Wish me luck. As you all know my first AG (Raspberry Wheat) went to sh*t and turned into cider. My FG was a 1.010 on a newcastle clone with a little twist (substitutions). I tasted it and it smelled, looked and tasted like beer.
I am going to gear my next batch toward an APA of some type. I found a nice recipe that "The Pol" recommended to me. An Orange/Coriander Pale Ale. These are the ingredients for a 5.5 gallon batch. I do 10 gallon batches so I would naturally double it.....I just want to make sure I am on the right page. The following is for 5.5 gallons:
9 lbs Maris Otter
1 lbs Vienna Malt
1 lbs Crystal Malt 10°L
1 oz Cascade (5.5%) - added first wort, boiled 60 min left
1 oz Cascade (5.5%) - added during boil, boiled 10 min left
1 oz Cascade (5.5%) - added during boil, boiled 5 min left
1 oz Cascade (5.5%) - added during boil, boiled 1 min left
2 ea Fermentis S-04 Safale S-04 (No starter)
2.0 oz Cascade (5.5%) - added dry to secondary fermenter
2.0 oz Orange zest - @ 10 min left
1 oz Coriander crushed - @10 min left
Whirlfloc - @ 15 min left
So since I am doubling it my recipe would read as such:
18lbs Maris Otter
2lbs Vienna
2lbs Crystal Malt
2oz cascade @ 60min left
2oz cascade @ 10 min left
2oz cascade @ 5 min left
2oz cascade @ 1 min left
Fermentis S-04 Safale S-04
4oz orange zest @ 10 min left
2oz Coriander crushed @ 10 min left
Whirlflock @ 15 min left
4oz (2oz per cornie) dry hopped to secondary
I have a few questions:
Does my recipe conversion sound correct, if not please help?
The recipe asks for certain yeast (NO STARTER). What white labs can I substitute (I normally use two vials per 10 gallon batch)
I have never dry hopped. I bought some SS tea balls from WalMart that should hold an ounce or two. I can assume sanitizing the SS balls is a must but what about the HOPS...how do I sanitize those...or do I?
Thank you for your help
Joe
I am going to gear my next batch toward an APA of some type. I found a nice recipe that "The Pol" recommended to me. An Orange/Coriander Pale Ale. These are the ingredients for a 5.5 gallon batch. I do 10 gallon batches so I would naturally double it.....I just want to make sure I am on the right page. The following is for 5.5 gallons:
9 lbs Maris Otter
1 lbs Vienna Malt
1 lbs Crystal Malt 10°L
1 oz Cascade (5.5%) - added first wort, boiled 60 min left
1 oz Cascade (5.5%) - added during boil, boiled 10 min left
1 oz Cascade (5.5%) - added during boil, boiled 5 min left
1 oz Cascade (5.5%) - added during boil, boiled 1 min left
2 ea Fermentis S-04 Safale S-04 (No starter)
2.0 oz Cascade (5.5%) - added dry to secondary fermenter
2.0 oz Orange zest - @ 10 min left
1 oz Coriander crushed - @10 min left
Whirlfloc - @ 15 min left
So since I am doubling it my recipe would read as such:
18lbs Maris Otter
2lbs Vienna
2lbs Crystal Malt
2oz cascade @ 60min left
2oz cascade @ 10 min left
2oz cascade @ 5 min left
2oz cascade @ 1 min left
Fermentis S-04 Safale S-04
4oz orange zest @ 10 min left
2oz Coriander crushed @ 10 min left
Whirlflock @ 15 min left
4oz (2oz per cornie) dry hopped to secondary
I have a few questions:
Does my recipe conversion sound correct, if not please help?
The recipe asks for certain yeast (NO STARTER). What white labs can I substitute (I normally use two vials per 10 gallon batch)
I have never dry hopped. I bought some SS tea balls from WalMart that should hold an ounce or two. I can assume sanitizing the SS balls is a must but what about the HOPS...how do I sanitize those...or do I?
Thank you for your help
Joe