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Old 11-18-2008, 04:01 AM   #1
Blue_Water
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May 2008
Austin
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This is my first attempt to produce a recipe using the hops I have at home, using Beersmith.

What do you think of this recipe?

5 Gallon Recipe for IPA:

Steep:
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain
1 lbs Munich Malt (9.0 SRM) Grain

Boil:
6 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract
1.00 oz Centennial [10.00 %] (60 min) Hops 32.8 IBU
1.00 oz Centennial [10.00 %] (15 min) Hops 16.3 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.6 IBU

Safale S-05 Dry Yeast

Dry Hop:
1.00 oz Cascade [5.50 %] (Dry Hop)
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Old 11-18-2008, 12:24 PM   #3
Ĝlbart
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May 2007
Bergen, Norway
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Munich malt is a base malt, and needs to be mashed. Save it for later, and it should still be a good recipe.

 
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Old 11-19-2008, 02:14 AM   #4
nukebrewer
Brew the brew!
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Oct 2008
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Quote:
Originally Posted by Ĝlbart View Post
Munich malt is a base malt, and needs to be mashed. Save it for later, and it should still be a good recipe.
Well, if the OP steeps at mashing temps and for longer than a normal steep (I'd say 45-60 minutes) it would basically be a partial mash. I would say keep the Munich and "steep" at about 152 F.

EDIT: Also, for the hops, I would recommend dry hopping an ounce or two of Amarillo or Cascade or Columbus or a mix of the three for a couple weeks.
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Old 11-19-2008, 04:35 AM   #5
scinerd3000
 
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Mar 2008
Milton, De
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Quote:
Originally Posted by nukebrewer View Post
Well, if the OP steeps at mashing temps and for longer than a normal steep (I'd say 45-60 minutes) it would basically be a partial mash. I would say keep the Munich and "steep" at about 152 F.

EDIT: Also, for the hops, I would recommend dry hopping an ounce or two of Amarillo or Cascade or Columbus or a mix of the three for a couple weeks.
ive done mashes that way to wonderful effect. Leave the munich and mash around 152-155. If you want you can boil more water and sparge by dunking youe grainbag to rinse the residual sugars. It works pretty well.
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