McKenziebrewing
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- Mar 10, 2013
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Hi
Last week i put down a american pale ale that didn't quite go to plan as my scales were playing up and end up with 4.65kg of DME instead of the 3.3kg that was my recipe so i scaled things up a bit and came up with the following, except the grains didn't get scaled up as i was all out.
Steeped 500grms of crystal 40L and 100grms of crystal 60L at 67 degrees Celsius for 30 mins
Full boil of 25L
with the following additions.
40 grms Hallertau 60 mins
50 grms Centennial 15 mins
50 grms cascade 15 mins
50 grms Williamette 0 mins
Yeast Safale US-05
Fermented at 22 degrees Celcuis for 7 days so far.
So for the next part as I have all of the above hops left over in a maximum of 50 grms for all except cascade which i have slightly more, what would the dry hop recomendations be if there are any.
Cheers and thanks in advance.
and hopefully this brew will recover to be quite tasty.
Last week i put down a american pale ale that didn't quite go to plan as my scales were playing up and end up with 4.65kg of DME instead of the 3.3kg that was my recipe so i scaled things up a bit and came up with the following, except the grains didn't get scaled up as i was all out.
Steeped 500grms of crystal 40L and 100grms of crystal 60L at 67 degrees Celsius for 30 mins
Full boil of 25L
with the following additions.
40 grms Hallertau 60 mins
50 grms Centennial 15 mins
50 grms cascade 15 mins
50 grms Williamette 0 mins
Yeast Safale US-05
Fermented at 22 degrees Celcuis for 7 days so far.
So for the next part as I have all of the above hops left over in a maximum of 50 grms for all except cascade which i have slightly more, what would the dry hop recomendations be if there are any.
Cheers and thanks in advance.
and hopefully this brew will recover to be quite tasty.