Hi Picked up this recipe on a well known site, anyone tried it? what do you think? good choice of yeast?
Recipe Type: All Grain
Yeast: WLP 530
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.078
Final Gravity: 1.014
IBU: 17
Boiling Time (Minutes): 90
Color: 17L
Primary Fermentation (# of Days & Temp): 30 days at 68F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: just tested this side by side with the original, it is very close. The bottle I had w
11 Lbs Pilsner Malt
.85lbs Munich Light (12L)
.44lbs CaraMunich (60L)
.44lbs Aromatic (18L)
.44lbs Special B (120L)
.70 lbs Dark Candi Syrup
.57lbs White Sugar
1.27 Oz Hallertau Mittelfruh 5.2% 60min - 15 IBU (Tinseth)
Yeast WLP530
1.075 OG estimated – 1.015 FG estimated
7.9% ABV + .3% priming (160g Dextrose) = 8.2%
mashed for 90' at 151 F with 17.5 quarts.
Sparge 10' at 170 with 17 quarts
radieuse