dstockwell
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Looking for opinions feedback for this.. Thanks
Recipe Type: All Grain BIAB
Yeast: Nottingham
Batch Size (Gallons): 3.25
Original Gravity: 1.060
Final Gravity: 1.014
IBU: 33
Boiling Time (Minutes): 60
Color: 24 SRM
Primary Fermentation (# of Days & Temp): 21 Days @ 64 degrees
Grain Bill
3.25 lbs. 2-Row
3.25 lbs. Maris Otter
1.5 lbs. Weyermann® Dark Munich Malt (10L)
10 oz. Crystal 120
4 oz. Chocolate Malt
Mash
BIAB Single Infusion mash for 60 minutes at 152 degrees.
Boil & Hops
.5 oz. Galena 13% at 15 min.
.5 oz. Cascade 6.6% at 15 min.
.5 oz. Willamette 4.5% at 5 min.
Hop schedule based on late additions for aroma and flavor.
Brewersfriend used for recipe calculations
IBU's I used BierMuncher chart
Recipe Type: All Grain BIAB
Yeast: Nottingham
Batch Size (Gallons): 3.25
Original Gravity: 1.060
Final Gravity: 1.014
IBU: 33
Boiling Time (Minutes): 60
Color: 24 SRM
Primary Fermentation (# of Days & Temp): 21 Days @ 64 degrees
Grain Bill
3.25 lbs. 2-Row
3.25 lbs. Maris Otter
1.5 lbs. Weyermann® Dark Munich Malt (10L)
10 oz. Crystal 120
4 oz. Chocolate Malt
Mash
BIAB Single Infusion mash for 60 minutes at 152 degrees.
Boil & Hops
.5 oz. Galena 13% at 15 min.
.5 oz. Cascade 6.6% at 15 min.
.5 oz. Willamette 4.5% at 5 min.
Hop schedule based on late additions for aroma and flavor.
Brewersfriend used for recipe calculations
IBU's I used BierMuncher chart