I am trying to make a pilsner with hints of orange/apricot flavor as well. this is my first time using BeerSmith and here is what i have come up with, what do you think ? I will be making a 5-gallon batch.
any comments or critcism are welcome, this is my first shot at my own recipe
Type: Partial Mash Date: 8/21/2011
Batch Size (fermenter): 5.00 gal Brewer:
Boil Size: 6.48 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot ( 5 Gal/19 L) - Mini-BIAB
End of Boil Volume 5.73 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 4.78 gal Est Mash Efficiency 121.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
3 lbs 1.8 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 3 45.7 %
2 lbs 5.4 oz Light Dry Extract (8.0 SRM) Dry Extract 4 34.3 %
1 lbs 0.9 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 15.5 %
0.41 oz Liberty [4.30 %] - Boil 10.0 min Hop 8 2.3 IBUs
1.0 pkg American Ale Yeast Blend (White Labs #WLP060) [50.28 ml] Yeast 9 -
0.58 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -
0.44 oz Orange Peel, Sweet (Boil 15.0 mins) Spice 6 -
0.15 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Amarillo Gold [8.50 %] - Boil 60.0 min Hop 5 30.3 IBUs
4.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 4.4 %
Est Original Gravity: 1.054 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 32.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 5.4 SRM
Sparge Water: 6.22 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 1.70 qt of water at 162.1 F 150.0 F 75 min
Sparge Step: Fly sparge with 6.22 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
any comments or critcism are welcome, this is my first shot at my own recipe
Type: Partial Mash Date: 8/21/2011
Batch Size (fermenter): 5.00 gal Brewer:
Boil Size: 6.48 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot ( 5 Gal/19 L) - Mini-BIAB
End of Boil Volume 5.73 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 4.78 gal Est Mash Efficiency 121.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
3 lbs 1.8 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 3 45.7 %
2 lbs 5.4 oz Light Dry Extract (8.0 SRM) Dry Extract 4 34.3 %
1 lbs 0.9 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 15.5 %
0.41 oz Liberty [4.30 %] - Boil 10.0 min Hop 8 2.3 IBUs
1.0 pkg American Ale Yeast Blend (White Labs #WLP060) [50.28 ml] Yeast 9 -
0.58 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -
0.44 oz Orange Peel, Sweet (Boil 15.0 mins) Spice 6 -
0.15 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Amarillo Gold [8.50 %] - Boil 60.0 min Hop 5 30.3 IBUs
4.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 4.4 %
Est Original Gravity: 1.054 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 32.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 5.4 SRM
Sparge Water: 6.22 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 1.70 qt of water at 162.1 F 150.0 F 75 min
Sparge Step: Fly sparge with 6.22 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).