mikeal
Well-Known Member
I'm looking to make a Northern English Brown with American hops, cherries and lacto.
How is this for a grain bill? I'm looking for some chocolate / toffee notes and noticeable but not overwhelming cherry flavor.
6 lbs Pale Malt, Maris Otter (3.0 SRM)
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM)
1 lbs Munich Malt - 20L (20.0 SRM)
1 lbs Oats, Flaked (1.0 SRM)
8.8 oz Brown Malt (65.0 SRM)
8.0 oz Biscuit Malt (23.0 SRM)
8.0 oz Carastan (30.0 SRM)
8.0 oz Chocolate Malt (200.0 SRM)
8.0 oz Special B Malt (180.0 SRM)
1.6 oz Roasted Barley (300.0 SRM)
1.00 oz Cascade [5.50 %] - Boil 60.0 min
1.00 oz Willamette [5.50 %] - Boil 10.0 min
Estimated OG: 1.055 SG
Estimated Color: 25.2 SRM
Estimated IBU: 22.8 IBUs
The plan is to add 5lbs of cherries in secondary and after four days sour two pounds of cherry / water mash at 110° with a commercial lacto culture and blend to taste.
How is this for a grain bill? I'm looking for some chocolate / toffee notes and noticeable but not overwhelming cherry flavor.
6 lbs Pale Malt, Maris Otter (3.0 SRM)
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM)
1 lbs Munich Malt - 20L (20.0 SRM)
1 lbs Oats, Flaked (1.0 SRM)
8.8 oz Brown Malt (65.0 SRM)
8.0 oz Biscuit Malt (23.0 SRM)
8.0 oz Carastan (30.0 SRM)
8.0 oz Chocolate Malt (200.0 SRM)
8.0 oz Special B Malt (180.0 SRM)
1.6 oz Roasted Barley (300.0 SRM)
1.00 oz Cascade [5.50 %] - Boil 60.0 min
1.00 oz Willamette [5.50 %] - Boil 10.0 min
Estimated OG: 1.055 SG
Estimated Color: 25.2 SRM
Estimated IBU: 22.8 IBUs
The plan is to add 5lbs of cherries in secondary and after four days sour two pounds of cherry / water mash at 110° with a commercial lacto culture and blend to taste.
