EDIT: I am new to the HBT community, and hope it isn't too presumptuous of me to jump right in with a recipe for critique. I am a fan of Stone's Arrogant Bastard and bought some Chinook in bulk in anticipation of doing at least one batch. Never one to wait to run before I can walk, or even crawl, I decided to base my recipe on the CYBI AB clone, but coming off a good experience with a smoked peat rye porter I made this fall, I thought I would sub some rye for the two-row.
Here's what I came up with. Please let me know what you think:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 13_Wrye Bastard
Style: Old Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.50 gal
Post Boil Volume: 5.09 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.066 SG
Estimated Color: 22.6 SRM
Estimated IBU: 90.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.2 %
Boil Time: 85 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 1 3.2 %
10.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 2 67.7 %
2.00 lb Rye Malt (4.7 SRM) Grain 3 12.9 %
1.50 lb Special B Malt (180.0 SRM) Grain 4 9.7 %
1.00 lb Rye, Flaked (2.0 SRM) Grain 5 6.5 %
20.00 g Chinook [13.00 %] - Boil 85.0 min Hop 6 29.7 IBUs
25.00 g Chinook [13.00 %] - Boil 45.0 min Hop 7 32.1 IBUs
42.00 g Chinook [13.00 %] - Boil 15.0 min Hop 8 29.1 IBUs
35.00 g Chinook [13.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Thames Valley Ale (Wyeast Labs #1275) [1 Yeast 10 -
Mash Schedule: My Mash (no sparge)
Total Grain Weight: 15.50 lb
----------------------------
Name Description Step Temperat Step Time
Step Add 4.84 gal of water at 161.4 F 150.0 F 40 min
Mash Out Add 3.52 gal of water at 196.4 F 168.0 F 10 min
I'm using the Wyeast 1275 instead of the WLP007 since I have some washed and saved in the fridge and I thought it would be similar enough. I did my first no-sparge on my last batch and it stuck, but was saved by heating up the first runnings and adding them back to the mash. I think that was due to a grist a that may have been too fine for my system so, anticipating being stuck with the same grist from the available (borrowed) Crank-and-stein and given the known stickiness of rye, I am throwing in the rice hulls just to be safe.
TIA!
Here's what I came up with. Please let me know what you think:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 13_Wrye Bastard
Style: Old Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.50 gal
Post Boil Volume: 5.09 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.066 SG
Estimated Color: 22.6 SRM
Estimated IBU: 90.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.2 %
Boil Time: 85 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 1 3.2 %
10.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 2 67.7 %
2.00 lb Rye Malt (4.7 SRM) Grain 3 12.9 %
1.50 lb Special B Malt (180.0 SRM) Grain 4 9.7 %
1.00 lb Rye, Flaked (2.0 SRM) Grain 5 6.5 %
20.00 g Chinook [13.00 %] - Boil 85.0 min Hop 6 29.7 IBUs
25.00 g Chinook [13.00 %] - Boil 45.0 min Hop 7 32.1 IBUs
42.00 g Chinook [13.00 %] - Boil 15.0 min Hop 8 29.1 IBUs
35.00 g Chinook [13.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Thames Valley Ale (Wyeast Labs #1275) [1 Yeast 10 -
Mash Schedule: My Mash (no sparge)
Total Grain Weight: 15.50 lb
----------------------------
Name Description Step Temperat Step Time
Step Add 4.84 gal of water at 161.4 F 150.0 F 40 min
Mash Out Add 3.52 gal of water at 196.4 F 168.0 F 10 min
I'm using the Wyeast 1275 instead of the WLP007 since I have some washed and saved in the fridge and I thought it would be similar enough. I did my first no-sparge on my last batch and it stuck, but was saved by heating up the first runnings and adding them back to the mash. I think that was due to a grist a that may have been too fine for my system so, anticipating being stuck with the same grist from the available (borrowed) Crank-and-stein and given the known stickiness of rye, I am throwing in the rice hulls just to be safe.
TIA!
