Recipe feedback please

Hi all,
Been a while since I have posted anything, but I have been reading and brewing for the last year. I have made a few Extract kits, and have moved into All Grain BBIAB. Loving it.
This is my first attempt at trying to create a clone, and I would love feedback.
This is an attempt to clone Moylans Tipperary Pale Ale. I am basing my choices for the grains and hops on the spec sheet for this beer (http://www.moylans.com/site/pages/artwork/specSheets/Moylans-Tipperary-Pale-Ale.pdf).
I plugged everything in to BeerSmith and adjusted until the numbers looked right, and it looked good to me. How does it look to you though?


Thanks,
Leonard

Recipe: Moylans Tipperary Pale Ale Clone
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.02 gal
Post Boil Volume: 6.77 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.05 gal
Estimated OG: 1.054 SG
Estimated Color: 8.7 SRM
Estimated IBU: 36.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type %/IBU
9 lbs Pale Malt (2 Row) US Grain 75.0 %
16.0 oz Caramel/Crystal Malt - 40L Grain 8.3 %
16.0 oz Caramel/Crystal Malt - 20L Grain 8.3 %
8.0 oz Munich Malt - 10L Grain 4.2 %
8.0 oz Acid Malt Grain 4.2 %
1.00 tsp Irish Moss (Boil 10.0 mins) Fining -
1.0 pkg California Ale (White Labs #WLP001) -
0.50 oz Summit [18.70 %] - Boil 60.0 min Hop 30.0 IBUs
0.50 oz Cascade [6.50 %] - Boil 20.0 min Hop 6.3 IBUs
1.00 oz Ahtanum [6.00 %] - Dry Hop 3.0 Days Hop 0.0 IBUs

 

I'm not familiar with this beer, so cannot comment on its clone'ness.

I was wondering about the 9.0 gal boil? Even for 90 minute boils, that seems a bit more than I would expect for a 5.5 gal in the fermenter batch. Just wondering if you have tuned your Beersmith for your own equipment (dead space & evaporation rate) or just used the defaults. Just something to check.

The grains look good to me for a Pale Ale, although I've never used the Acid Malt before. I know its used to lower mash pH when you have really alkaline water, but I have no idea if that is too much or too little, etc. I also read that it can be used to add some 'sour' character to a beer. Again, not real sure about that malt in there...

Good luck!
--LexusChris

 

Thanks. I will check my equipment setting in beersmith. The acid malt may be a good addition, or a bad one. I guess the only real way to tell will be to brew it.

Leonard

 

Ok, I adjusted Beersmith, and it the numbers are looking more realistic.


Recipe: Moylans Tipperary Pale Ale Clone
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7.75 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.55 gal
Estimated OG: 1.060 SG
Estimated Color: 9.1 SRM
Estimated IBU: 36.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 84.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type %/IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 75.0 %
16.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.3 %
16.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8.3 %
8.0 oz Munich Malt - 10L (10.0 SRM) Grain 4.2 %
8.0 oz Acid Malt (3.0 SRM) Grain 4.2 %
1.00 tsp Irish Moss (Boil 10.0 mins) Fining -
1.0 pkg California Ale (White Labs #WLP001) Yeast -
0.50 oz Summit [18.70 %] - Boil 60.0 min Hop 30.4 IBUs
0.50 oz Cascade [6.50 %] - Boil 20.0 min Hop 6.4 IBUs
1.00 oz Ahtanum [6.00 %] - Dry Hop 3.0 Days Hop 0.0 IBUs