Next brew recipe - comments or constructive criticism are encouraged!

Discussion in 'Beginners Brewing Forum' started by Rockhead, Jul 19, 2020.

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  1. Rockhead

    Rockhead Member

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    Planning my second homebrew, and have developed the following recipe using guidance from brewersfriend tools. Using a bucket.

    HOME BREW RECIPE:
    Title: Sunlight Mixture

    Brew Method: Extract
    Style Name: Double IPA
    Boil Time: 60 min
    Batch Size: 5.25 gallons (fermentor volume)
    Boil Size: 4 gallons
    Boil Gravity: 1.111
    Efficiency: 75% (steeping grains only)

    Hop Utilization Multiplier: 1

    STATS:
    Original Gravity: 1.085
    Final Gravity: 1.016
    ABV (standard): 9.01%
    IBU (tinseth): 124.21
    SRM (morey): 9.01
    Mash pH: 0

    FERMENTABLES:
    7.4 lb - LME Golden Light (55.8%)
    0.65 lb - CaraMunich I (4.9%)
    3.25 lb - Goldpils Vienna Malt (24.5%)
    0.65 lb - DME Golden Light (4.9%)
    1.3 lb - Brewers Oat Flakes (9.8%)

    HOPS:
    2 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 41.76
    4 oz - Strata , Type: Leaf/Whole, AA: 12, Use: Whirlpool for 0 min at 180 °F, IBU: 21.91
    2 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 0 min at 180 °F, IBU: 11.41
    2 oz - Columbus, Type: Pellet, AA: 15, Use: Whirlpool for 0 min at 180 °F, IBU: 13.7
    2 oz - Jarrylo, Type: Pellet, AA: 16.3, Use: Whirlpool for 60 min at 180 °F, IBU: 14.88. (Note: should be 0 min)
    2 oz - Neo1, Type: Pellet, AA: 9.5, Use: Whirlpool for 0 min at 180 °F, IBU: 8.67
    2 oz - Calypso, Type: Pellet, AA: 13, Use: Whirlpool for 0 min at 180 °F, IBU: 11.87

    YEAST:
    Fermentis / Safale - American Ale Yeast US-05
    Starter: Yes. (This should be “no”, but using two packs).
    Form: Dry
    Attenuation (avg): 81%
    Flocculation: Medium
    Optimum Temp: 54 - 77 F
    Fermentation Temp: 70 F
    Pitch Rate: 0.35 (M cells / ml / deg P)

    PRIMING:
    Method: dextrose
    Amount: 5.2 oz
    CO2 Level: 2.65 Volumes

    Planning on 2 weeks fermentation prior to bottling, including a cold crash at the end. Three weeks before first bottles get opened.

    Thoughts? Thanks for any guidance.
     
  2. Bubba Wade

    Bubba Wade Well-Known Member

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    #2 Bubba Wade, Jul 19, 2020
    Last edited: Jul 19, 2020
    Everything looks reasonable except the BU/GU ratio. I would make adjustments and try to get to the 0.8 range. You’re in the 1.45 range which is exceptionally bitter. I would shoot for the 70-75 IBU range.

    Beers taste best when the malt and hops are balanced. There are some good charts out there showing BU/GU ratios typical for each style.
     
  3. Mark Farrall

    Mark Farrall Well-Known Member

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    It's been a while since I've done steeping grains, so I may be wrong, but I'd have thought that much Vienna malt is going to make it relatively dark for a IIPA.

    I'd add some simple sugar to cut down the body, which will also help the ABV. Without looking it up I thought 10% isn't uncommon for sugar in IIPA.

    Also if you're going for a hazy one, maybe add some more oats or some wheat L/DME. 20% oats/wheat is sort of a starting point for my hazies.

    And I'm with Bubba on the bitterness, it's mainly the 60 minute addition. That one scares me. For the whirlpool, don't leave it too long. Maybe wait 10-20 minutes then steep for 10-20 minutes.
     
  4. Rockhead

    Rockhead Member

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    Appreciate your perspective, I will take a look at the charts and give some thought to the BU / GU ratio.
     
  5. Craigerrr

    Craigerrr Well-Known Member

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    How did your first brew turn out?

    I can't make any general comments as I have never done any steeping grain/partial mash brews.

    The only input I have is that I see a 60 minute whirlpool hop. I suspect that is a typo. A whirlpool over 20 minutes could result in some grassy flavors.

    Good luck with it!
     
  6. Rockhead

    Rockhead Member

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    Still learning about the characteristics added by wheat and oats, and am a fan of hazy. I’ll re-examine the whirlpool additions and timing as well. Thanks for the perspectives.
     
  7. Nosybear

    Nosybear Well-Known Member

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    I'm assuming you are doing a mini mash with the grains? That Vienna malt won't convert without mashing. Otherwise, what is your intention with this brew?
     
