I am looking to make my first APA this weekend here is my grain and hop bill (BIAB):
Estimated OG: 1.053 SG
Estimated Color: 8.9 SRM
Estimated IBU: 34.2 IBU
Mash Ingredients
Amt Name Type # %/IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 56.0 %
3 lbs Munich Malt - 20L (20.0 SRM) Grain 2 24.0 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 16.0 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 4 4.0 %
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 33.04 qt of water at 160.7 F 154.0 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Remove grains, and prepare to boil wort
Boil Wort
Add water to achieve boil volume of 7.34 gal
Estimated pre-boil gravity is 1.044 SG
Boil Ingredients
Amt Name Type # %/IBU
0.25 oz Warrior [15.00 %] - Boil 60.0 min Hop 5 12.3 IBUs
1.00 oz Cascade [6.90 %] - Boil 20.0 min Hop 6 13.7 IBUs
1.00 oz Cascade [6.90 %] - Boil 10.0 min Hop 7 8.2 IBUs
Steeped Hops
Amt Name Type # %/IBU
2.00 oz Cascade [6.90 %] - Aroma Steep 0.0 min Hop 8 0.0 IBUs
Estimated Post Boil Vol: 6.34 gal and Est Post Boil Gravity: 1.053 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg California Ale V (White Labs #WLP051) [35.49 ml] Yeast 9 -
I would love some suggestions on any part of the recipe. I have found that I am not a huge fan of crystal in my pale ales. The only thing I'm committed to is the yeast, wlp 0051 as I have made a 1 liter starter.
Again feel free to tear into it and give me your feedback. How is the hopping schedule? I would like to keep the ibu's within the style guidelines. I have a tendency to over hop...If thats possible!!!
Thanks!!!
Cheers!!!
I have 4 oz's of citra, cascade, centennial, and warrior.
One oz. of simcoe and one oz. of amarillo.
Estimated OG: 1.053 SG
Estimated Color: 8.9 SRM
Estimated IBU: 34.2 IBU
Mash Ingredients
Amt Name Type # %/IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 56.0 %
3 lbs Munich Malt - 20L (20.0 SRM) Grain 2 24.0 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 16.0 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 4 4.0 %
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 33.04 qt of water at 160.7 F 154.0 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Remove grains, and prepare to boil wort
Boil Wort
Add water to achieve boil volume of 7.34 gal
Estimated pre-boil gravity is 1.044 SG
Boil Ingredients
Amt Name Type # %/IBU
0.25 oz Warrior [15.00 %] - Boil 60.0 min Hop 5 12.3 IBUs
1.00 oz Cascade [6.90 %] - Boil 20.0 min Hop 6 13.7 IBUs
1.00 oz Cascade [6.90 %] - Boil 10.0 min Hop 7 8.2 IBUs
Steeped Hops
Amt Name Type # %/IBU
2.00 oz Cascade [6.90 %] - Aroma Steep 0.0 min Hop 8 0.0 IBUs
Estimated Post Boil Vol: 6.34 gal and Est Post Boil Gravity: 1.053 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg California Ale V (White Labs #WLP051) [35.49 ml] Yeast 9 -
I would love some suggestions on any part of the recipe. I have found that I am not a huge fan of crystal in my pale ales. The only thing I'm committed to is the yeast, wlp 0051 as I have made a 1 liter starter.
Again feel free to tear into it and give me your feedback. How is the hopping schedule? I would like to keep the ibu's within the style guidelines. I have a tendency to over hop...If thats possible!!!
Thanks!!!
Cheers!!!
I have 4 oz's of citra, cascade, centennial, and warrior.
One oz. of simcoe and one oz. of amarillo.