I should be brewing this weekend and this will be brew #7 for me and I am open for suggestions. I’m not following any recipe I am just modifying the one I did in my “Guess that Beer” post. …here’s the skinny.
Batch size 5.5 Gal (shooting for a full 5 gal in keg)
OG 1.060 (my eff is improving but for now it’s dialed in at 65% )
60 min boil
mash in at 152 for 60 min
Sparging with my trusty new watering can w/165-170F water.
12lb 2 row (unless my local place gets pale malt back in stock by friday)
2lb Caramel 60
(all pellet hops)
1oz Millenium 60 min (Maybe first wort?)
1oz Centennial 30 min
2oz Crystal 0 min (I’ve yet to dry hop)
Whirlfloc Tab 15 min
wyeast nutrient 10 min
1 pack Safale 05 (I am trying out dry yeast. Nottingham in a haus pale I am drinking now - yum, 04 in an English bitter that I am kegging this weekend.)
Part of me says to dump it on the 04 cake from the bitter but I also said that with the cake from the Nott/haus pale but then my newbyness nervousness took over and I just harvested it instead.
I am more than likely hanging tight with the hops. I only added an oz of crystal from the one I did before. Not sure if this would be a hop you would “dry hop” with but leaving off and oz at flameout and using it to dry hop instead might be interesting.
Right now I am so wanting a good, in-depth read on all the different styles of grains and what they add to the flavor/aroma/character of the beer. And while I have a lot to learn in all areas I feel I am shooting from the hip more in this category than any other. If you have any thoughts on what to add to the grain bill and why that would be great.