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Balanced Beer

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verbal

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MALTS & SUGARS

% LBs Malt or Fermentable
65% 6 1/2 Light/Pale Malt Extract Syrup
15% 1 1/2 Honey
5% 1/2 Dextrin (CaraPils)
5% 1/2 American Crystal 10L
5% 1/2 Belgian CaraVienne
5% 1/2 Munich Malt

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Batch size: 5.0 gallons

Original Gravity
1.068 (1.060 to 1.070)
Final Gravity
1.017 (1.015 to 1.018)
Alcohol
6.8% A.B.V.
5.3% A.B.W.
Color
Gold
Calories
225 per 12 oz.


Hops
ozs variety form a.a time
0.5 Cascade 6.6 60
0.25 Centennial 10.5 60
0.5 Chinook 12.0 30
0.5 Cascade 6.6 15
0.75 Centennial 10.5 flame out
0.5 Chinook 12.0 flame out


boil volume: 3.0 gallons


Bitterness
5.9 HBU
41.5 IBU

Does this recipe look well balanced as far as a hops to malt ratio goes? for not being too bitter. Also,Do my calculations above for OG/FG, ABV, & IBU look somewhat correct? I used a web based program for them as I am not sure where I can find a good recipe calculator.:mug:
 

Got Trub?

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Also check out The Beer Recipator web site. It is free and you can see how your recipe falls into or out of the BJCP guidelines. My initial impression of your recipe is it is complicated - what is the role for all those specialty malts?

GT
 
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verbal

verbal

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body and head retention and color
 
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