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Old 03-29-2006, 06:12 PM   #1
voodoochild7
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Oct 2005
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I'm looking to do an all grain beer it's my first batch. Anyone have a recipe for a good dry hopped IPA that's all grain and relatively easy to do all grain. I want to do a 5 gallon brew.
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Old 03-29-2006, 06:27 PM   #2
Brewpastor
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EIEIO IPA: A ProMash Recipe Report

BJCP Style and Style Guidelines: 07-0 India Pale Ale, India Pale Ale
Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics:
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.00
Anticipated OG: 1.06150 Plato: 15.091
Anticipated SRM: 9.5
Anticipated IBU: 50.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts:
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 5.26 Gal
Pre-Boil Gravity: 1.05842 SG 14.37 Plato

Formulas Used:
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar:
% Amount Name Origin Potential SRM
81.8 9.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
9.1 1.00 lbs. Munich Malt(2-row) Germany 1.03500 6
4.5 0.50 lbs. Crystal 80L Great Britian 1.03300 80
4.5 0.50 lbs. Cara-Pils Dextrine Malt 1.03300 2

Potential represented as SG per pound per gallon.

Hops:
Amount Name Form Alpha IBU Boil Time
1.50 oz. Goldings - E.K. Pellet 4.75 33.2 60 min.
1.00 oz. Goldings - E.K. Pellet 4.75 11.3 30 min.
1.00 oz. Goldings - E.K. Pellet 4.75 5.9 15 min.
0.42 oz. Goldings - E.K. Pellet 4.75 0.0 0 min.
0.25 oz. Goldings - E.K. Pellet 4.75 0.0 Dry Hop

Yeast: White Labs WLP001 California Ale


Mash Schedule:
Mash Type: Single Step
Grain Lbs: 11.00
Water Qts: 11.92 - Before Additional Infusions
Water Gal: 2.98 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.08 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Sparge Temp : 173 Time: 45

Total Mash Volume Gal: 3.86 - Dough-In Infusion Only
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Old 03-29-2006, 06:31 PM   #3
Baron von BeeGee
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And here I was stressing about what to do with that bale of EKG in my freezer...

 
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Old 03-29-2006, 06:38 PM   #4
Walker
I use secondaries. :p
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the biggest problem with that recipe might be measuring out 0.83 teaspoons of irish moss.
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Old 03-29-2006, 06:42 PM   #5
Brewpastor
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Quote:
Originally Posted by Imperial Walker
the biggest problem with that recipe might be measuring out 0.83 teaspoons of irish moss.

Just use that old triple beam scale in the closet, the one with all the white dust on it and measure it in grams!

Actually, that is what happens with ProMash when you convert from 22 gallons down to 5!
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Old 03-29-2006, 06:44 PM   #6
voodoochild7
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Oct 2005
New Jersey
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How much should I sparge with or should I just sparge until I get the 5.25 gallons for the preboil? Also how do I add the goldings for zero minutes or do I just put them in as I chill?
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Old 03-29-2006, 06:46 PM   #7
Baron von BeeGee
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BP, do you use Rager to calculate IBU's? I believe Promash indicates Tinseth should be used for full boils, or I might be imagining things. It does seem to make about a 10% difference. Not that it matters a whit since IBU measurement is a bit of a black art, anyways.

 
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Old 03-29-2006, 06:46 PM   #8
Brewpastor
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Batch or Fly? Here we go again!
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Old 03-29-2006, 06:49 PM   #9
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Quote:
Originally Posted by voodoochild7
Also how do I add the goldings for zero minutes or do I just put them in as I chill?
Add them at flame out.
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Old 03-29-2006, 06:50 PM   #10
Walker
I use secondaries. :p
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Quote:
Originally Posted by voodoochild7
Also how do I add the goldings for zero minutes or do I just put them in as I chill?
Basically, yeah. Throw it in when you turn off the heat and leave them in while you cool the wort.

-walker

edit: EP and BG snuck in here on me...
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