What Are You Brewing III
- Thread starter raven19
- Start date
Help Support Australia & New Zealand Homebrewing Forum:
- Status
jyo
No Chillin' Like a Villain.
Aiming for tomorrow night, Bruce, but in this madhouse, it will most likely be Friday 
Nev- I made an ANZAC ale last year with a similar grainbill, except the munich II was munich I last year. Yeah, the GS is a tip of the hat to ANZAC bickies, as is the toasted rolled oats. The GS leaves a subtle caramel flavour/burnt sugar and a bit of aroma on the nose. It's pretty good.
Cheers.
Nev- I made an ANZAC ale last year with a similar grainbill, except the munich II was munich I last year. Yeah, the GS is a tip of the hat to ANZAC bickies, as is the toasted rolled oats. The GS leaves a subtle caramel flavour/burnt sugar and a bit of aroma on the nose. It's pretty good.
Cheers.
jyo
No Chillin' Like a Villain.
PM'd!
jakethedog
Well-Known Member
- Joined
- 10/3/11
- Messages
- 104
- Reaction score
- 1
How did your all cascade IPA turn out Tony?Tony said:Brewing an American Rye IPA today
Bitter Dank Yank
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 5.75
Anticipated OG: 1.066 Plato: 16.14
Anticipated EBC: 16.5
Anticipated IBU: 88.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
78.3 4.50 kg. TF Golden Promise Pale Ale Ma UK 1.037 6
17.4 1.00 kg. Weyermann Pale Rye Germany 1.036 5
4.3 0.25 kg. TF Pale Crystal UK 1.034 100
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Cascade Pellet 6.40 28.0 25 min.
100.00 g. Cascade Pellet 6.40 40.0 15 min.
100.00 g. Cascade Pellet 6.40 16.1 5 min.
70.00 g. Cascade Pellet 6.40 4.8 2 min.
Yeast
-----
1272......... what else???
No chilling,
25 min hops at 20 min
15 min hops at 10 min
5 min hops in whirlpool at flame out
2 min hops in 17L cube.
Add 3 liters of water at ferment
Might even dry hop it at day 3 of ferment too
I'm up around 90 IBU so I'm not to worried about being exact with the no chill adjustment........ i just want it bitter and hoppy.
Can you believe......... as far as i can remember, this is the first time i have done an all cascade brew
- Joined
- 30/10/05
- Messages
- 3,453
- Reaction score
- 407
I love the smell of beer in the morning!
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Baltic Porter
Brewer: JD
Asst Brewer:
Style: Baltic Porter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 62.20 l
Post Boil Volume: 46.20 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.068 SG
Estimated Color: 37.4 EBC
Estimated IBU: 29.8 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.8 %
Boil Time: 120 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 90.0 mins) Water Agent 1 -
6.00 g Epsom Salt (MgSO4) (Mash 90.0 mins) Water Agent 2 -
6.00 g Gypsum (Calcium Sulfate) (Mash 90.0 mins Water Agent 3 -
5.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 4 42.6 %
3.00 kg Munich Malt (17.7 EBC) Grain 5 25.5 %
2.00 kg Smoked Malt (Weyermann) (3.9 EBC) Grain 6 17.0 %
0.75 kg Special B Malt (354.6 EBC) Grain 7 6.4 %
0.50 kg Brown Malt (128.1 EBC) Grain 8 4.3 %
0.50 kg Caramalt (5.9 EBC) Grain 9 4.3 %
40.00 g Magnum 2009 [10.00 %] - Boil 40.0 min Hop 10 20.5 IBUs
80.00 g Saaz [3.30 %] - Boil 20.0 min Hop 11 9.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
6.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 13 -
Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 11.75 kg
----------------------------
Name Description Step Temperat Step Time
Sacc rest Add 35.25 l of water at 73.0 C 67.0 C 90 min
Mashout Heat to 76.0 C over 45 min 76.0 C 10 min
Sparge: Fly sparge with 40.72 l water at 77.0 C
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Baltic Porter
Brewer: JD
Asst Brewer:
Style: Baltic Porter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 62.20 l
