So I'm still a novice at this stuff with 5 or 6 brews done using the BIAB method. Up to now I've taken other peoples recipes of the beer smith website and made them. This time I'm trying my own version of an English IPA. Below are the ingredients, any thoughts/ advice......I'm still on the fence as to whether I should dry hop or not.
Recipe Specifications
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Boil Size: 26.85 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.50 l
Estimated OG: 1.058 SG
Estimated Color: 19.4 EBC
Estimated IBU: 53.3 IBUs
Ingredients:
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Amt Name Type # %/IBU
2.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 81.8 %
0.50 kg Acid Malt (Chateau Acid) (5.9 EBC) Grain 3 9.1 %
0.50 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 4 9.1 %
30.00 g Galaxy [14.00 %] - Boil 60.0 min Hop 5 43.7 IBUs
1 Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
30.00 g Amarillo Gold [8.50 %] - Boil 10.0 min Hop 8 9.6 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 9 -
It will be a 90 min mash and 60 min boil
Thanks
Ger
You don't need Irish moss and whirlfloc...its either or
Maybe a little high ABV for an English IPA in my opinion (I'm guessing you'll be coming out around 6% or thereabouts). One of my favourite English IPA's is Fullers IPA/Bengal Lancer. Maybe aim for something like that?
Quote from: delzep on May 06, 2016, 03:10:37 PM
You don't need Irish moss and whirlfloc...its either or
Maybe a little high ABV for an English IPA in my opinion (I'm guessing you'll be coming out around 6% or thereabouts). One of my favourite English IPA's is Fullers IPA/Bengal Lancer. Maybe aim for something like that?
Was just going with the thought that two is better than one :) Thought it might get it a bit clearer. Beersmith is predicting 5.4% which I was ok with, 6% would be pushing it on the high side alright.
With this one I'm really just trying to learn from it. Create my own recipe and see what it turns out like, then maybe tweak it a bit to see what small substitutions or additions do to it. Will hopefully give me an idea what different ingredients add to the beer. Just want to make sure I'm starting with something that's drinkable ;D
Why the acid malt? Wouldn't suit EIPA. Just stick with pale malt and crystal
I think using a premium hop like galaxy as your bittering charge is a waste because you will boil off almost all of the flavor and aroma.
Something like Challenger would be more appropriate for style and a lot cheaper
plus you can save your galaxy for a late addition which will give you the benefit of its wonderful fruity character.
Amarillo & Galaxy wont give you a very English beer. Switch yeast to US-05 and would be a nice American pale ale.
Something more traditional for an English pale ale would be cascade, bramling, EKG, fuggles.
Thats just if you want to go traditional but im sure the beer you posted would turn out well.
I'd drop the acid mast though.
What's your thinking on using acid malt.
Was only using the acid malt for mash PH control. Heard it at brewcon. The AJ deLange method, 2% of the grist of acidulated malt and 2tsb of calcium chloride should get the mash PH between 5.2 and 5.5. Unless I picked it up wrong.
Will consider changing the galaxy out so. Maybe cascade is a better choice?
I'd leave water treatment and ph adjustment you get your brew day down. When you can constantly brew good beer then comes the can proceed to the more advanced stuff. Not critiquing just recommending getting a good grounding first.
Or jump straight in. Your call.
Quote from: nigel_c link=topic= ;D15604.msg149438#msg149438 date=1462563507
I'd leave water treatment and ph adjustment you get your brew day down. When you can constantly brew good beer then comes the can proceed to the more advanced stuff. Not critiquing just recommending getting a good grounding first.
Or jump straight in. Your call.
Thanks nigel. Appreciate the advice, was just going with the recommended approach from brewcon. Have been taken PH measurements of my last couple of brews without any adjustments done. Was now going to try this approach and see how it measured out. Can try fine tweak from there.
Sure god lives a trier ;D
The brewcon adjustments assume your starting with ro water. If not, your will probably do more harm than good unless you know your ph and the adjustment you need.
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If you do want to try the acid malt I'd say you should just use the 2% to start with, your recipe is using 9.1%. I'm just getting started with water adjustments myself but I think that amount will lower your ph too much.
Quote from: Damofto on May 06, 2016, 09:26:52 PM
If you do want to try the acid malt I'd say you should just use the 2% to start with, your recipe is using 9.1%.
Good spot. I must have made a typo as I was aiming for 2%. I'll correct that
Quote from: molc on May 06, 2016, 09:04:57 PM
The brewcon adjustments assume your starting with ro water. If not, your will probably do more harm than good unless you know your ph and the adjustment you need.
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I'm using the tesco ashbeck water that was recommended as is soft and apparently has the right amount of minerals for these adjustments. Hoping it gives me the right balance
Quote from: gcurran on May 06, 2016, 07:23:05 PM
Was only using the acid malt for mash PH control. Heard it at brewcon. The AJ deLange method, 2% of the grist of acidulated malt and 2tsb of calcium chloride should get the mash PH between 5.2 and 5.5. Unless I picked it up wrong.
Will consider changing the galaxy out so. Maybe cascade is a better choice?
I often use 2-3% acid for ph adjustment, you have 9% though which will be very noticeable and push you ph too low. In that beer I'd use 2% (because the C60 will help). In very pale beer with little or no darker malt you could use 3%. If you are using roast grains don't use any.
Ya must have had a typo in the beersmith software. Only meant for 2%. I've corrected it now. Thanks