I'm planning on doing a single mash and splitting it to get 5.5 into 2 separate fermenters. I will also steep some specialty grains separately to add to one of the batches. I'd like some feedback on the recipe and plan before I buy what I need
20lbs of 2 row
2 lbs of Maris Otter
2lbs of carafoam
Mash at 152 for 1 hour, batch sparge in 2 equal steps.
Batch A
American Amber Ale
Steep 1lb of crystal 120L and .5lb Amber malt in 2.5qt of water at 152 for 45 mins - add to wort after final sparge.
1oz Willamette - 60 mins
1oz Willamette- 5 mins
WY1272 yeast
Batch B
Blond Ale
1oz Rakau - 30 mins
WY1272 yeast
Add 59oz of Simply Limeade 4 days after pitching (this batch is for my father-in-law, who enjoys light beer, especially BudLight Lime in the summer. He asked me for something, and I found the Limeade thing in my research)
I will buy a single smack pack and build a 1L starter, cold crash & decant. I will then step it up to 1.6L starter, cold crash and decant again, then do 1 final step up to a 3L starter that will be split between the 2 batches.
Thoughts or suggestions?
20lbs of 2 row
2 lbs of Maris Otter
2lbs of carafoam
Mash at 152 for 1 hour, batch sparge in 2 equal steps.
Batch A
American Amber Ale
Steep 1lb of crystal 120L and .5lb Amber malt in 2.5qt of water at 152 for 45 mins - add to wort after final sparge.
1oz Willamette - 60 mins
1oz Willamette- 5 mins
WY1272 yeast
Batch B
Blond Ale
1oz Rakau - 30 mins
WY1272 yeast
Add 59oz of Simply Limeade 4 days after pitching (this batch is for my father-in-law, who enjoys light beer, especially BudLight Lime in the summer. He asked me for something, and I found the Limeade thing in my research)
I will buy a single smack pack and build a 1L starter, cold crash & decant. I will then step it up to 1.6L starter, cold crash and decant again, then do 1 final step up to a 3L starter that will be split between the 2 batches.
Thoughts or suggestions?