Michael Lindemann
Member
- Joined
- Apr 21, 2020
- Messages
- 23
- Reaction score
- 8
Hello,
I'm getting ready to start the first brew..
I have a recipe given to me by a hops supplier, which I have entered into the Grainfather (its translated from Spanish, but I think it does make sense..)
I was wondering if someone could please have a check on the recipe I created in the Grainfather, and if it is correct the way I have entered with regards to the amounts/times, I wasn't 100% sure when the recipe mentions 'putting the fire out' and 'before the end of cooking' - kind of the same thing?
This is the original recipe I was given:
Process summary:
1.- Macerated and washed:
• 20.5 liters (2.7 liters / kg malt filling + 3.5 liters)
• 11.3 liters at 78ºC. There should be about 25.5 liters at the start of cooking.
Simple maceration at 65ºC for 75 minutes and a final maceration at 78ºC for 10 minutes.
2.- Cooking:
Cooking time from the start of the must boiling: 60 min.
Add 60 gr Bramling Cross hops at the beginning of the boil
Add 50 gr Bramling Cross hops when putting out the fire (leave 5 minutes)
Add 50 gr First Gold / Golding hops when putting out the fire (leave 5 minutes)
Add 5 gr of irish moss / protafloc 15 minutes before the end of cooking
3.- Fermentation: Cool the cooking must below 25 degrees. Optimal fermentation temperature 15º - 24º. In any case, check what is indicated on the yeast envelope, as there may be slight variations depending on the yeast manufacturer.
4.- Carbonation: Recommended amount of dextrose for the second fermentation in the bottle: 6-7 gr / liter. In Barrel: 3 gr / liter
And this is what I have entered into Grainfather:
I'm getting ready to start the first brew..
I have a recipe given to me by a hops supplier, which I have entered into the Grainfather (its translated from Spanish, but I think it does make sense..)
I was wondering if someone could please have a check on the recipe I created in the Grainfather, and if it is correct the way I have entered with regards to the amounts/times, I wasn't 100% sure when the recipe mentions 'putting the fire out' and 'before the end of cooking' - kind of the same thing?
This is the original recipe I was given:
English India Pale Ale 20 litros
Características | Ingredientes |
| Color: 24-25 EBC Bitterness: 50-55 IBU Original Density: 1067 Final Density: 1013 Alcohol: 7.3% | 5.8 Kg Maris Otter malt 250g Amber malt 250 g Dark Crystal malt 110 g Bramling Cross hop 50 g First Gold or Golding hop 1 on yeast fermentis US-05 5 g of irish moss or ¼ Tablet compag C |
Process summary:
1.- Macerated and washed:
• 20.5 liters (2.7 liters / kg malt filling + 3.5 liters)
• 11.3 liters at 78ºC. There should be about 25.5 liters at the start of cooking.
Simple maceration at 65ºC for 75 minutes and a final maceration at 78ºC for 10 minutes.
2.- Cooking:
Cooking time from the start of the must boiling: 60 min.
Add 60 gr Bramling Cross hops at the beginning of the boil
Add 50 gr Bramling Cross hops when putting out the fire (leave 5 minutes)
Add 50 gr First Gold / Golding hops when putting out the fire (leave 5 minutes)
Add 5 gr of irish moss / protafloc 15 minutes before the end of cooking
3.- Fermentation: Cool the cooking must below 25 degrees. Optimal fermentation temperature 15º - 24º. In any case, check what is indicated on the yeast envelope, as there may be slight variations depending on the yeast manufacturer.
4.- Carbonation: Recommended amount of dextrose for the second fermentation in the bottle: 6-7 gr / liter. In Barrel: 3 gr / liter
And this is what I have entered into Grainfather:
