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).
Just a quick reminder that all of this information is possible because of the hard work of Jamil and Tasty. Please listen to the show, whether live, on the Brewing Network website, or subscribe on iTunes. I credit much of my progress as a brewer to listening to the shows on The Brewing Network. If you enjoy those shows and the information, please consider donating. Also, please support the show's sponsor, Northern Brewer.
If you brew this, please reply with your results for discussion.
OG 1049
SRM 6.2
IBU 13
FG 1012
90 minute boil
3.77kg Great Western Pale Malt 70%
540g Munich 10lov. 10%
670g Carapils 12.5%
400g Crystal 20lov. 7.5%
Mash at 155F
6.58 Amarillo 10%AA 60'
11g Simcoe 13% 5'
22g Simcoe 0'
22g Simcoe dry hop
WLP001
Ferment at 64 degrees, ramp up to 70 over five days
Notes: Tasty says that he does use gypsum, but not as much as in an IPA.
Just a quick reminder that all of this information is possible because of the hard work of Jamil and Tasty. Please listen to the show, whether live, on the Brewing Network website, or subscribe on iTunes. I credit much of my progress as a brewer to listening to the shows on The Brewing Network. If you enjoy those shows and the information, please consider donating. Also, please support the show's sponsor, Northern Brewer.
If you brew this, please reply with your results for discussion.
OG 1049
SRM 6.2
IBU 13
FG 1012
90 minute boil
3.77kg Great Western Pale Malt 70%
540g Munich 10lov. 10%
670g Carapils 12.5%
400g Crystal 20lov. 7.5%
Mash at 155F
6.58 Amarillo 10%AA 60'
11g Simcoe 13% 5'
22g Simcoe 0'
22g Simcoe dry hop
WLP001
Ferment at 64 degrees, ramp up to 70 over five days
Notes: Tasty says that he does use gypsum, but not as much as in an IPA.