Melbourne Bitter

[stew.w]

im going to try make something similar to this tomorrow but ag
this is what ive got so far:

Amount Item Type % or IBU

6.00 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 75.00%
40.00 gm Pride of Ringwood [9.00%] (60 min) Hops 21.2 IBU
30.00 gm Pride of Ringwood [9.00%] (20 min) Hops 9.6 IBU
30.00 gm Pride of Ringwood [9.00%] (5 min) Hops 3.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 kg Dextrose (Briess) (2.0 EBC) Sugar 25.00%
2 Pkgs Nottingham (Danstar #-) Yeast-Ale

34 IBU's
OG 1.054
5.4% alc. vol.

40L Batch

any other suggestions?
im not using lager yeast as it just ties up the ferm fridge for too long

Cheers,

Stewart

 

[Bribie G]

im going to try make something similar to this tomorrow but ag
this is what ive got so far:

Amount Item Type % or IBU

6.00 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 75.00%
40.00 gm Pride of Ringwood [9.00%] (60 min) Hops 21.2 IBU
30.00 gm Pride of Ringwood [9.00%] (20 min) Hops 9.6 IBU
30.00 gm Pride of Ringwood [9.00%] (5 min) Hops 3.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 kg Dextrose (Briess) (2.0 EBC) Sugar 25.00%
2 Pkgs Nottingham (Danstar #-) Yeast-Ale

34 IBU's
OG 1.054
5.4% alc. vol.

40L Batch

any other suggestions?
im not using lager yeast as it just ties up the ferm fridge for too long

Cheers,

Stewart

I'd ditch the late additions of POR, personally, just put in one addition of around 50g at the beginning of the boil and maybe finish with 20g Hersbrucker or something fancy in the last 10 mins. The Notto will strip out a lot of the hops however and I would go for US-05 if using an ale yeast, and ferment around 17 degrees