bosox
Well-Known Member
UPDATED RECIPE:
Thanks for all the help, and the calculator was good. Here's a recipe I could use, what do you think?
Appx. Numbers:
OG: 1.050
FG: 1.012
IBU: 21
SRM: 12
ABV: 5.1%
3 lbs Light DME
3 lbs American Vienna
2 lbs Dark Munich
1 lb Crystal 60L
1 oz Hallertau Tradition (60mins)
1.5 oz Saaz (15mins)
2 oz Tettnanger (or 1oz Tettnanger + 1oz Cascade) 1min
Mash at 154F for 60mins, sparge. Add DME to boil to dissolve, then add Hallertau for 60mins, Saaz for 15min, Tettnanger at flameout. Still working on a yeast that will get the flavors I want. I'm thinking I'll go liquid for this one
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Original recipe used:
Appx. Numbers:
OG: 1.064
FG: 1.016
IBU: 43
SRM: 13
ABV: 6%
6lbs Muntons Amber DME
1lb American 6-Row Barley
1lb Dark Munich
1oz Magnum pellets (60mins appx. 14% AA)
1oz Williamette pellets (20mins appx. 4% AA)
1oz Mt. Hood pellets (1min appx. 4%)
.75oz Priming sugar (for conditioning)
SAFEALE American Ale Yeast.
The mash was done at somewhat higher temps from around 155-160F for 60mins, sparged, then dissolved extract, added hops. I did a basic single fermentation but the temps were on the high side, ranging from 72-77F for 9 days. I left it out in a very sunny area so it contributed to some skunky flavors and aromas.
Thanks for all the help, and the calculator was good. Here's a recipe I could use, what do you think?
Appx. Numbers:
OG: 1.050
FG: 1.012
IBU: 21
SRM: 12
ABV: 5.1%
3 lbs Light DME
3 lbs American Vienna
2 lbs Dark Munich
1 lb Crystal 60L
1 oz Hallertau Tradition (60mins)
1.5 oz Saaz (15mins)
2 oz Tettnanger (or 1oz Tettnanger + 1oz Cascade) 1min
Mash at 154F for 60mins, sparge. Add DME to boil to dissolve, then add Hallertau for 60mins, Saaz for 15min, Tettnanger at flameout. Still working on a yeast that will get the flavors I want. I'm thinking I'll go liquid for this one
-----------------------------------------------------------
Original recipe used:
Appx. Numbers:
OG: 1.064
FG: 1.016
IBU: 43
SRM: 13
ABV: 6%
6lbs Muntons Amber DME
1lb American 6-Row Barley
1lb Dark Munich
1oz Magnum pellets (60mins appx. 14% AA)
1oz Williamette pellets (20mins appx. 4% AA)
1oz Mt. Hood pellets (1min appx. 4%)
.75oz Priming sugar (for conditioning)
SAFEALE American Ale Yeast.
The mash was done at somewhat higher temps from around 155-160F for 60mins, sparged, then dissolved extract, added hops. I did a basic single fermentation but the temps were on the high side, ranging from 72-77F for 9 days. I left it out in a very sunny area so it contributed to some skunky flavors and aromas.