I have been working on this one for a while, I am looking for a flavorful, aromatic pale with citrus, piney and floral notes. Here is my BIAB recipe:
Hop Burst Pale
American Pale Ale
Type: All Grain Date: 11/19/2012
Batch Size (fermenter): 5.00 gal
Ingredients
Amt Name Type # %/IBU
9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.4 %
1 lbs Vienna Malt (3.5 SRM) Grain 2 9.1 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.5 %
0.50 oz Centennial [11.30 %] - First Wort 60.0 min Hop 4 19.0 IBUs
0.25 oz Centennial [11.30 %] - Boil 15.0 min Hop 5 4.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 -
0.25 oz Centennial [11.30 %] - Boil 10.0 min Hop 7 3.1 IBUs
0.25 oz Simcoe [13.40 %] - Boil 10.0 min Hop 8 4.1 IBUs
0.25 oz Centennial [11.30 %] - Boil 5.0 min Hop 9 1.9 IBUs
0.25 oz Simcoe [13.40 %] - Boil 5.0 min Hop 10 2.2 IBUs
1.00 tsp Yeast Nutrient (Boil 5.0 mins) Other 11 -
0.75 oz Centennial [11.30 %] - Boil 1.0 min Hop 12 1.1 IBUs
0.50 oz Simcoe [13.40 %] - Boil 1.0 min Hop 13 1.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 14 -
1.00 oz Citra [14.20 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
1.00 oz Simcoe [13.40 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 36.8 IBUs
Est Color: 6.6 SRM
I will be using BIAB with a 45 minute mash at 152 with a 15 minute sparge. I am subbing in Wyeast 1056 for "Conan", a yeast strain harvested from fresh heady topper. It has already been cultured, I just need to build up a starter. This will ferment low (62-64 F range) for 10-14 days and then get bumped up to 68 for a 7 day dry hop. Bottle conditioned to 2.5 volumes for 3 weeks. Let me know what you think about the hop bill, I think it will produce really nice aroma and flavor with a mild bitterness to contrast.
Hop Burst Pale
American Pale Ale
Type: All Grain Date: 11/19/2012
Batch Size (fermenter): 5.00 gal
Ingredients
Amt Name Type # %/IBU
9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.4 %
1 lbs Vienna Malt (3.5 SRM) Grain 2 9.1 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.5 %
0.50 oz Centennial [11.30 %] - First Wort 60.0 min Hop 4 19.0 IBUs
0.25 oz Centennial [11.30 %] - Boil 15.0 min Hop 5 4.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 -
0.25 oz Centennial [11.30 %] - Boil 10.0 min Hop 7 3.1 IBUs
0.25 oz Simcoe [13.40 %] - Boil 10.0 min Hop 8 4.1 IBUs
0.25 oz Centennial [11.30 %] - Boil 5.0 min Hop 9 1.9 IBUs
0.25 oz Simcoe [13.40 %] - Boil 5.0 min Hop 10 2.2 IBUs
1.00 tsp Yeast Nutrient (Boil 5.0 mins) Other 11 -
0.75 oz Centennial [11.30 %] - Boil 1.0 min Hop 12 1.1 IBUs
0.50 oz Simcoe [13.40 %] - Boil 1.0 min Hop 13 1.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 14 -
1.00 oz Citra [14.20 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
1.00 oz Simcoe [13.40 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 36.8 IBUs
Est Color: 6.6 SRM
I will be using BIAB with a 45 minute mash at 152 with a 15 minute sparge. I am subbing in Wyeast 1056 for "Conan", a yeast strain harvested from fresh heady topper. It has already been cultured, I just need to build up a starter. This will ferment low (62-64 F range) for 10-14 days and then get bumped up to 68 for a 7 day dry hop. Bottle conditioned to 2.5 volumes for 3 weeks. Let me know what you think about the hop bill, I think it will produce really nice aroma and flavor with a mild bitterness to contrast.
