Willsellout
Well-Known Member
Well if any of you know, I have been having a lot of difficulty nailing my AG regime and getting consistent results. Some of this definitely my screwups and other variables are out of my hands. Either way, I decided to try once more. So here is the recipe based on Edworts Haus APA.
9.5 lbs 2 row
2 lbs Vienna
.5 lbs crystal 10
1.5 oz cascade (Bittering)
1 oz Amarillo (Aroma, flavor)
so I wanted this to be a very aromatic beer but no overly bitter so Ed's recipe was perfect because it was also a simple and straightforward brew day.
I don't anticipate any issues on this one, I feel I've prepared more than my other brews. I've located the taste issues with my beers and identified where I went wrong to get those off flavors. I've also measured my kettle and 1 gal increments so I know where my volume is. I also plan on taking first running gravity points as well as pre boil. Another change is Instead of continuing to sparge until I have my volume I will just top up. I think this is where I got my grainy and husky off flavors from on my last beers. I will also make sure and do a conversion test as an added measure.
Thus far I have doughed in and hit my mash temp of 152 perfectly, which is a first for me. The 10 gal cooler is so much bigger and better. It's nice not having to worry about mash volumes. I will keep this updated as the brewday progresses.
So that's it, thanks to the board for changing my mind..hopefully it goes well.
Dan
9.5 lbs 2 row
2 lbs Vienna
.5 lbs crystal 10
1.5 oz cascade (Bittering)
1 oz Amarillo (Aroma, flavor)
so I wanted this to be a very aromatic beer but no overly bitter so Ed's recipe was perfect because it was also a simple and straightforward brew day.
I don't anticipate any issues on this one, I feel I've prepared more than my other brews. I've located the taste issues with my beers and identified where I went wrong to get those off flavors. I've also measured my kettle and 1 gal increments so I know where my volume is. I also plan on taking first running gravity points as well as pre boil. Another change is Instead of continuing to sparge until I have my volume I will just top up. I think this is where I got my grainy and husky off flavors from on my last beers. I will also make sure and do a conversion test as an added measure.
Thus far I have doughed in and hit my mash temp of 152 perfectly, which is a first for me. The 10 gal cooler is so much bigger and better. It's nice not having to worry about mash volumes. I will keep this updated as the brewday progresses.
So that's it, thanks to the board for changing my mind..hopefully it goes well.
Dan