Thoughts and advice on this IPA please

[Deebee]

Whorst,

Based on your last post i have decided to up the abv to around the 6% mark 8 based on 75 % efficiency.

The last few brews I have done have been higher than this so initially I take this as a start point. If I get a higher efficiencty I either have more beer ( diluted) or a stronger brew… both are all good

I have also upped the IBU to around 54.5, this is mainly done by the 20 plus grams of 13 % target for the 60 minute boil I have planned.

However , I’ll not be using finings in the bottles having never done it before so my idea is as follows.

Ferment as normal until around the last 2 days, then add any dry hops I am gong to add for a week or so.

Then prime the bottles as normal and leave them at fermentation temperature for around 7.-10 days before removing to the beer fridge, garage or outside ( depending what is coldest!!) until drinking time.
Does this sound about right?

Also wondered how long the 05 will take to drop out and the beer to be bright?

Your thoughts and comments are most appreciated, I am still a very big noobie at this all grain brewing.

Note to self. Get the damn mango chutney boiler finished as it will speed things up….

[Whorst]

I've always used finings with UK-05(S-05). Your beer is going to look like swamp water out of the fermenter. I have no idea how it floccs without any assistance, but you should be ok if you're bottling it.

[coatesg]

I have no idea how it floccs without any assistance

"Very slowly" in my experience. It'd probably behave OK in bottles (much like Windsor does) - I've never got it to fully clear in keg, even with 3 weeks rest - finings added, job done in 3 days.

[simple one]

SO5 allowed a good period in the primary and if you do, secondary, behaves well in bottles. Transfer over when it looks slightly misty, and it will be a wafer thin film of yeast on the bottom of the bottle. It sticks very well.

Like has been said. Its a bstrd in the keg without finings.

One thing I would say, I always tailor my recipes to add a bit more sweetness with SO5. Whether through hops or malt. As when it has matured it can taste really dry, and sometimes a very thin.

[Deebee]

So if i leave it for 14 days in primary?
I also have nottingham and 04. If i can plan the brew i could use a liquid maybe?
Mind you, it will be sitting for a few months, so i hope i'll be alright. If people think i should use something else then please say

[6470zzy]

So please do come with a tweak for me. What should i aim the SG at?

I would say 1060-1070, is a good starting gravity range for IPA.

Cheers

[Deebee]

SO5 allowed a good period in the primary and if you do, secondary, behaves well in bottles. Transfer over when it looks slightly misty, and it will be a wafer thin film of yeast on the bottom of the bottle. It sticks very well.

Like has been said. Its a bstrd in the keg without finings.

One thing I would say, I always tailor my recipes to add a bit more sweetness with SO5. Whether through hops or malt. As when it has matured it can taste really dry, and sometimes a very thin.

so i have a couple of choices, 1 up the crystal by say 100g
2 up the carapils by the same
3 change yeast type and sacrifice the hop being bought forward.
What would you do?

[Matt]

I'd take someone's earlier advice - get a 'practise' brew on with the recipe you have and say Nottingham. Make life easy for yourself

Don't make it too strong (say 6%) so that it will be drinkable soon - then taste and think and plan a batch for your special occasion based on your own observations and your own palate - sweeter/stronger/more or less hops etc.

Matt

[Deebee]

Have no chance of brewing before christmas. Will need to get this brewed and bottled before i go offshore for a while in January.

I was looking at not more than say 6% and 53 ish IBU.

I'll bottle it then when i get back from sea i'll make a nice plain pale ale.

All being well i would like to brew the second one whilst i am bottleing the first so that i can just chuck it on the yeast cake..

That particular experiment will be done when madam is in hospital as long as the other 2 kids don't mind. The last 2 brews has seen a family affair thoiugh, they bottled and i capped!:9

[simple one]

SO5 allowed a good period in the primary and if you do, secondary, behaves well in bottles. Transfer over when it looks slightly misty, and it will be a wafer thin film of yeast on the bottom of the bottle. It sticks very well.

Like has been said. Its a bstrd in the keg without finings.

One thing I would say, I always tailor my recipes to add a bit more sweetness with SO5. Whether through hops or malt. As when it has matured it can taste really dry, and sometimes a very thin.

so i have a couple of choices, 1 up the crystal by say 100g
2 up the carapils by the same
3 change yeast type and sacrifice the hop being bought forward.
What would you do?

1+2 is up to you. Recipe dependant really. Although if its aging for anything over 3 months then stick something in to give it some long lasting body.

3: My mantra for dry yeasts is:

Pale Ale: SO5 for bottles, Notts for keg
Bitter/porter/stout: Notts or SO4 depending on how sweet i want the finished brew.

[Deebee]

So the something the give lasting body would be carapils?
Or something else?

[simple one]

Yeah the best way to get a body in a beer is the addition of the caramel malts..... carapils, caramalt, crystal.... they give a sweeter and fuller bodied taste to different extents.

Some hops, like EKG and Stryians, used as a late edition can add to the feeling of sweetness and body too (IMO!).

[simple one]

I still think your original recipe will be nice, only drop the black malt.

Do you like cascades? Do you like Stryians? Then you'll probably like them together. But there is only one way to find out. Make it. Drink it.
And if you make a 10L test batch, you may as well do a 25L in my humble opinion.

[Deebee]

Simple one.

yes i like cascade,
yes i like styrians ( you taught me about those!)

my biggest concern is the yeast. If 05 might make it thin and dry i need to add body.. or use notty

(If i was brave i'd use a liquid yeast but my last experiment ( the northern mystery) is still not clear after 3 months and is going to its final resting place after christmas so i can free up some keg space.)

[simple one]

Theres not much of a difference between the flavours (or lack of) imparted by SO5 and Notty. But even if they do lead to a thin the beer, your original percentage of crystal will give it enough malty sweetness for the beer not to become too dry.
I have used SO5 with just Pale Malt before, and although it was thin and could have done with a bit of crystal, it was still a cracking pint.

Bottling either of these yeasts will produce a clear beer in about a week. Kegging is completely different ball game.