Dave70
Le roi est mort..
- Joined
- 29/9/08
- Messages
- 5,579
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This is what I've come up with after picking through and converting back to metric from American sites.
The hops are what's listed on the SN site.
24 liters
IBU 69
ABV 7.3
Pale 7.3kg
Crystal .60 .350g
Mash 67 deg
Ferment 20 deg
Magnum 14% 41g @ 60
Crystal 4.3% 24g @ 5
Magnum 14% 35g @ 5
Citra 11% 24g - dry
Crystal 4.3% 24g - dry
Magnum 14% 24g - dry
S05 or WY 1056.
Probably rack to secondary for dry hop and give it another week.
The hop schedule seems a little odd to me. Like there's nought but bittering an aroma additions and I'm a thinking all the dry hopping may make it a little harsh.
What do you think?
The hops are what's listed on the SN site.
24 liters
IBU 69
ABV 7.3
Pale 7.3kg
Crystal .60 .350g
Mash 67 deg
Ferment 20 deg
Magnum 14% 41g @ 60
Crystal 4.3% 24g @ 5
Magnum 14% 35g @ 5
Citra 11% 24g - dry
Crystal 4.3% 24g - dry
Magnum 14% 24g - dry
S05 or WY 1056.
Probably rack to secondary for dry hop and give it another week.
The hop schedule seems a little odd to me. Like there's nought but bittering an aroma additions and I'm a thinking all the dry hopping may make it a little harsh.
What do you think?