stompnground
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sorry I am not sure where to post this but I am putting together a recipe in Beersmith and would like to know peoples thoughts...i am aiming for a rich but smooth chugger :chug: any ideas on yeast??
I am shooting for a low ABV Extra Dark Amber Ale... I am trying the no chill method with this so i am aiming for low IBU's of around 20 in case i get extra bitterness.
~Black Betty~
1.5l Dark Liquid Extract- Briess
1kg DME Bavarian Wheat- Briess
150g Dingemans Special Biscuit Malt
200g Midnight Wheat Malt-Briess
50g Dark Crystal Malt
30g Dark Brown Sugar
1tsp Irish Moss
20g Pacific Gem @20mins
20g Pacific Gem @ 5 mins
15g Pacific Gem @ 0 mins
don't know what yeast to use yet
1.042 SG
20 IBU's
50 EBC
4.4% alc
I will then CC @ 2 degrees then bottle
Thanks everyone!
I am shooting for a low ABV Extra Dark Amber Ale... I am trying the no chill method with this so i am aiming for low IBU's of around 20 in case i get extra bitterness.
~Black Betty~
1.5l Dark Liquid Extract- Briess
1kg DME Bavarian Wheat- Briess
150g Dingemans Special Biscuit Malt
200g Midnight Wheat Malt-Briess
50g Dark Crystal Malt
30g Dark Brown Sugar
1tsp Irish Moss
20g Pacific Gem @20mins
20g Pacific Gem @ 5 mins
15g Pacific Gem @ 0 mins
don't know what yeast to use yet
1.042 SG
20 IBU's
50 EBC
4.4% alc
I will then CC @ 2 degrees then bottle
Thanks everyone!