Hi all,
This is my first PM recipe. As I don't really know what I'm doing, any suggestions/modifications/critiques/complements/criticisms/comments are appreciated
From the 21st Amendment Brewery website:
And mine!
Now, I just put all the things I saw on their website into Beersmith and moved amounts around until I hit the specs, but really, I have no idea what I'm doing. Is there a rule of thumb for the amount of these types of grains to use?
I'm planning on 158deg for 45 mins because of this thread, but based on my experience with my last batch (first PM), I might accidentally have a higher temp on my electric stove
But in general, how does one pick a mash temp?
This is my first PM recipe. As I don't really know what I'm doing, any suggestions/modifications/critiques/complements/criticisms/comments are appreciated
From the 21st Amendment Brewery website:
ABV: 6.8%
Color: "Midnight Black"
IBU: 65
Malts: Rahr Pale Malt, Crystal 45L, Munich, De-bittered Black
Bittering Hops: Columbus
Flavor Hops: Columbus, Centennial
Dry Hops: Centennial, Simcoe
Yeast: Top-fermenting
Color: "Midnight Black"
IBU: 65
Malts: Rahr Pale Malt, Crystal 45L, Munich, De-bittered Black
Bittering Hops: Columbus
Flavor Hops: Columbus, Centennial
Dry Hops: Centennial, Simcoe
Yeast: Top-fermenting
And mine!
Recipe: Back in Black IPA Clone
Style: American IPA
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.068 SG
Estimated Color: 40.0 SRM
Estimated IBU: 64.6 IBU
Brewhouse Efficiency: 70.00 % //I might not get this, will top off with extract
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.30 lb Pale Liquid Extract [Boil for 15 min] Extract 26.83 %
6.00 lb Rahr Pale Ale Malt (4.0 SRM) Grain 48.78 %
1.00 lb Debittered Black (500.0 SRM) Grain 8.13 %
//I used a Black Patent in Beersmith; don't know what to change for the "de-bittered" part
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.13%
1.00 lb Munich Malt (12.9 SRM) Grain 8.13 %
0.50 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 22.2 IBU
0.50 oz Centennial [10.00 %] (35 min) Hops 13.1 IBU
0.30 oz Columbus (Tomahawk) [14.00 %] (35 min) Hops 11.0 IBU
0.50 oz Centennial [10.00 %] (20 min) Hops 9.6 IBU
1.00 oz Centennial [10.00 %] (Dry Hop 5 days) Hops -
1.00 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -
//Cascade as a Simcoe replacement. Any better ideas? (I'm out of Amarillo too)
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Now, I just put all the things I saw on their website into Beersmith and moved amounts around until I hit the specs, but really, I have no idea what I'm doing. Is there a rule of thumb for the amount of these types of grains to use?
I'm planning on 158deg for 45 mins because of this thread, but based on my experience with my last batch (first PM), I might accidentally have a higher temp on my electric stove
But in general, how does one pick a mash temp?