Apollo
Well-Known Member
So I'm putting together my first 100% from scratch recipe and would like a more experienced person to chime in and let me know if anything needs adjusted. Here goes it:
5.5 gal batch
70% efficiency
9 lbs MO
1 lb Carmel 20L
.75 lb Crystal 60L
.5 oz Centennial @ 60 min
.5 oz Centennial @ 30 min
.25 oz Cascade @ 10 min
.5 oz Cascade @ flame out
Mash @ 150* for 60 min
Mashout
2 batch sparges
Not sure what yeast to use but I have US-05 and WLP005 on hand. I'd like to use a new yeast to grow my stock of washed yeast. My LHBS carries White Labs and not Wyeast.
According to Beersmith, this would be in the American Pale Ale category which is fine with me
So... what say the experts? Thanks!
5.5 gal batch
70% efficiency
9 lbs MO
1 lb Carmel 20L
.75 lb Crystal 60L
.5 oz Centennial @ 60 min
.5 oz Centennial @ 30 min
.25 oz Cascade @ 10 min
.5 oz Cascade @ flame out
Mash @ 150* for 60 min
Mashout
2 batch sparges
Not sure what yeast to use but I have US-05 and WLP005 on hand. I'd like to use a new yeast to grow my stock of washed yeast. My LHBS carries White Labs and not Wyeast.
According to Beersmith, this would be in the American Pale Ale category which is fine with me
So... what say the experts? Thanks!