Back in the days when I was trying to blow my head off with IBU's, I came up with a recipe I thought might be something like Steinlager or Leopard lager, but I wanted to use crystal malt to keep the hops from being so dry my face would turn inside-out. I came up with this:
5.00 gal Marion County Mystery Well Water
10 lbs Pilsner (2 Row) Bel (2.0 SRM)
12.0 oz Caramel/Crystal Malt - 10L (10.0 SRM)
0.80 oz Nugget [15.20 %] - Boil 60.0 min 39.6 IBUs
1.00 oz Crystal [3.50 %] - Steep/Whirlpool 15.0 min 2.8 IBUs
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70)
42.4 IBU
I never finished it. I pulled it from the keezer, and it sits in my storage freezer. It just didn't do it for me.
Think I should bail on this one or look for ways to improve it? Maybe I should make the next one with Magnum, all the way, and cut the IBU's to maybe 30. I like the combination of Crystal and Nugget, but maybe this was the wrong beer for it.
5.00 gal Marion County Mystery Well Water
10 lbs Pilsner (2 Row) Bel (2.0 SRM)
12.0 oz Caramel/Crystal Malt - 10L (10.0 SRM)
0.80 oz Nugget [15.20 %] - Boil 60.0 min 39.6 IBUs
1.00 oz Crystal [3.50 %] - Steep/Whirlpool 15.0 min 2.8 IBUs
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70)
42.4 IBU
I never finished it. I pulled it from the keezer, and it sits in my storage freezer. It just didn't do it for me.
Think I should bail on this one or look for ways to improve it? Maybe I should make the next one with Magnum, all the way, and cut the IBU's to maybe 30. I like the combination of Crystal and Nugget, but maybe this was the wrong beer for it.