Wingfan13
Well-Known Member
This is a long one so I apologize in advance. I just want to get this right and I cant seem to figure out what I am doing wrong.
I have the book Clone Brews and I am trying to enter one of their recipes for Sierra Nevada Pale Ale into Beersmith. The purpose of this is to scale down recipes into 2.5 gallon batches. Here is the recipe from the book.
Steep - Crush and steep in 1/2 gallon 150 degree water for 30min: 4oz. 60L American crystal malt.
Strain & sparge - strain the grain water into your brewpot. Sparge the grains with 1/2 gallon water at 150 degrees. Add water to the brewpot for 1.5 gallons total volume. Bring water to boil, remove the pot from the stove and add 6.5 pounds Muntons light DME, 4oz maltodextrin, 1oz Nugget @ 8.2AA for bittering
Boil - Add water until total volume in the bew pot is 2.5 gallons. Bol for 45min then add: .5oz Perle, 1tsp Irish Moss
Boil - Boil for 14min then add: 1oz. Cascade
From here you cool, pitch and dry hop .5oz of cascade.
So, on the bottom of this recipe it says to do the all grain method - Mash 11lb American 2 row with specialty grain at 152 degrees for 90 minutes. I assume with specialty grain just means the 4oz. of American Crystal ? I know to leave out the DME but what about the maltodextrin ?
Then it says to add 5.8 HBU (29% less than the extract recipe) for the bittering hops for 90 minutes of the boil. I am not really following here. They want me to use 29% less Nugget at the beggining ? or can you get a lower HBU/AA hop ?
Then it goes on to say add the flavoring hops and irish moss for the last 15 min of the boil and the aroma hops at the last minute f the boil.
The book shows this should give you the following -
OG 1.058-1.059
IBU 32
SRM 17
ABV 5.5%
5 gallon yeild
Final gravity of 1.015-1.016
When I plug everything into Beersmith I get
OG 1.061
IBU 27.1
SRM 5.9
ABV 6.3
Final Gravity of 1.014
It looks like I am not far off on some things but I am still wondering why the differences.
I appreciate the help. This is going to be my first all grain and I am doing 2.5 gallon BIAB. I just want to get everything right.
The main things I want to know are the whole 5.8 HBU (29% less than the extract recipe) and the grain question.
I have the book Clone Brews and I am trying to enter one of their recipes for Sierra Nevada Pale Ale into Beersmith. The purpose of this is to scale down recipes into 2.5 gallon batches. Here is the recipe from the book.
Steep - Crush and steep in 1/2 gallon 150 degree water for 30min: 4oz. 60L American crystal malt.
Strain & sparge - strain the grain water into your brewpot. Sparge the grains with 1/2 gallon water at 150 degrees. Add water to the brewpot for 1.5 gallons total volume. Bring water to boil, remove the pot from the stove and add 6.5 pounds Muntons light DME, 4oz maltodextrin, 1oz Nugget @ 8.2AA for bittering
Boil - Add water until total volume in the bew pot is 2.5 gallons. Bol for 45min then add: .5oz Perle, 1tsp Irish Moss
Boil - Boil for 14min then add: 1oz. Cascade
From here you cool, pitch and dry hop .5oz of cascade.
So, on the bottom of this recipe it says to do the all grain method - Mash 11lb American 2 row with specialty grain at 152 degrees for 90 minutes. I assume with specialty grain just means the 4oz. of American Crystal ? I know to leave out the DME but what about the maltodextrin ?
Then it says to add 5.8 HBU (29% less than the extract recipe) for the bittering hops for 90 minutes of the boil. I am not really following here. They want me to use 29% less Nugget at the beggining ? or can you get a lower HBU/AA hop ?
Then it goes on to say add the flavoring hops and irish moss for the last 15 min of the boil and the aroma hops at the last minute f the boil.
The book shows this should give you the following -
OG 1.058-1.059
IBU 32
SRM 17
ABV 5.5%
5 gallon yeild
Final gravity of 1.015-1.016
When I plug everything into Beersmith I get
OG 1.061
IBU 27.1
SRM 5.9
ABV 6.3
Final Gravity of 1.014
It looks like I am not far off on some things but I am still wondering why the differences.
I appreciate the help. This is going to be my first all grain and I am doing 2.5 gallon BIAB. I just want to get everything right.
The main things I want to know are the whole 5.8 HBU (29% less than the extract recipe) and the grain question.
