Okay guys, I am still VERY new at "working" with recipes, and calculating, and whatnot. So, I am asking for your help. A friend of mine sent me this recipe, and I was wondering if you could help me convert it to all grain. If there is a way other than Beersmith (which I guess is going to have to be my next investment) to convert this recipe, please help me understand it, as in the end, that will be more helpful in the future.
Also, I am having difficulty determining what the "Light roast" is in this recipe. There are quite a few different "light roasts", correct?
Copper Red IPA
4 lb. Munich lme
3 lb. Pale liquid extract
1 lb. American crystal 40L
8 oz. Victory malt
4 oz. Light roast
Boil
60 min. 1 oz. Cascade
20 min. .5 oz. Cascade & 1 oz. Centennial
5 min. .5 oz. Cascade, 1 oz. Centennial, & .5 tsp. Irish moss
Pitch wyeast 1187 ring wood ale
Primary ferment for 10 days then transfer to your secondary and dry hop with 1 oz. cascade. Leave in secondary for 14 days. Bottle and age for 14 days. The beer was kept at 68 degrees throughout fermentation and bottle aging.
Original gravity 1.052 - 1.060
Final gravity 1.013 - 1.015
This was all the information I recieved, and all the information that was given, so I will have to try it with what I have (like AA units for the hops). I usually hit ~70% efficiency +/- 3% with my all grain batches.
Thanks for your help guys, it is greatly appreciated! Also, if you recommend any changes, I am open ears!
Ryan M.
Also, I am having difficulty determining what the "Light roast" is in this recipe. There are quite a few different "light roasts", correct?
Copper Red IPA
4 lb. Munich lme
3 lb. Pale liquid extract
1 lb. American crystal 40L
8 oz. Victory malt
4 oz. Light roast
Boil
60 min. 1 oz. Cascade
20 min. .5 oz. Cascade & 1 oz. Centennial
5 min. .5 oz. Cascade, 1 oz. Centennial, & .5 tsp. Irish moss
Pitch wyeast 1187 ring wood ale
Primary ferment for 10 days then transfer to your secondary and dry hop with 1 oz. cascade. Leave in secondary for 14 days. Bottle and age for 14 days. The beer was kept at 68 degrees throughout fermentation and bottle aging.
Original gravity 1.052 - 1.060
Final gravity 1.013 - 1.015
This was all the information I recieved, and all the information that was given, so I will have to try it with what I have (like AA units for the hops). I usually hit ~70% efficiency +/- 3% with my all grain batches.
Thanks for your help guys, it is greatly appreciated! Also, if you recommend any changes, I am open ears!
Ryan M.