tipsy_mcstagger
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- 2/5/06
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Brew this recipe on Anzac Day, just pitched the yeast tonight.
Threw the hops in at the start of the boil, but onlt 2nd AG and this was the first double batch so ended up having to boil for a bit longer to get my volume down and therefore blew out my target IBU of 28.
Do you reckon that the extra bitterness will overpower the malt flavour?
Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 60.23 L
Estimated OG: 1.047 SG
Estimated Color: 27.3 EBC
Estimated IBU: 38.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 150 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Munich, Dark (Joe White) (29.6 EBC) Grain 62.5 %
1.80 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 22.5 %
1.20 kg Caraamber (Weyermann) (70.9 EBC) Grain 15.0 %
57.00 gm Northern Brewer [9.10%] (150 min) Hops 38.6 IBU
4.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
7.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Munich Lager (Wyeast Labs #2308) [Starter Yeast-Lager
Mash Schedule: My Mash
Total Grain Weight: 8.00 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 17.50 L of water at 78.0 C 66.0 C 120 min
Mash Out Add 12.50 L of water at 96.5 C 77.0 C 15 min
Was very happy with the 75% into the fermenter, better than the 68% for the first ag.
CHeers
Tipsy
Threw the hops in at the start of the boil, but onlt 2nd AG and this was the first double batch so ended up having to boil for a bit longer to get my volume down and therefore blew out my target IBU of 28.
Do you reckon that the extra bitterness will overpower the malt flavour?
Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 60.23 L
Estimated OG: 1.047 SG
Estimated Color: 27.3 EBC
Estimated IBU: 38.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 150 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Munich, Dark (Joe White) (29.6 EBC) Grain 62.5 %
1.80 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 22.5 %
1.20 kg Caraamber (Weyermann) (70.9 EBC) Grain 15.0 %
57.00 gm Northern Brewer [9.10%] (150 min) Hops 38.6 IBU
4.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
7.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Munich Lager (Wyeast Labs #2308) [Starter Yeast-Lager
Mash Schedule: My Mash
Total Grain Weight: 8.00 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 17.50 L of water at 78.0 C 66.0 C 120 min
Mash Out Add 12.50 L of water at 96.5 C 77.0 C 15 min
Was very happy with the 75% into the fermenter, better than the 68% for the first ag.
CHeers
Tipsy