grassfeeder
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- Jan 30, 2014
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So, about to approach my very first solo brew in the coming weeks and I'm looking to finalize my recipe and brew day guidelines. Trying to start easy here. Let me know what you would change in either recipe or stages.
Recipe:
Per Brewers Friend this should give me a the following
OG:1.077 FG:1.022 ABV: 7.2 IBU: 73.92 SRM: 6.36
Malt Bill:
7.5 lbs of DME (light)
.5 lbs CaraPils
.5 lbs Crystal 20
1 lb of Dextrose
Hop Schedule:
1.0 Mosaic @ 60 minutes
1/2 Whirlfloc Tablet (Irish moss) @ 15 minutes
.75 Mosaic @ 5 minutes
.75 Citra @ 5 minutes
.75 Amarillo @ 5 minutes
.75 Simcoe @ 5 minutes
.5 Mosaic @ flame out for 20 minutes
.5 Citra @ flame out for 20 minutes
.5 Amarillo @ flame out for 20 minutes
.5 Simcoe @ flame out for 20 minutes
Fermentation:
Wyeast 1968 or WLP041 Pacific Ale Yeast (White Labs)
Fermentation at 68 degrees
Dry Hop (at Day 7 for another 7 days)
.75 Mosaic
1.25 Citra
.75 Amarillo
.75 Simcoe
Stages:
Yeast starter 2 days prior.
Thinking of starting with steeping all grains in 2 gallons of water @ 150 degrees for 45 minutes.
Add water to total 6.5 total gallons and bring to full boil. Add 5 lbs DME at initial boil.
Add first hop addition. (Follow above hop schedule)
With 7 minutes left on the boil add remaining DME and dextrose.
Once full boiled for 60 minutes kill flame and 2.5 lbs of DME and Dextorse, once mixed add final hop addition once around the 180 deg mark.
Let flame out sit for 15 minutes or so before running wort through a plate chiller and into fermenter.
take initial gravity reading.
let ferment for 5 days and add final dry hop additions and sit for another 7 or so, take gravity reading.
Bottle or keg then drink!
What do you guys think? Recipe look OK? Steps alright? Any suggestions>?
Recipe:
Per Brewers Friend this should give me a the following
OG:1.077 FG:1.022 ABV: 7.2 IBU: 73.92 SRM: 6.36
Malt Bill:
7.5 lbs of DME (light)
.5 lbs CaraPils
.5 lbs Crystal 20
1 lb of Dextrose
Hop Schedule:
1.0 Mosaic @ 60 minutes
1/2 Whirlfloc Tablet (Irish moss) @ 15 minutes
.75 Mosaic @ 5 minutes
.75 Citra @ 5 minutes
.75 Amarillo @ 5 minutes
.75 Simcoe @ 5 minutes
.5 Mosaic @ flame out for 20 minutes
.5 Citra @ flame out for 20 minutes
.5 Amarillo @ flame out for 20 minutes
.5 Simcoe @ flame out for 20 minutes
Fermentation:
Wyeast 1968 or WLP041 Pacific Ale Yeast (White Labs)
Fermentation at 68 degrees
Dry Hop (at Day 7 for another 7 days)
.75 Mosaic
1.25 Citra
.75 Amarillo
.75 Simcoe
Stages:
Yeast starter 2 days prior.
Thinking of starting with steeping all grains in 2 gallons of water @ 150 degrees for 45 minutes.
Add water to total 6.5 total gallons and bring to full boil. Add 5 lbs DME at initial boil.
Add first hop addition. (Follow above hop schedule)
With 7 minutes left on the boil add remaining DME and dextrose.
Once full boiled for 60 minutes kill flame and 2.5 lbs of DME and Dextorse, once mixed add final hop addition once around the 180 deg mark.
Let flame out sit for 15 minutes or so before running wort through a plate chiller and into fermenter.
take initial gravity reading.
let ferment for 5 days and add final dry hop additions and sit for another 7 or so, take gravity reading.
Bottle or keg then drink!
What do you guys think? Recipe look OK? Steps alright? Any suggestions>?