash at 155 degrees steep for 30 min. Sparge with 165 deg water bring it up to 5 gallons*. I don't have the volume to boil off 2 gallons from a 7 gallon boil. I was just going to compensate later by adding cold water to chill the wort and bring up the appropriate volume. Is this process ok?
Reading the percentages of malts in the Briess Munich extract, it says that 50% is base 50% Munich, so with this addition being 37% of fermentables in my recipe Munich will make up 18.5% of my wort. Is this a good amount? Also, I know that honey malt isn't traditional but I like this grain a lot and would like to try to use it unless it throws this beer way out of whack or something.
Recipe Type: Extract, Specialty grains
Yeast: Irish Ale - Wyeast Labs #1084 (prior slurry)
Yeast Starter: Light DME
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.015
ABV: 5.2
IBU: 32.6
Boiling Time (Minutes): 75, Extract last 15
Color/SRM: 14 Copper to red/Lt. Brown
Primary Fermentation (# of Days & Temp): 10 Days at 68-75* degrees
Bottling/Conditioning (# of Days & Temp): 14 Days at 68-75* degrees
*Optimally would like fermentation temps around 68 but can't regulate my basement temps that well, fluctuates between these temps throughout summer.
The Yeast isn't common for this beer either I would think, but want to utilize a prior yeast slurry I have.
Batch Size: 5 gal
Boil Size: 5 gal*
Boil Time: 60 Minutes
Ingredients:------------
Amount Item
3.3 lb Briess Munich LME 38%
3 lb Pale Malt 2-row US 35%
1 lb Cara-Pils/Dextrine 12%
0.5 lb Caramel/Crystal Malt 60L 6%
0.3 lb Sugar 4%
0.25 lb Biscuit Malt 3%
0.25 lb Honey malt 3%
0.5 oz Centennial (40 min)
0.5 oz Cascade (30 min)
0.5 oz Centennial (20 min)
0.5 oz Cascade (5 min)
Single infusion mash at 155 degrees steep for 30 min. Sparge with 165 deg water bring it up to 5 gallons*. I don't have the volume to boil off 2 gallons from a 7 gallon boil. I was just going to compensate later by adding cold water to chill the wort and bring up the appropriate volume. Is this process ok?
Reading the percentages of malts in the Briess Munich extract, it says that 50% is base 50% Munich, so with this addition being 37% of fermentables in my recipe Munich will make up 18.5% of my wort. Is this a good amount? Also, I know that honey malt isn't traditional but I like this grain a lot and would like to try to use it unless it throws this beer way out of whack or something.