gibbocore
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Hi Guys,
I'm putting down a brew this weekend and have two yeast cultures on hand to choose from and was about to make a starter.
The recipe below has some fairly out there grains and i really want to be able to taste the malt aromatics from the carared and halcyon so am wondering if i should go with, 1469 or 1272? I know both yeasts will pretty much determine the style of beer i make but i want the d-sazz to stand out also which is why i am slightly leaning towards the 1272, but an english style yeast might work better with the crystal, but can tend to scrub hop aroma. DESCISIONSDESCISIONS!!!
Oh and was also thinking about doing a protien rest and decoction step up to sacc temp, just to facilitate the rest and it helps with both my attenuation and efficiancy.
Rangale Pale
American Pale Ale
Type: All Grain
Batch Size: 22.00 L
Brewer: Gibbo
Boil Size: 27.88 L
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 63.8 %
1.00 kg Wheat Malt, Ger (3.2 EBC) Grain 21.3 %
0.50 kg Carared (39.4 EBC) Grain 10.6 %
0.20 kg Caramel/Crystal Malt - 60L (110.0 EBC) Grain 4.3 %
20.00 gm Simcoe [13.00%] (60 min) Hops 30.2 IBU
20.00 gm D-Sazz [5.40%] (10 min) Hops 4.6 IBU
20.00 gm D-Sazz [5.40%] (30 min) (Aroma Hop-Steep) Hops -
Beer Profile
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 34.8 IBU
Est Color: 16.2 EBC
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 4.70 kg
Sparge Water: 14.41 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Mash In Add 12.26 L of water at 71.8 C 64.0 C 60 min
Mash Out Add 6.86 L of water at 98.7 C 75.0 C 10 min
I'm putting down a brew this weekend and have two yeast cultures on hand to choose from and was about to make a starter.
The recipe below has some fairly out there grains and i really want to be able to taste the malt aromatics from the carared and halcyon so am wondering if i should go with, 1469 or 1272? I know both yeasts will pretty much determine the style of beer i make but i want the d-sazz to stand out also which is why i am slightly leaning towards the 1272, but an english style yeast might work better with the crystal, but can tend to scrub hop aroma. DESCISIONSDESCISIONS!!!
Oh and was also thinking about doing a protien rest and decoction step up to sacc temp, just to facilitate the rest and it helps with both my attenuation and efficiancy.
Rangale Pale
American Pale Ale
Type: All Grain
Batch Size: 22.00 L
Brewer: Gibbo
Boil Size: 27.88 L
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 63.8 %
1.00 kg Wheat Malt, Ger (3.2 EBC) Grain 21.3 %
0.50 kg Carared (39.4 EBC) Grain 10.6 %
0.20 kg Caramel/Crystal Malt - 60L (110.0 EBC) Grain 4.3 %
20.00 gm Simcoe [13.00%] (60 min) Hops 30.2 IBU
20.00 gm D-Sazz [5.40%] (10 min) Hops 4.6 IBU
20.00 gm D-Sazz [5.40%] (30 min) (Aroma Hop-Steep) Hops -
Beer Profile
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 34.8 IBU
Est Color: 16.2 EBC
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 4.70 kg
Sparge Water: 14.41 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Mash In Add 12.26 L of water at 71.8 C 64.0 C 60 min
Mash Out Add 6.86 L of water at 98.7 C 75.0 C 10 min