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Old 01-05-2014, 09:55 AM   #11
boozecruz
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Dec 2013
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Also interested in if the previous post would make for a good half batch recipe. Anyone able to coin in on this?

Thanks,
Schif

 
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Old 01-19-2014, 02:42 AM   #12
boozecruz
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Dec 2013
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I punched this into beersmith to save the recipe, and to my surprise it listed this...

Bitterness: 13.5 IBUs

It this a beer smith error? i just made an irish red, 2 gallon boil, 5 gallon batch size, with 2 ounces of hops put in at about the same times and it hit 20 IBU's. Something tells me it's a beersmith boo boo... However I'm still learning my way around BeerSmith, so if I did something wrong let me know. Just curious.

Schif

here is the report i had beer smith generate, i upped the DME, only change.


English Brown Ale
Mild (11 A)
Type: Extract
Batch Size: 5.00 gal
Boil Size: 2.82 gal
Boil Time: 60 min
End of Boil Vol: 2.60 gal
Final Bottling Vol: 4.60 gal
Fermentation: Ale, Two Stage
Date: 18 Jan 2014
Brewer:
Asst Brewer:
Equipment: Pot ( 3 Gal/11.4 L) - Extract
Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients Amt Name Type # %/IBU
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1 7.4 %
3 lbs Amber Dry Extract (12.5 SRM) Dry Extract 2 44.1 %
3 lbs 4.8 oz Amber Liquid Extract (12.5 SRM) Extract 3 48.5 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 4 12.3 IBUs
0.50 oz Willamette [5.50 %] - Boil 5.0 min Hop 5 1.2 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 6 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 13.5 IBUs
Est Color: 11.6 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 0.90 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 6 lbs 12.8 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 3.61 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 3.61 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes

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Old 03-30-2014, 01:32 AM   #13
robertus
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Quote:
Originally Posted by robertus View Post
Brewed up a batch of this last week, but used WLP005 British Ale yeast. Left it at room temperature (~65-67), didn't bother with the swamp cooler. Took a reading an hour or so ago, and I hit these OG and FG numbers exactly. Plan on bottling it over Thanksgiving weekend.

Looks a little paler than I was expecting, but tasted pretty good. Should be an easy drinker.
Just popping back in to say that I bought the ingredients to make this one a second time (took a child-induced sabbatical, this one was first on the list when I got back). This was the first brew I made that I personally drank all of. Thanks for the recipe, Yooper!

 
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Old 04-23-2014, 03:07 PM   #14
mr_pablo
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Mar 2014
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I brewed this just the other day. However, after topping up the wort to 25 litres, and a good mix with my spoon, my OG reading was 1032.

Could this be due to not mixing enough? I gave it a decent mix before reading the OG, but perhaps not quite enough? Can this happen?

If that is the case, should I just presume my OG is 1.042?

 
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Old 04-29-2014, 05:39 PM   #15
Yooper
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Quote:
Originally Posted by mr_pablo View Post
I brewed this just the other day. However, after topping up the wort to 25 litres, and a good mix with my spoon, my OG reading was 1032.

Could this be due to not mixing enough? I gave it a decent mix before reading the OG, but perhaps not quite enough? Can this happen?

If that is the case, should I just presume my OG is 1.042?
I'm not sure what happened, but generally the batch size is 5 gallons (19 liters), so the extra 6 liters of water would definitely dilute it and 1.032 seems about right with an extra 6 liters.
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Old 05-23-2014, 04:21 PM   #16
Genghis
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I'm planning on doing this one in the near future. What (if any) adjustments would you make for doing a full boil?

What about late extract addition, or are you putting everything in at the beginning to intentionally darken things a bit?

Thanks.
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Old 07-11-2014, 02:51 PM   #17
Helly
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Planning on trying this one this weekend. I have a starter going for some WLP-005 that I washed from a previous batch.


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Old 07-14-2014, 12:30 AM   #18
Helly
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Brewed it up with a big help from my wife since my back is still bugging me. Will report back when it's done.


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Old 07-15-2014, 03:08 AM   #20
rtsitler
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Apr 2014
Erie, PA
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Yooper what yeast did you use for this originally?
I'm considering this as my first non kit beer.... Want to do right!


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