Post Boil Volume: 46.20 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.068 SG
Estimated Color: 37.4 EBC
Estimated IBU: 29.8 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.8 %
Boil Time: 120 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 90.0 mins) Water Agent 1 -
6.00 g Epsom Salt (MgSO4) (Mash 90.0 mins) Water Agent 2 -
6.00 g Gypsum (Calcium Sulfate) (Mash 90.0 mins Water Agent 3 -
5.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 4 42.6 %
3.00 kg Munich Malt (17.7 EBC) Grain 5 25.5 %
2.00 kg Smoked Malt (Weyermann) (3.9 EBC) Grain 6 17.0 %
0.75 kg Special B Malt (354.6 EBC) Grain 7 6.4 %
0.50 kg Brown Malt (128.1 EBC) Grain 8 4.3 %
0.50 kg Caramalt (5.9 EBC) Grain 9 4.3 %
40.00 g Magnum 2009 [10.00 %] - Boil 40.0 min Hop 10 20.5 IBUs
80.00 g Saaz [3.30 %] - Boil 20.0 min Hop 11 9.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
6.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 13 -
Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 11.75 kg
----------------------------
Name Description Step Temperat Step Time
Sacc rest Add 35.25 l of water at 73.0 C 67.0 C 90 min
Mashout Heat to 76.0 C over 45 min 76.0 C 10 min
Sparge: Fly sparge with 40.72 l water at 77.0 C
sp0rk
Mayor of Pooptown
a batch of DSGA tomorrow, standard recipe
and possibly fletcher's Kosciuszko Pale Ale clone on sunday (if i get up early enough)
and possibly fletcher's Kosciuszko Pale Ale clone on sunday (if i get up early enough)
sponge
Dungeon O' Sponge Brewery
- Joined
- 12/1/08
- Messages
- 4,258
- Reaction score
- 711
Hoping to get myself an american brown down over the weekend. Deciding to go with a little more complex grain bill to my normal brews
40% munich or vienna (havent decided)
35% ale
10% wheat
5% dark xtal
4% light xtal
3% aromatic
2% amber
1% choc
1272
1.050
CTZ @ Cube and dry hop to 30-35IBU's
Haven't done an all CTZ brew before so thought I might as well give it a crack.
40% munich or vienna (havent decided)
35% ale
10% wheat
5% dark xtal
4% light xtal
3% aromatic
2% amber
1% choc
1272
1.050
CTZ @ Cube and dry hop to 30-35IBU's
Haven't done an all CTZ brew before so thought I might as well give it a crack.
lukiferj
Self Made Alehouse
Still playing around with lighter style beers. First time I have mashed this high so keen to see what this one comes out like. Cubed now but hopefully ferment on the weekend sometime.
Dark Mild
Mild
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 3.805
Total Hops (g): 30.00
Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.73 %
Colour (SRM): 18.7 (EBC): 36.8
Bitterness (IBU): 17.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
3.000 kg Pale Ale Malt (78.84%)
0.375 kg Caramunich II (9.86%)
0.150 kg Biscuit (3.94%)
0.125 kg Caraaroma (3.29%)
0.125 kg Chocolate (3.29%)
0.030 kg Roasted Barley (0.79%)
Hop Bill
----------------
15.0 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
15.0 g East Kent Golding Pellet (4.7% Alpha) @ 30 Minutes (Boil) (0.7 g/L)
Misc Bill
----------------
Single step Infusion at 69°C for 60 Minutes.
Fermented at 20°C with Wyeast 1469 - West Yorkshire Ale
Recipe Generated with BrewMate
Dark Mild
Mild
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 3.805
Total Hops (g): 30.00
Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.73 %
Colour (SRM): 18.7 (EBC): 36.8
Bitterness (IBU): 17.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
3.000 kg Pale Ale Malt (78.84%)
0.375 kg Caramunich II (9.86%)
0.150 kg Biscuit (3.94%)
0.125 kg Caraaroma (3.29%)
0.125 kg Chocolate (3.29%)
0.030 kg Roasted Barley (0.79%)
Hop Bill
----------------
15.0 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
15.0 g East Kent Golding Pellet (4.7% Alpha) @ 30 Minutes (Boil) (0.7 g/L)
Misc Bill
----------------
Single step Infusion at 69°C for 60 Minutes.
