Im about to put in an order for my next few brews. I have two lined up but want a third. Anyone have a recipe that YOU came up with and want to share?
What style of beer are you looking to brew?
Drinking this one on tap now, been digging it:
90% Floor Malted Maris Otter
5% English Medium Crystal
5% Simpsons Naked Oats
20 IBUs EKG at 60
~20 more at 15
Some at flameout
I used British Ale II but think I would change it up next time.
[quote=“inhousebrew”]Drinking this one on tap now, been digging it:
90% Floor Malted Maris Otter
5% English Medium Crystal
5% Simpsons Naked Oats
20 IBUs EKG at 60
~20 more at 15
Some at flameout
I used British Ale II but think I would change it up next time.[/quote]
Whats the target gravity on that? 1.050ish looks like a ESB?
Ive got denny fav, london ale and west yorkshire.
west yorkshire might be nice
With West Yorkshire, I’d go with something along the lines of Timothy Taylor’s Landlord:
95% Maris Otter or Simpsons Golden Promise
5% Crystal 60
1.25oz EKG @60
1oz Styrian Goldings @flameout
You can substitute the hops however you like but it ends up being a great session beer.
OG in the low .040’s
Since you’ve got 1450, might as well brew this…
#183 DC Rye IPA
A ProMash Recipe Report
Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 16.25
Anticipated OG: 1.074 Plato: 18.03
Anticipated SRM: 12.2
Anticipated IBU: 77.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Pre-Boil Amounts
Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.88 Gal
Pre-Boil Gravity: 1.054 SG 13.34 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
67.7 11.00 lbs. Pale Malt(2-row) America 1.036 2
18.5 3.00 lbs. Rye Malt America 1.030 4
7.7 1.25 lbs. Crystal 60L America 1.034 60
3.1 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
3.1 0.50 lbs. Wheat Malt America 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Mt. Hood Whole 5.10 6.0 First WH
1.25 oz. Columbus Whole 16.00 64.8 60 min.
0.50 oz. Mt. Hood Whole 5.10 6.4 30 min.
1.50 oz. Mt. Hood Whole 5.10 0.0 0 min.
1.00 oz. Columbus Whole 16.50 0.0 Dry Hop
Extras
Amount Name Type Time
1.00 Tsp Irish Moss Fining 15 Min.(boil)
1.00 Tsp Gypsum Other 60 Min.(boil)
Yeast
WY1450 PC Denny’s Favorite 50, WY1272, WY1056
Mash Schedule
Mash Name:
Total Grain Lbs: 16.25
Total Water Qts: 22.00 - Before Additional Infusions
Total Water Gal: 5.50 - Before Additional Infusions
Tun Thermal Mass: 0.13
Grain Temp: 65.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
sacc 0 60 153 153 Infuse 170 22.00 1.35
Total Water Qts: 22.00 - After Additional Infusions
Total Water Gal: 5.50 - After Additional Infusions
Total Mash Volume Gal: 6.80 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
[quote=“beerme11”][quote=“inhousebrew”]Drinking this one on tap now, been digging it:
90% Floor Malted Maris Otter
5% English Medium Crystal
5% Simpsons Naked Oats
20 IBUs EKG at 60
~20 more at 15
Some at flameout
I used British Ale II but think I would change it up next time.[/quote]
Whats the target gravity on that? 1.050ish looks like a ESB?
Ive got denny fav, london ale and west yorkshire.
west yorkshire might be nice[/quote]
1.050 or so, it’s ESB like. I think yorkshire would be good. I’d mash higher if using london.
Everything is better fermented with 1450…
This lived as my house strain for a while
This lived as my house strain for a while[/quote]
Ive been wondering this, what does house strain refer to?? Is just your go to strain or something you culture or harvest to keep goign for long periods of time
