I made a pretty good American IPA or American Pale Ale type beer and I'd like to marry that with a Belgian. The only Belgian I've ever brewer was from a Brewer's Best kit and it left a lot to be desired. The pale ale was my own recipe and featured Simcoe for 60, then Cascade for 20 and...
I guess this would be an American Pale Ale with a more reddish tint or an Amber Ale with a more reddish tint. I'm an extract brewer still, boiling usually 3 gallons and then adding 2 to make 5.
I'm just about to start brewing and I'm using centennial, cascade and simcoe hops during the boil and was planning on using more Cascade to dry hop. Should I dry hop when I put the wort into the fermenter or should I dry hop towards the end of secondary fermentation?
There is no reason...like I said, I'm looking for any kind of suggestions about what to change. Just tooling around with the Beersmith software I just got. I will take your suggestion though
Looking for critiques and suggestions, just giving an ingredient list for American IPA 2.5 gallon boil, 5 gallon yield
Steeping
1 lb Caramel/Crystal Malt 40L
Boil ingredients
6.6 lbs Pale liquid
1 lb Amber liquid
Hops
Cascade 1 oz 60 min
Centennial 1 oz 10 min
Simcoe 1 oz 5 min...
The Belgian will be my third batch...I'm drinking the IPA right now and the Kolsch is about a week and a half from being ready to drink, hopefully. But thanks for the tip, it's a good thing I can pass on to any first-time brewers I might run across in the future.
Thanks for the info all...I'm going to make one more Brewer's Best recipe, a Belgian and then try a Steam recipe that was made for me by someone at my local brew store...after that I think I'm diving into the book