Fermented at 20°C with Wyeast 1469 - West Yorkshire Ale
Recipe Generated with BrewMate
Phoney
Well-Known Member
Code:
Recipe: Brushfire Brown
Style: American Brown Ale
Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l
Estimated OG: 1.056 SG
Estimated Color: 23.0 SRM
Estimated IBU: 36.0 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.90 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.6 %
0.25 kg Chocolate Malt (Thomas Fawcett) (508.0 S Grain 2 4.5 %
0.25 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.4 %
0.25 kg Victory Malt (25.0 SRM) Grain 4 4.4 %
18.00 g Magnum [12.00 %] - Boil 60.0 min Hop 5 23.2 IBUs
14.00 g Cascade [5.50 %] - Boil 30.0 min Hop 6 6.4 IBUs
14.00 g Cascade [5.50 %] - Boil 15.0 min Hop 7 4.1 IBUs
7.00 g Willamette [5.50 %] - Boil 10.0 min Hop 8 1.5 IBUs
7.00 g Cascade [5.50 %] - Boil 5.0 min Hop 9 0.8 IBUs
42.00 g Cascade [5.50 %] - Dry Hop 6.0 Days Hop 11 0.0 IBUs
14.00 g Willamette [5.50 %] - Dry Hop 6.0 Days Hop 12 0.0 IBUs
Code:
0.5 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 10 -
krausenhaus
Well-Known Member
- Joined
- 26/8/12
- Messages
- 392
- Reaction score
- 112
Time to get into that Riwaka so generously donated by Yob..
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 43.0
Total Grain (kg): 9.100
Total Hops (g): 230.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 7.8 (EBC): 15.4
Bitterness (IBU): 31.9 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
6.500 kg Pale Malt (71.43%)
1.500 kg Vienna (16.48%)
0.500 kg Wheat Malt (5.49%)
0.300 kg Caraaroma (3.3%)
0.300 kg Carapils (Dextrine) (3.3%)
Hop Bill
----------------
30.0 g Magnum Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
40.0 g D Saaz Pellet (5.2% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
40.0 g D Saaz Pellet (5.2% Alpha) @ 5 Minutes (Boil) (0.9 g/L)
40.0 g D Saaz Pellet (5.2% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
80.0 g D Saaz Pellet (5.2% Alpha) @ 0 Days (Dry Hop) (1.9 g/L)
Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with Safale US-05
Recipe Generated with BrewMate
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 43.0
Total Grain (kg): 9.100
Total Hops (g): 230.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 7.8 (EBC): 15.4
Bitterness (IBU): 31.9 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
6.500 kg Pale Malt (71.43%)
1.500 kg Vienna (16.48%)
0.500 kg Wheat Malt (5.49%)
0.300 kg Caraaroma (3.3%)
0.300 kg Carapils (Dextrine) (3.3%)
Hop Bill
----------------
30.0 g Magnum Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
40.0 g D Saaz Pellet (5.2% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
40.0 g D Saaz Pellet (5.2% Alpha) @ 5 Minutes (Boil) (0.9 g/L)
40.0 g D Saaz Pellet (5.2% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
80.0 g D Saaz Pellet (5.2% Alpha) @ 0 Days (Dry Hop) (1.9 g/L)
Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with Safale US-05
Recipe Generated with BrewMate
Nick JD
Blah Blah Blah
- Joined
- 4/11/08
- Messages
- 7,322
- Reaction score
- 456
Craftbrewer's T45 Saaz is freakin awesome! I wish we could get more T45 hops. Something about leaving out all the crap makes for a better taste - especially in low AA hops where you need a lot.
