Thinking I'm going to brew this Friday but I coverted a little of it over to LME and subbed some hops plus I have a limited setup (can't brew a full 5 gallons of wort at once), I'm going to post my entire plan for this beer and I was hoping for some opinions if anything looks questionable or iffy, I've based this off of a couple different recipes I've found.
A couple facts about the DFH Aprihop listed at their website:
Here we go:
Aprihop - 5 gal batch
Grains:
7.38lbs Pilsner LME
1lbs Cara-pils/Dextrine
1lbs Munich Malt
.5lbs Crystal Malt (60L)
Hops:
1.0 oz Amarillo [60 min]
.25 oz Simcoe [60 min]
.50 oz Amarillo [20 min]
.25 oz Simcoe [20 min]
1.0 oz Williamette [5 min]
Ferm:
Wyeast 1272 (American Ale II)
0.5 lbs Dextrose
Secondary:
2 oz Amarillo
3lbs Apricot puree (rack beer on top of)
The beersmith stats on this:
SRM: 8.8
IBUs: 53.9
Est OG: 1.071
Est FG: 1.017
Est ABV: 6.95%
I actually feel pretty good about the recipe but here is the fun part, how I actually plan to brew this (at least my plan right now, I definitely need an opinion on this please)
Mash all grains at 158.0 F for 60min in 2gal water. Sparge into the brewpot, then add water as needed to bring level up to 3 gal. Stir in the LME bringing to a boil. Once the boil starts, on with the hop schedule. Chill wort then filter into the fermentation bucket adding water to bring the level up to 5 gallons. Pitch the yeast and oxidize for 2 minutes then let em' get to it... (from this point on, it's the norm)
Am I doomed here or does this sound like I'll have a great spring beer come June?
A couple facts about the DFH Aprihop listed at their website:
- American IPA
- Brewed with Pilsner and Crystal malts
- Backtoned with Apricots
- Dry Hopped "irresponsibly" with Amarillo
- 7.0% ABV
- 50 IBU
Here we go:
Aprihop - 5 gal batch
Grains:
7.38lbs Pilsner LME
1lbs Cara-pils/Dextrine
1lbs Munich Malt
.5lbs Crystal Malt (60L)
Hops:
1.0 oz Amarillo [60 min]
.25 oz Simcoe [60 min]
.50 oz Amarillo [20 min]
.25 oz Simcoe [20 min]
1.0 oz Williamette [5 min]
Ferm:
Wyeast 1272 (American Ale II)
0.5 lbs Dextrose
Secondary:
2 oz Amarillo
3lbs Apricot puree (rack beer on top of)
The beersmith stats on this:
SRM: 8.8
IBUs: 53.9
Est OG: 1.071
Est FG: 1.017
Est ABV: 6.95%
I actually feel pretty good about the recipe but here is the fun part, how I actually plan to brew this (at least my plan right now, I definitely need an opinion on this please)
Mash all grains at 158.0 F for 60min in 2gal water. Sparge into the brewpot, then add water as needed to bring level up to 3 gal. Stir in the LME bringing to a boil. Once the boil starts, on with the hop schedule. Chill wort then filter into the fermentation bucket adding water to bring the level up to 5 gallons. Pitch the yeast and oxidize for 2 minutes then let em' get to it... (from this point on, it's the norm)
Am I doomed here or does this sound like I'll have a great spring beer come June?