corwin3083
Well-Known Member
One of the things I want to do this year is start making more session beers. I figured I'd start with a dry stout, and use Chinook to get to know the hop.
So, first question, since I've never brewed one of these before, is "how's my recipe look?"
Batch Size: 10gal
Est Efficiency: 75%
Est OG 1.037
Est FG 1.007
Est IBU 31.6
10.5# 2-row pale
1.75# roasted barley
1.75# flaked barley
0.5# carafa 3 (otherwise it's not dark enough for my taste)
1.5oz Chinook (13%AA) @ 60min
0.5oz Chinook (13%AA @ flameout
My second question is "what yeasts should I use?
Since I'm gonna have 10gal of this, I figure it's a perfect time to split the batch. Anyone have any preferred dry stout yeasts? Any strange or out there dry stout yeasts? I'll take any and all suggestions.
So, first question, since I've never brewed one of these before, is "how's my recipe look?"
Batch Size: 10gal
Est Efficiency: 75%
Est OG 1.037
Est FG 1.007
Est IBU 31.6
10.5# 2-row pale
1.75# roasted barley
1.75# flaked barley
0.5# carafa 3 (otherwise it's not dark enough for my taste)
1.5oz Chinook (13%AA) @ 60min
0.5oz Chinook (13%AA @ flameout
My second question is "what yeasts should I use?
Since I'm gonna have 10gal of this, I figure it's a perfect time to split the batch. Anyone have any preferred dry stout yeasts? Any strange or out there dry stout yeasts? I'll take any and all suggestions.
