I've got maybe 30-40 brews under my belt, nearly all of them all grain, and I decided to step it up and design a recipe. I designed one SMaSH recipe before, which turned out good, but I don't really count that as my first recipe, since they're so easy. I'm going to be brewing tomorrow morning, so any ingredient substitutions will be limited to the little that I have on hand currently.
Anyhow, here's the recipe:
Recipe Type: All Grain
Yeast: Nottingham dry
Yeast Starter: N/A
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.008
IBU: 22.5
Boiling Time (Minutes): 60
Color: 14.9 SRM
Primary Fermentation (# of Days & Temp): 14 @68*F
Secondary Fermentation (# of Days & Temp): 14 @68*F
Grain Bill
8lbs Maris Otter
2lbs Vienna
6oz Patagonia Perla Negra (340L)
2oz Caramel 120
Hop Bill
1oz Fuggle - 60 min
0.5oz Kent Goldings - 10 min
All values were obtained using mybrewco.com.
My thoughts on this: Firstly, I'd like to keep within the style guidelines, but keep the alcohol content on the high end, but still within the guidelines.
The final gravity is a little low for the style at 1.008. I've been thinking about using Munton's since I have some available and it has a lower attenuation rate than Nottingham. However, from what I've read, Nottingham works very well with this style. But, I also know some recipe kits include Muntons for Irish red ales. I've never actually used Munton's, and I worry it will impart too much of yeasty flavor on account of its low flocculation... Though maybe I've overthinking it...
I chose the perla negra because I nibbled a few of them at my LHBS and I really liked the flavor and I like that they're dehusked. For those that don't know what this grain is, it's a roasted malt 340L color. I've never used this before. I worry that I may have added too much of this and I'll be left with less of a red color and more of a brown color.
I also have some Willamette hops that I was thinking of using in place of the Fuggles. Any thoughts on this?
Thanks.
Anyhow, here's the recipe:
Recipe Type: All Grain
Yeast: Nottingham dry
Yeast Starter: N/A
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.008
IBU: 22.5
Boiling Time (Minutes): 60
Color: 14.9 SRM
Primary Fermentation (# of Days & Temp): 14 @68*F
Secondary Fermentation (# of Days & Temp): 14 @68*F
Grain Bill
8lbs Maris Otter
2lbs Vienna
6oz Patagonia Perla Negra (340L)
2oz Caramel 120
Hop Bill
1oz Fuggle - 60 min
0.5oz Kent Goldings - 10 min
All values were obtained using mybrewco.com.
My thoughts on this: Firstly, I'd like to keep within the style guidelines, but keep the alcohol content on the high end, but still within the guidelines.
The final gravity is a little low for the style at 1.008. I've been thinking about using Munton's since I have some available and it has a lower attenuation rate than Nottingham. However, from what I've read, Nottingham works very well with this style. But, I also know some recipe kits include Muntons for Irish red ales. I've never actually used Munton's, and I worry it will impart too much of yeasty flavor on account of its low flocculation... Though maybe I've overthinking it...
I chose the perla negra because I nibbled a few of them at my LHBS and I really liked the flavor and I like that they're dehusked. For those that don't know what this grain is, it's a roasted malt 340L color. I've never used this before. I worry that I may have added too much of this and I'll be left with less of a red color and more of a brown color.
I also have some Willamette hops that I was thinking of using in place of the Fuggles. Any thoughts on this?
Thanks.