Just wrote out this recipe today, picked up the ingredients and will brew in a few days, but I'd like some thoughts on how this might go! Any tips will be great. I'm still a little nervous about fermenting something of this gravity, because I've only ever done things that get up to 1.050/1.055 or so.
This is also somewhat of a "Frankenstein" brew, using several different types of malts that might not always be used together. Here's to experimentation!
Batch Size: 3 Gallons
OG: ??
FG: ?? (Aiming for 1.015 - 1.020)
Grain:
5lb Rahr American 2-Row
3lb Pilsner Malt
1.5lb Maris Otter
1lb Dingman's Special B
3/4lb Crystal Malt (60L)
1/2lb Rauchmalt (Smoked)
1/4lb Chocolate Malt
Mash @ 152F for one hour.
Mashout @ 170F, sparge with enough water to bring total wort volume to 5 gallons.
Boil 60 minutes prior to hop additions, or until wort volume reaches 4 gallons.
Hops:
T-60: 1oz Chinook
T-45: 1oz Willamette
T-30: 1oz Cluster
T-15: 1oz Chinook
T-10: 10z Willamette
Wort should be approximately 3 gallons.
Aerate wort heavily during chill, to allow for oxygenation for the yeast.
Chill to 70F, then pitch White Labs WLP070 Bourbon Yeast.
Ferment@ 65F for one month, rack to bottles, bottle condition 4 months or more.
I'm looking for a heavily hopped beer, but more on the bitter side than the aromatic side. Therefore, I have late-ish hop additions, but none past 10 minutes. I picked Willamette, Chinook, and Cluster because of their floral/spicy/grassy notes, which I hope will complement the grain bill - especially the Special B, Rauch, and Chocolate.
Thoughts? I'm wide open to constructive criticisms here, this is an entirely experimental brew and I'm still somewhat of a beginner.
This is also somewhat of a "Frankenstein" brew, using several different types of malts that might not always be used together. Here's to experimentation!
Batch Size: 3 Gallons
OG: ??
FG: ?? (Aiming for 1.015 - 1.020)
Grain:
5lb Rahr American 2-Row
3lb Pilsner Malt
1.5lb Maris Otter
1lb Dingman's Special B
3/4lb Crystal Malt (60L)
1/2lb Rauchmalt (Smoked)
1/4lb Chocolate Malt
Mash @ 152F for one hour.
Mashout @ 170F, sparge with enough water to bring total wort volume to 5 gallons.
Boil 60 minutes prior to hop additions, or until wort volume reaches 4 gallons.
Hops:
T-60: 1oz Chinook
T-45: 1oz Willamette
T-30: 1oz Cluster
T-15: 1oz Chinook
T-10: 10z Willamette
Wort should be approximately 3 gallons.
Aerate wort heavily during chill, to allow for oxygenation for the yeast.
Chill to 70F, then pitch White Labs WLP070 Bourbon Yeast.
Ferment@ 65F for one month, rack to bottles, bottle condition 4 months or more.
I'm looking for a heavily hopped beer, but more on the bitter side than the aromatic side. Therefore, I have late-ish hop additions, but none past 10 minutes. I picked Willamette, Chinook, and Cluster because of their floral/spicy/grassy notes, which I hope will complement the grain bill - especially the Special B, Rauch, and Chocolate.
Thoughts? I'm wide open to constructive criticisms here, this is an entirely experimental brew and I'm still somewhat of a beginner.