HouleyJ512
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- Apr 25, 2007
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I just finished brewing a dark ale...i don't want to call it a porter because technically i don't know if it is. Anyway, the anticipated OG for this brew is 1.059, my reading came out to be 1.070. I checked the gravity just after pitching the yeast, is that the right time to check for the OG? Check out my recipe, see what you think is going on.
This is a partial mash recipe by the way.
Batch size: 5 gallons
Total extract: 6.88lbs
Anticipated OG: 1.059
Anticipated SRM: 18.6 Could somebody please tell me what this means?)
Anticipated IBU: 19.2
Plato: 14.5 (What does this mean?)
Wort Size: 3.5 gallons
Wort Boil time: 60 minutes
Grain/Extract Color-SRM Gravity
5lbs light dry malt extract 7 1.046
1lb wheat dry malt extract 7 1.044
.5lbs munch malt 8 1.037
.4lbs carafa 400 1.030
Hops Form Alpha IBU Boil time
1oz Hallertauer Mittelfruh Pellet 4.5 11.5 60 min
.5oz Tettnanger Tettnang Pellet 4.5 4.6 40 min
.5oz Tettnanger Tettnang Pellet 4.5 3.2 30 min
1 oz Spalt Select Pellet 3.0 0 10 min
Procedure
Bring 2 gallons of water to 160 degrees, steep grains for 30 minutes
Bring 1 gallon of water to 160 degrees for sparge
After sparge put the now 3 gallons of wort back onto heat and add malt extract
When extract is dissolved, bring wort to boil and begin adding hops.
After 60 minutes strain and transfer wort to primary fermenter which already has 2 gallons, or 16 lbs of ice, this is to act as a wort chiller.
When the wort reaches 80 degrees pitch yeast and check for gravity.
Let ferment 1 week at room temp. until gravity readings are consistent for a few days.
Rack to secondary for 3 days, dry hop.
When fermentation is completed, bottle and condition.
What do you guys think?
This is a partial mash recipe by the way.
Batch size: 5 gallons
Total extract: 6.88lbs
Anticipated OG: 1.059
Anticipated SRM: 18.6 Could somebody please tell me what this means?)
Anticipated IBU: 19.2
Plato: 14.5 (What does this mean?)
Wort Size: 3.5 gallons
Wort Boil time: 60 minutes
Grain/Extract Color-SRM Gravity
5lbs light dry malt extract 7 1.046
1lb wheat dry malt extract 7 1.044
.5lbs munch malt 8 1.037
.4lbs carafa 400 1.030
Hops Form Alpha IBU Boil time
1oz Hallertauer Mittelfruh Pellet 4.5 11.5 60 min
.5oz Tettnanger Tettnang Pellet 4.5 4.6 40 min
.5oz Tettnanger Tettnang Pellet 4.5 3.2 30 min
1 oz Spalt Select Pellet 3.0 0 10 min
Procedure
Bring 2 gallons of water to 160 degrees, steep grains for 30 minutes
Bring 1 gallon of water to 160 degrees for sparge
After sparge put the now 3 gallons of wort back onto heat and add malt extract
When extract is dissolved, bring wort to boil and begin adding hops.
After 60 minutes strain and transfer wort to primary fermenter which already has 2 gallons, or 16 lbs of ice, this is to act as a wort chiller.
When the wort reaches 80 degrees pitch yeast and check for gravity.
Let ferment 1 week at room temp. until gravity readings are consistent for a few days.
Rack to secondary for 3 days, dry hop.
When fermentation is completed, bottle and condition.
What do you guys think?