Boh Pils 5 (Bohemian Pilsener)
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 5.3 (EBC): 10.5
Bitterness (IBU): 36.2 (Average - No Chill Adjusted)
96.42% Weyermann Pilsner
1.79% Acidulated Malt
1.79% Carabohemian
0.9 g/L T45 Saaz (8% Alpha) @ 60 Minutes (Boil)
0.9 g/L T45 Saaz (8% Alpha) @ 15 Minutes (Boil)
55C:10, 62C:15, 67C:45. Boil for 60 Minutes
Fermented at 12°C with Wyeast 2000 - Budvar Lager
Recipe Generated with BrewMate
Boh Pils 5 (Bohemian Pilsener)
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 5.3 (EBC): 10.5
Bitterness (IBU): 36.2 (Average - No Chill Adjusted)
96.42% Weyermann Pilsner
1.79% Acidulated Malt
1.79% Carabohemian
0.9 g/L T45 Saaz (8% Alpha) @ 60 Minutes (Boil)
0.9 g/L T45 Saaz (8% Alpha) @ 15 Minutes (Boil)
55C:10, 62C:15, 67C:45. Boil for 60 Minutes
Fermented at 12°C with Wyeast 2000 - Budvar Lager
Recipe Generated with BrewMate
A3k
Well-Known Member
- Joined
- 7/2/07
- Messages
- 621
- Reaction score
- 18
Hi guys,
today i'm making 2 wheat beers, american and weizen. i've made a double batch, so i'm going to do 2 cubse as per the weizen.
one cube will then get a few litres boiled with the cascade prior to adding the WY1010 yeast to the fermenter.
the other cube will just get the WY3068 to the fermenter.
American Ale
Batch Size (fermenter): 25.00 l
Bottling Volume: 24.00 l
Estimated OG: 1.047 SG
Estimated Color: 6.0 EBC
Estimated IBU: 26.0 IBUs
------------
Amt Name Type # %/IBU
7.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
2.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 3 50.0 %
2.50 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 4 50.0 %
12.42 g Motueka [8.10 %] - First Wort 80.0 min Hop 5 11.5 IBUs
3.97 g Motueka [8.10 %] - Boil 60.0 min Hop 6 3.2 IBUs
2.98 g Motueka [8.10 %] - Boil 45.0 min Hop 7 2.4 IBUs
30.00 g Cascade [5.50 %] - Boil 15.0 min Hop 8 8.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 -
1.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 -
1.0 pkg American Wheat Ale (Wyeast Labs #1010) [ Yeast 11 -
Weizen
Batch Size (fermenter): 25.00 l
Bottling Volume: 24.00 l
Estimated OG: 1.047 SG
Estimated Color: 6.0 EBC
Estimated IBU: 17.1 IBUs
Amt Name Type # %/IBU
7.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
2.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 3 50.0 %
2.50 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 4 50.0 %
12.42 g Motueka [8.10 %] - First Wort 80.0 min Hop 5 11.5 IBUs
3.97 g Motueka [8.10 %] - Boil 60.0 min Hop 6 3.2 IBUs
2.98 g Motueka [8.10 %] - Boil 45.0 min Hop 7 2.4 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 8 -
1.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 9 -
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 10 -
today i'm making 2 wheat beers, american and weizen. i've made a double batch, so i'm going to do 2 cubse as per the weizen.
one cube will then get a few litres boiled with the cascade prior to adding the WY1010 yeast to the fermenter.
the other cube will just get the WY3068 to the fermenter.
American Ale
Batch Size (fermenter): 25.00 l
Bottling Volume: 24.00 l
Estimated OG: 1.047 SG
Estimated Color: 6.0 EBC
Estimated IBU: 26.0 IBUs
------------
Amt Name Type # %/IBU
7.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
2.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 3 50.0 %
2.50 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 4 50.0 %
12.42 g Motueka [8.10 %] - First Wort 80.0 min Hop 5 11.5 IBUs
3.97 g Motueka [8.10 %] - Boil 60.0 min Hop 6 3.2 IBUs
2.98 g Motueka [8.10 %] - Boil 45.0 min Hop 7 2.4 IBUs
30.00 g Cascade [5.50 %] - Boil 15.0 min Hop 8 8.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 -
1.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 -
1.0 pkg American Wheat Ale (Wyeast Labs #1010) [ Yeast 11 -
Weizen
Batch Size (fermenter): 25.00 l
Bottling Volume: 24.00 l
Estimated OG: 1.047 SG
Estimated Color: 6.0 EBC
Estimated IBU: 17.1 IBUs
Amt Name Type # %/IBU
7.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
2.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 3 50.0 %
2.50 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 4 50.0 %
12.42 g Motueka [8.10 %] - First Wort 80.0 min Hop 5 11.5 IBUs
3.97 g Motueka [8.10 %] - Boil 60.0 min Hop 6 3.2 IBUs
2.98 g Motueka [8.10 %] - Boil 45.0 min Hop 7 2.4 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 8 -
1.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 9 -
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 10 -
Yob
Hop to it
feck.. feck... feck.. IPA Gone wrong.. note to self, Check what temperature settings are on the HEX when mashing in, went off to do things after mash in, when I came back I thought, 'Gosh thats steaming quite a lot'.. checked it and the ******* this was at 73'c <_< (stupid. stupid. stupid)
Have I denatured all my A's or if I let it slowly go back down to 65 what should I expect from the batch? (STC was still set to mash out so hadnt sat there for very long)
First time for 'this' sort of ****-up... bollox
ed: **** it, this will be a reverse mash... considered bunging in another kilo of base malt but will just wing it and see what happens...
