Congrats on the ton Warra!warra48 said:Put this one down yesterday.
I thought is was only brew No.99 for me, but a better look through BS2 reveals it is in fact brew No.100.
Recipe: 100 AIPA
Brewer: Robert
Style: American IPA
Boil Size: 35.00 l at SG 1.050
Batch Size (fermenter): 25.00 l into the fermentor
Estimated IBU: 56.0 IBUs
Actual Mash Efficiency: 97.4 % after 90 minutes mash at 67ºC
Boil Time: 90 Minutes
OG - 1.067
2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
6000.0 g Perle (5.9 EBC) Grain 2 96.3 %
200.0 g Caramunich I (Weyermann) (100.5 EBC) Grain 3 3.2 %
30.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 4 0.5 %
25.0 g Millenium [13.50 %] - First Wort 75.0 mi Hop 5 37.3 IBUs
20.0 g Cascade [6.20 %] - Boil 10.0 min Hop 6 4.3 IBUs
10.0 g Chinook [12.30 %] - Boil 10.0 min Hop 7 4.3 IBUs
10.0 g Perle [7.00 %] - Boil 10.0 min Hop 8 2.4 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 9 -
5.00 g BrewBrite (Boil 5.0 mins) Fining 10 -
30.0 g Citra [13.40 %] - Boil 5.0 min Hop 11 7.7 IBUs
½ jar harvested from previous batch Northwest Ale (Wyeast Labs #1332) [124.2 Yeast 12 -
25.0 g Chinook [12.30 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
25.0 g Citra [14.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
It's a really solid recipe.Kumamoto_Ken said:Mashing Warra48's 'Try Again Hefeweizen' at the moment, will use WLP300.
My first attempt at the style, really looking forward to how it turns out.
Simple Saaz Blonde is next on the list. All the ingredients are lined up.jyo said:It's a really solid recipe.
If you can, throw some Wyeast Belgian Ardennes at this...absolutely smashing. Otherwise, Good old notto @ 1or so is great.Kumamoto_Ken said:Simple Saaz Blonde is next on the list. All the ingredients are lined up.
Just having a glass of this IPA, very happy with the result. The next cube is going into the fermenter tomorrow, as this batch won't last long.pvan340 said:This sounds good. Might give it a try, been looking around for an IPA recipie to brew, I don't have a good understanding of hop combo's flavours, but simcoe and centennial seem to be a popular choice.
I like to have two styles on tap at once, atm it's ESB and IPA, nice change.fletcher said:so many IPAs! haha. nice.
i've drunk/brewed way too many recently. am getting back into more malt-forward beers for a wee bit
having said that, Nick, i'd be very keen to try it if you bring it to the next meeting haha. looks awesome
fletcher said:hey pratty, looks good mate.
can i ask you what's the justification for your mash schedule?
Hi Fletcher,Pratty1 said:I have been mashing at a certain temp for either a dry, medium or full bodied beer depending on style and required finish to the beer, that range was from 64c - 70c and for 60-90mins.
Talking with my LHBS ( Marks Home Brew ) and looking through Braukiser and reading a couple of pages of The Beer Alamanac it talks about mashing during the PEAK and having a BM with such control I can try these out ( this is the first beer with this mash profile )
Those peaks are the Beta Peak @ 62c and the Alpha Peak @ 72c ( there are about 1/2 a dozen more of them but these are the 2 main ones ) - my understanding which is open for correction is that mashing at 66c gets a little from column B (beta) and a little from column A (alpha) so to speak.
I also found on the Speidel website that they also use the Peaks for mashing for various styles and for various times depending on style.
You can see these on this link. http://www.speidels-braumeister.de/brewing-recipes.html
Im not completely certain how the finished beer will be but Im sure to be able to notice a difference as Ive been mashing for so long at one temp between 64 & 70 for a number of years now.
Hope that makes sense.
Enter your email address to join: