Hey everyone- I am making the transition over to all grain in the next week and decided to start with a pretty straightforward American pale ale recipe. I am doing BIAB, so please keep in mind when critiquing the recipe. Let me know what you think- I am going for something light in bitterness but with plenty of hop aroma and flavor. I have access to tons of different hops (pretty much all pellet) so feel free to lead me in a different direction if you think it will work better. Here is the recipe.
American Pale Ale
Type: All Grain
Batch Size (fermenter): 5.00 gal
Boil Time: 60 min
Fermentation: Ale, Single Stage
Ingredients
Ingredients
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 83.3 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 8.3 %
1 lbs Vienna Malt (3.5 SRM) Grain 4 8.3 %
0.50 oz Centennial [10.00 %] - Boil 60.0 min Hop 5 16.1 IBUs
1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 6 6.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 7 -
1.00 oz Citra [12.00 %] - Boil 5.0 min Hop 8 7.7 IBUs
1.00 oz Citra [12.00 %] - Boil 1.0 min Hop 9 1.7 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 10 -
Beer Profile
Est Original Gravity: 1.061 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 31.9 IBUs
Est Color: 5.8 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 12 lbs
Sparge Water: 4.61 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.00 qt of water at 164.0 F 154.0 F 45 min
Sparge Step: Fly sparge with 4.61 gal water at 168.0 F
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.5
Pressure/Weight: 4.30 oz Carbonation Used: Bottle with 4.30 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Ferment at 62-65 degrees F
I am wondering more about the grain bill than anything, although since I don't have much experience making my own recipes, any help overall would be great. On a side note, does anyone think I need to make a starter for this, or should I skip that?
American Pale Ale
Type: All Grain
Batch Size (fermenter): 5.00 gal
Boil Time: 60 min
Fermentation: Ale, Single Stage
Ingredients
Ingredients
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 83.3 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 8.3 %
1 lbs Vienna Malt (3.5 SRM) Grain 4 8.3 %
0.50 oz Centennial [10.00 %] - Boil 60.0 min Hop 5 16.1 IBUs
1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 6 6.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 7 -
1.00 oz Citra [12.00 %] - Boil 5.0 min Hop 8 7.7 IBUs
1.00 oz Citra [12.00 %] - Boil 1.0 min Hop 9 1.7 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 10 -
Beer Profile
Est Original Gravity: 1.061 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 31.9 IBUs
Est Color: 5.8 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 12 lbs
Sparge Water: 4.61 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.00 qt of water at 164.0 F 154.0 F 45 min
Sparge Step: Fly sparge with 4.61 gal water at 168.0 F
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.5
Pressure/Weight: 4.30 oz Carbonation Used: Bottle with 4.30 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Ferment at 62-65 degrees F
I am wondering more about the grain bill than anything, although since I don't have much experience making my own recipes, any help overall would be great. On a side note, does anyone think I need to make a starter for this, or should I skip that?