Hey all,
Im in the early stages of trying to understand all grain (biab) brewing,
Iv found a recipe that looks good, but the problem I have is,
1 when I input the data in to the calculator (using brewers friend) the numbers don't quite add up (Abu tinsmith/ srm Daniels/Mash ph don't match or are marked as too high)
2 I can't figure out how to adjust the recipe for a smaller batch sizes
3 also could someone double check I have worked out the correct water chemistry, because the recipe builder is telling me the mash ph is too high?
4 and I was also considering changing the hop schedule ( change the 1st hop addition from 60mins to maybe 20?) as iv read using citra hops at 60 mins is a bad waste of good hops!
Heres the original recipe for you to see:-
Citra Pale Ale Recipe
Batch size: 5.5 gallons Boil Size: 7
Original Gravity: 1.057
Final Gravity: 1.014
ABV: 5.64%
IBU (tinseth): 36.05
Efficiency: 70%
Malt
11 lbs. 2-Row (90%)
.75 lbs Crystal 40L (6%)
.5 lbs CaraPils (4%)
Hops
Citra AA% = 12
Cascade AA% = 6
.5 oz Citra (60 min)
.5 oz Citra (15 min)
.5 oz Cascade (15 min)
.5 oz Citra (0 min)
.5 oz Cascade (0 min)
.5 oz Citra (dry hop)
1 oz Cascade (dry hop)
Yeast
WLP001 California Ale yeast
Mash at 154F. Cool to 66F and pitch yeast. Ferment at 68F
And as for my water profile, I'm planning on using bottled waster and have used their analysis on the side of the bottle to input into the calculator.
ca=55. Mg=16. Na6. Cl=11 SO=28. Alkalinity(barcarb)=240. Ph=7.4
So apparently according to the results for a pale ale I need to use- CRS 65.7ml /Gypsum 8.09grams /Epsom salts 1.3 grams. Unfortunately the recipe builder doesn't recognise CRS as an additive so i thought this could be the reason for the ph result being too high??
Thanks very much for taking the time to read my post, and all input is greatly received
Rhys
Im in the early stages of trying to understand all grain (biab) brewing,
Iv found a recipe that looks good, but the problem I have is,
1 when I input the data in to the calculator (using brewers friend) the numbers don't quite add up (Abu tinsmith/ srm Daniels/Mash ph don't match or are marked as too high)
2 I can't figure out how to adjust the recipe for a smaller batch sizes
3 also could someone double check I have worked out the correct water chemistry, because the recipe builder is telling me the mash ph is too high?
4 and I was also considering changing the hop schedule ( change the 1st hop addition from 60mins to maybe 20?) as iv read using citra hops at 60 mins is a bad waste of good hops!
Heres the original recipe for you to see:-
Citra Pale Ale Recipe
Batch size: 5.5 gallons Boil Size: 7
Original Gravity: 1.057
Final Gravity: 1.014
ABV: 5.64%
IBU (tinseth): 36.05
Efficiency: 70%
Malt
11 lbs. 2-Row (90%)
.75 lbs Crystal 40L (6%)
.5 lbs CaraPils (4%)
Hops
Citra AA% = 12
Cascade AA% = 6
.5 oz Citra (60 min)
.5 oz Citra (15 min)
.5 oz Cascade (15 min)
.5 oz Citra (0 min)
.5 oz Cascade (0 min)
.5 oz Citra (dry hop)
1 oz Cascade (dry hop)
Yeast
WLP001 California Ale yeast
Mash at 154F. Cool to 66F and pitch yeast. Ferment at 68F
And as for my water profile, I'm planning on using bottled waster and have used their analysis on the side of the bottle to input into the calculator.
ca=55. Mg=16. Na6. Cl=11 SO=28. Alkalinity(barcarb)=240. Ph=7.4
So apparently according to the results for a pale ale I need to use- CRS 65.7ml /Gypsum 8.09grams /Epsom salts 1.3 grams. Unfortunately the recipe builder doesn't recognise CRS as an additive so i thought this could be the reason for the ph result being too high??
Thanks very much for taking the time to read my post, and all input is greatly received
Rhys