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So the below recipe is an ipa i did. It tastes great and is very drinkable, but is a little on the sweet side. So I am looking for a way to help with that. Any ideas? Actual OG 1.060 FG 1.011
HOME BREW RECIPE:
Title: IPA comp
Brew Method: Partial Mash
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Boil Size: 6 gallons
Boil Gravity: 1.030
Efficiency: 55% (ending kettle)
STATS:
Original Gravity: 1.058
Final Gravity: 1.014
ABV (standard): 5.83%
IBU (tinseth): 62.87
SRM (morey): 8.35
FERMENTABLES:
7 lb - American - Pale 2-Row (58.3%)
3 lb - Dry Malt Extract - Light - (late addition) (25%)
2 lb - American - Caramel / Crystal 20L (16.7%)
HOPS:
0.25 oz - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 60 min, IBU: 14.75
0.5 oz - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 30 min, IBU: 22.67
1 oz - Nugget, Type: Leaf/Whole, AA: 14, Use: Boil for 10 min, IBU: 19.96
1 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Aroma for 5 min, IBU: 5.49
1 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Dry Hop for 9 days
1 oz - Williamette, Type: Pellet, AA: 4.9, Use: Dry Hop for 9 days
1 oz - Nugget, Type: Leaf/Whole, AA: 14, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 11.25 qt, Batch
2) Sparge, Temp: 175 F, Time: 10 min, Amount: 11.25 qt, Batch
OTHER INGREDIENTS:
1 tsp - Irish moss, Time: 10 min, Type: Fining, Use: Boil
YEAST:
White Labs - American Ale Yeast Blend WLP060
Starter: Yes
Form: Liquid
Attenuation (avg): 76%
Flocculation: Medium
Optimum Temp: 68 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 1.0 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Stump Springs North Ogden, Utah, USA
Ca2: 45
Mg2: 8
Na: 5
Cl: 4
SO4: 10
HCO3: 189
Water Notes:
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2013-11-16 14:32 UTC
Recipe Last Updated: 2013-11-13 03:01 UTC
HOME BREW RECIPE:
Title: IPA comp
Brew Method: Partial Mash
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Boil Size: 6 gallons
Boil Gravity: 1.030
Efficiency: 55% (ending kettle)
STATS:
Original Gravity: 1.058
Final Gravity: 1.014
ABV (standard): 5.83%
IBU (tinseth): 62.87
SRM (morey): 8.35
FERMENTABLES:
7 lb - American - Pale 2-Row (58.3%)
3 lb - Dry Malt Extract - Light - (late addition) (25%)
2 lb - American - Caramel / Crystal 20L (16.7%)
HOPS:
0.25 oz - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 60 min, IBU: 14.75
0.5 oz - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 30 min, IBU: 22.67
1 oz - Nugget, Type: Leaf/Whole, AA: 14, Use: Boil for 10 min, IBU: 19.96
1 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Aroma for 5 min, IBU: 5.49
1 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Dry Hop for 9 days
1 oz - Williamette, Type: Pellet, AA: 4.9, Use: Dry Hop for 9 days
1 oz - Nugget, Type: Leaf/Whole, AA: 14, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 11.25 qt, Batch
2) Sparge, Temp: 175 F, Time: 10 min, Amount: 11.25 qt, Batch
OTHER INGREDIENTS:
1 tsp - Irish moss, Time: 10 min, Type: Fining, Use: Boil
YEAST:
White Labs - American Ale Yeast Blend WLP060
Starter: Yes
Form: Liquid
Attenuation (avg): 76%
Flocculation: Medium
Optimum Temp: 68 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 1.0 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Stump Springs North Ogden, Utah, USA
Ca2: 45
Mg2: 8
Na: 5
Cl: 4
SO4: 10
HCO3: 189
Water Notes:
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2013-11-16 14:32 UTC
Recipe Last Updated: 2013-11-13 03:01 UTC