Dirtyoldguy366
Well-Known Member
A coworker is interested in brewing, but never has. His wife likes "strong and hoppy beers". I ordered a 50 kg sack of Marris Otter and am throwing in what else I have sitting around. We will make a 10 gallon batch and split it into two 5g batches, one for me and one for him.
Here's what I've got worked out.
23 Lb Marris Otter
2.5 lb Munich
2 lb Vienna
2 lb Biscuit
0.5 lb Victory
0.5 lb 120 L
0.25 lb Aromatic
At this point my mash tun is filled to capacity at 1.00 qt/lb
2 lb 6 oz Light DME (What's left after my starter.)
1 lb Table Sugar (wanted to go big or go home)
This gets me to 1.084 OG assuming 65% efficiency due to the reduced amount of sparge water.
I plan on mashing around 148 F.
For hops I will use: 1.25 oz Apollo at 60 1.00 oz Herkules at 60 2.25 oz Centennial at 10 7.00 oz Herkules as a whirlpool/steep addition.
8 oz Herkules remain for dry hops... I was thinking about throwing 4 oz in each 5 gallon fermenter about a week before bottling.
Beersmith says 95.4 IBU
For yeast, I have a 3L starter into which I pitched 2 vials of of White Labs California Ale yeast which is now spinning on a stir plate.
It's my buddy's first brew, but I've warned him that this one is going to take a while to age so he should think of what he wants to make next.
Now a couple questions....
Beersmith says FG will be 1.015. Is this realistic?
Do I need more hops? I anticipate bottling this and then letting it age for a while. Will the hops still be present after 6 months or so in the bottle? Should I move more hops to 20 minute+?
Along the same lines, is dry hopping even worth it with a beer that's going to age for 6 months or more?
Any other comments are greatly appreciated!
Here's what I've got worked out.
23 Lb Marris Otter
2.5 lb Munich
2 lb Vienna
2 lb Biscuit
0.5 lb Victory
0.5 lb 120 L
0.25 lb Aromatic
At this point my mash tun is filled to capacity at 1.00 qt/lb
2 lb 6 oz Light DME (What's left after my starter.)
1 lb Table Sugar (wanted to go big or go home)
This gets me to 1.084 OG assuming 65% efficiency due to the reduced amount of sparge water.
I plan on mashing around 148 F.
For hops I will use: 1.25 oz Apollo at 60 1.00 oz Herkules at 60 2.25 oz Centennial at 10 7.00 oz Herkules as a whirlpool/steep addition.
8 oz Herkules remain for dry hops... I was thinking about throwing 4 oz in each 5 gallon fermenter about a week before bottling.
Beersmith says 95.4 IBU
For yeast, I have a 3L starter into which I pitched 2 vials of of White Labs California Ale yeast which is now spinning on a stir plate.
It's my buddy's first brew, but I've warned him that this one is going to take a while to age so he should think of what he wants to make next.
Now a couple questions....
Beersmith says FG will be 1.015. Is this realistic?
Do I need more hops? I anticipate bottling this and then letting it age for a while. Will the hops still be present after 6 months or so in the bottle? Should I move more hops to 20 minute+?
Along the same lines, is dry hopping even worth it with a beer that's going to age for 6 months or more?
Any other comments are greatly appreciated!
