LumberjackJohn
Well-Known Member
Sounds good! I'm going to change it a little to make it a 5 gallon batch, hope you don't mind. I've got it with a little weird hop schedule, but it should work!
+1 on jesus being the 13th beer and all the hops
How come 5 of them are giving "The Shocker" sign?
Same here ... I missed it the first time around. Brilliant idea, and I love the labels!Can't believe I didn't see this thread before Looks great!
OK, got me lots more Hallertauer, and its a higher AA crop from Puterbaugh. Going to brew this within the next week. Still undecided yeast, its between WL kolsch or WL california. I kept the lower AA hops later in the boil. here's how I revised the recipe for 11.6 gallon:
25.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.3 %
3.00 lb Amber Malt (22.0 SRM) Grain 10.7 %
2.00 oz Hallertauer 2 [6.40%] (60 min) Hops 17.7 IBU
1.70 oz Hallertauer 2 [6.40%] (50 min) Hops 14.3 IBU
1.70 oz Hallertauer 2 [6.40%] (40 min) Hops 13.2 IBU
1.70 oz Hallertauer 2 [6.40%] (30 min) Hops 11.6 IBU
3.00 oz Hallertauer [3.60%] (20 min) Hops 9.0 IBU
3.00 oz Hallertauer [3.60%] (10 min) Hops 5.4 IBU
1.50 oz Hallertauer [3.60%] (Dry Hop 7 days) Hops -
3.00 oz Hallertauer [3.60%] (0 min) (Aroma Hop-Steep) Hops -
Gotta run it by the main brain first of course!
My system brews four gallons at a time. The Beersmith files are there if you need to scale it up or down.
How come 5 of them are giving "The Shocker" sign?
Brewed St. Andrew's Hallertau IPA last night. Hit 1.070 spot on, used the adaption that I posted. I ended up doing it with no hop bag on the ditches I relied on whirlpooling to handle the pellets. It was 16 oz of hallertau in the boil Of course I got some pellet in the fermenters but I don't mind. I pitched at 64 and will ferment at 65. Pitched a huge amount of washed WLP 001 from a batch I racked a week ago. Had about 6 hours lag time now its foamed up nice.
Looking forward to this stuff! Love me some noble hops.
How'd it turn out??
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