First go at an extract IPA recipe

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BurtonBrews

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So... I may be swinging in the dark a little on this one, but I thought, "What the heck!"

8lbs - Briess Dry Malt Extract Golden Light
.4 lbs Briess Victory Malt Crushed 6 row - Lovibond

Hope Schedule

60 minutes - .25 Nugget/ .25 German Magnum/ .25 Centennial
45 minutes - .25 Nugget/ .25 German Magnum/ .25 Centennial
30 minutes - .25 Nugget/ .25 German Magnum/ .25 Centennial
15 minutes - .25 Nugget/ .25 German Magnum/ .25 Centennial
0 minutes - 1.00 oz Centennial

Wyeast 1272 American II

OG - (I think that I screwed this up) 1.12 @ 80 degrees Fahrenheit

Let the feedback begin!

Cheers:mug:
 
Oh yeah, I almost forgot... it is fermenting at 68 degrees going strong 24 hours after pitch (7/1/12 @11:30pm CST) and still rocking and rolling today! I plan on dry hopping 1.0 oz of Centennial after 2 weeks on primary.
 
1.120?!?! Are you sure you weren't supposed to top up with a few gallons? What's your volume/batch size?
 
You should have been around 1.065 then, which will leave you with about 6% ABV
 
OK... so with this specific beer I would use this equation - SGP = W(Lbs) * EP (GP/lb) * EE/V(gallons) which would be x/5 = 8 * .75 * 1/5? I think I am doing something wrong... argh! I am getting 6 SGP which would be only 1.006 as an OG which is way off... I am not sure what I am doing wrong... HELP?!
 
Thanks for the link... I believe that I have my head wrapped around how this works better now. I still am struggling with taking OG readings it seems with my hydrometer. The beer has been in primary now since 7/1 and I had serious activity with 24 hours of pitching the yeast. Today is day 10 on primary and the airlock activity has just now really slowed down. It looks as though it is starting to clear on top. I think I am going to push out the dry hop until 7/20. I will take a gravity reading at that point to see where it is at.
 
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