F
fatad
I am planning my first AG experience and decided to dive all the way in with my own recipe. I am considering it an American Pale Ale. It will be 12 gallons after boil, and I want to split it into 3 fermentors with 4 gallons in each. I want to see the effects of different yeasts. In #1 I want to use WLP East Coast Ale, in #2 I want to use WLP California Ale, and #3 I want to include equal parts of the two strains above.
Grain Bill:
21 lb. American 2-row Pale
1 lb. 8 oz. American Caramel 40L
1 lb. 8 oz. Dextrine malt (Cara-Pils)
Hops:
2 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Mt. Hood (4.5% AA, 30 min.)
1 oz. Mt. Hood (4.5% AA, 15 min.)
0.5 oz. Mt. Hood (aroma)
I am not dead set on the ingredients, so feel free to make suggestions and bash me if necessary. I am shooting for a 1.055 OG and 1.012 FG.
I know I must be nuts to try this on my first AG, but I am a glutten for punishment. Thanks and I can handle it if you want to call me names.
Grain Bill:
21 lb. American 2-row Pale
1 lb. 8 oz. American Caramel 40L
1 lb. 8 oz. Dextrine malt (Cara-Pils)
Hops:
2 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Mt. Hood (4.5% AA, 30 min.)
1 oz. Mt. Hood (4.5% AA, 15 min.)
0.5 oz. Mt. Hood (aroma)
I am not dead set on the ingredients, so feel free to make suggestions and bash me if necessary. I am shooting for a 1.055 OG and 1.012 FG.
I know I must be nuts to try this on my first AG, but I am a glutten for punishment. Thanks and I can handle it if you want to call me names.