skeezerpleezer
Well-Known Member
Thanks for breaking down those ratios from the podcast
Do you think adding some cara-pils would help with the mouth feel a little bit?
Heres what i built in brewsmith2 for my 3.80 gallon brew (i cant boil more than 5 gallons)...
Tropiclonia
M.I.A.B. (Mash in a bag in a cooler) - 65-70 efficiency
Mash @ 150f - 60mins
Batch Sparge @ 170f - 10mins
1tbsp - PH 5.2
7lbs Pale 2 row - 78.9%
12oz Crystal 20 - 8.5%
12oz Cara-Pils - 8.5%
6oz Flaked Wheat - 4.2%
Boil
60mins
.5oz Warrior - 60mins - 31.5ibus
.2tsp Irish Moss - 10mins
Hopstand/Steep
Adding the hops just after flameout and going to ice bath and slow cool for 30mins-45mins before i whirlpool and transfer to a cold kettle to continue cooling.
.75oz Centennial - Steep/Whirlpool- 12.1ibus
.75oz Citra - Steep/Whirlpool- 14.5ibus
.25oz Galaxy Steep/Whirlpool- 5.7ibus
Fermentation
1 Smack Pack 1968 London ESB
4.3 gallons into my carboy for 2wks at 68-70f
Dryhopin the secondary for 3-4 days with the same amount of steeping hops at the 1 week mark.
Let me know what you think.
I see your in alpharetta. Thats not to far away from Dublin so maybe ill send you one
I would say decrease crystal malts by about 13-14% and increase the late hops.