SpacemanSpiff
Well-Known Member
I know, kind of an oxymoron, but I'm trying to make something in the vein of 3F's Brian Boru. I mostly make pretty lightly colored pale ales and IPAs so it's my first all grain attempt at something darker. I'm looking for some advice on this recipe. Am I going overboard on the specialty malts? And I know the hops are totally different from a traditional Irish red, but I want it to be hoppier and Brian Boru clocks in at 40 IBU. I just want to make sure I'm not making an abomination.
10 lbs. Maris Otter
1 lb. Crystal II (essentially C-60)
8 oz. Special B
4 oz. Melanoiden
Thinking about mashing around 154 to leave a little more body. I do BIAB.
Hops:
1 oz Centennial at 60 min
0.5 oz. Amarillo at 15 min
0.5 oz. Amarillo at 5 min
1 oz. Amarillo dry hop
Ferment with US-05
Hopping brings the IBUs to 39 according to Beersmith. Is the dry hop a mistake?
Anything I'm missing here? Thanks for any help. I've been meaning to try this one for awhile and finally getting around to it!
10 lbs. Maris Otter
1 lb. Crystal II (essentially C-60)
8 oz. Special B
4 oz. Melanoiden
Thinking about mashing around 154 to leave a little more body. I do BIAB.
Hops:
1 oz Centennial at 60 min
0.5 oz. Amarillo at 15 min
0.5 oz. Amarillo at 5 min
1 oz. Amarillo dry hop
Ferment with US-05
Hopping brings the IBUs to 39 according to Beersmith. Is the dry hop a mistake?
Anything I'm missing here? Thanks for any help. I've been meaning to try this one for awhile and finally getting around to it!