So I'm attempting my first all grain Double/Imperial IPA that I developed myself but I wanted some feedback. Here is as much info I could copy over from BeerSmith2 as possible. What I wanted to know was, when should I add the honey to dry things out? Any thoughts, precautions or warnings for a newbie?
Imperial IPA (14 C)
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.92 gal
Boil Time: 75 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 4.25 gal
Fermentation: Ale, Two Stage
Amt Name Type # %/IBU
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 48.5 %
4 lbs Munich Malt - 20L (20.0 SRM) Grain 3 24.2 %
2 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 12.1 %
1 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 5 6.1 %
1.75 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 51.6 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Chinook [13.00 %] - Boil 10.0 min Hop 8 13.9 IBUs
1.00 oz Fuggle [4.50 %] - Boil 10.0 min Hop 9 4.8 IBUs
1.00 oz Cascade [5.50 %] - Steep/Whirlpool 30.0 min Hop 10 6.2 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 30.0 min Hop 11 14.7 IBUs
3.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 12 -
1 lbs 8.0 oz Honey (1.0 SRM) Sugar 13 9.1 %
Est Original Gravity: 1.085 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 9.7 %
Bitterness: 91.3 IBUs
Est Color: 11.9 SRM
Efficiency: 70.00 %
Est Mash Efficiency: 80.5 %
Sparge Water: 4.03 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Name Description Step Temperature Step Time
Mash In Add 18.75 qt of water at 166.5 F (150.0 F Strike Temp) 90 min
Sparge: Fly sparge with 4.03 gal water at 168.0 F
Carbonation Type: Bottle
Pressure/Weight: 3.34 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Total Grain Weight: 16 lbs 8.0 oz
Grain Temperature: 70.0 F
Tun Temperature: 70.0 F
Carbonation and Storage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 3.34 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F
Imperial IPA (14 C)
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.92 gal
Boil Time: 75 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 4.25 gal
Fermentation: Ale, Two Stage
Amt Name Type # %/IBU
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 48.5 %
4 lbs Munich Malt - 20L (20.0 SRM) Grain 3 24.2 %
2 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 12.1 %
1 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 5 6.1 %
1.75 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 51.6 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Chinook [13.00 %] - Boil 10.0 min Hop 8 13.9 IBUs
1.00 oz Fuggle [4.50 %] - Boil 10.0 min Hop 9 4.8 IBUs
1.00 oz Cascade [5.50 %] - Steep/Whirlpool 30.0 min Hop 10 6.2 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 30.0 min Hop 11 14.7 IBUs
3.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 12 -
1 lbs 8.0 oz Honey (1.0 SRM) Sugar 13 9.1 %
Est Original Gravity: 1.085 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 9.7 %
Bitterness: 91.3 IBUs
Est Color: 11.9 SRM
Efficiency: 70.00 %
Est Mash Efficiency: 80.5 %
Sparge Water: 4.03 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Name Description Step Temperature Step Time
Mash In Add 18.75 qt of water at 166.5 F (150.0 F Strike Temp) 90 min
Sparge: Fly sparge with 4.03 gal water at 168.0 F
Carbonation Type: Bottle
Pressure/Weight: 3.34 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Total Grain Weight: 16 lbs 8.0 oz
Grain Temperature: 70.0 F
Tun Temperature: 70.0 F
Carbonation and Storage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 3.34 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F