Evan!
Well-Known Member
Pulled the first pint on Saturday morning after 2 days of blast-carbing. Holy god, this stuff gets better every year. I proceeded to drink like 4 more pints. It's that good. 
In the past, I'd attempted to use "cups" as the measurement for the basil, but this time around, I actually counted the leaves. They're not in this recipe right now, but when I get around to posting it in the actual recipe section, I'll get my notes from brewday and list the # of leaves for each addition. I think there were 5 total additions, all in the last 20 minutes, and I think each one was roughly 5 leaves. This method should be much more helpful in getting consistent results every vintage.
In the past, I'd attempted to use "cups" as the measurement for the basil, but this time around, I actually counted the leaves. They're not in this recipe right now, but when I get around to posting it in the actual recipe section, I'll get my notes from brewday and list the # of leaves for each addition. I think there were 5 total additions, all in the last 20 minutes, and I think each one was roughly 5 leaves. This method should be much more helpful in getting consistent results every vintage.
Code:
Basil IPA 2008
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
14-B India Pale Ale, American IPA
Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 72
Min Clr: 6 Max Clr: 15 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.75
Anticipated OG: 1.064 Plato: 15.73
Anticipated SRM: 8.2
Anticipated IBU: 61.2
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 6.11 Gal
Pre-Boil Gravity: 1.058 SG 14.23 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.3 10.75 lbs. Pale Malt(2-row) America 1.036 2
11.8 1.50 lbs. Victory Malt America 1.034 25
3.9 0.50 lbs. Honey Malt Canada 1.030 18
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.10 oz. Galena Whole 13.00 45.2 60 min.
1.00 oz. Cascade Whole 5.75 6.6 10 min.
1.00 oz. Sorachi Ace Whole 15.00 9.4 5 min.
1.00 oz. Cascade Whole 5.75 0.0 0 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Cup(s) Cinnamon-Basil Spice 15 Min.(boil)
0.25 Cup(s) Cinnamon-Basil Spice 8 Min.(boil)
0.50 Cup(s) Cinnamon-Basil Spice 2 Min.(boil)
Yeast
-----
Danstar Nottingham
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 12.75
Water Qts: 87.66 - Before Additional Infusions
Water Gal: 21.92 - Before Additional Infusions
Qts Water Per Lbs Grain: 6.88 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 151 Time: 60
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 22.94 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
