Osedax
Well-Known Member
It is finally warm enough where I live to brew. I want something kind of summery and very drinkable. This is the recipe I came up with. I will be brewing it this weekend.
Grain Bill:
7# Red Millet 2L
3# Buckwheat 3L
2# White Quinoa 2L
2# Flaked Corn .8L
1# Crystal Quinoa 20L (homemade)
1# Munich Amaranth 10L
Adjuncts:
1# Clover honey at flameout
.5# Maltodextrin
2oz Chamomile at flameout
Hops:
60- 1oz Target 10.7
15- 1oz Centennial 8.7
FO- 1oz Centennial 8.7
FO- 1oz Citra 13.9
Dry Hop (7 days)- Crystal 3.4
Yeast:
US-05 Ferment at 63F for 2 weeks
OG- 1.060 est
FG- 1.012 est
ABV- 6.5%
IBU- 60 est
Color- 9 SRM est
Any advice or critiques would be appreciated. I'm not sure how deep to toast the amaranth. I am thinking 10L but I might wet roast it a little longer. I am also torn on the hopping and chamomile. Hopefully someone can chime in.
I call it Sleepy-time IPA
Grain Bill:
7# Red Millet 2L
3# Buckwheat 3L
2# White Quinoa 2L
2# Flaked Corn .8L
1# Crystal Quinoa 20L (homemade)
1# Munich Amaranth 10L
Adjuncts:
1# Clover honey at flameout
.5# Maltodextrin
2oz Chamomile at flameout
Hops:
60- 1oz Target 10.7
15- 1oz Centennial 8.7
FO- 1oz Centennial 8.7
FO- 1oz Citra 13.9
Dry Hop (7 days)- Crystal 3.4
Yeast:
US-05 Ferment at 63F for 2 weeks
OG- 1.060 est
FG- 1.012 est
ABV- 6.5%
IBU- 60 est
Color- 9 SRM est
Any advice or critiques would be appreciated. I'm not sure how deep to toast the amaranth. I am thinking 10L but I might wet roast it a little longer. I am also torn on the hopping and chamomile. Hopefully someone can chime in.
I call it Sleepy-time IPA