casesensative
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- Jan 29, 2013
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I'm still new to making my own recipes so I wanted some feedback on this one.
I'm trying to make a light, dry, clean ale as a base with low bittering and a little fruity hop aroma to add some peach extract to at bottling time for a peach ale. Should be very sessionable, and aiming for a low ABV.
Let me know what you think of the recipe.
Batch Size: 3 Gals
Method: BIAB
Estimate OG: 1.043
Estimate FG: 1.010
IBU: 13.5
SRM: 3.0
Estimate ABV: 4.4%
Estimate Mash Eff: 87.8%
3 lbs 8 oz - US 2 Row
8 oz - White Wheat Malt
2.7 oz - CaraPils/Dextrine
.1 oz Magnum (14%AA) @ 50 mins for 9 IBUS
.2 oz Galaxy (14%AA) @ 5 mins for 4.5 IBUS and aroma
Yeast: 1 package Danstar Nottingham Dry Yeast
Mash at 150 for 75 mins.
Boil 60 minutes.
Primary Fermentation at 65F for 5 days. Raise to room temp (roughly 72F-75F) for the next 7-14 days, then bottle.
Add peach extract at bottling time to taste.
Any suggestions or does everything look good?
I'm trying to make a light, dry, clean ale as a base with low bittering and a little fruity hop aroma to add some peach extract to at bottling time for a peach ale. Should be very sessionable, and aiming for a low ABV.
Let me know what you think of the recipe.
Batch Size: 3 Gals
Method: BIAB
Estimate OG: 1.043
Estimate FG: 1.010
IBU: 13.5
SRM: 3.0
Estimate ABV: 4.4%
Estimate Mash Eff: 87.8%
3 lbs 8 oz - US 2 Row
8 oz - White Wheat Malt
2.7 oz - CaraPils/Dextrine
.1 oz Magnum (14%AA) @ 50 mins for 9 IBUS
.2 oz Galaxy (14%AA) @ 5 mins for 4.5 IBUS and aroma
Yeast: 1 package Danstar Nottingham Dry Yeast
Mash at 150 for 75 mins.
Boil 60 minutes.
Primary Fermentation at 65F for 5 days. Raise to room temp (roughly 72F-75F) for the next 7-14 days, then bottle.
Add peach extract at bottling time to taste.
Any suggestions or does everything look good?