I'm brewing tomorrow. I was wondering a few things about my recipe. Here is what I have so far:
Grain:
13lbs pale 2-row
1lb crystal 60L
1lb carapils
maybe some aromatic
Hops:
undetermined: I have Cascade, Willamette, Kent Goldings, Saaz, and Styrian Gold on hand.
Yeast:
White Labs California Als Yeast (Starter Bubbling as we speak)
Here are my questions:
1) My previous batches have had little aroma (maltiness/hoppiness). I have never used aromatic malt before. Will this help? and how much should I use? I was thinking around 1/2lb.
2) What do you guys think is a good hop schedule to use? A common hop schedule for me is:
1.5oz Cascade bitter
1.5oz Cascade flavor
1.5oz Kent Goldings aroma
Since I typically get less aroma than I want, what should I do? Should I just use more aroma hops, or would the Styrian Gold be a better aroma hop (I've never used it before)? Also, how much should I be using for aroma?
Thanks alot. Justin.
Grain:
13lbs pale 2-row
1lb crystal 60L
1lb carapils
maybe some aromatic
Hops:
undetermined: I have Cascade, Willamette, Kent Goldings, Saaz, and Styrian Gold on hand.
Yeast:
White Labs California Als Yeast (Starter Bubbling as we speak)
Here are my questions:
1) My previous batches have had little aroma (maltiness/hoppiness). I have never used aromatic malt before. Will this help? and how much should I use? I was thinking around 1/2lb.
2) What do you guys think is a good hop schedule to use? A common hop schedule for me is:
1.5oz Cascade bitter
1.5oz Cascade flavor
1.5oz Kent Goldings aroma
Since I typically get less aroma than I want, what should I do? Should I just use more aroma hops, or would the Styrian Gold be a better aroma hop (I've never used it before)? Also, how much should I be using for aroma?
Thanks alot. Justin.