Brewing a 0.5-gallon batch tomorrow. The only constraints are that I have a new roasted barley I want to try, and the beer has to ferment either at 54 or 60. I'd been thinking a bitter, hoppy (but not fruity) American stout, but I'm open to all sorts of suggestions, even off-the-wall ones:
0.6 lb. English pale
0.3 lb. Munich
0.125 pale roasted barley
0.05 lb. chocolate
0.05 lb. crystal rye
This should end me up at ~1.050 (hard to say; I'm still dialing in my process with this size batch.)
2 g each Northern Brewer (7.2%) and Crystal (2.2%) @ 60
2 g each Northern Brewer (7.2%) and Crystal (2.2%) @ 15
3 g each Northern Brewer (7.2%) and Crystal (2.2%) hopstand
W34/70
0.6 lb. English pale
0.3 lb. Munich
0.125 pale roasted barley
0.05 lb. chocolate
0.05 lb. crystal rye
This should end me up at ~1.050 (hard to say; I'm still dialing in my process with this size batch.)
2 g each Northern Brewer (7.2%) and Crystal (2.2%) @ 60
2 g each Northern Brewer (7.2%) and Crystal (2.2%) @ 15
3 g each Northern Brewer (7.2%) and Crystal (2.2%) hopstand
W34/70