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- Aug 7, 2015
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Name: Screaming Banshee
Style: Rye IPA
Est. OG: 1.076
Actual OG:
FG:
IBUs:
SRM:
Yeast: 1 package Wyeast 1056, White Labs WLP001 or Fermentis S-05
Grain Bill:
1 lb rye malt
1 lb Pilsner malt
1 lb Cararye®
1 lb Melanoidin ® or any toasted malt (25 to 50 Lovibond)
1 lb crystal or caramel malt (40 to 50 Lovibond)
Water: 5.5 US Gallons
Extract:
6.6 lbs any brand extra light, divided in half
Bittering Hops:
10 to 12 AAUs any medium- to high alpha-acid hop
Aroma Hops: 4 oz Amarillo, Citra or Sorachi Ace; divided in half
Other Additions:
1 tsp Irish moss
1 tsp yeast nutrient
If I remember the recipe right, half the hops are used as a dry hop. Just looking for your input as to which one I should go for. While I'm at it, 10-12 AAUs of any medium- to high alpha acid hop translates to how much of what hop?
Style: Rye IPA
Est. OG: 1.076
Actual OG:
FG:
IBUs:
SRM:
Yeast: 1 package Wyeast 1056, White Labs WLP001 or Fermentis S-05
Grain Bill:
1 lb rye malt
1 lb Pilsner malt
1 lb Cararye®
1 lb Melanoidin ® or any toasted malt (25 to 50 Lovibond)
1 lb crystal or caramel malt (40 to 50 Lovibond)
Water: 5.5 US Gallons
Extract:
6.6 lbs any brand extra light, divided in half
Bittering Hops:
10 to 12 AAUs any medium- to high alpha-acid hop
Aroma Hops: 4 oz Amarillo, Citra or Sorachi Ace; divided in half
Other Additions:
1 tsp Irish moss
1 tsp yeast nutrient
If I remember the recipe right, half the hops are used as a dry hop. Just looking for your input as to which one I should go for. While I'm at it, 10-12 AAUs of any medium- to high alpha acid hop translates to how much of what hop?