arctic78
Grandmaster Brewer
I was just was looking for some advice or comments on this American IPA recipe that I have put together. This is my first attempt at designing a recipe so any advise would be appreciated.
I am dry hopping using a Australian hop called Summer hops. AA5.6 they have a apricot and melon aroma.
Also using honey and was going to add to the boil at 15 min mark. I am not looking for a strong flavour so I thought adding it at this stage would be ok.
Thanks for any help.
Type: Extract
Batch Size: 19.60 l
Boil Size: 22.90 l
Boil Time: 60 min
End of Boil Vol: 20.90 l
Final Bottling Vol: 19.00 l
Fermentation: Ale, Two Stage
18.93 l Burton On Trent, UK Water 1 -
2.22 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 2 39.6 %
0.11 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 2.0 %
0.95 kg Light Dry Extract [Boil for 60 min](15.8 EBC) Dry Extract 4 17.0 %
25.50 g Centennial [10.00 %] - Boil 60.0 min Hop 5 32.0 IBUs
1.43 kg Extra Light Dry Extract [Boil for 15 min](5.9 EBC) Dry Extract 6 25.5 %
0.50 kg Amber Dry Extract [Boil for 15 min](24.6 EBC) Dry Extract 7 8.9 %
0.26 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
10.00 g Amarillo [9.20 %] - Boil 10.0 min Hop 9 4.2 IBUs
5.00 g Centennial [10.00 %] - Boil 5.0 min Hop 10 1.3 IBUs
10.00 g Amarillo [9.20 %] - Boil 2.0 min Hop 11 1.0 IBUs
10.00 g Amarillo [9.20 %] - Boil 0.0 min Hop 12 0.0 IBUs
2.0 pkg Burton Union Yeast (Mangrove Jack's #M79) Yeast 13 -
0.40 kg Honey (2.0 EBC) Sugar 14 7.1 %
Gravity, Alcohol Content and Color
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 47.6 IBUs
Est Color: 20.6
Total Grain Weight: 5.62kg
I am dry hopping using a Australian hop called Summer hops. AA5.6 they have a apricot and melon aroma.
Also using honey and was going to add to the boil at 15 min mark. I am not looking for a strong flavour so I thought adding it at this stage would be ok.
Thanks for any help.
Type: Extract
Batch Size: 19.60 l
Boil Size: 22.90 l
Boil Time: 60 min
End of Boil Vol: 20.90 l
Final Bottling Vol: 19.00 l
Fermentation: Ale, Two Stage
18.93 l Burton On Trent, UK Water 1 -
2.22 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 2 39.6 %
0.11 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 2.0 %
0.95 kg Light Dry Extract [Boil for 60 min](15.8 EBC) Dry Extract 4 17.0 %
25.50 g Centennial [10.00 %] - Boil 60.0 min Hop 5 32.0 IBUs
1.43 kg Extra Light Dry Extract [Boil for 15 min](5.9 EBC) Dry Extract 6 25.5 %
0.50 kg Amber Dry Extract [Boil for 15 min](24.6 EBC) Dry Extract 7 8.9 %
0.26 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
10.00 g Amarillo [9.20 %] - Boil 10.0 min Hop 9 4.2 IBUs
5.00 g Centennial [10.00 %] - Boil 5.0 min Hop 10 1.3 IBUs
10.00 g Amarillo [9.20 %] - Boil 2.0 min Hop 11 1.0 IBUs
10.00 g Amarillo [9.20 %] - Boil 0.0 min Hop 12 0.0 IBUs
2.0 pkg Burton Union Yeast (Mangrove Jack's #M79) Yeast 13 -
0.40 kg Honey (2.0 EBC) Sugar 14 7.1 %
Gravity, Alcohol Content and Color
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 47.6 IBUs
Est Color: 20.6
Total Grain Weight: 5.62kg