EricCSU
Well-Known Member
All recipes are 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.
SG 1099
FG 1023
75% apparent attenuation
54.9 IBUs
17.5 SRM
10.1% abv
WLP002 or Wyeast 1968 at 64F, increasing 1 degree per day until 70F is reached
90min boil
16 lbs US 2-row
3.8 lbs wheat malt
1 lb munich 10l
1.05 lbs crystal 60 (Crisp if you can)
0.3 lbs crystal 105
0.23 lbs crystal 150
0.61 lbs dark brown sugar at 30min
44g williamette 4.1%AA at 90min
10g nugget 12.7%AA at 45min
31g williamette at 45min
3g nugget at 1m
11g liberty 4.5%AAat 1m
23g centennial 8%AA at 1m
21g cascade dry hop
21g centennial dry hop
21g liberty dry hop
Mash at 155F for 45min or until conversion
Mash out at 168F for 10min
Sparge at 170F for 45min
If you brew this, please reply with your results.
SG 1099
FG 1023
75% apparent attenuation
54.9 IBUs
17.5 SRM
10.1% abv
WLP002 or Wyeast 1968 at 64F, increasing 1 degree per day until 70F is reached
90min boil
16 lbs US 2-row
3.8 lbs wheat malt
1 lb munich 10l
1.05 lbs crystal 60 (Crisp if you can)
0.3 lbs crystal 105
0.23 lbs crystal 150
0.61 lbs dark brown sugar at 30min
44g williamette 4.1%AA at 90min
10g nugget 12.7%AA at 45min
31g williamette at 45min
3g nugget at 1m
11g liberty 4.5%AAat 1m
23g centennial 8%AA at 1m
21g cascade dry hop
21g centennial dry hop
21g liberty dry hop
Mash at 155F for 45min or until conversion
Mash out at 168F for 10min
Sparge at 170F for 45min