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Hey everyone,
I am making a BIAB batch with my 32L Kettle, I would like your opinion if my calculations are ok:
HOME BREW RECIPE:
Title: Pale ale whisky finish
Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.056
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.070
Final Gravity: 1.010
ABV (standard): 7.9%
IBU (tinseth): 72.26
SRM (morey): 5.87
FERMENTABLES:
5.8 kg - Canadian - Pale 2-Row (92.1%)
0.5 kg - Brown Sugar (7.9%)
HOPS:
17.5 g - Centennial, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 20.98
15 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 23.38
17.5 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 30 min, IBU: 20.96
17.5 g - Crystal, Type: Pellet, AA: 4.3, Use: Boil for 30 min, IBU: 6.93
17.5 g - Centennial, Type: Pellet, AA: 10, Use: Aroma for 0 min
25 g - Chinook, Type: Pellet, AA: 13, Use: Aroma for 0 min
17.5 g - Crystal, Type: Pellet, AA: 4.3, Use: Aroma for 0 min
17.5 g - Waimea, Type: Pellet, AA: 17.5, Use: Aroma for 0 min
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 75 min, Amount: 25 L, brew in a bag
OTHER INGREDIENTS:
60 g - oak chips, Time: 0 min, Type: Other, Use: Secondary
3 oz - peated whisky, Time: 0 min, Type: Other, Use: Other
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 20 C
NOTES:
add whisky to oak chips at start of primary in a jar. Dump the entire result in the secondary 7 days before end.
I am making a BIAB batch with my 32L Kettle, I would like your opinion if my calculations are ok:
HOME BREW RECIPE:
Title: Pale ale whisky finish
Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.056
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.070
Final Gravity: 1.010
ABV (standard): 7.9%
IBU (tinseth): 72.26
SRM (morey): 5.87
FERMENTABLES:
5.8 kg - Canadian - Pale 2-Row (92.1%)
0.5 kg - Brown Sugar (7.9%)
HOPS:
17.5 g - Centennial, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 20.98
15 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 23.38
17.5 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 30 min, IBU: 20.96
17.5 g - Crystal, Type: Pellet, AA: 4.3, Use: Boil for 30 min, IBU: 6.93
17.5 g - Centennial, Type: Pellet, AA: 10, Use: Aroma for 0 min
25 g - Chinook, Type: Pellet, AA: 13, Use: Aroma for 0 min
17.5 g - Crystal, Type: Pellet, AA: 4.3, Use: Aroma for 0 min
17.5 g - Waimea, Type: Pellet, AA: 17.5, Use: Aroma for 0 min
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 75 min, Amount: 25 L, brew in a bag
OTHER INGREDIENTS:
60 g - oak chips, Time: 0 min, Type: Other, Use: Secondary
3 oz - peated whisky, Time: 0 min, Type: Other, Use: Other
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 20 C
NOTES:
add whisky to oak chips at start of primary in a jar. Dump the entire result in the secondary 7 days before end.