My first BIAB recipe

[Hairy Badger]

Greetings one and all

Below is my first foray into creating an all grain recipe, any and all comments are welcome hoping it will be a fair approximation of an American pale Ale.

Looking for pointers on the best hops to go for when i dry hop my thoughts were a mixture of Cascade and Amarillo about 20g each any thoughts?

Beer smith 2 recipe follows

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Badger APA All Grain
Brewer: Matthew Carroll
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 56.32 l
Post Boil Volume: 46.10 l
Batch Size (fermenter): 38.01 l
Bottling Volume: 35.21 l
Estimated OG: 1.048 SG
Estimated Color: 15.9 EBC
Estimated IBU: 37.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.6 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type %/IBU
30.03 g Centennial [11.70 %] - Boil 60.0 min Hop 20.3 IBUs
20.22 g Centennial [11.70 %] - Boil 30.0 min Hop 10.5 IBUs
10.00 g Cascade [7.60 %] - Boil 15.0 min Hop 2.2 IBUs
10.00 g Amarillo Gold [8.50 %] - Boil 15.0 min Hop 2.7 IBUs
10.00 g Cascade [7.60 %] - Boil 5.0 min Hop 0.9 IBUs
10.00 g Amarillo Gold [8.90 %] - Boil 5.0 min Hop 1.0 IBUs
2.44 Items Whirlfloc Tablet (Boil 15.0 mins) Fining -
7.04 kg Pale Malt, Maris Otter (5.9 EBC) Grain 83.9 %
0.45 kg Munich Malt (17.7 EBC) Grain 5.4 %
0.45 kg Crystal Malt - 60L (Thomas Fawcett) (118 Grain 5.4 %
0.45 kg Amber Malt (43.3 EBC) Grain 5.4 %
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast -

Mash Schedule: BIAB, Medium Body
Total Grain Weight: 8.39 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 61.45 l of water at 70.0 C 66.7 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Thanks in advance for your comments and time

Badger

[filet o fish]

i d stick a couple of extra hop additions in there.

perhaps every 30 seconds. .


























not really. you thought of something a bit more simple to get the process right first ?

[Befuddler]

Greetings one and all

Below is my first foray into creating an all grain recipe, any and all comments are welcome hoping it will be a fair approximation of an American pale Ale.

Looking for pointers on the best hops to go for when i dry hop my thoughts were a mixture of Cascade and Amarillo about 20g each any thoughts?

Beer smith 2 recipe follows

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Badger APA All Grain
Brewer: Matthew Carroll
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 56.32 l
Post Boil Volume: 46.10 l
Batch Size (fermenter): 38.01 l
Bottling Volume: 35.21 l
Estimated OG: 1.048 SG
Estimated Color: 15.9 EBC
Estimated IBU: 37.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.6 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type %/IBU
30.03 g Centennial [11.70 %] - Boil 60.0 min Hop 20.3 IBUs
20.22 g Centennial [11.70 %] - Boil 30.0 min Hop 10.5 IBUs
10.00 g Cascade [7.60 %] - Boil 15.0 min Hop 2.2 IBUs
10.00 g Amarillo Gold [8.50 %] - Boil 15.0 min Hop 2.7 IBUs
10.00 g Cascade [7.60 %] - Boil 5.0 min Hop 0.9 IBUs
10.00 g Amarillo Gold [8.90 %] - Boil 5.0 min Hop 1.0 IBUs
2.44 Items Whirlfloc Tablet (Boil 15.0 mins) Fining -
7.04 kg Pale Malt, Maris Otter (5.9 EBC) Grain 83.9 %
0.45 kg Munich Malt (17.7 EBC) Grain 5.4 %
0.45 kg Crystal Malt - 60L (Thomas Fawcett) (118 Grain 5.4 %
0.45 kg Amber Malt (43.3 EBC) Grain 5.4 %
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast -

Mash Schedule: BIAB, Medium Body
Total Grain Weight: 8.39 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 61.45 l of water at 70.0 C 66.7 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Thanks in advance for your comments and time

Badger

Looks lovely to me. Cascade and Amarillo should be a perfect combination for the dry hop.

I'd be tempted to up the IBUs a bit by increasing the 30 minute Centennial addition, but that's just personal preference. I like my APAs very bitter and hoppy. I would also maybe bring the mash temperature down to about 65 for an APA, but again that's an issue of balance and the exact flavour you're going for. I have no doubt this will make a great beer exactly as you've written it.

[Hairy Badger]

Thank you for replying fish and beffudler, I do understand your concerns as this does look ambitious for a first biab but have done a similar recipe as a partial extract, using crystal (135 ebc) the area I am apprehensive about is will these sspeciality malts balance out the hop flavour and is my predicted mash effic of 81% overly Optimistic?

Would dropping the mash temp down to 65 give me a more malty profile to the beer as this is something I also appreciate in a good pale ale, will defenatly consider upping the 30min addition would an extra 5/6 ibus give me a more rounded and balanced hop flavour aroma?

Again thanks for your responses

[Befuddler]

Thank you for replying fish and beffudler, I do understand your concerns as this does look ambitious for a first biab but have done a similar recipe as a partial extract, using crystal (135 ebc) the area I am apprehensive about is will these sspeciality malts balance out the hop flavour and is my predicted mash effic of 81% overly Optimistic?

Would dropping the mash temp down to 65 give me a more malty profile to the beer as this is something I also appreciate in a good pale ale, will defenatly consider upping the 30min addition would an extra 5/6 ibus give me a more rounded and balanced hop flavour aroma?

Again thanks for your responses

Don't worry, my first all grain recipe was more complicated (and less well thought out) than this. It's all good experience. 81% efficiency is not optimistic for BIAB, you can easily hit that if you squeeze the bag out properly. You may even find that you exceed it.

In my opinion you have a fairly well balanced beer there in terms of speciality malts and hops. Just over 5% each of crystal and amber will give it a nice backbone.

Dropping the mash temp will reduce the body of the beer and dry it out, raising it will increase body and sweetness. If a good malty body is what you're going for, stick with your original temperature of 66-67.

The 30 minute addition adds a good amount of hop flavour as well as bitterness, so it's a good one to increase if you like your beers hoppy. Personally, the last APA I made at around this gravity was about 65 IBUs, but I am a bit of a hop monster. I think you could safely go up to 45-50 IBU with this recipe and not risk overdoing it.

[Lugsy]

I'd up the bitterness too, I normally try to get a ratio of at least 1:1 between my bitterness units and my gravity units for an APA. Your OG of 1.048 means I would up the bitterness to about 50 EBU, I'd up the 30 minute addition as Beffudler says to get more flavour as well as bitterness. Centennial, Cascade and Amarillo is a really good mix, loads of citrus flavours! I prefer Munich to Crystal but that's just a personal thing, Amber is great for colour and some residual sweetness.

Looks like a good beer, keep us updated!

L