PackBrewer
Member
- Joined
- Jul 23, 2014
- Messages
- 20
- Reaction score
- 4
Any thoughts on this recipe would be great. I know the calculated IBUs are really high but with my system, the actual bitterness is typically much lower than what Beersmith calculates.
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.070 SG
Estimated FG: 1.011 SG
Estimated Color: 5.1 SRM
Estimated IBU: 110.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.4%
2 lbs Vienna Malt (3.5 SRM) Grain 2 12.9 %
1 lbs White Wheat Malt (2.4 SRM) Grain 3 6.5 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.2 %
1.00 oz Chinook [12.50 %] - First Wort 60.0 min Hop 5 41.7 IBUs
0.75 oz Mosaic [12.00 %] - Boil 15.0 min Hop 6 13.5 IBUs
0.50 oz Mosaic [12.00 %] - Boil 10.0 min Hop 7 6.6 IBUs
0.75 oz Mosaic [12.00 %] - Boil 5.0 min Hop 8 5.4 IBUs
3.00 oz Mosaic [12.00 %] - Steep/Whirlpool 15.0 Hop 9 27.1 IBUs
1.00 oz Amarillo Gold [8.50 %] - Steep/Whirlpool Hop 10 6.4 IBUs
1.00 oz Chinook [12.50 %] - Steep/Whirlpool 15. Hop 11 9.4 IBUs
1.0 pkg Vermont Ale Yeast (The Yeast Bay #) Yeast 12 -
0.53 tsp Gelatin (Secondary 5.0 days) Fining 13 -
3.00 oz Mosaic [12.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
BIAB - Mash at 150F for 60 min.
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.070 SG
Estimated FG: 1.011 SG
Estimated Color: 5.1 SRM
Estimated IBU: 110.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.4%
2 lbs Vienna Malt (3.5 SRM) Grain 2 12.9 %
1 lbs White Wheat Malt (2.4 SRM) Grain 3 6.5 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.2 %
1.00 oz Chinook [12.50 %] - First Wort 60.0 min Hop 5 41.7 IBUs
0.75 oz Mosaic [12.00 %] - Boil 15.0 min Hop 6 13.5 IBUs
0.50 oz Mosaic [12.00 %] - Boil 10.0 min Hop 7 6.6 IBUs
0.75 oz Mosaic [12.00 %] - Boil 5.0 min Hop 8 5.4 IBUs
3.00 oz Mosaic [12.00 %] - Steep/Whirlpool 15.0 Hop 9 27.1 IBUs
1.00 oz Amarillo Gold [8.50 %] - Steep/Whirlpool Hop 10 6.4 IBUs
1.00 oz Chinook [12.50 %] - Steep/Whirlpool 15. Hop 11 9.4 IBUs
1.0 pkg Vermont Ale Yeast (The Yeast Bay #) Yeast 12 -
0.53 tsp Gelatin (Secondary 5.0 days) Fining 13 -
3.00 oz Mosaic [12.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
BIAB - Mash at 150F for 60 min.