Batch Tower
All Grain Recipe
Submitted By: aeviaanah (Shared)
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Brewer: Five Eye | |
Batch Size: 11.00 gal | Style: American Pale Ale (18B) |
Boil Size: 13.86 gal | Style Guide: BJCP 2015 |
Color: 5.3 SRM | Equipment: 7/3/18-Five Eye-LODO-EHERMS |
Bitterness: 72.0 IBUs | Boil 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 5.1Notes
##
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 NotesThis Recipe Has Not Been Rated