1 oz. Perle (60)
0.66 oz each of Amarillo/Simcoe/Citra (0)
0.66 oz each of Amarillo/Simcoe/Citra (dry)
Wyeast 1056
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I’ve never tried to put my own recipe of anything together before, so I’m not real sure if this looks completely out of whack for beer in general, let alone Roundhouse. Any feedback is appreciated!
Looks pretty okay… I would cut back significantly on the honey and Cara malts. I’d do less than 2.5% honey and get rid of your c-80 and instead use debittered black patent at around .15# to bring in those beautiful garnet/Ruby colors.
I’m not sure how I feel about Perle as your bittering hop with American hop additions. I might consider bittering with Cascade instead. Just my .02¢
Looks decent, definitely very heavy on the crystal malts though. Assuming the 0.75 lb of honey is actual honey, you’re still double where I’d go on the high end. Maybe cut the Carared in half and replace the 60/80 with 0.25 lb of something even darker - I use Simpson’s Extra Dark Crystal in my red ales. I’d also probably up the late hops 50% or so across the board if it’s supposed to be IPA-level hoppiness, but sadly I haven’t had the beer myself.
As far as the honey goes, I was basing it off the note on that original link that it should constitute “less than a pound” for a five-gallon batch. I don’t really want a sharp honey taste, so I think I’m going to knock that down to just 4 oz. or so.
I’m probably going to replace the toasted malt with a little bit of biscuit or Victory. Likewise, I’ll futz with the cara malts and see if I can get similar color by using darker malts in smaller quantities.
Adding up to a lb of actual hone is fine. I was concerned with adding 3/4# honey malt which would be sickeningly sweet. They # of Honey will simply dry out your beer. If that’s what you’re going for, then great!
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Yeah, honey actually provides surprisingly little noticeable flavor, but it is very fermentable and dries out a beer. Go for it.
As to BrewBama’s mention of home toasting base malt: Maybe you don’t need one more thing to mess with at this time. Victory or Biscuit is a good way to go. But someday, I think any brewer will enjoy playing around with toasting their own malt. Getting consistent results in a home oven takes some effort. (Oven thermostats are notoriously unreliable, use a thermometer.) But you can get all kinds of interesting flavors and aromas you just can’t go out and buy. Randy Mosher’s very fun book Radical Brewing has a section on this, with guidelines on different times and temperatures to get different effects. Check it out.
The controversies of chalk and gypsum additions aside, and, to hijack my own post, got distracted and messed up my volume a bit giving me a 1.042 OG for a Hef. My concern is that I’ll have something watery. Anyone else ever do a Hef. with a lower OG like mine (probably getting something like a 3.5 ABV in the end)?
