porter1974
Well-Known Member
- Joined
- Nov 4, 2017
- Messages
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I am making a beer to hopefully go on tap at a local New York brewery. The grain and hops both have to be 60% New York produced.
I had success with a special bitter I made recently and am trying to adapt that recipe.
As to the grain, I originally used Maris Otter as a base malt but obviously can't use that anymore. So I upped the base malt by a pound and went with 2 lbs of Maris Otter. The rest of the base malt is local 2-row.
As to hops, I originally went with East Kent Goldings but couldn't find a New York source so I switched to Willamette. The Tahoma addition was the result of an accident. I dropped some Goldings and a friend gave me some Tahoma hops and the original beer turned out great.
I am going with White Labs - British Ale Yeast WLP005.
I have 4 ounces of whole leaf Willamette and 4 ounces of Tahoma pellets.
Anybody have any suggestions for a good hop schedule?
Style Name: Strong Bitter
STATS:
Original Gravity: 1.054
Final Gravity: 1.013
ABV (standard): 5.34%
IBU (tinseth): 46.98
SRM (daniels): 10.13
FERMENTABLES:
6 lb - Pale 2-Row (62.5%)
1 lb - Invert Sugar (10.4%)
0.6 lb - Caramel / Crystal 40L (6.3%)
2 lb - Maris Otter Pale (20.8%)
HOPS:
2 oz - Willamette, Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 33.61
0.5 oz - tahoma, Type: Pellet, AA: 8.9, Use: Boil for 10 min, IBU: 6.63
1 oz - Willamette, Type: Leaf/Whole, AA: 4.5, Use: Whirlpool for 0 min at °F, IBU: 6.74
I had success with a special bitter I made recently and am trying to adapt that recipe.
As to the grain, I originally used Maris Otter as a base malt but obviously can't use that anymore. So I upped the base malt by a pound and went with 2 lbs of Maris Otter. The rest of the base malt is local 2-row.
As to hops, I originally went with East Kent Goldings but couldn't find a New York source so I switched to Willamette. The Tahoma addition was the result of an accident. I dropped some Goldings and a friend gave me some Tahoma hops and the original beer turned out great.
I am going with White Labs - British Ale Yeast WLP005.
I have 4 ounces of whole leaf Willamette and 4 ounces of Tahoma pellets.
Anybody have any suggestions for a good hop schedule?
Style Name: Strong Bitter
STATS:
Original Gravity: 1.054
Final Gravity: 1.013
ABV (standard): 5.34%
IBU (tinseth): 46.98
SRM (daniels): 10.13
FERMENTABLES:
6 lb - Pale 2-Row (62.5%)
1 lb - Invert Sugar (10.4%)
0.6 lb - Caramel / Crystal 40L (6.3%)
2 lb - Maris Otter Pale (20.8%)
HOPS:
2 oz - Willamette, Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 33.61
0.5 oz - tahoma, Type: Pellet, AA: 8.9, Use: Boil for 10 min, IBU: 6.63
1 oz - Willamette, Type: Leaf/Whole, AA: 4.5, Use: Whirlpool for 0 min at °F, IBU: 6.74
