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Old 01-07-2013, 09:41 PM   #1
mike_23us
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Oct 2010
Moore, Oklahoma city, Oklahoma
Posts: 93
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please let me know if this IPA recipe

Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 5.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.062 SG
Estimated Color: 12.5 SRM
Estimated IBU: 61.9 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 76.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.0 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 4.0 %
0.75 oz Centennial [9.70 %] - Boil 60.0 min Hop 4 25.3 IBUs
1.00 oz Citra [13.90 %] - Boil 10.0 min Hop 5 17.5 IBUs
0.50 oz Centennial [9.70 %] - Boil 10.0 min Hop 6 6.1 IBUs
1.00 oz Citra [13.90 %] - Boil 5.0 min Hop 7 9.6 IBUs
0.50 oz Centennial [9.70 %] - Boil 5.0 min Hop 8 3.4 IBUs
0.25 oz Centennial [9.70 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.00 oz Citra [13.90 %] - Dry Hop 14.0 Days Hop 10 0.0 IBUs

 
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Old 01-08-2013, 02:08 AM   #2
jhoyda
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Nov 2011
Tiffin, OH
Posts: 258
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The format is a little hard to read, but it looks like you plan on dry hopping for 14 days. That would be too long for my tastes. You may run into some vegetal flavors. I would dry hop for 10 days at the most. The recipe looks good, I like to keep the grain bills simple. 2 row and crystal, that's it.

 
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Old 01-08-2013, 02:22 AM   #3
Beer-lord
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Burbs of the Big Easy, La
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Agreed, 7 days max is about as long as you need for dry hopping. If you wanted to (but don't need to) you can dry hop for 7 days, remove the hop bag and add new hops for another 7 days.....splitting 1/2 and 1/2 or using the same hop for both.
Me, I dry hop for 7 with 2 oz minimum in my IPA's.
This looks like a good, quaffable beer. Makes me thirsty.
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Old 01-08-2013, 02:31 AM   #4
pharaohpierre
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Jun 2011
Detroit Suburbs, MI
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It's looks like you want your post boil volume to be 5.5 gallons but you are putting it into a fermenter that holds 5.5 gallons? If this is true then where is the headspace for the CO2 and Krausen? Plus a 60 minute boil might not be enough to reduce 7 gallons to 5.5 gallons. I believe, generally speaking, water boils off at 1 gallon a minute but I could be wrong

 
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Old 01-08-2013, 02:41 AM   #5
kroach01
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Looks tasty, but 1.5# crystal malt could be a bit much. Might be a little sweet for ~ 60 IBU

 
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Old 01-08-2013, 02:53 AM   #6
mike_23us
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Oct 2010
Moore, Oklahoma city, Oklahoma
Posts: 93
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Will be fermenting in 6.5 gal Carboy. I don't mind the grassy flavors if I remember to take the dry hop sock out before a week oh well. Thanks for everybody's input.

 
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Old 01-08-2013, 02:54 AM   #7
mike_23us
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Oct 2010
Moore, Oklahoma city, Oklahoma
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Oh ya I usually boil off 1.5 gallons

 
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Old 01-08-2013, 03:27 AM   #8
pharaohpierre
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Quote:
Originally Posted by mike_23us View Post
Oh ya I usually boil off 1.5 gallons
Nice, maybe I need a stronger burner

Enjoy the brew, let me know how it tastes.

 
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Old 01-08-2013, 02:48 PM   #9
bobbrews
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Jan 2011
Sierra, Nevada
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Less crystal... nix C80 completely and cut the C60 to 5%. Add another character malt or something like wheat, munich, rye if you wish. Another hop wouldn't hurt either, like Columbus or Amarillo. Don't see a yeast listed here, but I would go with a clean Cali ale yeast starter.

1.00 oz Centennial [9.70 %] - Boil 60.0 min
1.50 oz Centennial [9.70 %] - Boil 15.0 min
1.00 oz Centennial [9.70 %] - Boil 7.0 min
0.50 oz Citra [13.90 %] - Boil 7.0 min
1.00 oz Citra [13.90 %] - Boil 0.0 min
1.00 oz Centennial [9.70 %] - Boil 0.0 min
1.50 oz Citra [13.90 %] - Dryhop 7-10 Days
1.50 oz Centennial [9.70 %] - Dryhop 7-10 Days

 
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