thisoneguy
Well-Known Member
This will be my second AG batch, and I'll finally have a chance to brew it over the holidays, near Jan 1, 2012. The batch will definitely be after Christmas some time, I'm getting a freezer/ferm chamber and stir plate that I'll be dying to use! :rockin:
I'd like some feedback on the recipe, as it is the first that I've made on my own; constructive criticism, suggestions, substitutions you'd consider, etc. I'd also like to know if you think it looks good!
Batch Size (fermenter): 5.50 gal
Boil Size: 8.27 gal
Boil Time: 75 min
Equipment: thisoneguy Pot and Rectangle Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 7.02 gal (to allow some loss from kettle to fermenter due to hops, break material)
Brewhouse Efficiency: 72.00 % (estimated from my first AG batch, which is all I have to go on, but I wouldn't be too surprised if I end up +/- from this measurement)
Final Bottling Volume: 5.00 gal
Fermentation: Ale, Two Stage (Thinking 7-10 days in primary around 65-66*F, then 7-10 days in a carboy on dry hops around 68*F) After this, I'll rack to a keg, and I'm considering putting a SS ball with some Centennial and maybe Amarillo pellets so the aroma doesn't dissipate. What do you think?
Ingredients
Amt Name Type # %/IBU
10.00 gal Macomb Twp., MI Water (I can provide details of the water chem if you like)
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
11 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 77.6 %
1 lbs 12.0 oz Munich Malt - 20L (20.0 SRM) Grain 4 12.1 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 10.3 %
0.75 oz Simcoe [13.00 %] - Boil 60.0 min Hop 6 26.0 IBUs
0.50 oz Simcoe [13.00 %] - Boil 30.0 min Hop 7 13.3 IBUs
0.75 oz Simcoe [13.00 %] - Boil 20.0 min Hop 8 15.8 IBUs
0.25 oz Centennial [10.00 %] - Boil 20.0 min Hop 9 4.0 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
0.50 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 11 4.1 IBUs
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 12 -
0.50 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 13 2.3 IBUs
0.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 14 2.7 IBUs
0.50 oz Centennial [10.00 %] - Boil 2.0 min Hop 15 1.1 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 16 0.0 IBUs
0.50 oz Centennial [10.00 %] - Boil 0.0 min Hop 17 0.0 IBUs
1L Starter of WLP007 <----------- Also Considering WLP001... Suggestions?
1.75 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 20 0.0 IBUs
Single Infusion mash for 60 minutes at 150* in a rectangular cooler with copper manifold, batch sparge.
75 Minute boil, with above hop schedule.
I use an immersion chiller to cool the wort and also oxygenate with pure O2 before pitching.
Thanks in advance for your comments! Cheers!
I'd like some feedback on the recipe, as it is the first that I've made on my own; constructive criticism, suggestions, substitutions you'd consider, etc. I'd also like to know if you think it looks good!
Batch Size (fermenter): 5.50 gal
Boil Size: 8.27 gal
Boil Time: 75 min
Equipment: thisoneguy Pot and Rectangle Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 7.02 gal (to allow some loss from kettle to fermenter due to hops, break material)
Brewhouse Efficiency: 72.00 % (estimated from my first AG batch, which is all I have to go on, but I wouldn't be too surprised if I end up +/- from this measurement)
Final Bottling Volume: 5.00 gal
Fermentation: Ale, Two Stage (Thinking 7-10 days in primary around 65-66*F, then 7-10 days in a carboy on dry hops around 68*F) After this, I'll rack to a keg, and I'm considering putting a SS ball with some Centennial and maybe Amarillo pellets so the aroma doesn't dissipate. What do you think?
Ingredients
Amt Name Type # %/IBU
10.00 gal Macomb Twp., MI Water (I can provide details of the water chem if you like)
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
11 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 77.6 %
1 lbs 12.0 oz Munich Malt - 20L (20.0 SRM) Grain 4 12.1 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 10.3 %
0.75 oz Simcoe [13.00 %] - Boil 60.0 min Hop 6 26.0 IBUs
0.50 oz Simcoe [13.00 %] - Boil 30.0 min Hop 7 13.3 IBUs
0.75 oz Simcoe [13.00 %] - Boil 20.0 min Hop 8 15.8 IBUs
0.25 oz Centennial [10.00 %] - Boil 20.0 min Hop 9 4.0 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
0.50 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 11 4.1 IBUs
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 12 -
0.50 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 13 2.3 IBUs
0.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 14 2.7 IBUs
0.50 oz Centennial [10.00 %] - Boil 2.0 min Hop 15 1.1 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 16 0.0 IBUs
0.50 oz Centennial [10.00 %] - Boil 0.0 min Hop 17 0.0 IBUs
1L Starter of WLP007 <----------- Also Considering WLP001... Suggestions?
1.75 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 20 0.0 IBUs
Single Infusion mash for 60 minutes at 150* in a rectangular cooler with copper manifold, batch sparge.
75 Minute boil, with above hop schedule.
I use an immersion chiller to cool the wort and also oxygenate with pure O2 before pitching.
Thanks in advance for your comments! Cheers!