Questions On Stuff I don't Understand???
Hey guys just going over a recipe for my First IPA!! and if I am to do a 23L batch of Beer then my calculations are for a 6Gallon batch? and if so is it ok just to add the 5Gallon + 1Gallon ingredients together to work out a 6Gallon batch?
Second question...If dry hopping is optional and says "you can add a handful" what measurement is that? and always with about 4-5 days left in fermentation left you do it?
Third question.....How do you work out the IBU (bitterness?) level if not stated in recipe?
Last question......How many packets of dry yeast US.05 would you use? basing it on adding the 5G + 1G together, it would be 1 and a half??
Cheers Guys appreciate it.
Replies to This Discussion
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Permalink Reply by Darren Andrews (Daza) on
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Yes please, message it to me. Cheers
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Permalink Reply by Cain Harland on
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Here you go Daza. Its not my recipe its just one I found floating around the internet. I just noticed 3 Floyds website says the real thing was 50 IBU and this calculated at 76 IBU I didn't think it tasted that bitter and wouldn't reduce it but if you reduced the 60 min addition to 12g the would get you 50 IBU.
Some one on this forum said they had also brewed this and thought it lacked hop complexity. I thought so too at first it was just all lemon/lime citrus but after being in the bottle maybe 6 weeks that faded a bit and it developed a bit of melon/lychee fruitiness and was really good.
Another great IPA to brew is Yeastie Boys Digital IPA which they were kind enough to publish the recipe for.
Zombie Dust
14-B American IPA
Size: 23.0 L @ 20 °C
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 213.01 kcal per 12.0 fl oz
Original Gravity: 1.064 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 12.18 (6.0 - 15.0)
Alcohol: 6.29% (5.5% - 7.5%)
Bitterness: 76.6 (40.0 - 70.0)
Ingredients:
5.46 kg (81.9%) Gladfields Pale Ale - added during mash
0.52 kg (7.8%) Munich Malt Type 1 (Organic) - added during mash
0.23 kg (3.4%) Caramel Malt 60L - added during mash
0.23 kg (3.4%) Melanoidin Malt - added during mash
0.23 kg (3.4%) Cara-Pils® Malt - added during mash
20.12 g (8.2%) Citra™ (12.0%) - added during boil, boiled 60 m
34.5 g (14.1%) Citra™ (12.0%) - added during boil, boiled 15.0 m
34.5 g (14.1%) Citra™ (12.0%) - added during boil, boiled 10.0 m
34.5 g (14.1%) Citra™ (12.0%) - added during boil, boiled 5.0 m
34.5 g (14.1%) Citra™ (12.0%) - added during boil, boiled 1.0 m
86.25 g (35.3%) Citra™ (12.0%) - added dry to primary fermenter
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Permalink Reply by Craig Howard on
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Thats not a good idea if the 2 brews require different temps. The STC can only trigger from one sensor so therefore ..works with one temp and range setting.
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Yeah true like s lager and an ale? If I'm doing 2 brews that are both same temp then I'll do 2. The norm for IPA and APA same temps? Cheers
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I'm starting to think the 7.4% abv is higher than I want to make an IPA. Do I look for another recipe or can I change this one to suit me?
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Permalink Reply by Grant R Baker on
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Drink it first... but you can always scale it down by just using a lesser percentage of grains... so instead of 7.5Kg total use 5.5Kg (and a bit less water and a bit less hop).
but taste the current one first then decide.
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Would it be as simple as if I were to take 10% away from grain bill then it's 10% less of hops too?
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If you want the balance to be the same but it looked to me like low IBUs for an IPA of that ABV so you might want to keep them.
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My current brew isn't ready for tasting till 10th October, it's an APA with a target of 5.15% abv. So I can't try that brew yet. If I were to scale back my grains what software do you use to calculate that? I have beer smith but don't know how to use that??
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What abv % does IPA start at?
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English IPA - Stats
IBU: 40-60
OG: 1.050-1.075
FG: 1.010-1.018
SRM: 6-14
ABV: 5.0-755%
Checkout BJCP.org for more styles.
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If I was to substitute Ahtanum hop for Amarillo do I adjust more or less additions to depending on the AA% to get it close to the one specified in recipe?
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