Just wondered what people thought of this recipe. The Hop schedule gets the IBUs right where I want them, I just want some feedback on the grain bill I took the grain ideas from another recipe. I would do this as a partial mash, and I would like a nice balance of malt and hoppiness. I am brewing a beer for my groomsmen, and am exploring some different possibilities now. I’d love to give them something like an IPA that’s hoppy, but smooth. I also don’t know if I would do this with Rye, so I’m open to suggestions.
(For 2.5 gallons)
3 lbs LME
1 lb Flaked Rye
0.5lb Crystal 40L
4 oz Victory
2 oz Wheat
For it to be an effective partial-mash, you’re gonna need some base malt in there to provide the enzymes. Add a pound or two of regular 2-row and that part should be good to go.
I thought it was fine at first then noticed the very small amount of Victory. I’d add way more of that, as much as the two pounds that hokerer suggested. It can convert the enzymes just fine I would think.
So based on everyone’s suggestion, for 2.5 gallons, I came up with:
1 lb American 2 row
1 lb Malted Rye
4 oz Crystal 40:
4 oz Victory (Going on the fact that my enzymes for conversion are coming from the 2 row)
4 oz Wheat
3lb LME
The hop schedule remains about the same, I have it bouncing between 60-65 IBU.
Not that there is a problem with the 2-row, I just posted about the malted rye because it has enough DP to convert your mash. You don’t need the 2-row with it. You could even use malted wheat. All of those malts have high DP levels, enough to convert twice their weight in a mash.
Hmm. I will definately try that in another batch if this one turns out good. I know a guy who cultures his own and he reccomended using his Old Newark Ale yeast, so I am going to try that. I’m really excited for this beer. I’ve been trying to formulate my own recipes and truly make these beers “my own.” My light/blonde came out really good, my Pale Ale is bubbling away, and I am hoping this recipe comes out just as good.
