Hi guys
Just fishing for other opinions on an IPA mash profile and fermentation regime for the following recipe
I'm thinking of fermenting @ 22*C but am not sure what the effect will be, having only fermented @19*C with this yeast (Wyeast Labs #1968)
cheers
al
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: #31 Worthington White Shield Clone
Brewer: Alastair Sedgwick
Asst Brewer:
Style: English IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 28.17 L
Estimated OG: 1.055 SG
Estimated Color: 17.5 EBC
Estimated IBU: 41.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.65 kg Pale Malt, Maris Otter (Thomas Fawctt) (5.Grain 82.71 %
0.31 kg Crystal Malt, Pale (Thomas Fawcett) (90.0 Grain 7.02 %
0.01 kg Black Malt (Thomas Fawcett) (1300.0 EBC) Grain 0.25 %
5.00 gm Northern Brewer '09 [11.40 %] (90 min) Hops 7.6 IBU
30.00 gm Challenger '08 [6.10 %] (90 min) Hops 24.4 IBU
25.00 gm Northdown '06 [8.10 %] (10 min) Hops 9.1 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
0.44 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 10.03 %
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 3.97 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 73.9 C 67.0 C
10 min Mash Out Add 10.00 L of water at 97.1 C 78.0 C
Notes:
------
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Just fishing for other opinions on an IPA mash profile and fermentation regime for the following recipe
I'm thinking of fermenting @ 22*C but am not sure what the effect will be, having only fermented @19*C with this yeast (Wyeast Labs #1968)
cheers
al
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: #31 Worthington White Shield Clone
Brewer: Alastair Sedgwick
Asst Brewer:
Style: English IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 28.17 L
Estimated OG: 1.055 SG
Estimated Color: 17.5 EBC
Estimated IBU: 41.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.65 kg Pale Malt, Maris Otter (Thomas Fawctt) (5.Grain 82.71 %
0.31 kg Crystal Malt, Pale (Thomas Fawcett) (90.0 Grain 7.02 %
0.01 kg Black Malt (Thomas Fawcett) (1300.0 EBC) Grain 0.25 %
5.00 gm Northern Brewer '09 [11.40 %] (90 min) Hops 7.6 IBU
30.00 gm Challenger '08 [6.10 %] (90 min) Hops 24.4 IBU
25.00 gm Northdown '06 [8.10 %] (10 min) Hops 9.1 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
0.44 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 10.03 %
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 3.97 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 73.9 C 67.0 C
10 min Mash Out Add 10.00 L of water at 97.1 C 78.0 C
Notes:
------
-------------------------------------------------------------------------------------