so, it wasnt meant to be a HG version, i just ended with 8g in the fermenter, instead of 11. First time doing a 10g AG batch, and over sparged, so I did almost a hr boil to get my volume down to add the sparge where I wasnt nervous about the level in the 15g kettle. I didn't want to top up and had no spring water on hand anyway, so I went with it.
Also, no 60min addition. Got my recipes mixed up.
Here's the beersmith conversion for a 11g batch
the 5oz dryhop was in the keg.
Also, I dont know why it converted 1lb of c20/60 down to an oz, except maybe because of residual sweetness from the extract
1.0 pkg Vermont IPA Conan (Gigayeast #) Yeast 12 -
1.3 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 0.3 %
6 lbs 14.9 oz Amber Liquid Extract (12.5 SRM) Extract 5 27.7 %
1.3 oz Caramel Wheat Malt (46.0 SRM) Grain 1 0.3 %
3.00 oz Chinook [13.00 %] - Boil 30.0 min Hop 6 38.8 IBUs
2.00 oz Chinook [13.00 %] - Boil 10.0 min Hop 8 12.2 IBUs
1.00 oz Chinook [13.00 %] - Boil 5.0 min Hop 9 3.4 IBUs
3.00 oz Chinook [13.00 %] - Boil 15.0 min Hop 7 25.1 IBUs
13.0 oz Corn Sugar (Dextrose) [Boil for1 min](0. Sugar 10 3.2 %
4.00 oz Chinook [13.00 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
1.3 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 0.3 %
5.00 oz Chinook [13.00 %] - Dry Hop 8.0 Days Hop 13 0.0 IBUs
3.00 oz Chinook [13.00 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs
17 lbs 0.7 oz Pale Liquid Extract (8.0 SRM) Extract 4 68.1 %
View attachment 2tAPA.bsmx