Posted: 8/14/2016 7:26:43 PM EDT
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I am doing a 5 gallon batch of Maris Otter and Amarillo.
My current thought is 10lb MO mashed at 156* - .5oz 60min - .5oz 15min - .5oz 5min - .5oz flameout I want this to be an easy drinking beer for a department party. Any one done something similar? Thoughts on hops schedule or another hops to use (Galaxy has crossed my mind)? |
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If you are dead set on a SMaSH, then looks fine.
If it's for people who won't appreciate that fact but will still enjoy the beer, I'd suggest not wasting money on expensive hops for bittering. Magnum or Chinook for bittering then .5 Armarillo at 10 and .5 whirlpool |
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Galaxy is a wonderful hop, but I support going for a SMaSH if you haven't done one with amarillo before.
Your current recipe, assuming you're using 1056 as your yeast, looks ok as it sits. Beersmith kicked back: ABV: 5.16% OG: 1.055 FG: 1.015 IBU: 24.1 Color: 4.6 SRM The only change I would make is to drop your mash temp to 152*F. Assuming you're using a cooler for your mash tun, add 12.5 qt of water at 164*F, mash for 60 minutes then batch sparge with 168*F water. Beersmith says use 1.33 qt, 9.03 qt, and 9.03 qt in your sparges. |