So folks
Thoughts, suggestions, comments welcome. I wanted a Hoppy, Fruity, Strong ale.
5kg Crisp Pale Ale Malt 5.7 EBC
1kg CaraGold Malt 12 EBC
Hops
EXPERIMENTAL 366/EQUINOX - 2014 Harvest Pellet Hops
Alpha 14.4%
New hop from the US described as unique mango, grapefruit and pineapple
MANDARINA BAVERIA PELLETS - 2014 Harvest
Alpha 7.5%
This new hop from Germany was bred from Cascade. Can be used early or late in the boil and is especially good used as a dry hop. As the name suggest it displays tangerine/orange flavours
Lallemand Nottingham Ale Dry Yeast
The Nottingham strain was selected for its highly flocculent & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavour of malt & hops to develop.
With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers
Mash - 70mins @66oC
Total Water Need - 28.2Ltrs
Mash Volume - 32.8 Ltrs
Volume into Boil - 26.05 Ltrs
Volume Ambient Wort - 21.09 Ltrs
Volume into Fermentor - 19Ltrs
Volume into Packaging - 18.3 Ltrs
Expected Pre Boil OG - 1.050
Estimated OG - 1.069
Estimated Alcohol - 6.99%
366/Equinox - 10 grams @60mins - 16.7 T (Tinseth)
Mandarina - 22 Grams@60mins - 19.1T
366/Equinox - 18 Grams@30mins - 23.1T
Mandarina - 18 Grams@30mins - 12T
366/Equinox - 18grams@0mins
Mandarina - 18grams@0mins
Think I have nailed my 2nd BIAB recipe
Post #1 made 8 years ago
Last edited by mozzaUK on 01 Oct 2015, 05:51, edited 1 time in total.
First BIAB - Premium Grain; Maris Otter Pale Ale , Munich, Crystal and Wheat - Hops; Magnum, Cascade and Centennial
hoping it tastes as good!
