Shaika-Dzari
Well-Known Member
- Joined
- Jul 22, 2020
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My initial intention was to brew a low ABV, fresh / drinkable, not too bitter but having some aroma beer.
From what I can read in brewfather, a British Golden Ale would fit nicely.
But, I start brewing in July and crushed grains and hops are accumulating in my freezer. So I decide to use what I have before it is too old...
For a 10L batch, my grain bill is (mostly, all I have):
- 1.6 kg of 2 rows
- 200g of caramel 20
- 100 g of honey malt
I also have some flaked oat I, so maybe adding 100g.
With my current efficiency, brewfather tells me I'm at 1.039. So I should get a ~3.8% beer which is fine (and in the range of the Golden Ale).
Now, for the hops and yeast, I'm not sure and would like some advice.
For the hops, I have: Chinook, EKG and Hallertau Mittlefrueh.
Would it be a good idea to use the EKG at 60 for bittering and use the Chinook at 15 and flameout for aroma ? Targeting 25-30 IBU ?
For the yeast, I have: Safale US-05, Safale S-04, Lallemand Munich classic and Mangrove Jack's Kveik M12.
US-05 and Munich seems wrong for what I have in mind. S-04, the Kveik M12 or I grab something else from my local brew shop ?
My local brew shop keeps a couple of White Lab, Omega and Escarpment Laboratories + Safale and Lallemand for dry yeast.
Thanks for the help!
From what I can read in brewfather, a British Golden Ale would fit nicely.
But, I start brewing in July and crushed grains and hops are accumulating in my freezer. So I decide to use what I have before it is too old...
For a 10L batch, my grain bill is (mostly, all I have):
- 1.6 kg of 2 rows
- 200g of caramel 20
- 100 g of honey malt
I also have some flaked oat I, so maybe adding 100g.
With my current efficiency, brewfather tells me I'm at 1.039. So I should get a ~3.8% beer which is fine (and in the range of the Golden Ale).
Now, for the hops and yeast, I'm not sure and would like some advice.
For the hops, I have: Chinook, EKG and Hallertau Mittlefrueh.
Would it be a good idea to use the EKG at 60 for bittering and use the Chinook at 15 and flameout for aroma ? Targeting 25-30 IBU ?
For the yeast, I have: Safale US-05, Safale S-04, Lallemand Munich classic and Mangrove Jack's Kveik M12.
US-05 and Munich seems wrong for what I have in mind. S-04, the Kveik M12 or I grab something else from my local brew shop ?
My local brew shop keeps a couple of White Lab, Omega and Escarpment Laboratories + Safale and Lallemand for dry yeast.
Thanks for the help!