- Joined
- Feb 19, 2019
- Messages
- 11
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This is the beer I madeI must say ,as I kegged it today, it tastes really really good!
HOME BREW RECIPE:
Title: Pfriem IPA Clone
Author: Rustybrews
Brew Method: Partial Mash
Style Name: American IPA
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.087
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.070
Final Gravity: 1.018
ABV (standard): 6.81%
IBU (tinseth): 191.01
SRM (morey): 6.48
Mash pH: 5.53
FERMENTABLES:
6.6 lb - Liquid Malt Extract - Extra Light (59.7%)
2.22 lb - United Kingdom - Maris Otter Pale (20.1%)
1.11 lb - American - Munich - Light 10L (10%)
0.56 lb - American - Carapils (Dextrine Malt) (5.1%)
0.56 lb - American - Caramel / Crystal 10L (5.1%)
HOPS:
1.38 oz - Simcoe, Type: Pellet, AA: 13.4, Use: Boil for 70 min, IBU: 52.11
1.38 oz - Columbus, Type: Pellet, AA: 12.8, Use: Boil for 70 min, IBU: 49.77
1.63 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 15 min at 150 °F, IBU: 30.52
1.63 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 15 min at 150 °F, IBU: 26.86
1.63 oz - Chinook, Type: Pellet, AA: 13, Use: Whirlpool for 15 min at 150 °F, IBU: 31.74
5 oz - Mix mo/ch/citra, Type: Pellet, AA: 13, Use: Dry Hop for 14 days
MASH GUIDELINES:
1) Sparge, Temp: 153 F, Time: 60 min, Amount: 5.8 qt, Dunk
YEAST:
Imperial Yeast - A38 Juice
Starter: No
Form: Liquid
Attenuation (avg): 74%
Flocculation: Medium
Optimum Temp: 64 - 74 F
Fermentation Temp: 67 F
Pitch Rate: 0.35 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:
tap water
NOTES:
Note: depending perhaps on yeast, and other minor things, this recipe is also very similar to Georgetown Bodhizafa.
Tried and true are mosaic citra combos (deschutes fresh squeezed, ft George suicide squeeze, others) and in this instance adds chinook for more citrusy grapefruit appeal. Also could use London ESB yeast, I think those others I mentioned might use that strain.
If you prefer less grapefruit essence, reduce or eliminate chinook dry hop, or go the other way if you wish.
After about 2 weeks at 40F, several people think this is my best beer of many dozens brewed. Success as a lasting recipe! Yippee!!!
Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2019-03-05 23:39 UTC
Recipe Last Updated: 2019-03-05 21:20 UTC
The recipe calculator states the OG should have been 1.070 with a final gravity of 1.017 and an ABV of 6.8%. Instead, I got an original gravity of 1.059 with a final gravity of 1.015 and an ABV of 5.8% and an attenuation of 74%.
.
The temperature at the time I took the original gravity was approximately 70F for which I added a point based on the Hydrometer calibration. I mixed and aerated the wort to assure homogeneity.
Can anyone explain the discrepancy?
Thank you
HOME BREW RECIPE:
Title: Pfriem IPA Clone
Author: Rustybrews
Brew Method: Partial Mash
Style Name: American IPA
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.087
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.070
Final Gravity: 1.018
ABV (standard): 6.81%
IBU (tinseth): 191.01
SRM (morey): 6.48
Mash pH: 5.53
FERMENTABLES:
6.6 lb - Liquid Malt Extract - Extra Light (59.7%)
2.22 lb - United Kingdom - Maris Otter Pale (20.1%)
1.11 lb - American - Munich - Light 10L (10%)
0.56 lb - American - Carapils (Dextrine Malt) (5.1%)
0.56 lb - American - Caramel / Crystal 10L (5.1%)
HOPS:
1.38 oz - Simcoe, Type: Pellet, AA: 13.4, Use: Boil for 70 min, IBU: 52.11
1.38 oz - Columbus, Type: Pellet, AA: 12.8, Use: Boil for 70 min, IBU: 49.77
1.63 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 15 min at 150 °F, IBU: 30.52
1.63 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 15 min at 150 °F, IBU: 26.86
1.63 oz - Chinook, Type: Pellet, AA: 13, Use: Whirlpool for 15 min at 150 °F, IBU: 31.74
5 oz - Mix mo/ch/citra, Type: Pellet, AA: 13, Use: Dry Hop for 14 days
MASH GUIDELINES:
1) Sparge, Temp: 153 F, Time: 60 min, Amount: 5.8 qt, Dunk
YEAST:
Imperial Yeast - A38 Juice
Starter: No
Form: Liquid
Attenuation (avg): 74%
Flocculation: Medium
Optimum Temp: 64 - 74 F
Fermentation Temp: 67 F
Pitch Rate: 0.35 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:
tap water
NOTES:
Note: depending perhaps on yeast, and other minor things, this recipe is also very similar to Georgetown Bodhizafa.
Tried and true are mosaic citra combos (deschutes fresh squeezed, ft George suicide squeeze, others) and in this instance adds chinook for more citrusy grapefruit appeal. Also could use London ESB yeast, I think those others I mentioned might use that strain.
If you prefer less grapefruit essence, reduce or eliminate chinook dry hop, or go the other way if you wish.
After about 2 weeks at 40F, several people think this is my best beer of many dozens brewed. Success as a lasting recipe! Yippee!!!
Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2019-03-05 23:39 UTC
Recipe Last Updated: 2019-03-05 21:20 UTC
The recipe calculator states the OG should have been 1.070 with a final gravity of 1.017 and an ABV of 6.8%. Instead, I got an original gravity of 1.059 with a final gravity of 1.015 and an ABV of 5.8% and an attenuation of 74%.
.
The temperature at the time I took the original gravity was approximately 70F for which I added a point based on the Hydrometer calibration. I mixed and aerated the wort to assure homogeneity.
Can anyone explain the discrepancy?
Thank you
Last edited: