by KF5ZXT » Fri Mar 21, 2014 3:00 pm
I'd try a Hefeweizen if anyone I knew actually liked them. Not sure why they get such a bad rap, but they do. I'm not sure I want to drink 5 gallons of it by myself. haha
My first one is going to be a brown ale, I might tweak it a little bit to make it a little more hop forward.
Currently thinking something like this:
Fermentables:
6lbs Amber Malt Syrup
1lbs Amber Dry Malt Extract
Specialty grains:
.25lb Briess Caramel 80L
.25lb Fawcett Pale Chocolate
.125lbs Black Malt
Hops:
1oz Goldings (60m)
1oz Liberty (45m) (or maybe 30...)
1oz Goldings (30m)
1oz Willamette (15m)
1oz Willamette (dry hop 1 gallon only)
Safale US-04 Yeast - Might go with Wyeast 1968 ESB though, since it has higher attenuation. If so, I might add a little nit more to the fermentables section to give it more sugar to eat.
I want to try dry hopping, so I'm going to separate 1 gallon out and have two separate secondary fermenters. In the one gallon I'll be dry hopping an ounce of Willamette.
Also, the more I read the more equipment I think is necessary. Haha
Would like to add a chest freezer with temperature control device, a stir plate, strainers, one or two 1 gallon secondary fermenters.