Hi,
I am planning to brew a couple of 10L batches (party kegs with integrated taps) for my wedding in August. All the critique and feedback + tips regarding recipes would be helpful
Blonde Ale
Does the recipe look all right?
IBU ~25, ABV ~5%
Malts:
- Pilsner 3kg
- Maris Otter 1kg
- Strike water 16,5L
- Mash 1 hour in 67 celcius (BIAB)
- Top off/sparge pre-boil until 17,5L
- Boil 60min
- Styrian Goldings 16g @60min
- Styrian Goldings 8g @20min
- Saaz 8g @20min
Yeast 1 pack of US-05.
Ferment 2 weeks, priming to party keg with sugar 4G/L, condition 2 weeks in room temperature and refridgerate.
IPA
Is this too hop-forward for bottle conditioning and storing until August?
IBU ~55, ABV ~5,5%
- Strike water 16,5L, top off/sparge pre-boil until 17,5L
Malts:
- Pale Ale 3,5kg
- Pilsner 0,5kg
- Cara Pale 0,3kg
Hops:
5g Columbus @60min
20g Mosaic @30min
20g Amarillo @10min
20g Mosaic @0min
20g Nelson Sauvin @0min
40g Mosaic, Dry hop 3 days before cold crash
40g Nelson Sauvin, Dry hop 3 days before cold crash
US-05.
I am planning to brew a couple of 10L batches (party kegs with integrated taps) for my wedding in August. All the critique and feedback + tips regarding recipes would be helpful
Blonde Ale
Does the recipe look all right?
IBU ~25, ABV ~5%
Malts:
- Pilsner 3kg
- Maris Otter 1kg
- Strike water 16,5L
- Mash 1 hour in 67 celcius (BIAB)
- Top off/sparge pre-boil until 17,5L
- Boil 60min
- Styrian Goldings 16g @60min
- Styrian Goldings 8g @20min
- Saaz 8g @20min
Yeast 1 pack of US-05.
Ferment 2 weeks, priming to party keg with sugar 4G/L, condition 2 weeks in room temperature and refridgerate.
IPA
Is this too hop-forward for bottle conditioning and storing until August?
IBU ~55, ABV ~5,5%
- Strike water 16,5L, top off/sparge pre-boil until 17,5L
Malts:
- Pale Ale 3,5kg
- Pilsner 0,5kg
- Cara Pale 0,3kg
Hops:
5g Columbus @60min
20g Mosaic @30min
20g Amarillo @10min
20g Mosaic @0min
20g Nelson Sauvin @0min
40g Mosaic, Dry hop 3 days before cold crash
40g Nelson Sauvin, Dry hop 3 days before cold crash
US-05.