Pimpfoot
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- Apr 3, 2008
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So im putting a little amber ale recipe together. Im a bit of a hopphead so i figured id give dry hopping a try. My question is how much should i worry about my aroma hops if im going to be dry hopping the batch? Does anyone have much experience with this? any helpful hints?
7.00 lb Amber Dry Extract (12.5 SRM)
0.75 lb Honey Malt (25.0 SRM)
0.50 lb Pale Malt (2 Row) US (2.0 SRM)
0.15 lb Cara-Pils/Dextrine (2.0 SRM)
0.15 lb Vienna Malt (3.5 SRM)
0.50 oz Goldings, East Kent [5.00 %] (Dry Hop 4 days)
1.00 oz Centennial [10.00 %] (60 min)
1.00 oz Cascade [5.50 %] (5 min) (Aroma Hop-Steep)
1.00 tsp Irish Moss (Boil 45.0 min)
1 Pkgs California Ale (White Labs #WLP001)
- 33.6 IBU.
- 6.4%
7.00 lb Amber Dry Extract (12.5 SRM)
0.75 lb Honey Malt (25.0 SRM)
0.50 lb Pale Malt (2 Row) US (2.0 SRM)
0.15 lb Cara-Pils/Dextrine (2.0 SRM)
0.15 lb Vienna Malt (3.5 SRM)
0.50 oz Goldings, East Kent [5.00 %] (Dry Hop 4 days)
1.00 oz Centennial [10.00 %] (60 min)
1.00 oz Cascade [5.50 %] (5 min) (Aroma Hop-Steep)
1.00 tsp Irish Moss (Boil 45.0 min)
1 Pkgs California Ale (White Labs #WLP001)
- 33.6 IBU.
- 6.4%