Hi there folks!
Simple problem: I want to split a 6 gal. batch to test the impact of T-58 (described as estery, spicy) compared to a (neutral) US-05. I'm not sure what I should aim for as a recipe to make this test, but I still want a tasty brew at the end. What about the following?
Process: No-sparge at 67°C, Bru'n water pale ale water profile (Ca 140 SO₄ 300), No-chill but combined with 5L cold water to get below 80°C.
Thanks!
Simple problem: I want to split a 6 gal. batch to test the impact of T-58 (described as estery, spicy) compared to a (neutral) US-05. I'm not sure what I should aim for as a recipe to make this test, but I still want a tasty brew at the end. What about the following?
Code:
Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.055 SG
Estimated Color: 20.2 EBC
Estimated IBU: 43.2 IBUs
Brewhouse Efficiency: 60.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.50 kg Spring Pale Ale Malt, Optic (Thomas Fawc Grain 2 67.7 %
1.00 kg Munich Malt - 10L (19.7 EBC) Grain 3 15.0 %
0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 4 7.5 %
0.20 kg Carafoam (Weyermann) (3.9 EBC) Grain 5 3.0 %
25.00 g Simcoe [13.00 %] - First Wort 90.0 min Hop 6 39.2 IBUs
0.45 kg Candi Syrup, D-45 (88.7 EBC) Extract 7 6.8 %
15.00 g Simcoe [13.00 %] - Boil 5.0 min Hop 10 4.0 IBUs
30.00 g Simcoe [13.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg SafBrew Specialty Ale (DCL/Fermentis #T- Yeast 12 -
Process: No-sparge at 67°C, Bru'n water pale ale water profile (Ca 140 SO₄ 300), No-chill but combined with 5L cold water to get below 80°C.
Thanks!