mychalg9
Well-Known Member
First time posting a recipe on here so forgive any editing mistakes. Basically I found a recipe I liked the sound of and added some Crystal 20L to it. I do BIAB. I may want to scale this down by a half to a 2.5 gal batch to work out some kinks first. Is there anything that could be improved?
Columbus IPA
American IPA
Type: All Grain Date: 4/19/2012
Batch Size (fermenter): 5.50 gal Brewer: Mike
Boil Size: 6.24 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
End of Boil Volume 5.72 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 70.0 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 92.3 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 7.7 %
0.50 oz Columbus (Tomahawk) [14.00 %] - First Wort 20.0 min Hop 3 15.4 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 10.0 min Hop 5 8.4 IBUs
2.00 oz Columbus (Tomahawk) [14.00 %] - Boil 0.0 min Hop 6 0.0 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 4 46.1 IBUs
2.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 7.0 Days Hop 8 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 7 -
Beer Profile
Est Original Gravity: 1.062 SG Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 7.2 %
Bitterness: 69.8 IBUs Calories: 217.3 kcal/12oz
Est Color: 7.3 SRM
Mash Profile
Mash Name: BIAB, Medium Body Total Grain Weight: 13 lbs
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 28.77 qt of water at 158.6 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.32 oz Carbonation Used: Bottle with 4.32 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes
Created with BeerSmith
Columbus IPA
American IPA
Type: All Grain Date: 4/19/2012
Batch Size (fermenter): 5.50 gal Brewer: Mike
Boil Size: 6.24 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
End of Boil Volume 5.72 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 70.0 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 92.3 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 7.7 %
0.50 oz Columbus (Tomahawk) [14.00 %] - First Wort 20.0 min Hop 3 15.4 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 10.0 min Hop 5 8.4 IBUs
2.00 oz Columbus (Tomahawk) [14.00 %] - Boil 0.0 min Hop 6 0.0 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 4 46.1 IBUs
2.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 7.0 Days Hop 8 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 7 -
Beer Profile
Est Original Gravity: 1.062 SG Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 7.2 %
Bitterness: 69.8 IBUs Calories: 217.3 kcal/12oz
Est Color: 7.3 SRM
Mash Profile
Mash Name: BIAB, Medium Body Total Grain Weight: 13 lbs
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 28.77 qt of water at 158.6 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.32 oz Carbonation Used: Bottle with 4.32 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes
Created with BeerSmith