Originally Posted by dedhedjed
We ferment it at 19C, so that's like 66F. As for mash temp we do the main conversion rest at 149 for 30 minutes and then ramp up to 162 for 10min and then 170 to mashout. You'd be fine with a single infusion mash at 149, if you're not set up for step mashing.
Very glad you've enjoyed the beer and the brewery tours/taproom. Cheers!
You guys have me tempted to try to brew it at home to see how close I can get...
Thanks for the info. It is much appreciated. Here is the recipe Im going to try. I am going to use the Pale Base Malt instead of regular 2 Row because I just bought a 50# sack. Do you use any additions to the Atlanta water? Also do you first wort hop?
Sweetwater IPA Clone V2
Brew Type: All Grain Date: 3/30/2013
Style: American IPA Brewer: BeerBaronBob
Batch Size: 5.25 gal Assistant Brewer:
Boil Volume: 7.47 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: EagleLake BrewHaus - 15Gal Brew Pot AG
Actual Efficiency: 85.16 %
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
10 lbs Pale Malt (Rahr) (4.0 SRM) Grain 83.33 %
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 8.33 %
8.0 oz Crystal, Dark (Simpsons) (80.0 SRM) Grain 4.17 %
8.0 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 4.17 %
0.85 oz Chinook [13.00 %] (60 min) (First Wort Hop) Hops 39.1 IBU
2.00 oz Simcoe [13.00 %] (Dry Hop 5 days) Hops -
2.00 oz Goldings, B.C. [5.00 %] (Dry Hop 5 days) Hops -
0.75 oz Cascade [5.50 %] (15 min) Hops 6.6 IBU
1.00 oz Goldings, B.C. [5.00 %] (1 min) Hops 0.7 IBU
2.00 oz Simcoe [13.00 %] (1 min) Hops 3.6 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.060 SG (1.056-1.075 SG)
Estimated Final Gravity: 1.018 SG (1.010-1.018 SG)
Estimated Color: 10.3 SRM (6.0-15.0 SRM) Color [Color]
Bitterness: 50.0 IBU (40.0-70.0 IBU) Alpha Acid Units: 15.2 AAU
Estimated Alcohol by Volume: 5.49 % (5.50-7.50 %)
Actual Calories: 310 cal/pint
Mash Profile Name: Double Infusion, Light Body Mash Tun Weight: 8.00 lb
Mash Grain Weight: 12.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 1.35 gal Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Protein Rest Add 2.76 gal of water at 168.0 F 149.0 F 30 min
Saccrification Add 2.40 gal of water at 181.1 F 162.0 F 10 min
Mash Out Add 2.40 gal of water at 183.0 F 168.0 F 10 min
Double step infusion - for light body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.2-2.7 vols)
Estimated Pressure: 8.7 PSI Kegging Temperature: 35.0 F
Pressure Used: - Age for: 2.0 Weeks
Storage Temperature: 35.0 F
Notes - (This is what I used for V1. Was not that happy with the aroma or bitterness. I may try the Atlanta water profile next.)
Target Water Profile http://www.homebrewtalk.com/f69/hopinator-114292/
Ca 87 Mg 8 SO4 60 Na 19 Cl 38 HCO3 117
Thanks BuddyBrews for starting this off!