Just sharing a successful recipe that I have developed and tuned.
The picture shows it all. Unbelievable creamy head! Oh my!
How would I possibly find anything like this in a store!
5gal batch
10# 2 row
1# Crystal 120L
1# Special B
5.6oz Weyerman Carafa2
1/2# Carapils malt
1.6oz Chocolate malt (350L)
1/2oz Centennial for 60min
1oz Crystal for 30min
1oz Crystal for 5 min
Mashed at 152F. Used dry yeast S04 at 66F.
OG=1.052
FG=1.014
ABV%=4.9
SRM=34
IBU=29
The picture shows it all. Unbelievable creamy head! Oh my!
How would I possibly find anything like this in a store!
5gal batch
10# 2 row
1# Crystal 120L
1# Special B
5.6oz Weyerman Carafa2
1/2# Carapils malt
1.6oz Chocolate malt (350L)
1/2oz Centennial for 60min
1oz Crystal for 30min
1oz Crystal for 5 min
Mashed at 152F. Used dry yeast S04 at 66F.
OG=1.052
FG=1.014
ABV%=4.9
SRM=34
IBU=29