This will be my first batch using a liquid extract other than the HME that comes in the Mr. Beer kits. I've got a Mr. Beer based one fermenting right now (American Light to which I added a 1/2 lb light DME, steeped 1/2 lb German crystal 75 30 min, tossed in 1/2 oz of Fuggles at finish and just dry-hopped 1/2 oz Saaz). I've got an extra LBK (given to me by a co-worker whose husband didn't want to brew) that needs to be placed into service.
The current recipe I'm leaning toward (subject to change, opinions welcome) is:
3.3 lbs Briess Munich LME (which is 50% Pale, 50% Munich)
0.5 lbs British Medium Crystal
0.25 lbs British Chocolate
2/3 oz Perle @60
1/4 tsp Irish Moss @15
1/3 oz Perle @15
11g Nottingham dry yeast, ferment at 55F (temp control via an STC-1000 setup)
Brewer's Friend calc (for a 2.3 gallon batch) gives it:
1.059 OG
1.013 FG
5.92 ABV
IBU 31.13
SRM 26.90
Any thoughts, suggested changes, opinions, or criticisms?
The current recipe I'm leaning toward (subject to change, opinions welcome) is:
3.3 lbs Briess Munich LME (which is 50% Pale, 50% Munich)
0.5 lbs British Medium Crystal
0.25 lbs British Chocolate
2/3 oz Perle @60
1/4 tsp Irish Moss @15
1/3 oz Perle @15
11g Nottingham dry yeast, ferment at 55F (temp control via an STC-1000 setup)
Brewer's Friend calc (for a 2.3 gallon batch) gives it:
1.059 OG
1.013 FG
5.92 ABV
IBU 31.13
SRM 26.90
Any thoughts, suggested changes, opinions, or criticisms?
