Note that the "Toasted Malt" will be 2-row that I toast in my oven, so the particular flavor profile is somewhat variable. I plan to use the Palmer method and toast dry @ 350 degrees for 1 hr.
My target (let me know if this is what I'll end up with):
I tend to want something that has a heavier copper appearance than a typical amber, but I often shy away from super-heavy crystal. Thus, I put a moderate but not overwhelming Crystal 80L dose with a bit of 20L to fill it out, and black patent to boost the color. I want the toasted malt to contribute actual flavor, and this character should balance the Crystal 80L a bit too. This is for a housewarming party, so I don't want to smash the IBU out of the park, but want a distinct hop aroma -- thus the 5oz of Cascade at flameout.
Code: Select all
Recipe Specifications
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Batch Size: 15.00 gal
Boil Size: 17.17 gal
Estimated OG: 1.056 SG
Estimated Color: 15.5 SRM
Estimated IBU: 28.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
24.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.80 %
3.00 lb Toasted Malt (27.0 SRM) Grain 9.60 %
2.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.40 %
2.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.40 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 0.80 %
1.75 oz Magnum [14.00 %] (60 min) Hops 28.5 IBU
5.00 oz Cascade [5.50 %] (0 min) (Aroma Hop-SteepHops -
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
4 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 31.25 lb
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My Mash
Step Time Name Description Step Temp
60 min Step Add 36.29 qt of water at 163.4 F 151.0 F