Ok so heres the recipe. It is my first time brewing a all grain beer.
Recipe Type: All Grain
Yeast: WLP002 - or English Ale Equivalent
Batch Size (Gallons): 5.5
Original Gravity: 1.066
Final Gravity: 1.010
IBU: 81
Boiling Time (Minutes): 75
Color: 8.5
Primary Fermentation (# of Days & Temp): 7 days at 68 degrees
Secondary Fermentation (# of Days & Temp): 10-14 days at 68 degrees
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.6 11.00 lbs. Pale Malt(2-row) Great Britain 1.036 3
7.7 1.00 lbs. Munich Malt(2-row) America 1.035 6
3.8 0.50 lbs. Crystal 60L America 1.034 60
3.8 0.50 lbs. Wheat Malt America 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Nugget Whole 12.70 71.7 60 min.
1.50 oz. Cascade Whole 6.00 9.0 15 min.
1.00 oz. Cascade Whole 7.30 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 13.00
Water Qts: 15.88 - Before Additional Infusions
Water Gal: 3.97 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.22 - Before Additional Infusions
Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 168 Time: 168
My question is after I bring mash to boil for 15 mins then add the 1.50 oz. Nugget Whole for 60 mins. Add 1.50 oz. Cascade Whole and 1.00 Tsp Irish Moss Fining in the last 15 mins. after yeast is pitched add 1.00 oz. Cascade Whole 7.30 0.0 Dry Hop to the primary fermentation. Sound about right? Thanks for any help
Recipe Type: All Grain
Yeast: WLP002 - or English Ale Equivalent
Batch Size (Gallons): 5.5
Original Gravity: 1.066
Final Gravity: 1.010
IBU: 81
Boiling Time (Minutes): 75
Color: 8.5
Primary Fermentation (# of Days & Temp): 7 days at 68 degrees
Secondary Fermentation (# of Days & Temp): 10-14 days at 68 degrees
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.6 11.00 lbs. Pale Malt(2-row) Great Britain 1.036 3
7.7 1.00 lbs. Munich Malt(2-row) America 1.035 6
3.8 0.50 lbs. Crystal 60L America 1.034 60
3.8 0.50 lbs. Wheat Malt America 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Nugget Whole 12.70 71.7 60 min.
1.50 oz. Cascade Whole 6.00 9.0 15 min.
1.00 oz. Cascade Whole 7.30 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 13.00
Water Qts: 15.88 - Before Additional Infusions
Water Gal: 3.97 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.22 - Before Additional Infusions
Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 168 Time: 168
My question is after I bring mash to boil for 15 mins then add the 1.50 oz. Nugget Whole for 60 mins. Add 1.50 oz. Cascade Whole and 1.00 Tsp Irish Moss Fining in the last 15 mins. after yeast is pitched add 1.00 oz. Cascade Whole 7.30 0.0 Dry Hop to the primary fermentation. Sound about right? Thanks for any help