Alright Geniuses! Need some Recipe Conversion Help!

[yukonhijack]

I went to Portland earlier this year and by far my fav IPA was from Gigantic Brewing (which had the ironically smallest tap room BTW). Here is their recipe:

Gigantic IPA Recipe

16 Plato
7.3% ABV
Lots ‘o IBUs

For 1bbl/31 Gallons

Malt
59lbs Great Western NW Pale
4lbs Weyermann Munich I

Mash at 150F

90 minute boil

Hops
0 min Boil Start: 1oz Magnum
70 min: 3.8oz Cascade, 3.8oz Centennial 3.8oz Crystal
90 min: 5.8oz Cascade, 3.8oz Centennial, 7.6oz Crystal, 4.2oz Simcoe (rest for 45 min before cooling)
Dry Hop: 6oz Cascade, 3oz Simcoe (Dry hop day after reaching terminal gravity, 68F for 4 days)

Anyone with the genius gene capable of converting this to a 6 gallon batch? It was seriously an awesome IPA. I would certainly appreciate anyone helping me out on this.

Thanks!

Greg

 

[Kevin79]

I went to Portland earlier this year and by far my fav IPA was from Gigantic Brewing (which had the ironically smallest tap room BTW). Here is their recipe:



Gigantic IPA Recipe



16 Plato

7.3% ABV

Lots ‘o IBUs



For 1bbl/31 Gallons



Malt

59lbs Great Western NW Pale

4lbs Weyermann Munich I



Mash at 150F



90 minute boil



Hops

0 min Boil Start: 1oz Magnum

70 min: 3.8oz Cascade, 3.8oz Centennial 3.8oz Crystal

90 min: 5.8oz Cascade, 3.8oz Centennial, 7.6oz Crystal, 4.2oz Simcoe (rest for 45 min before cooling)

Dry Hop: 6oz Cascade, 3oz Simcoe (Dry hop day after reaching terminal gravity, 68F for 4 days)



Anyone with the genius gene capable of converting this to a 6 gallon batch? It was seriously an awesome IPA. I would certainly appreciate anyone helping me out on this.



Thanks!



Greg

I got something like this, the IBUs would be higher than stated here due to utilization during the 45 minute rest period.
Brew Method: All Grain
Style Name: American IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 8 gallons
Boil Gravity: 13.0 °P
Efficiency: 72% (brew house)

STATS:
Original Gravity: 17.1 °P
Final Gravity: 4.2 °P
ABV (standard): 7.03%
IBU (tinseth): 43.27
SRM (morey): 4.34

FERMENTABLES:
11.45 lb - American - Pale 2-Row (79.9%)
0.78 lb - American - Munich - Light 10L (5.4%)
2.1 lb - Cane Sugar (14.7%)

HOPS:
0.19 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 90 min, IBU: 9.44
0.74 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 20 min, IBU: 9.71
0.74 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 20 min, IBU: 13.88
0.74 oz - Crystal, Type: Pellet, AA: 4.3, Use: Boil for 20 min, IBU: 5.97
1.14 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 1 min, IBU: 1.07
0.74 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 1 min, IBU: 0.99
1.47 oz - Crystal, Type: Pellet, AA: 4.3, Use: Boil for 1 min, IBU: 0.84
0.81 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 1 min, IBU: 1.37
1.16 oz - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 4 days
0.58 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 4 days

MASH GUIDELINES:
1) Sparge, Temp: 160 F, Time: 60 min, Amount: 15.5 qt

YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 69 F
Pitch Rate: 1.0 (M cells / ml / deg P)

 

[yukonhijack]

IBU only 47? I think the original has like 80-90. Any way to get that up a bit? Thanks btw, this is a good start

 

[Kevin79]

IBU only 47? I think the original has like 80-90. Any way to get that up a bit? Thanks btw, this is a good start

Like I said, the IBUs would be higher than what is shown because of the 45 minute rest period. After you add the last round of boil hops into your wort, you are going to flameout and let it sit for 45 minutes per the original recipe instructions. Hop utilization will still be going on for those 45 minutes. I just do not know an accurate way to determine how much utilization will actually occur. I imagine after 45 minutes you would be in the ball park of 80-90 IBUs though with all those hops.