![]() In fact, there are a couple of US micros doing just that: a LOT of Maris Otter or other UK Pale Malt and a raft of hops. IPA was in the beginning brewed from pale malt and a ton of hops. This sounds like a fabulous idea! In fact, you're on the right track historically, too. Single Infusion, Medium Body, No Mash Out Mash Schedule: Single Infusion, Medium Body, No Mash Out I left it out of this because although sucrose isn't a malt I'm not sure if adding it will get me kicked out of the SMaSH club.īeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forumġ5.25 lb Munich Malt (9.0 SRM) Grain 100.00 %Ġ.50 oz Magnum (60 min) (Mash Hop) Hops 3.1 IBUĢ.00 oz Magnum (60 min) Hops 61.4 IBUĠ.75 oz Magnum (15 min) Hops 11.4 IBUĠ.75 oz Magnum (5 min) Hops 4.6 IBUĢ.00 oz Magnum (Dry Hop 10 days) Hops -ġ Pkg Nottingham Yeast (Lallemand #-) Yeast-Ale I typically add 1# table sugar to IPA's to aid even more in a dry finish. I've had success with these steps on other IPA's in *really* drying them out. I'm mashing at 148 for 90 minutes and pitching 2 packs of Nottingham. Nice and simple, yet should be a beer worthy of my first in the triple digits. I haven't had what I'd call a 'normal' IPA of my own for a while now so I'm thinking about doing this up. I tried a SMaSH that Evan! did last year with Munich (and EKG I believe) and it was a very good beer. ![]() I realized yesterday that my next brew will be a bit of a milestone in that it will be brew #100 (sorry, no fight club thread).
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