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Old 05-15-2012, 02:25 AM   #1
Robin0782
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Default Chinook Cascade IPA

Chinook and Cascade IPA

Grains
11.5 lbs American 2-row
1 lb Munich 10
8 oz Carafoam
4 oz Crystal 40

Hops
1.25 oz Nugget @ 60
.5 oz Chinook @ 15
.5 oz Cascade @ 15
1 oz Chinook @ 10
1 oz Cascade @ 5
1 oz Cascade @ Flame-out (Steep 15 Min)
1 oz Chinook @ Flame-out (Steep 15 Min)
1.5 oz Cascade Dry Hop
1.5 oz Chinook Dry Hop

Yeast
US-05

Readings
Estimated OG - 1.061 (If 70% efficiency)
Estimated FG - 1.010
Estimated ABV - 6.7%

Anything wrong here? This will be my first time doing all grain. My biggest question is how to ensure I get it down to right around 1.010 (assuming I get my efficiency of 70%). I like my IPA to finish there. I've been doing partial mash beers with 5-6 lbs of grain and I always mashed at about 150-151. Doing that got me down to 1.010 when using 4-4.5 lbs light extract. But, since I'm not using extract I'm unsure. And I'd rather it not finish too dry... Any advice?
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Old 05-15-2012, 02:33 AM   #2
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To get more fermentable sugars you need to mash 148-151F.

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Old 05-15-2012, 02:34 AM   #3
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I think if you keep your mash temps between 150 - 152 you should finish real close to where you want.

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Old 05-15-2012, 02:35 AM   #4
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Also if it seems to stall arcs higher gravity look into adding some honey. I've heard of people using honey in IPAs with good results.

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Old 05-15-2012, 03:16 AM   #5
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Nothing wowingly special, but nothing wrong either. Reminiscent of the Pliny clone, but tweaked a bit. You'll have a fine beer either way.

I would suggest 60 / 5 / 0 / DH for more aroma. 15 and 10 don't give you as much aroma as 5 and 0 IME.

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Old 05-15-2012, 05:40 AM   #6
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ahhhh, chinook and cascade. love the combo. I bitter with magnums, but love, love, love the chinook/cascade combo (my house ipa).

might consider moving the 15's to a first wort hopping (good info on here about it). also go with the temps mentioned in the posts above. should dry out nice but not too low. i think i mash at 152 and usually hit 1.011-12ish with wyeast american ale II (1272). no experience with us-05 but i know they are not too far off. solid looking recipe though, and a good one to go all grain.

good luck with the all grain. it's that much more love you can put into your beer. keep us posted.

b

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Old 05-15-2012, 12:59 PM   #7
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Looks mighty tasty. I would leave it as is. I don't use the dry yeast that often but to "ensure" you get down to your 1.010 I would follow the instructions and rehydrate so that you have a healthy vigorous fermentation.

I am not sure where this came from but dry yeast has a lot less cell count / package than the liquid yeast (20 billion vs 100 billion). For a 1.060 brew I would for sure do a liquid starter but you don't do starters for dry so If I were doing a 1.060 brew with dry yeast, I would pitch two packs of dry yeast with proper hydration.

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Old 05-15-2012, 01:30 PM   #8
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Quote:
Originally Posted by ColumbusAmongus View Post
Looks mighty tasty. I would leave it as is. I don't use the dry yeast that often but to "ensure" you get down to your 1.010 I would follow the instructions and rehydrate so that you have a healthy vigorous fermentation.

I am not sure where this came from but dry yeast has a lot less cell count / package than the liquid yeast (20 billion vs 100 billion). For a 1.060 brew I would for sure do a liquid starter but you don't do starters for dry so If I were doing a 1.060 brew with dry yeast, I would pitch two packs of dry yeast with proper hydration.
If you're talking about the 11.5g packs of yeast, I think you have it backwards. According to Mr Malty, there's enough yeast in a pack to ferment up to about 1.060 without a starter (and without under pitching).

If you want the official analysis, here is their specification sheet for us-05. http://www.fermentis.com/fo/pdf/HB/E...e_US-05_HB.pdf

Cheers!
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Old 05-15-2012, 06:38 PM   #9
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Damn, that looks good. If you want to make sure it dries out, you can always add 1/2lb table sugar or honey to the boil. Or do as other people say and mash at 150-151. Either way, looks like a great beer to me.

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Old 05-16-2012, 12:29 AM   #10
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Thanks for the input everyone. I think I will go ahead and brew it as I wrote it, mashing at 151. With 3 oz of dry hops, I think it will have enough aroma. This will be first time using Chinook, and I'm really looking forward to it. As far as the yeast, unless I knock it out of the park and get 75-80% efficiency I'll just pitch 1 package right into the wort like I usually do. My 1.060ish beers have always done very well with that method. If I happen to have incredible beginners luck with all grain and end up with a high OG, I'll just pitch another half package or so.

I will update in a few weeks once I've brewed it!

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