ThaBrewFather06
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Where would the trading section be I can't find it
Blackhawkbrew said:I just bought ingredients for this and the AA for the citra was 14.1. When I plugged the OP recipe with this hop info into Beersmith it gave me an IBU of 94.5! What's the IBU range for this brew?
Blackhawkbrew said:Beersmith has a FWH selection when adding hops to the recipe so I just used that option.
Batch Size: 6 gallons
Estimated Original Gravity: 1.065
Estimated Final Gravity: 1.018
Estimated Color: 8.5 SRM
Bitterness: 65.9 IBU
Mash Temp: 155 F
...
Here is the extract/PM conversion:
Batch Size: 5g
Boil Volume: 3g
6.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 70.6 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.8 %
0.50 lb Carafoam (2.0 SRM) Grain 5.9 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.9 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 5.9 %
1.00 oz Citra [12.40%] (60 min) Hops 25.1 IBU
0.75 oz Citra [12.40%] (First Wort Hop) Hops 12.5 IBU
1.00 oz Citra [12.40%] (15 min) Hops 12.4 IBU
1.00 oz Citra [12.40%] (10 min) Hops 9.1 IBU
1.00 oz Citra [12.40%] (5 min) Hops 5.0 IBU
1.00 oz Citra [12.40%] (1 min) Hops 1.1 IBU
3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -
...
First, let me say I'm really looking forward to trying this recipe this spring!
A question re: the extract recipe, would you need a bit more than 6lbs DME to get an OG of 1.065? Punching this into TastyBrew (5lb batch, all grains set to "steep" rather than "mash") I got 1.059 OG with 6lbs DME, and had to step up to 6.6lb DME to get up to 1.065 OG. Maybe this just reflects different assumptions b/w TastyBrew and BrewSmith re: sugar extraction from steeped grains, but would be interesting to know if extract brewers are able to hit 1.065 OG using the 6lbs DME.
So instead of the FWH option add a 20 addition?
First, let me say I'm really looking forward to trying this recipe this spring!
A question re: the extract recipe, would you need a bit more than 6lbs DME to get an OG of 1.065? Punching this into TastyBrew (5lb batch, all grains set to "steep" rather than "mash") I got 1.059 OG with 6lbs DME, and had to step up to 6.6lb DME to get up to 1.065 OG. Maybe this just reflects different assumptions b/w TastyBrew and BrewSmith re: sugar extraction from steeped grains, but would be interesting to know if extract brewers are able to hit 1.065 OG using the 6lbs DME.
I actually ignored the IBU's for the beer (there is no "range" when you're cloning a beer) and this beer is focused on late hop additions.
However, I did use FWH on my software to predict the 0.75 oz addition; and I've used it as a reference for future beers. Having made 10-15 FWH beers now, I trust my software prediction for FWH IBU calculation and believe it to be real.
I'd encourage you to do the same with BeerSmith or whatever you use to get an understanding of the IBU from FWH.
AOD, when you say you use FWH on your software and trust its predictions, do you have the time set to 20min or 60min? Just wondering as I'm new to FWH. I know the IBU calcs with these programs are iffy at best, but it's nice to have something to go off of.
I trust the software calc for FWH entered as "FWH". The tastybrew.com calculator (free) has an option for FWH and it estimates the IBU contribution only from FWH. This is a neat feature.
For comparison sake, my software calc was within 1.5 IBU of the original recipe shown on this page. It is stated the original recipe used 20 mins boil as the estimate for FWH addition. Based on this, the FWH calculator at Tastybrew is roughly treating FWH IBU contribution as similar to 20 minute addition.
If you use 60 minutes in a software program to calculate FWH IBU it will WAY overpredict! Use 20 mins if you do not have a "FWH" option.
~Adam
Excited to finally get this brewed this weekend. Just wondering, has anyone done a whirlpool or hopstand at the end of the boil with this? I usually whirlpool and let stand for a total of 30 min or so. Just wondering if I should lower my FWH to account for any extra isomerization, or just start cooling at KO. Thanks for any feedback.
I'll be doing that when I brew this in a few weeks - this is tentatively the hop schedule I was thinking of using:
.75 oz FWH
1.5 oz 10 min
3.75 oz hot-steep 30 mins
3 oz dry hop
I'm not going for an exact clone so I just designed this based on past experience for what I thought would work well.
I Just scored a lb of pellet citra at a lesser known LHBS which was the only thing holding me back from trying this. My citra are 14.1% so I'm also going to follow a lighter hop schedule like that listed above.
Okay, I've got a question on this... I mashed a bit warm (~158) simply because I overshot my mash-in temp. I figured I'd end up with a bit chewier beer due to more unfermentables (which I tend to prefer). 10 days of primary, 7 days dry-hop, 10 days naturally carbonate with corn sugar (don't ask why, just figured I'd try something different). It ended up thin actually, very little mouth feel and unable to hold much head at all (but the flavor is superb).
Other than perhaps my lab-grade alcohol thermometer somehow losing calibration and actually mashing colder I'm confused. Thoughts? (and no, I completely forgot to take an OG or FG so I have no idea)
I know I could just add some melanoidin or carapils in the future to counteract this but I don't want to put a band-aid on if I've developed a systematic problem.
In Milwaukee area? Northern Brewer has been out of US-04 the last few times I've been there, and it's annoying, and Purple Foot is closed on Sunday....
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