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Looking for Advice on my AIPA recipe

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Edak

BrauShnizzleMyNizzle
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Hi Guys,

I am looking for a little advice here, I have not assembled an AIPA recipe but this is what I have so far...

Please be aware that I am using a home-built braumeister type system so I have limits on my grain bill.


Recipe Specifications
--------------------------
Boil Size: 27.58 l
Post Boil Volume: 23.71 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.061 SG
Estimated Color: 16.9 EBC
Estimated IBU: 49.2 IBUs
Brewhouse Efficiency: 72.60 %
Est Mash Efficiency: 82.8 %
Boil Time: 80 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
5.00 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 2 93.5 %
0.20 kg Munich, Light (Joe White) (17.7 EBC) Grain 3 3.7 %
0.15 kg Crystal, Dark (Simpsons) (240.0 EBC) Grain 4 2.8 %
20.00 g Amarillo Gold [8.50 %] - Boil 60.0 min Hop 5 18.8 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
20.00 g Amarillo Gold [8.50 %] - Boil 15.0 min Hop 7 9.3 IBUs
10.00 g Citra [12.00 %] - Boil 15.0 min Hop 8 6.6 IBUs
10.00 g Simcoe [13.00 %] - Boil 15.0 min Hop 9 7.1 IBUs
10.00 g Amarillo Gold [8.50 %] - Boil 5.0 min Hop 10 1.9 IBUs
10.00 g Citra [12.00 %] - Boil 5.0 min Hop 11 2.6 IBUs
10.00 g Simcoe [13.00 %] - Boil 5.0 min Hop 12 2.9 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -
10.00 g Citra [12.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
10.00 g Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs

Total Grain Weight: 5.35 kg


----------------------------
Name Description Step Temperat Step Time
Ramp Up Add 23.00 l of water at 30.7 C 30.0 C 2 min
Saccharification Heat to 66.0 C over 40 min 66.0 C 80 min
Mash Out Heat to 76.0 C over 5 min 76.0 C 10 min

I have Golden Promise in there because I really like it but what I am most concerned about is the hop schedule.

Does it look OK?

Cheers.
 

Yob

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the only thing I might change is upping the IBU to 55-60ish with a dash of somcoe

chilled or no chilled? If no chilled I might do without all but a 0 min and a WP additions.

Cheers
 

Dan Pratt

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that looks pretty good, might try this myself....

A question i have for this which is more related to the SG that you will target of 1061. I have a BM and it too has its limits, so I am trying to crack the 1060 mark with 20 litres into the fermenter.

The max grain i have used is about 5.4kg and got a 1056SG, now whether that was the malt or the mash or the sparge or the boil or likely all combined that got me there its not easy. Sure i could go for a longer boil and less into the ferment but target is always a 19lts keg.

Just to pick you brian a bit, whats your start volume and sparge process? i start with 27 litres and sparge ~10lt ( 3 x 3.2ish litres @ 76c)
 

stakka82

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I would up the late addtions (5 mins) by 3/4x which will bring you up around 60-65 IBU with more flavour/punch.

Also not sure how much impact 3% munich will have with that hop bill, personally I would can it. Apart from that it looks like it'll be great.
 

mxd

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I would add some more Munich or add some wheat to get the malt backbone for the IBU's your using.

why mash in at 30 ?

maybe a

55 - 5
63 - 40
68 - 15
72-75 - 10

The hops look fine, if you running short of amarillo replace the 60 min with some high AA one as you won't get much of the hop (aroma/flavour) at 60.
 

Tony

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Ditch the Munich. Munich is a base malt, not a specialty malt, and 200g will add nothing to the beer.

I personally like a nice clean AIPA with not too much malt to make the hops POP. It is a showcase for hops and too much malt will ballance and/or hide them.

only other thing i question is the 4g of gypsum...... thats a lot.

cheers
 

Mr. No-Tip

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Tony said:
Ditch the Munich. Munich is a base malt, not a specialty malt, and 200g will add nothing to the beer.

I personally like a nice clean AIPA with not too much malt to make the hops POP. It is a showcase for hops and too much malt will ballance and/or hide them.

only other thing i question is the 4g of gypsum...... thats a lot.

cheers
Is this a commonly held view? For some reason (I am sure there was one originally) I use smallish amounts of Munich II in a lot of my APA type beers. Waste of time you reken?
 

razz

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I think Tony is referring more to the small amount of Munich. I generally use it in APA's and IPA's at about 10-15%, but I like more malt in mine.
 

Edak

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Thanks everyone, it seems as though I am mostly on track for a good brew. Adding Munich is just a filler to get my grav up a bit because I only have 5kg of GP. I am trying not to add too much because I (A) don't have volume for it in my system and (B) agree with Tony in that I don't want too much malt character.

I will double the 5-min hops (20g of each Amarillo, Simcoe and Citra), I might even sub the Simcoe for Mosaic because I loved the Mornington Peninsula Mosiac IPA.

Pratty: My system will allow me to use a larger start volume than that in my recipe above, but I generally keep it at around 23-25L. My sparge is done slowly with top filter removed and I let the runnings continue until about 1.015. This is going to be one of the bigger beers I put in the system so I am hoping that it will go okay.

I don't know what the usable volume is in the BM maltpipe, but I have about 16.5L usable space, maybe that has something to do with it?

Cheers again guys, will let you know how it goes.
 

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