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
My first BIAB recipe
Re: My first BIAB recipe
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 ?
perhaps every 30 seconds. .
not really. you thought of something a bit more simple to get the process right first ?
- Befuddler
- Even further under the Table
- Posts: 2472
- Joined: Sat Dec 19, 2009 2:06 pm
- Location: Edinburgh
Re: My first BIAB recipe
Looks lovely to me. Cascade and Amarillo should be a perfect combination for the dry hop.Hairy Badger wrote: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
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.
"There are no strong beers, only weak men"
Re: My first BIAB recipe
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
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
- Even further under the Table
- Posts: 2472
- Joined: Sat Dec 19, 2009 2:06 pm
- Location: Edinburgh
Re: My first BIAB recipe
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.Hairy Badger wrote: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
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.
"There are no strong beers, only weak men"
Re: My first BIAB recipe
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
Looks like a good beer, keep us updated!
L