evil_as_skeletor
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Hi there,
Could I please get some help and a bit of constructive criticism here, please.
I have four hops in the freezer, Magnum, Citra, Amarillo, and Galaxy.
I have around 250gm of Crystal Malt, around 500gm of Carared, 500gm of Carapils, and some Safale US05.
I have a kilo of LDME and a kilo of Dextrose.
I also have a Cooper's IPA Extract Kit.
___________________________________________________________________________
Right, so I did a bit of google-fu, and came up with this PARTIAL recipe to make 23L from a 5L BIAB and 'Hop soup'.
I am sure it's almost fool proof, aside from my hop additions.
I know where and when and for what outcome I want to include these selected hops, I am just unsure of time and quantity.
I don't want to stray too far from this recipe, but would like some advice on whether I have under/over-hopped.
Where I have "30-15" listed, I understand I am to leave the hops in for the entire duration of the boil, I just used the second figure to further prompt me to include the next hop addition.
I must mention that I am a hop junkie, and thoroughly enjoy a Sierra Nevada Torpedo (on which I have based my hop selection), as this is now my go-to beer at the end of the week and I really love passionfruit/citrus flavour and aroma - hence the Galaxy and Citra content and dry hopping.
Thank you, in advance,
ERIN
____________________________________________________________________________
So here goes:
5L (Boil Volume)
23L (Fermenter Volume)
70 min BOIL
approx 70 355mL Stubbies
------------------------------------------------------------------------------------------------
START
Bring 5L to boil then down to 75 degrees C
Mash/Steep Grain at 75 - 66 degrees C for 30 min
CRYSTAL - 250GM -\
CARAPILS (FOAM) - 50GM - - Mash/Steep at 75oC for 30 min
CARARED (MALTY) - 50GM -/
Remove and Sparge with 1L 70C water
While cooling, clean grain bag for use in straining to fermenter
Add in 400GM of LDME to the wort and bring to the boil
MAGNUM - 60 min - 30 min (Bittering) 20g BOIL
GALAXY - 30 min - 20 min (Bittering/Aroma) 20g BOIL
AMARILLO - 20 min - 10 min (Aroma/Bittering) 20g BOIL
WHIRFLOC - 10 min - 1/2 TAB
CITRA - 10 min - 5 min (Aroma/Flavour) 20g BOIL
GALAXY - 5 min - 1 min (Flavour/Aroma) 20g BOIL
CITRA - 1 min - 0 min (Flavour/Dry Hop) 25g BOIL
GALAXY - 10g DRY [5 DAYS]
CITRA - 15g DRY [14 DAYS]
Dissolve the rest of the LDME and Dextrose and add and strain to the fermenter with the Coopers Goop
Top up to 23L
SAFALE US05 for 14 - 20 days at 18-20 degrees C
LIGHT DME - 1KG
DEXTROSE - 1KG
Could I please get some help and a bit of constructive criticism here, please.
I have four hops in the freezer, Magnum, Citra, Amarillo, and Galaxy.
I have around 250gm of Crystal Malt, around 500gm of Carared, 500gm of Carapils, and some Safale US05.
I have a kilo of LDME and a kilo of Dextrose.
I also have a Cooper's IPA Extract Kit.
___________________________________________________________________________
Right, so I did a bit of google-fu, and came up with this PARTIAL recipe to make 23L from a 5L BIAB and 'Hop soup'.
I am sure it's almost fool proof, aside from my hop additions.
I know where and when and for what outcome I want to include these selected hops, I am just unsure of time and quantity.
I don't want to stray too far from this recipe, but would like some advice on whether I have under/over-hopped.
Where I have "30-15" listed, I understand I am to leave the hops in for the entire duration of the boil, I just used the second figure to further prompt me to include the next hop addition.
I must mention that I am a hop junkie, and thoroughly enjoy a Sierra Nevada Torpedo (on which I have based my hop selection), as this is now my go-to beer at the end of the week and I really love passionfruit/citrus flavour and aroma - hence the Galaxy and Citra content and dry hopping.
Thank you, in advance,
ERIN
____________________________________________________________________________
So here goes:
5L (Boil Volume)
23L (Fermenter Volume)
70 min BOIL
approx 70 355mL Stubbies
------------------------------------------------------------------------------------------------
START
Bring 5L to boil then down to 75 degrees C
Mash/Steep Grain at 75 - 66 degrees C for 30 min
CRYSTAL - 250GM -\
CARAPILS (FOAM) - 50GM - - Mash/Steep at 75oC for 30 min
CARARED (MALTY) - 50GM -/
Remove and Sparge with 1L 70C water
While cooling, clean grain bag for use in straining to fermenter
Add in 400GM of LDME to the wort and bring to the boil
MAGNUM - 60 min - 30 min (Bittering) 20g BOIL
GALAXY - 30 min - 20 min (Bittering/Aroma) 20g BOIL
AMARILLO - 20 min - 10 min (Aroma/Bittering) 20g BOIL
WHIRFLOC - 10 min - 1/2 TAB
CITRA - 10 min - 5 min (Aroma/Flavour) 20g BOIL
GALAXY - 5 min - 1 min (Flavour/Aroma) 20g BOIL
CITRA - 1 min - 0 min (Flavour/Dry Hop) 25g BOIL
GALAXY - 10g DRY [5 DAYS]
CITRA - 15g DRY [14 DAYS]
Dissolve the rest of the LDME and Dextrose and add and strain to the fermenter with the Coopers Goop
Top up to 23L
SAFALE US05 for 14 - 20 days at 18-20 degrees C
LIGHT DME - 1KG
DEXTROSE - 1KG