Recipe: BurrApa TYPE: All Grain
Style: American Pale Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 7,5 SRM SRM RANGE: 5,0-14,0 SRM
IBU: 31,0 IBUs Tinseth IBU RANGE: 30,0-45,0 IBUs
OG: 1,049 SG OG RANGE: 1,045-1,060 SG
FG: 1,012 SG FG RANGE: 1,010-1,015 SG
BU:GU: 0,633 Calories: 157,4 kcal/12oz Est ABV: 4,9 %
EE%: 72,00 % Batch: 23,78 gal Boil: 25,23 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
30,00 gal ipa Water 1 -
55,00 g Gypsum (Calcium Sulfate) (Mash 60,0 mins Water Agent 2 -
12,70 g Epsom Salt (MgSO4) (Mash 60,0 mins) Water Agent 3 -
2,60 g Calcium Chloride (Mash 60,0 mins) Water Agent 4 -
Total Grain Weight: 44 lbs 8,3 oz Total Hops: 15,87 oz oz.
---MASH/STEEP PROCESS------MASH PH:5,40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
36 lbs 14,8 oz Pale Ale (Dingemans) (3,3 SRM) Grain 5 82,9 %
3 lbs 6,0 oz Cara-Pils/Dextrine (2,0 SRM) Grain 6 7,6 %
2 lbs 4,5 oz Vienna Malt (3,5 SRM) Grain 7 5,1 %
1 lbs 15,0 oz Caramel/Crystal Malt - 60L (60,0 SRM) Grain 8 4,4 %
Name Description Step Temperat Step Time
Mash In Add 55,65 qt of water at 163,7 F 152,0 F 60 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72,0 F/72,0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Drain mash tun, Batch sparge with 3 steps (16,66gal, 5,55gal, 5,55gal) of 168,0 F water
Amt Name Type # %/IBU
0,71 oz Columbus/Tomahawk/Zeus (CTZ) [15,50 %] - Hop 9 9,7 IBUs
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1,046 SG Est OG: 1,049 SG
Amt Name Type # %/IBU
2,82 oz Ahtanum [6,00 %] - Boil 35,0 min Hop 10 11,6 IBUs
1,76 oz Cascade [5,50 %] - Boil 20,0 min Hop 11 4,8 IBUs
3,53 oz Cascade [5,50 %] - Boil 5,0 min Hop 12 3,2 IBUs
1,76 oz Ahtanum [6,00 %] - Boil 5,0 min Hop 13 1,7 IBUs
---FERM PROCESS-----------------------------
Primary Start: 22/08/2014 - 7,00 Days at 65,0 F
Secondary Start: 29/08/2014 - 5,00 Days at 65,0 F
Style Carb Range: 2,30-2,80 Vols
Bottling Date: 03/09/2014 with 2,5 Volumes CO2:
---NOTES------------------------------------
Would like to know what's your thoughts on this recipe, and if it will be hoppy enough, at least in the aroma. Note that I'm using Tasty water profile:
Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm
This will be my final water after dilution and salt addition:
Ca-120ppm, Mg-19ppm, Na-45ppm, SO4-260ppm, Cl-56,3ppm Bicarbonate (as HCO3) - 165
Is sodium level high enough to worry?
Cheers in advance for the help, trying to do the right things back here in Portugal
Style: American Pale Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 7,5 SRM SRM RANGE: 5,0-14,0 SRM
IBU: 31,0 IBUs Tinseth IBU RANGE: 30,0-45,0 IBUs
OG: 1,049 SG OG RANGE: 1,045-1,060 SG
FG: 1,012 SG FG RANGE: 1,010-1,015 SG
BU:GU: 0,633 Calories: 157,4 kcal/12oz Est ABV: 4,9 %
EE%: 72,00 % Batch: 23,78 gal Boil: 25,23 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
30,00 gal ipa Water 1 -
55,00 g Gypsum (Calcium Sulfate) (Mash 60,0 mins Water Agent 2 -
12,70 g Epsom Salt (MgSO4) (Mash 60,0 mins) Water Agent 3 -
2,60 g Calcium Chloride (Mash 60,0 mins) Water Agent 4 -
Total Grain Weight: 44 lbs 8,3 oz Total Hops: 15,87 oz oz.
---MASH/STEEP PROCESS------MASH PH:5,40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
36 lbs 14,8 oz Pale Ale (Dingemans) (3,3 SRM) Grain 5 82,9 %
3 lbs 6,0 oz Cara-Pils/Dextrine (2,0 SRM) Grain 6 7,6 %
2 lbs 4,5 oz Vienna Malt (3,5 SRM) Grain 7 5,1 %
1 lbs 15,0 oz Caramel/Crystal Malt - 60L (60,0 SRM) Grain 8 4,4 %
Name Description Step Temperat Step Time
Mash In Add 55,65 qt of water at 163,7 F 152,0 F 60 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72,0 F/72,0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Drain mash tun, Batch sparge with 3 steps (16,66gal, 5,55gal, 5,55gal) of 168,0 F water
Amt Name Type # %/IBU
0,71 oz Columbus/Tomahawk/Zeus (CTZ) [15,50 %] - Hop 9 9,7 IBUs
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1,046 SG Est OG: 1,049 SG
Amt Name Type # %/IBU
2,82 oz Ahtanum [6,00 %] - Boil 35,0 min Hop 10 11,6 IBUs
1,76 oz Cascade [5,50 %] - Boil 20,0 min Hop 11 4,8 IBUs
3,53 oz Cascade [5,50 %] - Boil 5,0 min Hop 12 3,2 IBUs
1,76 oz Ahtanum [6,00 %] - Boil 5,0 min Hop 13 1,7 IBUs
---FERM PROCESS-----------------------------
Primary Start: 22/08/2014 - 7,00 Days at 65,0 F
Secondary Start: 29/08/2014 - 5,00 Days at 65,0 F
Style Carb Range: 2,30-2,80 Vols
Bottling Date: 03/09/2014 with 2,5 Volumes CO2:
---NOTES------------------------------------
Would like to know what's your thoughts on this recipe, and if it will be hoppy enough, at least in the aroma. Note that I'm using Tasty water profile:
Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm
This will be my final water after dilution and salt addition:
Ca-120ppm, Mg-19ppm, Na-45ppm, SO4-260ppm, Cl-56,3ppm Bicarbonate (as HCO3) - 165
Is sodium level high enough to worry?
Cheers in advance for the help, trying to do the right things back here in Portugal