This is a great recipe but no matter how much hops I use it's never as bitter as the original when I do a side by side. Not sure why that is, but it usually comes in more fruity than the original. I'm thinking I may need to try a different yeast next time
Made this per origanal poster recipe, OG:1.076 EG:1.014 for a 6.62%, My question is it seems pretty darn sweet and smells more fruity than anything, I fermented at 20.2 celcius for 14 days, My question is this,
Should I let it sit at 68 degrees for another week or is it finished, I kegged it, but can let it ferment out in keg, fo 1 more week,
1.014
eschatz I’m curious Have you brewed and compared both your C120 recipe and the OP recipe?I brewed this but used only crystal 120 as my only adjunct. It was pretty damn close to the original. Those chinook hops just beat the crap out of my tongue. It was heaven!
Think I’m going to brew a 5 gal batch of this and split 50/50 oaked and regular. My mouth is watering already.I found this recipe on the internet somewhere, and I've made it in the past. If it's not spot on to the original, then it's pretty frickin close. I use pacman yeast to ferment this, but any dry or neutral yeast will work fine.
Grains
15.00 lb Pale Malt (2 Row)
0.50 lb Aromatic Malt
0.50 lb Biscuit Malt
0.50 lb Caramunich Malt
0.50 lb Special B Malt
Hops
1.00 oz Chinook [13.00%] (60 min)
1.00 oz Chinook [13.00%] (45 min)
1.00 oz Chinook [13.00%] (2 min)
Mash in with 5.31 gallons of water to mash at 154º
Drain mash water
batch sparge once with 3 gallons of 180º water.
batch sparge again with 3 gallons of 180º water.
I am also including an xml sheet that can be imported into beersmith.
View attachment 6127
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