Have I denatured all my A's or if I let it slowly go back down to 65 what should I expect from the batch? (STC was still set to mash out so hadnt sat there for very long)
First time for 'this' sort of ****-up... bollox
ed: **** it, this will be a reverse mash... considered bunging in another kilo of base malt but will just wing it and see what happens...
Yob
Hop to it
Not very long, was ramping into so only a few mins above 70 I guess, I ended up letting it go back down to 65 for the rest of the mash.. And the took it up to mash out.. I rekon it'll be ok.. Time will tell, was more curious as to the temp that alpha denatures at but as I understand it, it's not as cut and dried as just reaching a temp but more so time at temps?
Feck it, done now, almost finished the boil
Feck it, done now, almost finished the boil
Nick JD
Blah Blah Blah
- Joined
- 4/11/08
- Messages
- 7,322
- Reaction score
- 456
C Hop IIPA (Imperial IPA)
Original Gravity (OG): 1.074 (°P): 18.0
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 7.53 %
Colour (SRM): 14.6 (EBC): 28.8
Bitterness (IBU): 62.8 (Average)
85.71% Pale Ale Malt
6.49% Dextrose
2.6% Candy Syrup Extra Dark (CB)
2.6% Caraaroma
2.6% Caramunich III
0.8 g/L Waimea (14.9% Alpha) @ 60 Minutes (Boil)
1.2 g/L Cascade (6.2% Alpha) @ 15 Minutes (Boil)
1.2 g/L Chinook (12.5% Alpha) @ 15 Minutes (Boil)
1.2 g/L Citra (11.1% Alpha) @ 15 Minutes (Boil)
1.2 g/L Cascade (6.2% Alpha) @ 0 Days (Dry Hop)
1.2 g/L Citra (11.1% Alpha) @ 0 Days (Dry Hop)
55C:10, 62C:15, 68C:60. Boil for 60 Minutes
Fermented at 18°C with Wyeast 1272 - American Ale II
Recipe Generated with BrewMate
Original Gravity (OG): 1.074 (°P): 18.0
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 7.53 %
Colour (SRM): 14.6 (EBC): 28.8
Bitterness (IBU): 62.8 (Average)
85.71% Pale Ale Malt
6.49% Dextrose
2.6% Candy Syrup Extra Dark (CB)
2.6% Caraaroma
2.6% Caramunich III
0.8 g/L Waimea (14.9% Alpha) @ 60 Minutes (Boil)
1.2 g/L Cascade (6.2% Alpha) @ 15 Minutes (Boil)
1.2 g/L Chinook (12.5% Alpha) @ 15 Minutes (Boil)
1.2 g/L Citra (11.1% Alpha) @ 15 Minutes (Boil)
1.2 g/L Cascade (6.2% Alpha) @ 0 Days (Dry Hop)
1.2 g/L Citra (11.1% Alpha) @ 0 Days (Dry Hop)
55C:10, 62C:15, 68C:60. Boil for 60 Minutes
Fermented at 18°C with Wyeast 1272 - American Ale II
Recipe Generated with BrewMate
- Status
