l1ranger
Well-Known Member
I got a northern IPA kit from wind river brewing company.
I didnt order it, and have yet to find the wonderful person who sent this to me.
I've done two batches and got the basics, i think.
The kit includes: 6 lbs. Gold malt extract, 3.3 lbs. Amber malt extract, 2 oz. Cascade bittering hops, 1 oz. Willamette aroma hops, 1 oz. BC Goldings aroma hops, 1/2 lb. Crystal 50°L, 1/2 lb. Toated Malt, yeast and priming sugar.
the crystal 50L and toasted malt for steeping, got that.
mix in the extracts for the boil.
simcoe goes in at 60 minutes.
willamette and Golding hops - should obviously go in near the end. 10 minutes or less, I'll likely do some at 10 min and some at 5 minutes. any suggestions to what to add when? would it be good to save some for dry hopping? if so, any suggestions as to how much of what?
estimates on IBU?
what should I expect for OG? I'm thinking about 1.060, based on my calculations (rough). does this sound about right?
it came with two yeast packs.
one dry - danstar windsor - this is what I'm used to; rehydrating and pitching.
one wyeast (smackpack?) 1098 Brit ale. "activator, pure pitchable yeast for brewing. 100 billion yeast cells. 125 ml liquid yeast and nurtient"
should I use one over the other?
both? im assuming this is not a great idea.
should I save one for a future batch?
does the wyeast need a starter?
is there a good inexpensive or free program out there for figuring out IBUs, gravities, etc?
thanks in advance
josh
I didnt order it, and have yet to find the wonderful person who sent this to me.
I've done two batches and got the basics, i think.
The kit includes: 6 lbs. Gold malt extract, 3.3 lbs. Amber malt extract, 2 oz. Cascade bittering hops, 1 oz. Willamette aroma hops, 1 oz. BC Goldings aroma hops, 1/2 lb. Crystal 50°L, 1/2 lb. Toated Malt, yeast and priming sugar.
the crystal 50L and toasted malt for steeping, got that.
mix in the extracts for the boil.
simcoe goes in at 60 minutes.
willamette and Golding hops - should obviously go in near the end. 10 minutes or less, I'll likely do some at 10 min and some at 5 minutes. any suggestions to what to add when? would it be good to save some for dry hopping? if so, any suggestions as to how much of what?
estimates on IBU?
what should I expect for OG? I'm thinking about 1.060, based on my calculations (rough). does this sound about right?
it came with two yeast packs.
one dry - danstar windsor - this is what I'm used to; rehydrating and pitching.
one wyeast (smackpack?) 1098 Brit ale. "activator, pure pitchable yeast for brewing. 100 billion yeast cells. 125 ml liquid yeast and nurtient"
should I use one over the other?
both? im assuming this is not a great idea.
should I save one for a future batch?
does the wyeast need a starter?
is there a good inexpensive or free program out there for figuring out IBUs, gravities, etc?
thanks in advance
josh