AnchorBock
Well-Known Member
I'm planning to brew an IPA in a few weeks or so to use up some various hops that I have partial bags of. The malt is just Jamil's malt bill for his Hoppiness is an IPA, but I've changed up the hops (IBU's are about the same, more late hop character). I've never used a FWH addition so I figured it was high time to try it.
Please let me know what you think and if you'd change anything:
Recipe Specifications
--------------------------
Boil Size: 7.60 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.065 SG
Estimated Color: 6.5 SRM
Estimated IBU: 66.9 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 81.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
11 lbs 15.7 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.4 %
15.0 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 2 6.8 %
11.3 oz Munich Malt (9.0 SRM) Grain 3 5.1 %
3.8 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 1.7 %
14.00 g Amarillo Gold [9.20 %] - First Wort 60.0 Hop 5 19.4 IBUs
26.00 g Amarillo Gold [9.20 %] - Boil 60.0 min Hop 6 32.7 IBUs
15.00 g Centennial [12.80 %] - Boil 10.0 min Hop 7 5.2 IBUs
14.00 g Cascade [6.00 %] - Boil 10.0 min Hop 8 2.3 IBUs
35.00 g Amarillo Gold [9.20 %] - Boil 5.0 min Hop 9 7.3 IBUs
25.00 g Amarillo Gold [9.20 %] - Boil 0.0 min Hop 10 0.0 IBUs
23.00 g Cascade [6.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 12 -
Mash at 149 for 90 minutes - Ferment at 67F raising the temp as fermentation slows down (ensure full attenuation and D rest). Shooting for FG around 1.012.
Thanks
Please let me know what you think and if you'd change anything:
Recipe Specifications
--------------------------
Boil Size: 7.60 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.065 SG
Estimated Color: 6.5 SRM
Estimated IBU: 66.9 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 81.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
11 lbs 15.7 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.4 %
15.0 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 2 6.8 %
11.3 oz Munich Malt (9.0 SRM) Grain 3 5.1 %
3.8 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 1.7 %
14.00 g Amarillo Gold [9.20 %] - First Wort 60.0 Hop 5 19.4 IBUs
26.00 g Amarillo Gold [9.20 %] - Boil 60.0 min Hop 6 32.7 IBUs
15.00 g Centennial [12.80 %] - Boil 10.0 min Hop 7 5.2 IBUs
14.00 g Cascade [6.00 %] - Boil 10.0 min Hop 8 2.3 IBUs
35.00 g Amarillo Gold [9.20 %] - Boil 5.0 min Hop 9 7.3 IBUs
25.00 g Amarillo Gold [9.20 %] - Boil 0.0 min Hop 10 0.0 IBUs
23.00 g Cascade [6.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 12 -
Mash at 149 for 90 minutes - Ferment at 67F raising the temp as fermentation slows down (ensure full attenuation and D rest). Shooting for FG around 1.012.
Thanks