5 lbs pale LME
2.5 lbs toasted malt
1 lb crystal 60L
0.5 lbs carapils
.50 oz Williamette [5.50%] (60 min)
.50 oz Tettnang [6.50%] (30 min)
.50 oz Williamette [4.60%] (20 min)
.50 oz Tettnang [6.50%] (5 min)
Not sure how to go about steeping the specialty grains. Maybe 1.5 gallons for 30 mins @ 155?
Just sat down with a bottle of Red Hook ESB and decided I wanted to make it. This recipe looks great, I think I'll put it together right quick! Going to scale it down to 8 gallons and go as written in the OP. I could toast the 5# of 2-row or go with 1# of biscuit - any advice on this?
Tarks said:Just curious, what levels you are carbing this beer? I have put this recipe into beersmith and will be brewing this up this weekend. Beersmith is giving me a carb vol of (.8 - 1.3) in the English Pale Ale 6.6 category. Seems low to me.
Also, after toasting the base malt are you letting the malt sit for a week or two in a paper bag? I have read that this can help to mellow the malt out a bit.
Thanks!
mdzitter said:Hey All, I'm looking to use this recipe as my first foray into specialty grain steeping using pmoe's substitutions listed on page 3. Well, I brought in the list to my LHBS and the owner got wide eyed at the amount of toasted malt (2.5 lbs) for a 5 gal batch. I ended up going with the following modifications:
1) .5 lb each of toasted, carapils, and crystal 60
2) Burton Ale Yeast
Am I shooting myself in the foot with these simplifications?
Thanks!
I'm starting to worry about this one. Brewed it up just after New Year's Day, but had trouble with the mash. I was doughing in when I realized my drain was open on the mash tun, and by the time I'd fixed it all and finally got the mash going it was about 10 degrees low. Took 30 mins to get some extra water heated to bring it up to temp. My numbers were all good from there, but I sampled it from the primary a few days ago and it tasted really thin and lifeless. I hope it comes around in the bottle. I've got 8 gallons of it!
does the toasted 2 row need to sit a while to mellow out like all the toasting malt threads suggest? or can it be done on the same day as brewing/day before? was planning on brewing this 2 days from now but could always push it back a week if need be. looks like a great recipe, cant wait to brew!
EDIT: actually found the answer for this recipe in a different thread https://www.homebrewtalk.com/f36/toasting-2-row-pale-questions-66810/
rchrdpdl -
Did you follow the recipe on the first page? If not, will you share your modifications?
I guess I'm most interested in what you used for your base malt - Maris Otter, 2-row, other?
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