Brewmex41
Well-Known Member
So I scored a bag of Maris otter for $40, I split it with a buddy so half a 55lb bag for $20. I want to use some of what I have left, maybe 19lb on hand, and try a west coast style IIPA with it. I'll end up picking up a few things from the lhbs, but I want to minimize what I need to buy.
I also have 6 oz Munich malt, which I plan on buying more. Either buy 2oz or 10oz to put me at .5 or 1 whole lb in the recipe.
Im planning on a 90 min boil with maybe 2oz fwh magnum (12.2%)
I also want to hopburst with chinook, simcoe and nelson Sauvin.
Rogue pacman yeast is usually my go to yeast for these beers.
What I'm having a tough time is nailing the grain bill
Large %age Maris otter
Half to full pound Munich
Cane sugar to help dry
Wheat malt for head retention.
I've been doing some research and it seems like folks like using pilsener to balance the Maris otter malt. I wouldn't be opposed to trying it if anyone has some experience.
Shooting for the 1.080 range for OG
100+ Ibu
Light in color, between 7-10 Srm
Ice cold mash plus pacman will eat the fg fairly dry. Maybe 148* for an hour.
I also have 6 oz Munich malt, which I plan on buying more. Either buy 2oz or 10oz to put me at .5 or 1 whole lb in the recipe.
Im planning on a 90 min boil with maybe 2oz fwh magnum (12.2%)
I also want to hopburst with chinook, simcoe and nelson Sauvin.
Rogue pacman yeast is usually my go to yeast for these beers.
What I'm having a tough time is nailing the grain bill
Large %age Maris otter
Half to full pound Munich
Cane sugar to help dry
Wheat malt for head retention.
I've been doing some research and it seems like folks like using pilsener to balance the Maris otter malt. I wouldn't be opposed to trying it if anyone has some experience.
Shooting for the 1.080 range for OG
100+ Ibu
Light in color, between 7-10 Srm
Ice cold mash plus pacman will eat the fg fairly dry. Maybe 148* for an hour.