andy6026
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*** UPDATE AT END OF THREAD***
I have friends coming the first weekend of May, and we're going to try the first AG I've ever tried. I have a recipe below, with several questions:
1) For a Beer with OG this high, is 1 pack of yeast enough?
2) IT says to do a yeast starter... is re-hydrating sufficient or will it lead to a different end product?
3) Any other advice you can give would be helpful. This looks to be quite a complicated brew to undertake for a first AG batch. I'm both excited and a bit nervous.
Recipe:
Pliny The Bastid--Double IPA
(Pliny the Elder)
Recipe Type: All Grain
Yeast: Safale-56
Yeast Starter: YES
Batch Size (Gallons): 5
Original Gravity: 1.075
Final Gravity: 1.012
IBU: 278
Boiling Time (Minutes): 90
Color: 6 SRM
Primary Fermentation (# of Days & Temp): 10 days @ 68°F
Secondary Fermentation (# of Days & Temp): 10 days @ 68°F
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.25
Anticipated OG: 1.075 Plato: 18.12
Anticipated SRM: 6.4
Anticipated IBU: 278.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.8 11.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
1.9 0.25 lbs. Crystal 40L America 1.034 40
5.7 0.75 lbs. Cara-Pils Dextrine Malt 1.033 2
5.7 0.75 lbs. Corn Sugar Generic 1.046 0
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Chinook Whole 13.00 40.1 MH
2.75 oz. Warrior Pellet 15.40 146.4 90 min.
0.50 oz. Chinook Whole 13.00 20.4 90 min.
1.00 oz. Simcoe Whole 14.00 37.8 45 min.
1.00 oz. Columbus Whole 15.00 33.9 30 min.
2.25 oz. Centennial Whole 10.50 0.0 0 min.
1.00 oz. Simcoe Whole 14.00 0.0 0 min.
Yeast
-----
Cali Ale (Safale-56)
Notes
3 dry hop additions for approximately 2 weeks each, of 1.25 ounces EACH of columbus, centennial and simcoe.
Recipe copied exactly according to Vinnie Cilurzo (Russian River Brewing Company Owner/Brewmaster) handout distributed at 2005 National Homebrew Conference.
I have friends coming the first weekend of May, and we're going to try the first AG I've ever tried. I have a recipe below, with several questions:
1) For a Beer with OG this high, is 1 pack of yeast enough?
2) IT says to do a yeast starter... is re-hydrating sufficient or will it lead to a different end product?
3) Any other advice you can give would be helpful. This looks to be quite a complicated brew to undertake for a first AG batch. I'm both excited and a bit nervous.
Recipe:
Pliny The Bastid--Double IPA
(Pliny the Elder)
Recipe Type: All Grain
Yeast: Safale-56
Yeast Starter: YES
Batch Size (Gallons): 5
Original Gravity: 1.075
Final Gravity: 1.012
IBU: 278
Boiling Time (Minutes): 90
Color: 6 SRM
Primary Fermentation (# of Days & Temp): 10 days @ 68°F
Secondary Fermentation (# of Days & Temp): 10 days @ 68°F
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.25
Anticipated OG: 1.075 Plato: 18.12
Anticipated SRM: 6.4
Anticipated IBU: 278.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.8 11.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
1.9 0.25 lbs. Crystal 40L America 1.034 40
5.7 0.75 lbs. Cara-Pils Dextrine Malt 1.033 2
5.7 0.75 lbs. Corn Sugar Generic 1.046 0
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Chinook Whole 13.00 40.1 MH
2.75 oz. Warrior Pellet 15.40 146.4 90 min.
0.50 oz. Chinook Whole 13.00 20.4 90 min.
1.00 oz. Simcoe Whole 14.00 37.8 45 min.
1.00 oz. Columbus Whole 15.00 33.9 30 min.
2.25 oz. Centennial Whole 10.50 0.0 0 min.
1.00 oz. Simcoe Whole 14.00 0.0 0 min.
Yeast
-----
Cali Ale (Safale-56)
Notes
3 dry hop additions for approximately 2 weeks each, of 1.25 ounces EACH of columbus, centennial and simcoe.
Recipe copied exactly according to Vinnie Cilurzo (Russian River Brewing Company Owner/Brewmaster) handout distributed at 2005 National Homebrew Conference.