Snood
Well-Known Member
I've just created my first recipe using beer smith, I have previously used Brewmate but was drawn to Beersmith's nicer interface, tools, inventory etc..
My recipe is a first for me on quite a few levels, It will be the first time I use any non-british hops, the first time I use a beersmith generated recipe, the first time I use my new (still to be built) Cooler mash tun, the first time I attempt to dry hop and also the first time I use a cornelius keg, the first time I use finings to clear the beer. LOTS of firsts!!
The style of the beer is based on an english bitter, it's perhaps closer to an american ale though due to the use of citrusy hops. I plan to dry hop in the primary then rack to a secondary purely for using gelatin to really clear it before transfering to a cornie.
Here's the recipe, any input would be greatly appreciated:
Recipe Specifications
--------------------------
Estimated OG: 1.053 SG
Estimated Color: 22.6 EBC
Estimated IBU: 38.7 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
4.75 kg Pale Malt (2 Row) Castle Maltings (3.5 E Grain 1 86.0 %
0.75 kg Crystal Malt 100 (100.0 EBC) Grain 2 13.6 %
0.02 kg Chocolate Malt (900.0 EBC) Grain 3 0.4 %
15.00 g Chinook - Humle [13.30 %] - Boil 60.0 min Hop 4 19.5 IBUs
20.00 g Cascade - Malt Magnus [6.80 %] - Boil 20 min Hop 5 8.0 IBUs
15.00 g Nelson Sauvin - Humle [12.60 %] - Boil 20 min Hop 6 11.2 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
20.00 g Cascade - Malt Magnus [6.80 %] - Aroma S Hop 8 0.0 IBUs
25.00 g Cascade - Malt Magnus [6.80 %] - Dry Hop Hop 10 0.0 IBUs
15.00 g Nelson Sauvin - Humle [12.60 %] - Dry Hop Hop 11 0.0 IBUs
British Ale (White Labs #WLP005)
Mash Schedule: Single Infusion, Medium Body
My recipe is a first for me on quite a few levels, It will be the first time I use any non-british hops, the first time I use a beersmith generated recipe, the first time I use my new (still to be built) Cooler mash tun, the first time I attempt to dry hop and also the first time I use a cornelius keg, the first time I use finings to clear the beer. LOTS of firsts!!
The style of the beer is based on an english bitter, it's perhaps closer to an american ale though due to the use of citrusy hops. I plan to dry hop in the primary then rack to a secondary purely for using gelatin to really clear it before transfering to a cornie.
Here's the recipe, any input would be greatly appreciated:
Recipe Specifications
--------------------------
Estimated OG: 1.053 SG
Estimated Color: 22.6 EBC
Estimated IBU: 38.7 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
4.75 kg Pale Malt (2 Row) Castle Maltings (3.5 E Grain 1 86.0 %
0.75 kg Crystal Malt 100 (100.0 EBC) Grain 2 13.6 %
0.02 kg Chocolate Malt (900.0 EBC) Grain 3 0.4 %
15.00 g Chinook - Humle [13.30 %] - Boil 60.0 min Hop 4 19.5 IBUs
20.00 g Cascade - Malt Magnus [6.80 %] - Boil 20 min Hop 5 8.0 IBUs
15.00 g Nelson Sauvin - Humle [12.60 %] - Boil 20 min Hop 6 11.2 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
20.00 g Cascade - Malt Magnus [6.80 %] - Aroma S Hop 8 0.0 IBUs
25.00 g Cascade - Malt Magnus [6.80 %] - Dry Hop Hop 10 0.0 IBUs
15.00 g Nelson Sauvin - Humle [12.60 %] - Dry Hop Hop 11 0.0 IBUs
British Ale (White Labs #WLP005)
Mash Schedule: Single Infusion, Medium Body