neckbeardbeer
Member
I've seen a few threads on here about this recipe but this is the actual recipe, provided on the June 17, 2013 session by Bill Covaleski. I can do the grain bill, that's easy in beersmith (build it to 10#, scale up the abv). The hops I am too retarded to figure out. Shooting for a 6 gallon batch. Anyone smart know how to do this (gonna cross post on BN forums as well, will repost here if someone posts a response). I'd like to move the hopback hops to a whirlpool, figure that'd get me close enough without having to buy a hopback.
77% pils two row
12% two row vienna
5% roasted barley
5% carafa III
1% cararoma
65C - 45 mins
72C - 30 mins
21 plato SG
IBU = 85
50% cascade - 2/3rd at 15, remainder split between 5 and hop back
25% centenial 60, 30, 15
25% chinook 1/3rd at 5 minutes, remainder hop back
Three batches blended
54 -> 57 -> no higher than 62 degrees, that's pretty low for ale
Naragansett yeast deritivitve, originally came from old dominion
77% pils two row
12% two row vienna
5% roasted barley
5% carafa III
1% cararoma
65C - 45 mins
72C - 30 mins
21 plato SG
IBU = 85
50% cascade - 2/3rd at 15, remainder split between 5 and hop back
25% centenial 60, 30, 15
25% chinook 1/3rd at 5 minutes, remainder hop back
Three batches blended
54 -> 57 -> no higher than 62 degrees, that's pretty low for ale
Naragansett yeast deritivitve, originally came from old dominion
