Hi all,
I am new in the forum and quite new to brewing, but I am really having fun and learning a lot at the same time. After some extract batches (tweaked with hop additions, dry hopping or some wheat grains to increase body and head retention), I would like to do a partial mash (hopefully not a partial mess). I am living in Switzerland and there is a commercial craft beer around here that I really like. After a lot of reading, I decided to slightly modify a recipe for a standard partial mash IPA in order to make it a bit closer to the "Strom&Anchor" brew that I go crazy about. I would like to have a lower ABV clone so I will be in the lower range for an IPA.
This is the recipe I have in mind but I would like to have some advice from the experts in the forum to try to improve it as much as possible:
General values:
Final volume: 23 litres (5.5gal)
Original Gravity: 1.051
Final Gravity: 1.010
ABV (standard): 5.33%
IBU (tinseth): 43.69
Fermentables:
2kg (4.5lb) Maris Otter
0.25kg (0.5lb) CaraMunich I
0.25kg (0.5lb) Flaked Oats
2kg (4.5lb) Light Dry Malt Extract
Hop additions:
75 gr (2.5 oz) Columbus, @ 60min (34 IBUs)
50 gr (1.75 oz) Chinhook, @ 15min (10 IBUs)
20 gr (0.75 oz) Simcoe, @ 0min
20 gr (0.75 oz) Mosaic, @ 0min
30 gr (1 oz) Simcoe, dry hopping for 5 days
30 gr (1 oz) Mosaic, dry hopping for 5 days
Other additions/ingredients:
1 teaspoon Irish moss @ 10min
Safale US-05 from starter
General procedure:
I will mash the grains in 8 litres (2gal) of water at 65°C (150°F) for 60min. I will then boil and do the hop additions in an 8 litres volume as well. 10min before the total boiling time, I will add the Irish moss and the 2kg LDME (4.5lb). I will cool down the mix and transfer it to a plastic fermenter, adding water to a final volume of 23 litres (5.5gals). Pick the yeast from the starter at around 22°C and leave it in primary for a month (taking density measurements to control the fermentation process). I will ferment at 18°C (65°F). No secondary. I will dry hop with the indicated amounts for 5 days, transfer to a bottling bucket and bottle with 6.5gr of table sugar per liter (25 oz per gal).
This is more or less the idea. Any comments, critics or advice for improvement?
Thanks a lot in advance and I am happy to be part of this community!
I am new in the forum and quite new to brewing, but I am really having fun and learning a lot at the same time. After some extract batches (tweaked with hop additions, dry hopping or some wheat grains to increase body and head retention), I would like to do a partial mash (hopefully not a partial mess). I am living in Switzerland and there is a commercial craft beer around here that I really like. After a lot of reading, I decided to slightly modify a recipe for a standard partial mash IPA in order to make it a bit closer to the "Strom&Anchor" brew that I go crazy about. I would like to have a lower ABV clone so I will be in the lower range for an IPA.
This is the recipe I have in mind but I would like to have some advice from the experts in the forum to try to improve it as much as possible:
General values:
Final volume: 23 litres (5.5gal)
Original Gravity: 1.051
Final Gravity: 1.010
ABV (standard): 5.33%
IBU (tinseth): 43.69
Fermentables:
2kg (4.5lb) Maris Otter
0.25kg (0.5lb) CaraMunich I
0.25kg (0.5lb) Flaked Oats
2kg (4.5lb) Light Dry Malt Extract
Hop additions:
75 gr (2.5 oz) Columbus, @ 60min (34 IBUs)
50 gr (1.75 oz) Chinhook, @ 15min (10 IBUs)
20 gr (0.75 oz) Simcoe, @ 0min
20 gr (0.75 oz) Mosaic, @ 0min
30 gr (1 oz) Simcoe, dry hopping for 5 days
30 gr (1 oz) Mosaic, dry hopping for 5 days
Other additions/ingredients:
1 teaspoon Irish moss @ 10min
Safale US-05 from starter
General procedure:
I will mash the grains in 8 litres (2gal) of water at 65°C (150°F) for 60min. I will then boil and do the hop additions in an 8 litres volume as well. 10min before the total boiling time, I will add the Irish moss and the 2kg LDME (4.5lb). I will cool down the mix and transfer it to a plastic fermenter, adding water to a final volume of 23 litres (5.5gals). Pick the yeast from the starter at around 22°C and leave it in primary for a month (taking density measurements to control the fermentation process). I will ferment at 18°C (65°F). No secondary. I will dry hop with the indicated amounts for 5 days, transfer to a bottling bucket and bottle with 6.5gr of table sugar per liter (25 oz per gal).
This is more or less the idea. Any comments, critics or advice for improvement?
Thanks a lot in advance and I am happy to be part of this community!