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alewife wrote:Brewed this yesterday. It's currently perking away nicely with the 1007 yeast at 59 degrees. Looks like this will come out a beautiful auburn color!
HbgBill wrote:What was your final recipe.. if you don't mind sharing
tookalisten wrote:HbgBill wrote:What was your final recipe.. if you don't mind sharing
9.5 lbs 2 row
1.0 lb Crystal 60
10 oz Crystal 40
6 oz Crystal 120
0.66 oz Cascade - 60 mins
1.0 oz Hallertaur - 10 mins
Wyeast German Ale yeast
Note: I have also used 1 oz Saaz for the 10 min hop addition, and I believe this was the original recipe but I did not have Saaz when I brewed this last batch; so sub'd Hallertaur.
tookalisten wrote:Back to the top with this thread -
Making another version; modeling after the BYO issue and also some other threads I read from other forums. And to just experiment a little.
10 lbs British malt
1.5 lb Crystal 75
8 oz Crystal 120
1 oz Cascade - 60 min
1 oz Saaz - 0 min
Wyeast German Ale 1007
Will ferment at 60F
tookalisten wrote:Maris Otter - British 2 - row.
(edited my post; thanks)
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