Here's a recipe I've been working on. The goal is a full bodied sweet malty, with a hint of roast and dark caramel fruit, countered by sharp piney hops like simcoe, columbus, chinook with a hint of citrus hops. Due to my BIAB limitations it will be around 11lbs of grain total, so around 5% alcohol.
5-gal.
10 lb Marris Otter
0.5 lb Crystal 60 or 80
0.2 lb Special B
0.2 lb Pale Chocolate
FWH- 0.5 Columbus
15- 0.5oz Simcoe, 0.5oz Amarillo
5- 0.5 Simcoe, 0.5 Amarillo
2-
0- 1oz Simcoe, 1oz Chinook, 1oz Amarillo (~170 degree steep 30min or so)
DH- 1 oz Simcoe, 0.5 Columbus, 1oz Amarillo
A few questions for discussion:
-Should I use a darker crystal, like 80 or more, to get more of the dark fruit/ caramel flavor, or will the 0.2 special B be enough and something like C40 or C60 would be better in cooperation with the special B.
-Should there be more boil hops to get that piney hop character? I'm limited to 3oz simcoe 2oz columbus, but have a lot of chinook/amarillo. Mainly wondering if i should redistribute more simcoe / columbus from the whirlpool for the 15-5 additions, or even for the FWH if it adds that character.
5-gal.
10 lb Marris Otter
0.5 lb Crystal 60 or 80
0.2 lb Special B
0.2 lb Pale Chocolate
FWH- 0.5 Columbus
15- 0.5oz Simcoe, 0.5oz Amarillo
5- 0.5 Simcoe, 0.5 Amarillo
2-
0- 1oz Simcoe, 1oz Chinook, 1oz Amarillo (~170 degree steep 30min or so)
DH- 1 oz Simcoe, 0.5 Columbus, 1oz Amarillo
A few questions for discussion:
-Should I use a darker crystal, like 80 or more, to get more of the dark fruit/ caramel flavor, or will the 0.2 special B be enough and something like C40 or C60 would be better in cooperation with the special B.
-Should there be more boil hops to get that piney hop character? I'm limited to 3oz simcoe 2oz columbus, but have a lot of chinook/amarillo. Mainly wondering if i should redistribute more simcoe / columbus from the whirlpool for the 15-5 additions, or even for the FWH if it adds that character.
