First off, sorry for the terrible alliteration in the title . I was hoping to get some input on a Red recipe I want to make.
So the plan is to make 3 gallons, and split it up into 4 1-gallon fermenters. In each fermenter, I will do a different yest/something slightly different. In fermenter 1, I was thinking of doing WLP002 English Ale yeast at 65º, in fermenter 2 Lallemand Belle Saison at 65º, in fermenter 3 Safbrew S-33 (at lager temps), and in fermenter 4 belle saison at closer to 75º or so.
The wort would be the same for all of these and follow the following recipe (based off of 5 gallons, and scaled down to 3)
Fermentables:
4.5 lb Light DME
1.5 lb Amber DME
1 lb Crystal 60L
0.25 lb Melanoidin
0.25 lb Carafa III Special
0.20 lb Flaked Wheat (for head retention)
Hops:
0.60 oz Columbus (15.2% AA) - 60 min
0.25 oz Cascade (7.1% AA) - 3 min
0.25 oz Cascade (7.1% AA) - 0 min
Yeast: as above
I am hoping to come up with what I think to be my new house recipe red and was looking for some input. The first three fermenters are fairly set in what I'd like to do with them, but the last one, I'm open to suggestions.
So thoughts on the grain bill and the last fermenter?
Thanks
[Edit: added flaked wheat (since I forgot)]
So the plan is to make 3 gallons, and split it up into 4 1-gallon fermenters. In each fermenter, I will do a different yest/something slightly different. In fermenter 1, I was thinking of doing WLP002 English Ale yeast at 65º, in fermenter 2 Lallemand Belle Saison at 65º, in fermenter 3 Safbrew S-33 (at lager temps), and in fermenter 4 belle saison at closer to 75º or so.
The wort would be the same for all of these and follow the following recipe (based off of 5 gallons, and scaled down to 3)
Fermentables:
4.5 lb Light DME
1.5 lb Amber DME
1 lb Crystal 60L
0.25 lb Melanoidin
0.25 lb Carafa III Special
0.20 lb Flaked Wheat (for head retention)
Hops:
0.60 oz Columbus (15.2% AA) - 60 min
0.25 oz Cascade (7.1% AA) - 3 min
0.25 oz Cascade (7.1% AA) - 0 min
Yeast: as above
I am hoping to come up with what I think to be my new house recipe red and was looking for some input. The first three fermenters are fairly set in what I'd like to do with them, but the last one, I'm open to suggestions.
So thoughts on the grain bill and the last fermenter?
Thanks
[Edit: added flaked wheat (since I forgot)]