EricCSU
Well-Known Member
All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results for discussion.
OG 1106
FG 1028
IBUs 156.4
SRM 57.8
7.51kg US 2-row 64.5%
1.5kg british pale ale malt 12.9%
380g flaked oats 3.2%
380g brown malt 3.2%
380g crystal 120 3.2%
380g carastan 3.2%
380g black patent 3.2%
380g pale chocolate 3.2%
380g roasted barley 3.2%
Boil for 120min
19g Horizon 13%AA at 120min
57g Horizon at 60min
95g Willamete 5%AA at 30min
95g Willamete 5%AA at 15min
WLP001
Mash at 149F for 90min or US-05. Add 3g gypsum and 7.5g CaCl to mash.
Pitch at 64F, let rise after 48 hours.
Ca 57ppm
Sulfates 47ppm
Na 69ppm
Cl 127ppm
Carbonates 140ppm
Discussion notes:
Doc oversparged, so his OG was low (1090). Doc started fermenting at 65F, and warmed it up slowly to 71F after a few days. He also mashed at 146-147F.
If you brew this, please reply with your results for discussion.
OG 1106
FG 1028
IBUs 156.4
SRM 57.8
7.51kg US 2-row 64.5%
1.5kg british pale ale malt 12.9%
380g flaked oats 3.2%
380g brown malt 3.2%
380g crystal 120 3.2%
380g carastan 3.2%
380g black patent 3.2%
380g pale chocolate 3.2%
380g roasted barley 3.2%
Boil for 120min
19g Horizon 13%AA at 120min
57g Horizon at 60min
95g Willamete 5%AA at 30min
95g Willamete 5%AA at 15min
WLP001
Mash at 149F for 90min or US-05. Add 3g gypsum and 7.5g CaCl to mash.
Pitch at 64F, let rise after 48 hours.
Ca 57ppm
Sulfates 47ppm
Na 69ppm
Cl 127ppm
Carbonates 140ppm
Discussion notes:
Doc oversparged, so his OG was low (1090). Doc started fermenting at 65F, and warmed it up slowly to 71F after a few days. He also mashed at 146-147F.