I tweaked a recipe that came with my initial kit targeting a Hoppier American IPA.
My recipe is:
1lbs Pale Ale Malt
2 Cans Amber LME
1oz Chinook @ 60
1oz Cascade @5
1oz Nugget (DH)
.5oz Oak Chips
1Tsp Irish Moss @15
1 packet of s04 Ale Yeast
The recipe called for Crystal malt, they were out of it so I subbed it with Pale ale malt
I sanitized with 2 gallons of Cbrite infused water, did my initial in my bottling bucket as the risk of blowout in my 5gal carboy for initial spooked me
I brought the malt to a boil in a grain bag and turned it off and let it steep for 30 mins moving it around a bit.
I steamed the oak chips to sanitize, added them to the bucket and topped off with 3 gals of water and lidded the bucket with the lock on.
I brought 2 Gals of water to boil in a 24 quart stainless pot then added the 2 cans of Amber LME and the strained Pale ale malt. Added the hops and moss as above. after the boil I added the mix to the bucket, resealed and placed it in a ice water filled sink to cook. It started at 115 I had to rush out but was able to get it down to about 86 then out of rushed necessity pitched the yeast a bit warm. I came back after a few hours and the temp was 72-74.
Have had good activity and I am debating primary for 7 or 14 days then racking to a carboy and dry hopping for 2 more weeks with Nugget then back to the cleaned bottling bucket to add corn sugar and bottle.
I have a hydrometer that comes with my kit that gives grav and corresponding ABV. My question is what should my target abv be for this beer and how would I calculate my IBUs?
Also as far as transferring to primary I am thinking of just sanitizing the bottling spigot and using the tubing to transfer with as little sloshing as possible. vs using a siphon. Would this grab too much of the dead yeast?
Also any other tips or suggestions would be awesome as well since this is my first 5 gal batch.
My recipe is:
1lbs Pale Ale Malt
2 Cans Amber LME
1oz Chinook @ 60
1oz Cascade @5
1oz Nugget (DH)
.5oz Oak Chips
1Tsp Irish Moss @15
1 packet of s04 Ale Yeast
The recipe called for Crystal malt, they were out of it so I subbed it with Pale ale malt
I sanitized with 2 gallons of Cbrite infused water, did my initial in my bottling bucket as the risk of blowout in my 5gal carboy for initial spooked me
I brought the malt to a boil in a grain bag and turned it off and let it steep for 30 mins moving it around a bit.
I steamed the oak chips to sanitize, added them to the bucket and topped off with 3 gals of water and lidded the bucket with the lock on.
I brought 2 Gals of water to boil in a 24 quart stainless pot then added the 2 cans of Amber LME and the strained Pale ale malt. Added the hops and moss as above. after the boil I added the mix to the bucket, resealed and placed it in a ice water filled sink to cook. It started at 115 I had to rush out but was able to get it down to about 86 then out of rushed necessity pitched the yeast a bit warm. I came back after a few hours and the temp was 72-74.
Have had good activity and I am debating primary for 7 or 14 days then racking to a carboy and dry hopping for 2 more weeks with Nugget then back to the cleaned bottling bucket to add corn sugar and bottle.
I have a hydrometer that comes with my kit that gives grav and corresponding ABV. My question is what should my target abv be for this beer and how would I calculate my IBUs?
Also as far as transferring to primary I am thinking of just sanitizing the bottling spigot and using the tubing to transfer with as little sloshing as possible. vs using a siphon. Would this grab too much of the dead yeast?
Also any other tips or suggestions would be awesome as well since this is my first 5 gal batch.