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nzbrad

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Hi guys, I put a brew down a few days ago and it's fermenting nicely.
I have an extra 100g of Kohatu, and 15g of Centennial left over. Do you guys think I should up the dry hop? From what I've read Kohatu is fairly mild. This is my first recipe from scratch. I normally just copy recipes I find online and maybe tweak the odd thing here and there so hopefully it turns out alright.

HOME BREW RECIPE:
Title: Locked in PA

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Boil Size: 7.75 gallons
Boil Gravity: 1.049
Efficiency: 72% (brew house)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.058
Final Gravity: 1.011
ABV (standard): 6.22%
IBU (tinseth): 39.62
SRM (morey): 8.58
Mash pH: 5.78

FERMENTABLES:
6kg - American Ale Malt (93.8%)
0.4kg - Medium Crystal Malt (6.3%)

HOPS:
15 g - Centennial, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 15.65
20 g - Centennial, Type: Pellet, AA: 10, Use: Boil for 30 min, IBU: 16.03
30 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 7.94
70 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 0 min
100 g - Kohatu, Type: Pellet, AA: 6.5, Use: Dry Hop for 4 days

MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 90 min, Amount: 34 L
2) Temperature, Temp: 168 F, Time: 10 min, Amount: 34 L, Mashout

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Pitch Rate: 0.35 (M cells / ml / deg P)
 

scomet

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fwiw, I would leave it as it is, why, imo another 100g of komatsu may just swamp it, I like well balanced beers even if they are big beers! Good luck- Cheers
 
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