This was originally my first all grain batch, but since then then I tweaked the recipie. My original turned out great, but wasn't a "clone". It turned out ot have its own character.
So, here is the final product. I believe I came pretty close. The nose was pretty dead on. The head retention seemed to hold up. The color was a dead ringer. Flavor wise, I think I did pretty well. You could definitely taste a bit more of the "piney" flavors in the Santa's, but mine was definitely still present.
In the picture My version is on the right and Rogue's is on the left.
-------------------------------------------------------------
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: SPRAG Ale -- Revisited
Brewer: Brian Ferullo
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (0.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.33 gal
Estimated OG: 1.056 SG
Estimated Color: 15.5 SRM
Estimated IBU: 55.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Briess 2 Row Malt (BMW) (2.0 SRM) Grain 73.53 %
2.25 lb Caramel Munich (BMW) (56.0 SRM) Grain 20.68 %
0.63 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.79 %
1.00 oz Centennial [8.80 %] (Dry Hop 7 days) Hops -
0.60 oz Chinook [13.60 %] (60 min) Hops 26.5 IBU
0.60 oz Chinook [13.60 %] (30 min) Hops 20.3 IBU
0.80 oz Centennial [8.80 %] (10 min) Hops 8.3 IBU
7.33 gal Baltimore, MD Water
1 Pkgs Safale us-05 (DLC) Yeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 10.88 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Initial Mash-In Add 13.69 qt of water at 168.0 F 152F
10 min Batch Sparge Add 23.94 qt of water at 182.2 F 170F
-------------------
Grain 10.88 lbs
Mash Ratio 1.2 qts/lb of grain
Absorption rate in mash 0.2 gallons/lb grain
Boil Off Rate 1.1 gallons/hour
Boil Time 60 minutes
Desired volume to primary 5.5 gallons
Mash Water 3.26
Water Absorbed 2.18
Wort After Absorbtion 1.09
Sparge Water 5.51
Boil Volume 6.60
----
BRIX 1ST RUNNINGS: 20.8 (1.090)
BRIX 2ND RUNNINGS. 16.00 (1.060)
BRIX 3RD RUNNINGS: 3.00 (1.011)
-------------------
1. FERMENTATION TEMP WAS A BIT HIGH IN THE UPPER 70s FIRST FEW DAYS OF BREW, BUT PUT FAN IN FERMENTING
CLOSET AND WILL CHECK IN FEW DAYS. FERMENTATION STARTED WITHIN 12 HOURS.
2. MASH TEMP ONLY HIT 150. WAS SHOOTING FOR 152 AND MUST HAVE NOT HEATED STRIKE WATER HIGH ENOUGH
3. MAY HAVE ALSO USED TOO MUCH STRIKE WATER SINCE TEMP WAS HIGH AND ADDED COLD WATER, FORGOT TO
KEEP TRACK OF VOLUME OUT SHOULD HAVE EQUALLED VOLUME IN.
----------------
Dry hopped with the 1 ounce (give or take since it was whole package) of centennial 9/9/10
Inital taste was good, not sweet and had hop presence.
Gravity reading was 1.012 at 74 degrees [correct value of about 1.014)
----------------
bottled almost 2 cases, 4 gallons, with 86 grams priming sugar 9/17/10
----
1st bottle tasted 9/23. carbonation low, but to be expected. Flavor was there. definite finishing notes, but nose was weak,
So, here is the final product. I believe I came pretty close. The nose was pretty dead on. The head retention seemed to hold up. The color was a dead ringer. Flavor wise, I think I did pretty well. You could definitely taste a bit more of the "piney" flavors in the Santa's, but mine was definitely still present.
In the picture My version is on the right and Rogue's is on the left.
-------------------------------------------------------------
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: SPRAG Ale -- Revisited
Brewer: Brian Ferullo
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (0.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.33 gal
Estimated OG: 1.056 SG
Estimated Color: 15.5 SRM
Estimated IBU: 55.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Briess 2 Row Malt (BMW) (2.0 SRM) Grain 73.53 %
2.25 lb Caramel Munich (BMW) (56.0 SRM) Grain 20.68 %
0.63 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.79 %
1.00 oz Centennial [8.80 %] (Dry Hop 7 days) Hops -
0.60 oz Chinook [13.60 %] (60 min) Hops 26.5 IBU
0.60 oz Chinook [13.60 %] (30 min) Hops 20.3 IBU
0.80 oz Centennial [8.80 %] (10 min) Hops 8.3 IBU
7.33 gal Baltimore, MD Water
1 Pkgs Safale us-05 (DLC) Yeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 10.88 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Initial Mash-In Add 13.69 qt of water at 168.0 F 152F
10 min Batch Sparge Add 23.94 qt of water at 182.2 F 170F
-------------------
Grain 10.88 lbs
Mash Ratio 1.2 qts/lb of grain
Absorption rate in mash 0.2 gallons/lb grain
Boil Off Rate 1.1 gallons/hour
Boil Time 60 minutes
Desired volume to primary 5.5 gallons
Mash Water 3.26
Water Absorbed 2.18
Wort After Absorbtion 1.09
Sparge Water 5.51
Boil Volume 6.60
----
BRIX 1ST RUNNINGS: 20.8 (1.090)
BRIX 2ND RUNNINGS. 16.00 (1.060)
BRIX 3RD RUNNINGS: 3.00 (1.011)
-------------------
1. FERMENTATION TEMP WAS A BIT HIGH IN THE UPPER 70s FIRST FEW DAYS OF BREW, BUT PUT FAN IN FERMENTING
CLOSET AND WILL CHECK IN FEW DAYS. FERMENTATION STARTED WITHIN 12 HOURS.
2. MASH TEMP ONLY HIT 150. WAS SHOOTING FOR 152 AND MUST HAVE NOT HEATED STRIKE WATER HIGH ENOUGH
3. MAY HAVE ALSO USED TOO MUCH STRIKE WATER SINCE TEMP WAS HIGH AND ADDED COLD WATER, FORGOT TO
KEEP TRACK OF VOLUME OUT SHOULD HAVE EQUALLED VOLUME IN.
----------------
Dry hopped with the 1 ounce (give or take since it was whole package) of centennial 9/9/10
Inital taste was good, not sweet and had hop presence.
Gravity reading was 1.012 at 74 degrees [correct value of about 1.014)
----------------
bottled almost 2 cases, 4 gallons, with 86 grams priming sugar 9/17/10
----
1st bottle tasted 9/23. carbonation low, but to be expected. Flavor was there. definite finishing notes, but nose was weak,
