Hey guys,
Once again I would like to hear your thoughts on a recipe I'm planning to try.
Brewed mostly stouts and porters up till now, and I'm gonna try an IPA after tasting some amazing IPAs during the IPA day couple weeks back.
Thinking of giving it an imperial twist, hence the corn sugar.
Batch Size: 5 gal
Boil Size: 6 gal
Boil Time: 60 min
OG: 1.072
FG: 1.018
IBU: 119
ABV: 7.0%
SRM: 17
Yeast: Safale US-05. 2 packs on brew day, 1 pack on bottling day.
Starter: Yes, at least 2 hours.
9 lbs Muntons light LME
1 lbs Dark Crystal (steeped for 30 min at 65 C)
1 lbs Brown Sugar
1 oz Columbus (14.5%) - 60 min
0.5 oz Chinook (11%) - 60 min
0.5 oz Chinook (11%) - 30 min
0.5 oz Amarillo (9.3%) - 15 min
0.5 oz Chinook (11%) - 15 min
1 oz Columbus (14.5%) - 5 min
0.5 oz Amarillo (9.3%) - 5 min
0.5 oz Chinook (11%) - 5 min
1 oz Chinook (11%) - dry hop 7 days
1 oz Amarillo (9.3%) - dry hop 7 days
14 days on primary, then rack to secondary with dry hops.
The dark crystal malt is almost entirely because I like my beer dark
So, what do you guys think?
What yeast do you guys recommend? (used mainly Muntons and Danstar till now, don't get much variety around here)
Thanks alot!
Once again I would like to hear your thoughts on a recipe I'm planning to try.
Brewed mostly stouts and porters up till now, and I'm gonna try an IPA after tasting some amazing IPAs during the IPA day couple weeks back.
Thinking of giving it an imperial twist, hence the corn sugar.
Batch Size: 5 gal
Boil Size: 6 gal
Boil Time: 60 min
OG: 1.072
FG: 1.018
IBU: 119
ABV: 7.0%
SRM: 17
Yeast: Safale US-05. 2 packs on brew day, 1 pack on bottling day.
Starter: Yes, at least 2 hours.
9 lbs Muntons light LME
1 lbs Dark Crystal (steeped for 30 min at 65 C)
1 lbs Brown Sugar
1 oz Columbus (14.5%) - 60 min
0.5 oz Chinook (11%) - 60 min
0.5 oz Chinook (11%) - 30 min
0.5 oz Amarillo (9.3%) - 15 min
0.5 oz Chinook (11%) - 15 min
1 oz Columbus (14.5%) - 5 min
0.5 oz Amarillo (9.3%) - 5 min
0.5 oz Chinook (11%) - 5 min
1 oz Chinook (11%) - dry hop 7 days
1 oz Amarillo (9.3%) - dry hop 7 days
14 days on primary, then rack to secondary with dry hops.
The dark crystal malt is almost entirely because I like my beer dark
So, what do you guys think?
What yeast do you guys recommend? (used mainly Muntons and Danstar till now, don't get much variety around here)
Thanks alot!