Nothing else to do: My Specialty Beer

[ericd]

5 gallon batch. Distilled water (hince the minerals.) Hop Blend is equal parts chinook, amarillo and southern cross. Weird hop amounts so the total comes to exactly 3 oz (hate having leftover hops).

Read about southern cross here: https://www.homebrewtalk.com/wiki/index.php/Southern_Cross

6.50 lb Munich Malt - 10L (10.0 SRM) Grain 46.4 %
6.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 46.4 %
0.43 oz Hop Blend [10.00%] (90 min) (Mash Hop) Hops 2.8 IBU
0.43 oz Hop Blend [10.00%] (60 min) Hops 12.9 IBU
0.43 oz Hop Blend [10.00%] (30 min) Hops 9.9 IBU
0.43 oz Hop Blend [10.00%] (15 min) Hops 6.4 IBU
0.43 oz Hop Blend [10.00%] (8 min) Hops 3.9 IBU
0.43 oz Hop Blend [10.00%] (4 min) Hops 2.1 IBU
0.43 oz Hop Blend [10.00%] (Dry Hop 10 days) Hops -
0.50 gm Chalk (Boil 60.0 min) Misc
2.00 gm CaCl (Boil 60.0 min) Misc
1.00 lb Turbinado (10.0 SRM) Sugar 7.1 %
1 Pkgs American Ale Blend (White Labs #WLP060) Yeast-A

Based on a "whatever" beer that I have going right now whose hydrometer samples are quite tasty Let me know what you think and how to improve it

 

[Oldsock]

Looks solid to me, although I'd probably move some of the mid-boil hops to the start and some to the end (in a hoppy beer I skip additions between 5-59 min for the most part).

 

[ericd]

Thanks.