So I’ve got some family visiting here in Chicago this summer. I just started brewing and this will be my fourth batch I’ll be on. I thinking of my first creation for when they arrive in July. Something that will be light, sweet citrusy nose on a sunny day on the lake.
I’ve created a base recipe based off a couple other NB recipes. I’m looking for any obvious newcomer advice on this recipe. Like if I should only use 1oz of Summit hops instead of 2 due to overpowering, etc etc.
Let me know your thoughts!
6 gallons of Gold Malt Extract
1LB Briess Caramel 20L Malts
2oz Summit Hops
2oz Citra Hops
1oz Columbus Hops
- Steep 1 lb Briess Caramel Malts @ 150F for 25 minutes, then remove from pot.
- Bring pot to a boil
- Remove from heat and stir in 6 gallons of malt extract, once mixed well, return to heat.
- Add 1 oz of Summit hops
- 20 minutes in add 1 oz Summit hops
- 50 minutes in add 1 oz Citra hops
- Flame out at 60 minutes
Primary Fermentation: 1-2 weeks
Secondary Fermentation 1-2 weeks
Dry Hopping (during secondary, 5-7 days before bottling/kegging):
- Add 1 oz Citra hops
- Add 1 oz Columbus hops