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**Vigo_Carpathian** · 03-17-2013, 03:19 PM

I made a 2 liter starter and pitched it before going to bed. Eight hours later.......

Denny · 03-17-2013, 04:49 PM

Quote:

Originally Posted by shigadeyo

I ended up knocking the grain down 20% (keeping all proportions the same), so I will have 13# total which will fit and will result in about 6.8% ABV.

I'm not sure what to target for bitterness though. I plan to brew tomorrow and calculation is currently at 60.3 IBU using the same hop varieties asnd schedule, but just about an ounce less total. I plan to dry hop with an entire ounce of Columbus. Do you think the IBU is right for this smaller version?

0.5 oz Mt. Hood 5.7% FWH 5.9 IBU
1.0 oz Columbus 15.2% 60 min 46.9 IBU
0.5 oz Mt. Hood 5.7% 30 min 6.8 IBU
1.0 oz Mt. Hood 5.7% 1 min 0.8 IBU
1.0 oz Columbus 15.2% Dry Hop

I have another ounce of Mt. Hood 5.7% on hand, if necessary, but not sure if or when it should be used given that this will be a smaller beer (~6.8%). Any advice would be very much appreciated. Thanks!

Shoot for a 1:1 BU:GU ratio with plenty of sulfate in your water.

**Beer-lord** · 03-17-2013, 06:00 PM

Bringing some of this to our St. Pats jam today. Crisp, clean and easy going down. It's at it's prime noe.

**mrklueber** · 03-17-2013, 11:57 PM

Denny, I have Weyermann Pilsner malt and a British Maris Otter malt on hand. Do you think either or these malts is a suitable substitute for domestic two row base malt for this beer? Thanks.

Denny · 03-18-2013, 01:32 AM

I'm not a fan of MO for American styles generally, but it's closer than pils.

jkendal · 03-18-2013, 03:27 PM

Question for Denny...

When you brew this nowadays, do you adjust the weight of your hops to match the IBU's of the original recipe? Or do you just go by the ounces listed and not worry about hitting the exact IBUs anymore?

shigadeyo · 03-18-2013, 04:17 PM

Quote:

Originally Posted by Bamsdealer

I would use the same hop schedule. Most research says that we have a hard time picking up anything less than 10 ibus and 60 ibus isn't out of line one bit for an ipa. Enjoy the brewday.

Thanks. That's what I ended up doing. Brew day went well and primary fermentation is underway. I will update once it's all done and ready to taste.

Denny · 03-18-2013, 05:02 PM

Quote:

Originally Posted by jkendal

Question for Denny...

When you brew this nowadays, do you adjust the weight of your hops to match the IBU's of the original recipe? Or do you just go by the ounces listed and not worry about hitting the exact IBUs anymore?

I never go by hop weight for any recipe, any more than I just accept the efficiency is written for. Whether hops or grain, I adjust based on AA and my own efficiency.

Denny · 03-18-2013, 05:02 PM

Quote:

Originally Posted by Ke73ss1ler

Just wanted to add that if you use liquid yeast for this, make a 2-3 qt. starter.

Yeah, I always use a 3 qt. starter.

ipabrewer77 · 03-20-2013, 03:45 PM

Hi Denny,

I wanted your opinion on a Red Rye IPA recipe malt bill. I always mash at 148 with my IPA's and add Munich or Vienna for some malt sweetness. I've never brewed with rye before and I don't want it to be overly dry. I'm trying to figure out if I should add about 8% Munich or Vienna. What do you think?

9 1/2 lbs Pale malt (2 row)
2 lbs Rye malt
1 1/4 lbs Victory malt
1 lb Crystal 10
1 lb Cara Pils
1/4 lb Chocolate Wheat malt

Mashed at 148 for 60 minutes