I'm new to all grain, beersmith and the brew boss so there is a learning curve. I would like to brew before long. Tonight I worked on taking a loose cannon clone recipe I found on here and putting it into beersmith. I have attached a copy of the recipe. Anyone that is familiar with beersmith/brewboss could you please look at the recipe and see if it looks about right. Especially the starting water. Next it will be putting the recipe into the brew boss software
. Thanks to all.
Loose Cannon Clone
American IPA (14 B)
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 8.00 gal
Boil Time: 60 min
End of Boil Vol: 7.00 gal
Final Bottling Vol: 4.00 gal
Fermentation: Ale, Two Stage
Date: 25 Feb 2016
Brewer: Eric Brooker
Asst Brewer:
Equipment: Brew-Boss 15 Gallon Kettle 5 Gallon Batch
Efficiency: 70.00 %
Est Mash Efficiency: 84.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt
Name
Type
#
%/IBU
10 lbs 8.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 80.8 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 2 11.5 %
8.0 oz Carafoam (2.0 SRM) Grain 3 3.8 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 3.8 %
0.25 oz Amarillo [9.20 %] - Boil 60.0 min Hop 5 7.3 IBUs
0.25 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 7.9 IBUs
0.25 oz Magnum [12.00 %] - Boil 60.0 min Hop 7 9.5 IBUs
0.25 oz Magnum [12.00 %] - Boil 60.0 min Hop 8 9.5 IBUs
0.13 oz Chinook [13.00 %] - Boil 60.0 min Hop 9 5.1 IBUs
0.50 oz Amarillo [9.20 %] - Boil 10.0 min Hop 10 5.3 IBUs
0.50 oz Centennial [10.00 %] - Boil 10.0 min Hop 11 5.7 IBUs
0.50 oz Amarillo [9.20 %] - Boil 5.0 min Hop 12 2.9 IBUs
0.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 13 3.1 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
1.00 oz Palisade [7.50 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.067 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 56.3 IBUs
Est Color: 8.1 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz
Mash Profile
Mash Name: BIAB, Full Body
Sparge Water: 0.00 gal
Sparge Temperature: 168.1 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 13 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name
Description
Step Temperature
Step Time
Saccharification Add 35.81 qt of water at 162.9 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F