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atimmerman88 11-23-2012 02:06 AM

Holiday weekend recipe help
 
Hey All -

I'm looking for some help from some of you experience brewers out there. I've never formulated a recipe before.

I'd like to use up some of the leftover ingredients I've got laying around in my basement to brew up an APA/IPA. I think what I've got can make a decent beer but I'm unsure as to where to start.

Here's what I've got.

4# US 2-Row
10# Marris Otter

1/4# 10L
1/4# 60L
1/2# 80L
1# 120L
3/4# 150L

1/4# Dextrine
1/4# Wheat
1/2#Vienna

1oz Amarillo
2oz Sorachi Ace
2.5oz Cascade
1/2oz Centennial
1/2oz Magnum
3/4oz Chinook
1/2oz Fuggle

I threw together something quick.

Again, I've got 0 experience nor, I feel, the knowledge to put together a recipe.

Here is a shot into the darkest dusk:


Malt & Fermentables

% LB OZ L PPG
75% 10 0 English Maris Otter
15% 2 0 Briess 2 Row Malt
4% 0 8 American Vienna
4% 0 8 American Crystal 80L
2% 0 4 American Crystal 60L

Specific Gravity
1.064 OG
1.017 FG

Color
11 SRM

Copper to Red/Lt. Brown
Mash Efficiency
75 %

Hops

Use Time OZ Hop Variety AA IBU
boil 60 min 1.500 Cascade
boil 30 min 0.750 Chinook
boil 10 min 1 Sorachi Ace
dry hop 3 day 1 Amarillo

Bitterness
69.1 IBU


Yeast

Safale US-05 Dry Yeast

Thanks in advance

Ogri 11-23-2012 03:26 AM

Looks pretty good:rockin:

Only things I'd consider doing differently would be subbing out the Vienna with the 4 Oz of Crystal 10 and 4 Oz of crystal 120. Purely because I imagine Vienna wouldn't have been traditionally used in an IPA, although I could be wrong:fro:

For hop schedule I'd probably go with

Magnum and Sorachi for bittering. 1/2 Oz of each @ 60 min (Just seems a bit of a waste, to me, using Cascade for bittering)

Chinook 3/4 Oz @ 10 min ( could maybe add at 15 mins for a bit more flavour but the aroma is what I'd be aiming for from Chinook)

Cascade, or Amarillo 1 Oz dry hop 7 days

It would be slightly lower IBUs @ 53.1 and slightly darker @ 13 SRM.

Here it is in Beer Calculus;

Malt & Fermentables

% LB OZ L PPG
75% 10 0 Marris Otter (Crisp) Mash 4 38
15% 2 0 Briess 2 Row Pale Malt Mash 2 34
4% 0 8 Crystal 80L Mash 80 33
2% 0 4 Crystal 60L Mash 60 34
2% 0 4 Crystal 10L Mash 10 34
2% 0 4 American Crystal 120L Mash 120 34


Specific Gravity
1.064 OG
(1.057 to 1.067)
15.7 Plato
1.017 FG
(1.015 to 1.018)
4.3 Plato
Color
13 SRM
25 EBC
Copper to Red/Lt. Brown
Mash Efficiency
75 %

Hops

Use Time OZ Hop Variety AA IBU
boil 60 min 0.500 Magnum ~ pellet 14 21.4
boil 60 min 0.500 Sorachi Ace ~ pellet 13.7 20.9
boil 10 min 0.750 Chinook ~ pellet 13 10.8
dry hop 7 day 1 Cascade ~ pellet 5.5 0


Bitterness
53.1 IBU
ƒ: Tinseth
14 HBU
BU:GU
0.83



Yeast

Safale US-05 Dry Yeast
yeast in form with low to medium flocculation and 73% attenuation



Alcohol
6.3% ABV
5% ABW
Calories
211
per 12 oz.

Horses for courses but I'd imagine your original idea would be just as good. Best of luck and keep the thread updated as you progress.

:mug:

atimmerman88 11-23-2012 04:18 PM

Thanks for the input. Ill toss the Vienna

atimmerman88 11-24-2012 12:19 AM

Ogri -

I used your grain bill and modified the hop schedule a bit:

10# MO
3# US 2-Row
8oz 80L
4oz 10L
4oz 60L
4oz 120L
4oz Wheat

Hop Schedule:

60min .5oz Sorachi Ace 10.5%
60min .5oz Magnum
45min .5oz Sorachi Ace 10.5%
15min .375oz Cascade 6.2%
10min .75oz Chinook 11.1%

Dry Hop 1oz Amarillo

Yeast US-05

I ended up with 5.5gallons @ 1.069

Ogri 11-24-2012 04:13 AM

The extra 1/2 Oz of sorachi @ 45 will up your bittering quite a bit, which might put your IBUs closer to the value in your original post.

Are you going to be brewing that this weekend??:mug:

atimmerman88 11-24-2012 12:00 PM

Already in the fermenter happily bubbling away

Ogri 11-25-2012 01:44 AM

Quote:

Originally Posted by atimmerman88 (Post 4616775)
Already in the fermenter happily bubbling away

Nice one!!!

How did the OG sample taste?

atimmerman88 11-25-2012 02:38 AM

fruity and sweet. lots of sweet.

planned on 75% efficiency and managed to squeak 82% out of my new barely crusher

Not a bad thing, hoping to get the same over the next few brews.

fermenting at 60F in my basement, hopefully being at the lower end for S05 and under pitching a bit doesn't screw with fermentation


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