brennanj11
Well-Known Member
I'm planning on brewing a variation of this brew 7 times this year. I've already bought the grain and am preparing to buy the hops in bulk.
I've wanted to create a intensely-late hopped, sessionable pale ale that makes you almost burp hops when you're almost finished your glass.
I've drawn some inspiration from these two recipes/articles on their methods and common ingredients.
Northeast Style IPA and Hop Hands Clone
Some questions
1.The yeast (since it is new);
2.The honey malt (since it was not included in either recipe)
3.The hopping schedule is new to me
4.The IBU calculation (based on whirlpool)
Also please feel free to offer any criticism you'd like.
HOME BREW RECIPE:
Title: Grover
Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.8 gallons (fermentor volume)
Boil Size: 7.5 gallons
Efficiency: 85% (brew house)
STATS:
Original Gravity: 1.049
Final Gravity: 1.012
ABV (standard): 4.84%
IBU (tinseth): 40.98
SRM (morey): 4.06
FERMENTABLES:
6 lb - American - Pale 2-Row (64.9%)
1 lb - Flaked Wheat (10.8%)
1 lb - Rolled Oats (10.8%)
1 lb - United Kingdom - Maris Otter Pale (10.8%)
0.25 lb - Canadian - Honey Malt (2.7%)
HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 27.35
1.5 oz - Centennial, Type: Pellet, AA: 10, Use: Whirlpool for 30 min at 212 °F, IBU: 3.87
1.5 oz - Nelson Sauvin, Type: Pellet, AA: 12.5, Use: Whirlpool for 30 min at 212 °F, IBU: 4.84
1.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Whirlpool for 30 min at 212 °F, IBU: 4.92
0.5 oz - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 12 days
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 12.5, Use: Dry Hop for 12 days
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 12 days
0.5 oz - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 5 days
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 12.5, Use: Dry Hop for 5 days
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Temp: 151 F
YEAST:
Wyeast - London Ale III 1318
Starter: Yes
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 - 74 F
I've wanted to create a intensely-late hopped, sessionable pale ale that makes you almost burp hops when you're almost finished your glass.
I've drawn some inspiration from these two recipes/articles on their methods and common ingredients.
Northeast Style IPA and Hop Hands Clone
Some questions
1.The yeast (since it is new);
2.The honey malt (since it was not included in either recipe)
3.The hopping schedule is new to me
4.The IBU calculation (based on whirlpool)
Also please feel free to offer any criticism you'd like.
HOME BREW RECIPE:
Title: Grover
Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.8 gallons (fermentor volume)
Boil Size: 7.5 gallons
Efficiency: 85% (brew house)
STATS:
Original Gravity: 1.049
Final Gravity: 1.012
ABV (standard): 4.84%
IBU (tinseth): 40.98
SRM (morey): 4.06
FERMENTABLES:
6 lb - American - Pale 2-Row (64.9%)
1 lb - Flaked Wheat (10.8%)
1 lb - Rolled Oats (10.8%)
1 lb - United Kingdom - Maris Otter Pale (10.8%)
0.25 lb - Canadian - Honey Malt (2.7%)
HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 27.35
1.5 oz - Centennial, Type: Pellet, AA: 10, Use: Whirlpool for 30 min at 212 °F, IBU: 3.87
1.5 oz - Nelson Sauvin, Type: Pellet, AA: 12.5, Use: Whirlpool for 30 min at 212 °F, IBU: 4.84
1.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Whirlpool for 30 min at 212 °F, IBU: 4.92
0.5 oz - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 12 days
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 12.5, Use: Dry Hop for 12 days
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 12 days
0.5 oz - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 5 days
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 12.5, Use: Dry Hop for 5 days
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Temp: 151 F
YEAST:
Wyeast - London Ale III 1318
Starter: Yes
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 - 74 F