Batch Tower

All Grain Recipe

Submitted By: aeviaanah (Shared)
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Brewer: Five Eye
Batch Size: 11.00 galStyle: American Pale Ale (18B)
Boil Size: 13.86 galStyle Guide: BJCP 2015
Color: 5.3 SRMEquipment: 7/3/18-Five Eye-LODO-EHERMS
Bitterness: 72.0 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: 7/5/18 - 5 Eye- Fly Sparge, Custom
Est FG: 1.014 SG (3.6° P)Fermentation: BAB - Ale Single Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
18 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1
2 lbs Cookie Malt (Viking) (16.0 SRM) Grain 2
1 lbs Carahell (Weyermann) (13.0 SRM) Grain 3
1.00 oz Sorachi Ace [13.5%] - First Wort Hops 4
1.00 oz Sorachi Ace [13.5%] - Boil 30 min Hops 5
1.00 oz Lemondrop [5.5%] - Boil 5 min Hops 6
6.00 oz Citra [14.3%] - Steep 45 min Hops 7
1.00 oz Citra (LupuLN2) [24.4%] - Steep 45 min Hops 8
2.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 9
2.00 oz Citra [14.3%] - Dry Hop 0 days Hops 10
1.00 oz Citra (LupuLN2) [24.4%] - Dry Hop 0 days Hops 11

Taste Notes

1.012 FFT 1.014 at spund Samples from fermenter (at 1.024) are clean. More hops should be used in boil. Citra is present, more room for bigger whirlpool as well. Ferment at 67 Strike calculations were accurate Volumes were nailed. Use .5gal mash tun addition. Sparge calculations estimate 8.75gal. Approx 7.75gal in HLT when salts are added. Remove 1gal from sparge calculation. Next batch take note of sparge volume+tubing in HLT Mash pH 5.1, added a pinch of baking soda. Mash cap works well 12.89 total mash volume Use a longer first step to allow system to stabilize. 10 minutes is good. Add 1deg to mash schedule to better target system average. Hydrometer reads two points high 147- 1.050, 5.3ph Stirring just before ramp to mash out did not result in a change in output temperature. It took 15min at 172 for mash out to reach 172. Add time here to keep HLT hot while sparging. Boil pH 5.1

Notes

## Target 13gal total mash volume to make use of mash cap. ##Equipment/process Changes Used 2qt/lb mash thickness. .2g/gal BtB (.2g*20gal= 4grams) in mash 1.14g total SMB 15ppm dosed 20gal) 1.14g total AA .375g/gal at 3min boil (.378*(Postboil=12.76))= 4.82g ##Pre Brewday Notes PVVP Morebeer- For wine use .5 to 2.5 grams per gallon depending upon severity of problem and desired affect. (6g-30g) Study- 5grams per 12gal Aussie- I use 1 tbs for 5 gallons dissolved in 2 oz of sterile water. .5 g/gallon Me as well. Polyclar 10 (5g) and 1 whirlfloc tab for 12 gallons post boil. Smooth wort. 15g/hL (or about 3 grams per 5G) rehydated in cool water added at 10m to KO or halfway in whirlpool. This reminds me to point out 2 things: First, PPB dosing is beer dependent. Higher ABV/Higher IBU gets more. Secondly, do not use PPB within 5m of any hop addition. Some data for you guys. PBB is 60:40 polyclar:WF. I use 8g PPB for IPA. For DIYBB, that is 4.8g polyclar and 3.2g WF. Like you guys we started low and worked up. My buddy did the extended aging testing and I did the higher dosing testing ;D Do recall dosing is gravity and IBU dependent also the recommended dosing is likely for megaswill. 2.3-5.7 grams per 6 gallons at 10 minutes left in the boil. ##Equipment Observations 20gal filled in HLT is right at cut edge of keg. 20gal HLT figure is good to calculate because I wont ever fill this high due to preboil. Strike temp nailed. ##Recipe Design ##Starter ##Brew Day Notes

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