Schnitzengiggle
Well-Known Member
Please critique my hopping schedule for the IPA I am brewing Saturday.
It will be a 10 gallon batch. I am splitting it into two 5 gallon batches, and plan to DH primarily with Belma in one and with Citra in the other. I am also going to use two different Yeasts, WLP 001 and WLP 007 (I am still deciding what I want to use as my go to yeast. I like 007 because of the flocculation and I haven't noticed a huge difference in flavor or attenuation between the two.
Here is the recipe:
Recipe Specifications
--------------------------
Boil Size: 13.81 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.069 SG
Estimated Color: 6.9 SRM
Estimated IBU: 66.2 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 86.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
23 lbs 8.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 89.8 %
1 lbs 5.3 oz Munich (Dingemans) (5.5 SRM) Grain 2 5.1 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 3.8 %
5.3 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4 1.3 %
28.00 g Cascade [5.00 %] - First Wort 60.0 min Hop 5 9.7 IBUs
28.00 g Bravo [14.20 %] - Boil 60.0 min Hop 6 27.4 IBUs
14.00 g Bravo [14.20 %] - Boil 45.0 min Hop 7 12.3 IBUs
14.00 g Belma [12.10 %] - Boil 30.0 min Hop 8 5.4 IBUs
14.00 g Columbus (Tomahawk) [15.80 %] - Boil 15. Hop 9 4.1 IBUs
14.00 g Belma [12.10 %] - Boil 10.0 min Hop 10 2.1 IBUs
14.00 g Citra [14.88 %] - Boil 10.0 min Hop 11 2.6 IBUs
14.00 g Columbus (Tomahawk) [15.80 %] - Boil 5.0 Hop 12 2.5 IBUs
28.00 g Citra [14.88 %] - Boil 0.0 min Hop 13 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 14 -
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 15 -
28.00 g Citra [14.88 %] - Dry Hop 0.0 Days Hop 16 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 26 lbs 2.6 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 39.36 qt of water at 165.5 F 151.0 F 90 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 3.57gal, 3.57gal) of 168.0 F water
Here is the water profile:
Ca 112
Mg 18
Na 16
SO4 256
Cl 51
CaCo3 58
Alk 48
RA -43
SO4:Cl 5.0
Any input, constructive critique, or suggestions will be greatly appreciated.
Thanks in advance!
It will be a 10 gallon batch. I am splitting it into two 5 gallon batches, and plan to DH primarily with Belma in one and with Citra in the other. I am also going to use two different Yeasts, WLP 001 and WLP 007 (I am still deciding what I want to use as my go to yeast. I like 007 because of the flocculation and I haven't noticed a huge difference in flavor or attenuation between the two.
Here is the recipe:
Recipe Specifications
--------------------------
Boil Size: 13.81 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.069 SG
Estimated Color: 6.9 SRM
Estimated IBU: 66.2 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 86.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
23 lbs 8.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 89.8 %
1 lbs 5.3 oz Munich (Dingemans) (5.5 SRM) Grain 2 5.1 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 3.8 %
5.3 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4 1.3 %
28.00 g Cascade [5.00 %] - First Wort 60.0 min Hop 5 9.7 IBUs
28.00 g Bravo [14.20 %] - Boil 60.0 min Hop 6 27.4 IBUs
14.00 g Bravo [14.20 %] - Boil 45.0 min Hop 7 12.3 IBUs
14.00 g Belma [12.10 %] - Boil 30.0 min Hop 8 5.4 IBUs
14.00 g Columbus (Tomahawk) [15.80 %] - Boil 15. Hop 9 4.1 IBUs
14.00 g Belma [12.10 %] - Boil 10.0 min Hop 10 2.1 IBUs
14.00 g Citra [14.88 %] - Boil 10.0 min Hop 11 2.6 IBUs
14.00 g Columbus (Tomahawk) [15.80 %] - Boil 5.0 Hop 12 2.5 IBUs
28.00 g Citra [14.88 %] - Boil 0.0 min Hop 13 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 14 -
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 15 -
28.00 g Citra [14.88 %] - Dry Hop 0.0 Days Hop 16 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 26 lbs 2.6 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 39.36 qt of water at 165.5 F 151.0 F 90 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 3.57gal, 3.57gal) of 168.0 F water
Here is the water profile:
Ca 112
Mg 18
Na 16
SO4 256
Cl 51
CaCo3 58
Alk 48
RA -43
SO4:Cl 5.0
Any input, constructive critique, or suggestions will be greatly appreciated.
Thanks in advance!