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Old 06-26-2006, 07:05 PM   #11
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I can't get the Recipator give me accurate numbers. I ran the numbers manually using Tinseths equations and they don't jive. Not sure if I trust the website.

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Old 06-26-2006, 08:05 PM   #12
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Here is the formula I use

Here is a good read about calculating IBU's. I have always done all mine longhand, without that fancy software.
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Old 06-27-2006, 09:22 PM   #13
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Ok I decided on a recipe and I'm going to brew up my first partial mash this weekend. Here it is:

2lbs American Crystal Malt 40
4lbs Pale Malt (2-row)

3lbs Light DME

Cascade Hops (assuming 6%aa for now)
1.25oz 60min left
1.25oz 20min left
0.5oz 6min left
2oz dry hop at 2 weeks

Pete Moss 2 min left

Yeast 1056

I calculated IBU 40, OG 1.050 based on my spreadsheet.

I'm planning on buying a 5gal circular cooler and building a lauter tun with copper pipping as recommended in some of the other posts. 60 min mash with batch sparge at 170F. I haven't calculated my sparge amounts yet.

Oh and I just got a turkey fryer so I can do a full 5 gallon boil.

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Old 06-28-2006, 06:26 AM   #14
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Recipe looks good. The only question I might have is, why 2lbs of crystal? I was under the impression that more than about 1lb is excessive lighter styles such as an APA. Hopefully the more knowledgeable minds will chime in on this topic. Also, is that Irish Moss (not pete moss)?

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Old 06-28-2006, 12:00 PM   #15
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Yeah irish. I had a recipe that called for 1 and 2 so I just doubled it so I wouldn't have to use as much DME. Let me know if thats a bad idea.

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Old 09-02-2006, 03:53 AM   #16
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Have you brewed this yet jacarson83? If so, how'd it turn out?

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Old 09-02-2006, 04:28 AM   #17
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This is the recipe from Austin Homebrews Mirror Pond Clone. It is very good.
Mirror Pond Clone

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 7.00
Anticipated OG: 1.042 Plato: 10.48
Anticipated SRM: 6.4
Anticipated IBU: 39.4
Brewhouse Efficiency: 30 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.18 Gal
Pre-Boil Gravity: 1.036 SG 8.95 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
14.3 1.00 lbs. Crystal 20L America 1.035 20
85.7 6.00 lbs. Briess LME- Gold America 1.035 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Whole 7.30 31.1 60 min.
1.00 oz. Cascade Whole 7.30 8.3 15 min.
1.00 oz. Cascade Whole 7.30 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP001 California Ale




Notes
-----

Steep crystal at 155° for 30 minutes.

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Old 09-02-2006, 04:43 AM   #18
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Here's my recipe after some tasting with my LHBS and some wild-ass guessing combined with what I could find online. This is in secondary and should be taste-worthy in about 1month:

5gal
OG: 1.058
IBU: 44
SRM: 8.3

Malts:
2# Pale Malt - 2row
1.5# Munich Malt
1# Crystal 30L
above in a "mini-mash"

Then added a total of 4.5# of Briess light LME in two steps during boil. 1.5# at beginning to aid in hop utilization and 3# near end of boil.

Irish Moss at 15min remaining

My LHBS store shorted 1/2 oz of Cascade so I had to compensate with Saaz

Hops:
1.5oz Cascade at 60min remaining
.66oz Cascade and .25oz Saaz at 15min remaining
.66oz Cascade and .25oz Saaz at 0min remaining steeped at flame-out for 3min.
1oz Cascade dry-hopped.

See my sig for the details of my first clone attempt. Not sure how much of a dead-ringer it will be, but it should be a fine PA.

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Old 09-02-2006, 01:11 PM   #19
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Quote:
Originally Posted by mezman
Have you brewed this yet jacarson83? If so, how'd it turn out?
It's been in the bottles for about 3 weeks. I've tasted a couple and its a little fruity so I'm giving it a few more weeks. The same thing happened to an IPA I did and after about 4 months in the bottles it was great. Other than that it turned out well.

I took a trip to CO about a month ago and picked up some real Mirror Pond so I can do a taste test, and remind myself what it tasted like. Its not perfect but I don't know where I went wrong.
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Old 09-02-2006, 05:52 PM   #20
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Quote:
Originally Posted by jcarson83
Yeah irish. I had a recipe that called for 1 and 2 so I just doubled it so I wouldn't have to use as much DME. Let me know if thats a bad idea.
Drop the Crystal 40 to 1# and increase your 2-row by 1# or include 1# of 2-row Munich Malt.

I went with some Munich Malt due to the significant (but doesn't linger) malty taste in the brew.
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Primary:
doh!
Secondary:
Wasp Bitten IPA (a Walker-San clone);Cheesefood's Caramel Creme; Wee Heavy Scottish Ale;
Bottled/Conditioning:
Flyin' Hornet Pale Ale(Mirror Pond clone);Oktoberfest Ale
Drinking:
Boom-Boom Apricot Hefeweisen; Forbidden Ale;Pale-Ass Ale (SNPA Clone); Ol' Man Winter Ale
On-deck:
Dead Guy clone
Planning:
Walker's Espresso Stout; BrewPastor's Bastard Lager
Quote:
But honey, how else am I going to get enough bottles for my next batch? *burp*...*fart*
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