So its a IIPA. Here is what I got. Lemme know what you think.
Supertonic I.I.P.A
Brew Type: Partial Mash
Style: Imperial IPA
Batch Size: 5.00 gal
Boil Volume: 3.00 gal
Boil Time: 60 min
Efficiency: 70%
Ingredients Amount Item Type % or IBU
2.00 lb Pale Malt (2 Row) US (2.0 SRM) 18.18%
1.00 lb Crystal 40 (40.0 SRM) 9.09%
1.00 lb Wheat Malt (2.0 SRM) 9.09%
6.00 lb Briess Golden Light Malt Extract (3.6 SRM) Dry Extract 54.55 %
(ADDED WITH 15 MIN LEFT IN BOIL)
1 lb of honey (PASTUERIZED AND ADDED TO PRIMARY)
0.50 oz Simcoe [13.00 %] (60 min) Hops 11.8 IBU
0.50 oz Cascade [7.50 %] (60 min) Hops 6.8 IBU
0.50 oz Chinook [11.40 %] (60 min) Hops 10.4 IBU
0.50 oz Simcoe [13.00 %] (15 min) Hops 5.9 IBU
0.50 oz Cascade [7.50 %] (15 min) Hops 3.4 IBU
0.50 oz Chinook [11.40 %] (15 min) Hops 5.1 IBU
0.50 oz Simcoe [13.00 %] (5 min) Hops 2.4 IBU
0.50 oz Cascade [7.50 %] (5 min) Hops 1.4 IBU
0.50 oz Chinook [11.40 %] (5 min) Hops 2.1 IBU
0.50 oz Simcoe [13.00 %] (Dry Hop 7 days) Hops
0.50 oz Cascade [7.50 %] (Dry Hop 7 days) Hops
0.50 oz Chinook [11.40 %] (Dry Hop 7 days) Hops
1 Pack Wyeast #1056 American Ale
Beer Profile Estimated Original Gravity: 1.079 SG (1.075-1.090 SG)
Estimated Final Gravity: 1.019 SG (1.010-1.020 SG)
Estimated Color: 11.2 SRM (8.0-15.0 SRM)
Bitterness: 93.2 IBU (60.0-120.0 IBU) Alpha Acid Units: 54.0 AAU
Estimated Alcohol by Volume: 7.95 % (7.50-10.00 %)
Mash with 1.5 gallons of water at 150F - 155F for 60 minutes. Sparge with
2 gallons at 170F. Start boil. Leave in primary 3 weeks. Rack to secondary and dry hop a week.
What you you looking to get out of the honey? If you're just looking for gravity points and to help dry it out, just use plain old table sugar (cheaper). You'll get a touch of flavor from the honey (depending on what kind you use), but it'll be minimal with all the hops.
why a low boil volume? if this is a partial boil, your going to need to asjust the IBU's for your hops additions because extraction of the alpha acids will be lower
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Pomey, I actually just built a stirplate and this will be my first time using it so I definitely should be able to make a sufficient starter.
Beesy, yeah I pretty much was just using it to boost the ABV. I got a light colored clover honey kind which I heard is nearly 100% fermentable and doesnt put much of a flavor.
And Scinerd, I only have a 4 gallon pot so Ive always just done a 3 gallon boil. I used Beersmith and I put in that I was doing a 3 gallon boil so I think the IBUs are right.
Adding the extract late is a good way to keep the hops utilization up. I'd be concerned that adding that much extract will stop the boil, though. If it were me, I'd add the extract at the end of the boil, as to not interfere with the five minute hops additions.
I'd also change some of those five minute hops to flame out additions, since I like some hops at 1 or 0 minutes.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
YooperBrew, I thought that you needed to add the extract to the boil to sterilize the extract. Is this not really a viable concern? And you made a good point I will change the last hops addition to flame out. Thanks
You can sprinkle the dry extract in slowly over the last 20 minutes of the boil or so - that way, you'll neither scorch the extract, nor will you kill the boil. I have had lots of success with that method.
If you are out to maximize your hop character, you can add a first-wort hop in there as well, although the IBUs for those can be tricky to calculate - everyone seems to have a different opinion whether you get full isomerization or not. I go with whatever BeerSmith tells me and it turns out well.
I'd also shoot for a lower final gravity than 1.019 - at least for me, that's a bit sweet. With a bit of encouragement, you should be able to push it down into the 1.015-1.016 range.
__________________ The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
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YooperBrew, I thought that you needed to add the extract to the boil to sterilize the extract. Is this not really a viable concern? And you made a good point I will change the last hops addition to flame out. Thanks
To me, if I add it at flame out and the wort is 210 degrees, that's more than hot enough to pasteurize. What's the guideline for pasteurization? I make cheese, so I think it's 160 for 15 seconds or so when I pasteurize milk. I would say that extract, even extract that's been stored, wouldn't even need it but it wouldn't hurt to be safe. I can't imagine that it would take 15 minutes of boiling to be safe, though! I mean, even when I backpack I don't need to boil water that long, and the water may have giardi and other nasties. I would say that the extract is safe, but pasteurizing it would be a good idea.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
Do you have any thoughts on boiling the extract for 10 mins or so in a seperate pot and then adding it to the brew kettle after the boil? Or maybe adding it to primary fermenter?
My first recipe
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