KraphtBier
Well-Known Member
I'm planning on brewing another batch of pale this weekend to rebuild my shattered pipeline and I wanted to see what the folks had to say bout the tweaks I made. The recipe is for an APA and is as follows:
5.5gal batch
Expected OG: 1.058
Expected FG: 1.014
SRM: 8.4
IBUs: 44.2
Efficiency: 75%
10lbs Crisp 2-row
1lbs Weyermann Light Munich
.5lbs Briess Crystal 60
4oz Light Brown Sugar (added at flame-out)
1oz Chinook 11.9%aa 60min (36.8 IBUs)
1oz Cascade 6.6%aa 10min (7.4 IBUs)
1oz Cascade 6.6%aa 0 min (flame-out addition)
.5 Whirlfloc added at 10 min
1 package Lallemand Nottingham ale yeast (rehydrated)
The grainbill is milled and ready, I'm up in the air on the brown sugar but I thought it would be fun to see how it plays with a smaller beer (I've used it in my barleywine and liked it). Any constructive criticism, jokes, and/or humerous ancedotes are appreciated.
5.5gal batch
Expected OG: 1.058
Expected FG: 1.014
SRM: 8.4
IBUs: 44.2
Efficiency: 75%
10lbs Crisp 2-row
1lbs Weyermann Light Munich
.5lbs Briess Crystal 60
4oz Light Brown Sugar (added at flame-out)
1oz Chinook 11.9%aa 60min (36.8 IBUs)
1oz Cascade 6.6%aa 10min (7.4 IBUs)
1oz Cascade 6.6%aa 0 min (flame-out addition)
.5 Whirlfloc added at 10 min
1 package Lallemand Nottingham ale yeast (rehydrated)
The grainbill is milled and ready, I'm up in the air on the brown sugar but I thought it would be fun to see how it plays with a smaller beer (I've used it in my barleywine and liked it). Any constructive criticism, jokes, and/or humerous ancedotes are appreciated.