  8. Ozarks Mountain Brew

    Staff Member

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    yes you need to mash that Vienna, it's a base malt so just steep it for 60 minutes between 150 and 155
     
  9. Rockhead

    Rockhead Member

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    Whirlpool is s to be at 60 min, but not for 60 min.
    Just bottled the first today - an American Ale with Citra hops. Tasted pretty good, although warm and flat. Hope it conditions well.
     
  10. Rockhead

    Rockhead Member

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    Looking to make a good brew! Going for a hoppy and intense IPA. Not doing a mini mash, and not sure how, but curious if that would help. Used this recipe as a base - https://beerandbrewing.com/lawsons-double-sunshine-ipa-recipe/ - Lawson double ipa clone, which uses a large amount of Vienna malt in the extract version.
     
  11. Rockhead

    Rockhead Member

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    Thanks, appreciate the info.
     
  12. Craigerrr

    Craigerrr Well-Known Member

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    Some might suggest that you should rebrew your original beer until you have perfected your process to the point that the beer is the same each time. Being a new brewer there is much to learn for which experience is the best teacher.
     
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  13. Nosybear

    Nosybear Well-Known Member

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    Craigerrr is stealing my thunder... I recommend this approach to learning brewing: Brew one beer at least a few times to learn the process, then branch out. And the Vienna still needs to be mashed. As mentioned above, just steep it and the rest of your grain at 1 qt per lb of grain at 152 degrees for an hour.
     
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  14. Rockhead

    Rockhead Member

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    Thanks for the perspective and the mash info. Very helpful. I will adjust the ingredients and process accordingly.
     
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  15. Craigerrr

    Craigerrr Well-Known Member

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    Of course when I said "some would say" I meant you Nosybear!
     
  16. Rockhead

    Rockhead Member

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    Update and question:
    Brewed this one week ago.
    Fermentables adjusted to:
    6oz CaraMunich; 1lbOat Flakes; 2.5lbs Vienna Malt > mashed at 152F for 45 min
    7 lbs golden light LME at boil (45min long)
    0.5 lb DME and 2lbs dextrose w 20 min left in boil

    Hops:
    1oz Columbus for bittering
    blended hop Mix - used 3 times> .67oz of each of Centennial, Strata, Mosaic, Neo and Calypso > whirlpooled for 5 min at 200F, And another for 5min at 180, and planning to dry hop Another mix later today or tomorrow.

    Original gravity came out way low @ 1.056 compared w 1.081 expected. Poor efficiency w mash technique?
    Final gravity of mirrored batch (fermented at higher temps so not a complete mirror) comes in at 1.006. ABV of 6.5% and apparent attenuation of 89%. Tastes dry, without a ton of hops or malt depth (not unexpected I guess).

    Should I go with dry hopping the third mix outlined above, or add another 2oz of Eureka along with the mix? Planning to dry hop today or tomorrow, wait two or three days and then start a cold crash for four. Thoughts?
     
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  17. CausticWolf

    CausticWolf Member

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    Guess I'll be the guy to disagree with everyone, with the exception of the whirlpooling. MUCH of the beers taste will depend on your hops and hop timings in the boil. This is what the Breweries guard from one another.

    As to perfecting a recipe, I disagree. Your actual method is never going to change. It may change a bit beer style from beer style. But most of us prefer one specific style over all others. Mine, is IPA. I love IIPA or IIIPA, but I need to be able to function! That being said, in a perfect world, one of my kegs would always be an IPA and the other a IIPA or IIIPA.

    I take it like this. Brewing beer is a lot like life. If you wanna perfect your profession, by all means. If you wanna explore endless possibility, branch out. I brewed the same recipe 3 times, and feel comfortable enough to try all sorts of different things... I'm really exploring with grain combinations and colorings. Hops you have a feeling for from the major breweries. My latest beer, my furthest exploration, has been my best! So that's my advice. Follow your gut, with this, and all things in life!
     
  18. CausticWolf

    CausticWolf Member

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    I'm having the same trouble. Efficiency. Focus on crushing the grains before boil. You should be crushing the hell out of it regardless, and if that fails, have your supplier double mill. Also, increase your mash time by 15 mins, and if that doesn't work, go 30.

    That dust you see is gold, so make sure you capture ALL of it!
     
  19. Craigerrr

    Craigerrr Well-Known Member

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    This is the best bit of advice I take from this post, there is so much to learn, and you need to get comfortable with your process, and for the recipe not to be a variable. You can work on adjustments until you are hitting your volume and gravity numbers consistently. Once you have confidence in your process, you can try different recipes. With regards to your efficiency/gravity on this batch, I am a little confused as the majority of the fermentables are extract. If you have this recipe loaded in Brewers Friend, could you post a link to it. We can help you dial things in with this recipe until it comes out the way you envision it.
     
  20. Craigerrr

    Craigerrr Well-Known Member

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    He is brewing extract/partial mash. Crush shouldn't be too much of a factor, but crushing fine and steeping/mashing in a bag would help for sure.
     

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