I'm planning to do an adaptation of one of DIY Dog Hello my name is recipes...and given the missus is called Marianne it seemed that this was probably the one to try.
The recipe is:
Batch size is 20L
Fermentables
5.5 kg Maris Otter Pale Malt
0.12KG Caramalt
1.5L Ribena or Blackcurrant Cordial - Late Addition
Additional Sugar to achieve S.G.
Hop Schedule
25g Simcoe - 60m - Bittering
25g Chinook - 30m - Flavour
25g Simcoe - Flamout or Dry Hop
25g Citra - Dry Hop - Aroma
25g Chinook - Dry Hop - Aroma
25g Centennial - Dry Hop - Aroma
Protofloc - 15 min
Yeast US-05
Planned S.G 1.075
Expected F.G 1.014
ABV around 8.22%
I've toned down the hop profile a bit as the recipe looks a bit over the top. There is 25g of simcoe to slot in either as a dry hop or at flameout to nail down. I'd rather not use more than 50g so its got to be either or.
Depending on how it ferments I may do a secondary over 500g of frozen blackcurrants if I can get em and if it needs it.
The recipe is:
Batch size is 20L
Fermentables
5.5 kg Maris Otter Pale Malt
0.12KG Caramalt
1.5L Ribena or Blackcurrant Cordial - Late Addition
Additional Sugar to achieve S.G.
Hop Schedule
25g Simcoe - 60m - Bittering
25g Chinook - 30m - Flavour
25g Simcoe - Flamout or Dry Hop
25g Citra - Dry Hop - Aroma
25g Chinook - Dry Hop - Aroma
25g Centennial - Dry Hop - Aroma
Protofloc - 15 min
Yeast US-05
Planned S.G 1.075
Expected F.G 1.014
ABV around 8.22%
I've toned down the hop profile a bit as the recipe looks a bit over the top. There is 25g of simcoe to slot in either as a dry hop or at flameout to nail down. I'd rather not use more than 50g so its got to be either or.
Depending on how it ferments I may do a secondary over 500g of frozen blackcurrants if I can get em and if it needs it.