Huh. Beersmith puts me at 1.129 with the stock ingredients, no modifying. More when I get home, back to my compy.
Edit: Actually, 1.131. I forgot I added 1lb Smoked malt. Without that, I'm at 1.128. I used BeerSmith's built-in Scale function to get from 5.75 gal down to
5.00 gal.
So I kept playing with it, and my scaled-down recipe is:
20lb Pale Malt
1.25lb Munich
6 oz Cara-60
6 oz Pale Choc Malt
1 oz Special B
1.5 lb invert sugar (or Sugar In The Raw, don't know yet)
1.25 oz Centennial @ 60"
1 oz Galena @ 60"
1.0 oz Centennial @ 25"
1.5 oz Centennial @ 0"
1.119 OG, 1.029 FG, 19 SRM, 99 IBUs
OK so some more questions..... Right now, the 5-gal recipe lists this as hop schedule:
1.66 oz Magnum (14.5%) - added during boil, boiled 60 min
1.0 oz Centennial (10.0%) - added during boil, boiled 25.0 min
1.0 oz Centennial (10.0%) - added during boil, boiled 0.0 min
1.0 oz Cascade (5.5%) - added during boil, boiled 0.0 min
Are the 0-min flameout hops going to make that much of a difference? After all, if aroma hops are going to fade immensely in the year-plus this will be aged, then why hop so heavily at the aroma point? -- OR is the point of loading up the aroma-end to make it have
enough to stick around for a year?
Think it'll hurt/help/otherwise to sub more Centennial (or I have Amarillo too) for the Cascade? Or would it be better served to spread any
additional Centennial out through the additions?
I'm sorry I'm overanalyzing this. You can shoot me now.