BgThang
Member
I have brewed this recipe several times, it's pretty much my house ale. Brewed it 2 weeks ago but added 3# of rye to a ten gallon batch. Just racked to secondary and dry hopping. will see the results by new years
Hi Dude...I'm brewing this recipe this weekend, and I was wondering what the benefit of doing a 90 minute boil is vs a 60 minute boil...since the hops aren't added until 60.
Thanks!
Dude, one more question. How would I take this type of beer and turn it into an IPA? Not sure that even makes sense, I sort of want to take this hop punch in this and double it! Maybe the Citra does that? I guess I could just up my 60min addition to increase my IBUs, then up the grain bill a bit to balance it out?
You could probably just replace the Toasted Malt with Vienna. They are quite similar, IMHO.
wow shelly, that looks really good.
Here's mine:
Absolutely delicious! Smells like Sweetwater IPA.
I want to try this recipe. But I gave a question. The recipe says 2 row brewers malt. Is that 2 row pale malt? Also, the toasted pale malt. Is that just more of the pale malt that is toasted? Thanks for the info!
shelly_belly said:Here's mine:
Brewed 12/18/2011 per recipe OG=1.058 FG=1.012
Kegged 01/08/2012 + Dry Hopped for 10 days
Chilled + CO2 added 01/18
Tapped 01/29
Absolutely delicious! Smells like Sweetwater IPA.
Entered an IPA version of this beer in the Bluebonnet Brew off and got second in the new entrant category. I haven't got my score sheets back yet, but I am very interested to see the comments. I missed my mash temp and it ended up a bit sweeter than I was going for.