Cillo ale

[dave81]

Hello all

just another recipe check thread pls

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ale
Brewer: Guzzler
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 32.08 l
Post Boil Volume: 28.08 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.052 SG
Estimated Color: 11.6 EBC
Estimated IBU: 31.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 72.1 %
1.00 kg Vienna Malt (6.9 EBC) Grain 2 18.0 %
0.40 kg Carared (39.4 EBC) Grain 3 7.2 %
0.15 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4 2.7 %
10.00 g Magnum [12.00 %] - First Wort 60.0 min Hop 5 13.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
10.00 g Amarillo [9.20 %] - Boil 15.0 min Hop 7 4.5 IBUs
10.00 g Citra [12.00 %] - Boil 15.0 min Hop 8 5.9 IBUs
10.00 g Amarillo [9.20 %] - Boil 10.0 min Hop 9 3.3 IBUs
10.00 g Citra [12.00 %] - Boil 10.0 min Hop 10 4.3 IBUs
30.00 g Amarillo [9.20 %] - Boil 0.0 min Hop 11 0.0 IBUs
30.00 g Citra [12.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
1.0 pkg Denny's Favorite (Wyeast Labs #1450) [12 Yeast 13 -
1.32 tsp Yeast Nutrient (Primary 3.0 days) Other 14 -
35.00 g Chinook [13.00 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs
20.00 g Amarillo [9.20 %] - Dry Hop 0.0 Days Hop 16 0.0 IBUs
20.00 g Citra [12.00 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 5.55 kg
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 16.65 l of water at 69.8 C 64.4 C 60 min
dextrine rest Add 0.00 l of water at 72.0 C 72.0 C 10 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

Sparge: Fly sparge with 20.99 l water at 75.6 C

 

[menoetes]

I can;t comment on your grain bill (I'm not experienced enough with all the grains mentioned to feel comfortable doing so) beyond saying that Maris Otter for an American style beer is a bit unconventional, however I love that grain and say unto you; go for it!

As for your choice of yeast and your hop schedule' both look good. You should come away with a nice fruity, full bodied APA with a hint of pine on the nose. My best guess anyway...

But don't sweat over it too much, however it turns out - you will have beer, delicious delicious beer!

 

[dave81]

Cheers for the reply.
Maris otter is all I have so that's why im using it.

 

[menoetes]

It's a great grain, giving a lovely rich colour and full malty bodies when mashed a little high. Great for english style ales (my favourite goto for ESB's & IPAs) but also a good general alrounder, I don't doubt you'll be happy with the outcome when using it

 

[AJ80]

As the recipe stands, the malt bill would probably be a touch cloying for my tastes. For me, I'd drop the Vienna and go with 5kg of Maris otter and drop the cara malts down to 5% of the total grist (probably just run with the caraRed too). Hops look the goods.

Either way, will be beer!

 

[manticle]

Maris is a great base for US styles.

Too much cara for my liking. 100-250g total works for a single batch for my palate using 4-5 kg grain. Vienna is a good addition to give some malt backbone to a hoppy beer although all maris would be fine too.

 

[dave81]

thanks for the replys,i have revised the grain bill and ended up with this(i upped my efficiencly a bit after brewing a different batch today)



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Cillo Ale
Brewer: Guzzler
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 32.08 l
Post Boil Volume: 28.08 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.049 SG
Estimated Color: 10.2 EBC
Estimated IBU: 31.8 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 84.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.65 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 72.2 %
1.00 kg Vienna Malt (6.9 EBC) Grain 2 19.8 %
0.25 kg Carared (39.4 EBC) Grain 3 5.0 %
0.15 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4 3.0 %
10.00 g Magnum [12.00 %] - First Wort 60.0 min Hop 5 13.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
10.00 g Amarillo [9.20 %] - Boil 15.0 min Hop 7 4.6 IBUs
10.00 g Citra [12.00 %] - Boil 15.0 min Hop 8 6.0 IBUs
10.00 g Amarillo [9.20 %] - Boil 10.0 min Hop 9 3.4 IBUs
10.00 g Citra [12.00 %] - Boil 10.0 min Hop 10 4.4 IBUs
30.00 g Amarillo [9.20 %] - Boil 0.0 min Hop 11 0.0 IBUs
30.00 g Citra [12.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
1.0 pkg Denny's Favorite (Wyeast Labs #1450) [12 Yeast 13 -
1.32 tsp Yeast Nutrient (Primary 3.0 days) Other 14 -
35.00 g Chinook [13.00 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs
20.00 g Amarillo [9.20 %] - Dry Hop 0.0 Days Hop 16 0.0 IBUs
20.00 g Citra [12.00 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 5.05 kg
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 15.15 l of water at 69.8 C 64.4 C 60 min
dextrine rest Add 0.00 l of water at 72.0 C 72.0 C 10 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

Sparge: Fly sparge with 21.99 l water at 75.6 C
Notes:
------

to be brewed in the morning much to SWMBO 's disgust(two consecutive brew days) :super: :beerbang:

 

[Bribie G]

As Manticle says, Maris Otter and other UK malts are excellent in APAs, I wouldn't use anything else .. the only time I use Joe White or Barret Burston in a Yankee is when I knock out an American Wheat.
Mash schedule looks good. I normally mash out at 78.

 

[dave81]

Hopefully tomorrow brings better luck with hx recirc as today I had bugger all flow (I adjusted my crush rate) even after trying to clear blockages with sparge water.i will try and dough in normally tomorrow instead of underletting and keep the pump running while doing so