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So I'm playing with this recipe I found on BYO, Problem is I can't figure how to get the FG to drop to 1.010. I've got the OG right and the yeast it recommends. Mash in low at 149F. Anyone able to help me understand how I can manipulate the recipe and more importantly the actual beer if/when I brew it to get the FG lower?
Title: Stone Ruination IPA Clone
Author: BYO
Brew Method: BIAB
Style Name: Double IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.055
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.075
Final Gravity: 1.022
ABV (standard): 7.07%
IBU (tinseth): 148.27
SRM (morey): 6.03
FERMENTABLES:
15.5 lb - Canadian - Pale 2-Row (93.9%)
1 lb - American - Caramel / Crystal 15L (6.1%)
HOPS:
2.25 oz - Magnum, Type: Pellet, AA: 16, Use: Boil for 90 min, IBU: 126.82
1.5 oz - Centennial, Type: Pellet, AA: 10.5, Use: Whirlpool for 0 min at °F, IBU: 21.45
2 oz - Centennial, Type: Leaf/Whole, AA: 10, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Temp: 149 F, Time: 60 min
OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Wyeast - London ESB Ale 1968
Starter: Yes
Form: Liquid
Attenuation (avg): 69%
Flocculation: Very High
Optimum Temp: 64 - 72 F
Fermentation Temp: 68 F
Title: Stone Ruination IPA Clone
Author: BYO
Brew Method: BIAB
Style Name: Double IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.055
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.075
Final Gravity: 1.022
ABV (standard): 7.07%
IBU (tinseth): 148.27
SRM (morey): 6.03
FERMENTABLES:
15.5 lb - Canadian - Pale 2-Row (93.9%)
1 lb - American - Caramel / Crystal 15L (6.1%)
HOPS:
2.25 oz - Magnum, Type: Pellet, AA: 16, Use: Boil for 90 min, IBU: 126.82
1.5 oz - Centennial, Type: Pellet, AA: 10.5, Use: Whirlpool for 0 min at °F, IBU: 21.45
2 oz - Centennial, Type: Leaf/Whole, AA: 10, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Temp: 149 F, Time: 60 min
OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Wyeast - London ESB Ale 1968
Starter: Yes
Form: Liquid
Attenuation (avg): 69%
Flocculation: Very High
Optimum Temp: 64 - 72 F
Fermentation Temp: 68 F