Evan!
Well-Known Member
I posted this in my "Might Gon Brew Sum Pliny T'nite" thread, but I need more feedback than I'm liable to get buried in there, so it gets its own thread now.
Anyway, check it out, let me know what you think. This is still a monster. What I'm most interested in is the flavor and aroma hop additions. Any and all help is GREATLY appreciated, because I want a hop bomb...not just bitterness, but taste and smell too. Hardcore! Also, am I wasting hops by going above 100 IBU's? I know that supposedly we can't detect anything over 100, but...then why is Pliny at like 250+?
Anyway, check it out, let me know what you think. This is still a monster. What I'm most interested in is the flavor and aroma hop additions. Any and all help is GREATLY appreciated, because I want a hop bomb...not just bitterness, but taste and smell too. Hardcore! Also, am I wasting hops by going above 100 IBU's? I know that supposedly we can't detect anything over 100, but...then why is Pliny at like 250+?
Code:
The Arsenal
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
14-C India Pale Ale, Imperial IPA
Min OG: 1.075 Max OG: 1.108
Min IBU: 60 Max IBU: 100
Min Clr: 8 Max Clr: 15 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 15.50
Anticipated OG: 1.086 Plato: 20.60
Anticipated SRM: 9.7
Anticipated IBU: 121.8
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.066 SG 16.23 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For First Wort Hops: -10 %
Additional Utilization Used For Mash Hoppings: -30 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.9 13.00 lbs. Maris Otter Pale Malt Great Britain 1.038 3
6.5 1.00 lbs. Corn Sugar Generic 1.046 0
6.5 1.00 lbs. Victory Malt America 1.034 25
3.2 0.50 lbs. Crystal 40L America 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Whole 5.75 11.7 Mash H
1.50 oz. Galena Whole 13.00 51.1 First WH
0.50 oz. Cascade Whole 5.75 8.4 90 min.
0.50 oz. Galena Whole 13.00 17.7 60 min.
0.50 oz. Cascade Whole 5.75 7.2 45 min.
1.00 oz. Willamette Whole 4.10 9.2 35 min.
1.00 oz. Cascade Whole 5.75 10.9 25 min.
1.00 oz. Willamette Whole 4.10 5.5 15 min.
2.00 oz. Willamette Whole 4.10 0.0 0 min.
1.00 oz. Cascade Whole 5.75 0.0 Dry Hop
1.00 oz. Willamette Whole 4.10 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Oak Cubes - American, House To Other 7 Days(fermenter)
Yeast
-----
DCL Yeast US-56 Safeale American Ale Yeast
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 14.50
Water Qts: 18.13 - Before Additional Infusions
Water Gal: 4.53 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 20
Saccharification Rest Temp : 152 Time: 70
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 5.69 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit