i need some help ha. i need to make a bottled beer, my last recipe was awesome for the seymarillo. i have these grains
pale malt 25kg
black malt
chocolate malt
wheat malt
porridge oats
nothing else i have spent up this month and my source of grain didnt have any crystal and i wont be seeing him till after xmas now. so i need to make it out of what i got.
got these hops
amarilo pellets and leaf 100 grams of each
magnum
uk cascade
summit
styrian goldings
columbus
tettnang
fuggles
wanted a ipa if i could without crystal ha. any ideas?
need a recipe !
-
seymour
- It's definitely Lock In Time
- Posts: 6390
- Joined: Wed Jun 06, 2012 6:51 pm
- Location: Los Alamos, New Mexico, USA
- Contact:
Re: need a recipe !
Seymour Anglo-American Leftovers IPA
All-grain recipe
6 US Gallons = 5 Imperial Gallons = 22.7 Litres
MALTBILL:
76% = 7.6 lb = 3.48 kg, Pale Malt
20% = 2 lb = 907 g, Wheat Malt
3% = .3 lb = 136 g, Porridge Oats, lightly toasted*
.5% = .05 lb = 23 g, Chocolate Malt
.5% = .05 lb = 23 g, Black Malt
MASH @ 152°F/66.7°C until converted.
BOIL 60 minutes
HOPS:
1 oz = 28.3 g, Fuggles, 60 minutes
.3 oz = 8.5 g, Summit, 60 minutes
.7 oz = 20 g, Cascade, 30 minutes
1 oz = 28.3 g, Amarillo, 5 minutes then steep until chilled
1 oz = 28.3 g, Amarillo, dry hop after primary fermentation
STATS assuming 77% mash efficiency and 75% yeast attenuation:
OG: 1.049
FG: 1.012
ABV: 4.8%
IBU: 48
COLOUR: 10°SRM/20°EBC
A pinch of calcium carbonate in mash, pinch of gypsum in boil, Irish moss near end for clarity.
YEAST: Brewermaster’s choice, but I would urge you to try something other than the Chico strain. Throw a distinctive English ale yeast or Wheat beer yeast at this one. Don’t worry, nuthin’s gonna mute these hops.
PRIME with ½ cup brown cane sugar, boiled with some water.
*LIGHTLY TOASTED OATMEAL: place your oats in a bowl and dampen them with a little water, swirl 'em around with your hand just so it's absorbed somewhat evenly, then spread them out on a baking sheet and place them in a medium-hot oven until they look a little golden in spots and smell good 'n biscuity, like freshly-baked Scottish scones. Don't stress out, just do it. Fake it 'til you make it. Then scrape 'em into your grist and mash as usual.
All-grain recipe
6 US Gallons = 5 Imperial Gallons = 22.7 Litres
MALTBILL:
76% = 7.6 lb = 3.48 kg, Pale Malt
20% = 2 lb = 907 g, Wheat Malt
3% = .3 lb = 136 g, Porridge Oats, lightly toasted*
.5% = .05 lb = 23 g, Chocolate Malt
.5% = .05 lb = 23 g, Black Malt
MASH @ 152°F/66.7°C until converted.
BOIL 60 minutes
HOPS:
1 oz = 28.3 g, Fuggles, 60 minutes
.3 oz = 8.5 g, Summit, 60 minutes
.7 oz = 20 g, Cascade, 30 minutes
1 oz = 28.3 g, Amarillo, 5 minutes then steep until chilled
1 oz = 28.3 g, Amarillo, dry hop after primary fermentation
STATS assuming 77% mash efficiency and 75% yeast attenuation:
OG: 1.049
FG: 1.012
ABV: 4.8%
IBU: 48
COLOUR: 10°SRM/20°EBC
A pinch of calcium carbonate in mash, pinch of gypsum in boil, Irish moss near end for clarity.
YEAST: Brewermaster’s choice, but I would urge you to try something other than the Chico strain. Throw a distinctive English ale yeast or Wheat beer yeast at this one. Don’t worry, nuthin’s gonna mute these hops.
PRIME with ½ cup brown cane sugar, boiled with some water.
*LIGHTLY TOASTED OATMEAL: place your oats in a bowl and dampen them with a little water, swirl 'em around with your hand just so it's absorbed somewhat evenly, then spread them out on a baking sheet and place them in a medium-hot oven until they look a little golden in spots and smell good 'n biscuity, like freshly-baked Scottish scones. Don't stress out, just do it. Fake it 'til you make it. Then scrape 'em into your grist and mash as usual.