_gambrinus
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- Joined
- Sep 27, 2017
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Please critique my recipe. Thanks!
PHP:
Recipe Specifications
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Boil Size: 13.33 gal
Post Boil Volume: 11.46 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 9.25 gal
Estimated OG: 1.074 SG
Estimated Color: 6.4 SRM
Estimated IBU: 75.2 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 67.1 %
Boil Time: 90 Minutes
Grain
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21.76 lb Pearl Malt (Thomas Fawcett) (2.7 SRM) Grain 7 71.0 %
4.60 lb Oats, Flaked (Briess) (1.4 SRM) Grain 8 15.0 %
1.53 lb Caramalt Malt - 15L (Bairds) (15.0 SRM) Grain 9 5.0 %
1.53 lb White Wheat Malt (2.4 SRM) Grain 10 5.0 %
1.23 lb Cane (Beet) Sugar (0.0 SRM) Sugar 11 4.0 %
Boil
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15.00 ml HopShot (CO2 Extract) - Boil 60 Minutes Hop 12 75.2 IBUs
4.00 oz Citra [12.00 %] - Steep/Whirlpool 0.0 m Hop 13 0.0 IBUs
4.00 oz Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop 14 0.0 IBUs
4.00 oz Simcoe [13.00 %] - Steep/Whirlpool 0.0 Hop 15 0.0 IBUs
Fermentation
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1.0 pkg Vermont Ale (Yeast Bay #-) Yeast 16 -
2.00 oz Cryo LupuLN2 Citra [24.00 %] - Dry Hop 3 Hop 17 0.0 IBUs
2.00 oz Cryo LupuLN2 Mosaic [27.00 %] - Dry Hop Hop 18 0.0 IBUs
2.00 oz Cryo LupuLN2 Simcoe [27.00 %] - Dry Hop Hop 19 0.0 IBUs
Mash at 152