98% 2-Row 1% Brown Malt 1% Black Malt Gravity 1.072 Add 1# Cooked Sugar (10% of total sugar) Mash 156F WY1728 OG 1.080 FG1.018 1.25oz Bravo 17.3%aa 60 minutes 70IBU Water Ca Mg SO4 Na Cl HCO3 Mash 60 2 10 35 16 151 Sparge 63 2 37 34 120 53 Vol Co2? Bottle condition and set aside
I am sure your beer will taste great I don't understand why you want to mash that high. I would mash this at 150degrees.There is enough body using that amount of grains that you don't have to mash high to get them. This is just my opinion the fun part of home brewing is doing what you want! Take care.
Honestly I don't know either. I use these low attenuators, mostly 1968, alot. I mash low and long and can coax them into 80+% attenuation. I want a little more residual sugar in this one and possibly overthought the whole thing and took it too far. Certainly would not be the first time. With 10% of the sugar coming from homemade candy syrup I was also trying to offset that aspect also. I will think about that mash temp a little more. Thanks for your input.
Well, I kegged an all Bravo IPA last night. 80% 2-row 20% MunichII mashed 148F and fermented with 1968 at 68-70F. OG60 FG umm around 10-15 I neglected theFG measurement. Bravo I have are 17.3%aa. Added 0.5oz at 60 for 30IBU and 2oz at 15 for60 IBU. 2oz Dry hop although they may not have kicked in yet. I really like this beer. The bittering is "smooth" not agressive or harsh. The flavor and aroma are a bit difficult to pin down. Floral is what the SWMBO says, describes it as rosewater whatever that is. I cant put a descriptor to it but not the citrus punch of other C hops. Highly drinkable and very different. I will definately buy these again. I got a 22+oz bag from Hopsdirect for 10$. Since we are off topic I also kegged, and kicked, the exact same recipe with Apollo. Those are really good too. A major tropical fruit thing that faded to the background after a day in the keg for some reason . Had a grapefruit/orange citrus also. This bittering from Apollo is a little rougher, comparatively, to the Bravo. I have an OG85 160 (calc) IIPA using equal parts of Apollo and Bravo with 80IBU at 60 and 80 IBU at 15 still in the fermenter. Will DH with 4-5oz split too.
I have 1/4# Appollo I will be using shortly...waiting for other hops to materialize, but I said the same thing last year when I bought some Galaxies and now they are one of my favorites.
I have no idea how your proposed beer will turn out. I brewed an Old Ale based on HB42's recipe/suggestions a little more than a year ago. http://beeradvocate.com/forum/read/3190981 (might be able to find this in google's cache) 17lb Marris Otter .75lb C60 .25lb Chocolate malt 2oz EKG and .75oz Magnum @ 60 mins 1oz EKG @ 10 mins (he had suggested all EKG, but I did not have enough, so the Magnum) Yeast = WY1028 I split half on to some oak chips and the other half "plain" A year later this has ended up great. Something to maybe think about.
