Hey guys!
I have been brewing allgrain for a couple of years now, but allways followed some recipe (including several from BCS)
I think it's time i compose my own recipe, so i would like some input on this. My SWMBO is quite fond of clean, easy drinking lagers with American hops, like Brew Dogs "77 Lager" and Mikkellers "Illegal" Therefore i was thinking my first recipe should aim to fit these styles. (I love these beers too!)
I can't make a lager with the temps in my basement right now, so i thought to use a Kolsch yeast this time, (WLP029) i have a Kolsch maturing on keg right now, and the taste is quite promising! Clean and lager-like.
So this is my first draft for a recipe:
3XC
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 4.500
Total Hops (g): 85.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 5.14 %
Colour (SRM): 4.0 (EBC): 7.8
Bitterness (IBU): 27.2 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90
Grain Bill
----------------
3.000 kg Pilsner Malt (66.67%)
1.000 kg Vienna (22.22%)
0.500 kg Wheat Malt (11.11%)
Hop Bill
----------------
5.0 g Centennial Pellet (10% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
20.0 g Cascade Pellet (7.2% Alpha) @ 30 Minutes (Boil) (1 g/L)
20.0 g Cascade Pellet (7.2% Alpha) @ 15 Minutes (Boil) (1 g/L)
20.0 g Cascade Pellet (7.2% Alpha) @ 0 Minutes (Boil) (1 g/L)
20.0 g Citra Pellet (12.1% Alpha) @ 0 Minutes (Boil) (1 g/L)
Misc Bill
----------------
14.0 g PH 5.2 @ 60 Minutes (Mash)
1 whirlfloc tablet 15 min boil
1 Servomyces pill 15 min boil
Single step Infusion at 65°C for 60 Minutes.
Fermented at 16°C with WLP029 - German Ale/Kolsch
Recipe Generated with BrewMate
I added Vienna to get a little malt backbone. I don't want crystal malts in this one, to make it as dry as possible. My Kolsch, which had a starting gravity of 1.047, made it down to 1.006,- and i would like to end up around there with this recipe too. I left out dry hopping, so the hops won't be overpowering,- i want to taste the clean maltiness too. The IBU's in the beforementioned beers are very balanced, and I don't want to overhop it,- but should i increase the bitterness a tad?
I have been brewing allgrain for a couple of years now, but allways followed some recipe (including several from BCS)
I think it's time i compose my own recipe, so i would like some input on this. My SWMBO is quite fond of clean, easy drinking lagers with American hops, like Brew Dogs "77 Lager" and Mikkellers "Illegal" Therefore i was thinking my first recipe should aim to fit these styles. (I love these beers too!)
I can't make a lager with the temps in my basement right now, so i thought to use a Kolsch yeast this time, (WLP029) i have a Kolsch maturing on keg right now, and the taste is quite promising! Clean and lager-like.
So this is my first draft for a recipe:
3XC
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 4.500
Total Hops (g): 85.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 5.14 %
Colour (SRM): 4.0 (EBC): 7.8
Bitterness (IBU): 27.2 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90
Grain Bill
----------------
3.000 kg Pilsner Malt (66.67%)
1.000 kg Vienna (22.22%)
0.500 kg Wheat Malt (11.11%)
Hop Bill
----------------
5.0 g Centennial Pellet (10% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
20.0 g Cascade Pellet (7.2% Alpha) @ 30 Minutes (Boil) (1 g/L)
20.0 g Cascade Pellet (7.2% Alpha) @ 15 Minutes (Boil) (1 g/L)
20.0 g Cascade Pellet (7.2% Alpha) @ 0 Minutes (Boil) (1 g/L)
20.0 g Citra Pellet (12.1% Alpha) @ 0 Minutes (Boil) (1 g/L)
Misc Bill
----------------
14.0 g PH 5.2 @ 60 Minutes (Mash)
1 whirlfloc tablet 15 min boil
1 Servomyces pill 15 min boil
Single step Infusion at 65°C for 60 Minutes.
Fermented at 16°C with WLP029 - German Ale/Kolsch
Recipe Generated with BrewMate
I added Vienna to get a little malt backbone. I don't want crystal malts in this one, to make it as dry as possible. My Kolsch, which had a starting gravity of 1.047, made it down to 1.006,- and i would like to end up around there with this recipe too. I left out dry hopping, so the hops won't be overpowering,- i want to taste the clean maltiness too. The IBU's in the beforementioned beers are very balanced, and I don't want to overhop it,- but should i increase the bitterness a tad?
