Arska
Well-Known Member
Hey. Im new to this forum, but I have been brewing about two years now.
I need a little evaluation about my ipa recipe and perhaps some advices with the hops. My plan is to do 18l/4 gallons (yes I use metric system, because I live in Finland) patch, I have an 16l kettle to use, so it's kind a like a minimash/partial mash. (I tryed to convert the measures).
Recipe:
1,8kg/ 3,97lb LME
0,5kg/1,1lb DME
1kg/2,2lb Finnish 2-row Pale-ale malt
0,6kg/1,32lb Munich malt
0,2kg/7oz Carapils
0,125kg/4,4oz Cara-aber
0,125kg/4,4oz Cara60L
0,2kg/7oz Dextrose
Hops:
FWH (90min boil) 15g Columbus /0,5oz
30min 10g Chinook /0,35oz
15min 25g (each) Columbus, Amarillo, Centennial, Cascade, Chinook /0,88oz each
5min 25g Cascade /0,88oz
0min 25g Centtennial/0,88oz
Dryhops: 20g (each) Amarillo, Columbus, Centtennial, Chinook /0,7oz each
Yeast: Safale US-05
I planned to mash it kinda like: 30min protein rest 50c/122f, 60min Saccharification 68c/155f and mashout 76c/168f (I do this in bag, like a biob method, but I also sparge it for better efficiensy).
Any thoughts? comments?
Sorry if my english isn't so good.
Oh and if you are keen to know about the beer scene in Finland or about sahti, Im happy to answer.
I need a little evaluation about my ipa recipe and perhaps some advices with the hops. My plan is to do 18l/4 gallons (yes I use metric system, because I live in Finland) patch, I have an 16l kettle to use, so it's kind a like a minimash/partial mash. (I tryed to convert the measures).
Recipe:
1,8kg/ 3,97lb LME
0,5kg/1,1lb DME
1kg/2,2lb Finnish 2-row Pale-ale malt
0,6kg/1,32lb Munich malt
0,2kg/7oz Carapils
0,125kg/4,4oz Cara-aber
0,125kg/4,4oz Cara60L
0,2kg/7oz Dextrose
Hops:
FWH (90min boil) 15g Columbus /0,5oz
30min 10g Chinook /0,35oz
15min 25g (each) Columbus, Amarillo, Centennial, Cascade, Chinook /0,88oz each
5min 25g Cascade /0,88oz
0min 25g Centtennial/0,88oz
Dryhops: 20g (each) Amarillo, Columbus, Centtennial, Chinook /0,7oz each
Yeast: Safale US-05
I planned to mash it kinda like: 30min protein rest 50c/122f, 60min Saccharification 68c/155f and mashout 76c/168f (I do this in bag, like a biob method, but I also sparge it for better efficiensy).
Any thoughts? comments?
Sorry if my english isn't so good.
Oh and if you are keen to know about the beer scene in Finland or about sahti, Im happy to answer.