Hi,
After using my GUTEN 40L system to knock out a few recipes, with pretty good success, I want to try my hand at creating my own beer. I got myself a subscription to BeerSmith (pretty cool software!) and started playing around with it to come up with a pale ale I want to put down on Friday. Be great to get peoples thoughts! Here is what I am thinking:
Fermentables:
5kgs of American Ale (Gladfields)
0.5 kgs of medium crystal
Pre boil volume: 26 litres
Post boil volume: 21 litres
Hops:
14g of Magnum @ 60 mins (24.9 IBUs)
28g of Centennial @ 0 mins (10.8 IBUs)
28g of Amarillo @ 0 mins (9.9 IBUs)
28g of Centennial @ 4 days before bottling (0 IBUs)
28g of Amarillo @ 4 days before bottling (0 IBUs)
Yeast:
US-05
Steep / Whirlpool till temperature drops to 85C-80C (my guess around 15-20 minutes) then transfer to cube. Sound OK? This will also be my first time whirlpooling / steeping, my previous brews I have cube hopped, and while they have turned out OK, probably a little on the bitter/astringent end. So I am hoping that this will improve on that?
Any advice, as always, is much appreciated!
As an aside, I have deliberately left out the mash steps, as I will be doing a standard GUTEN mash process (well standard for me) where I fill to 20L mash then sparge up to 26L mark - which seems to work well.
Thanks
Adam
After using my GUTEN 40L system to knock out a few recipes, with pretty good success, I want to try my hand at creating my own beer. I got myself a subscription to BeerSmith (pretty cool software!) and started playing around with it to come up with a pale ale I want to put down on Friday. Be great to get peoples thoughts! Here is what I am thinking:
Fermentables:
5kgs of American Ale (Gladfields)
0.5 kgs of medium crystal
Pre boil volume: 26 litres
Post boil volume: 21 litres
Hops:
14g of Magnum @ 60 mins (24.9 IBUs)
28g of Centennial @ 0 mins (10.8 IBUs)
28g of Amarillo @ 0 mins (9.9 IBUs)
28g of Centennial @ 4 days before bottling (0 IBUs)
28g of Amarillo @ 4 days before bottling (0 IBUs)
Yeast:
US-05
Steep / Whirlpool till temperature drops to 85C-80C (my guess around 15-20 minutes) then transfer to cube. Sound OK? This will also be my first time whirlpooling / steeping, my previous brews I have cube hopped, and while they have turned out OK, probably a little on the bitter/astringent end. So I am hoping that this will improve on that?
Any advice, as always, is much appreciated!
As an aside, I have deliberately left out the mash steps, as I will be doing a standard GUTEN mash process (well standard for me) where I fill to 20L mash then sparge up to 26L mark - which seems to work well.
Thanks
Adam