I had this beer tonight and enjoyed it. Anyone have an opinion on these two recipes I found? One is from brew your own. The odd thing is that they have such radically different amounts of grain. Which should I go with? The one with the larger grain bill limits me to 5 gallons.
BYO Alpha King Clone
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 8.79 gal
Estimated OG: 1.056 SG
Estimated Color: 8.3 SRM
Estimated IBU: 69.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5 lbs 8.0 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 54.19 %
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 39.41 %
1.9 oz Caramunich III (Weyermann) (71.0 SRM) Grain 1.18 %
1.6 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 0.99 %
1.6 oz Caramunich I (Weyermann) (51.0 SRM) Grain 0.99 %
1.6 oz Carapils (Briess) (1.5 SRM) Grain 0.99 %
1.6 oz Melanoidin (Weyermann) (30.0 SRM) Grain 0.99 %
1.6 oz Special B (135.0 SRM) Grain 0.99 %
0.5 oz Wheat - Soft Red, Flaked (Briess) (1.6 SRM) Grain 0.30 %
1.00 oz Columbus (Tomahawk) [14.00 %] (Dry Hop 3 days)Hops -
1.00 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -
0.50 oz Magnum [13.50 %] (60 min) Hops 30.2 IBU
1.00 oz Centennial [10.00 %] (Dry Hop 3 days) Hops -
0.58 oz Columbus (Tomahawk) [12.00 %] (60 min) Hops 31.2 IBU
2.00 oz Cascade [5.50 %] (1 min) Hops 8.2 IBU
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 2000 Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.15 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 3.17 gal of water at 170.1 F 154.0 F
10 min Mash Out Add 1.78 gal of water at 198.5 F 168.0 F
Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: Activator Pack
Batch Size (Gallons): 5 gallon
Original Gravity: 1.074
Final Gravity: 1.014
IBU: 66
Boiling Time (Minutes): 90
Color: 9.5
Primary Fermentation (# of Days & Temp): 10 days 68 degrees
Secondary Fermentation (# of Days & Temp): 14 days 68 degrees
Ingredients:
10.0 lbs Maris Otter Pale Ale Malt
3.4 lbs American 2-row
1.5 oz Munich TYPE II
3.0 oz Crystal Malt 60°L
1.5 oz Cara 8 - Caramel Malt
2.0 oz Munich Malt
1.5 oz Melanoidin Malt
0.5 oz Wheat Flaked
0.5 oz Magnum (13.0%) - added during boil, boiled 75.0 min
0.75 oz Columbus (15.0%) - added during boil, boiled 75.0 min
2.0 oz Cascade (5.6%) - added during boil, boiled 0.0 min
1.0 oz Cascade (5.6%) - added dry to secondary fermenter
1.0 oz Columbus (15.0%) - added dry to secondary fermenter
1.2 oz Centennial (10.0%) - added dry to secondary fermenter
1.0 ea WYeast 1056 American Ale
Mash In 150.0 °F 60 min
Mash Out Target: 168.0 °F 10 min
Batch Sparge 168° 10 min
Total Runoff: 6 gal
This IPA finished first in class a the 2007 Schooner Home Brew Competition
Need some help deciding. Seems like these cannot be remotely the same given the different sizes of the grain bill. Might make the bigger one. Looks interesting.
BYO Alpha King Clone
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 8.79 gal
Estimated OG: 1.056 SG
Estimated Color: 8.3 SRM
Estimated IBU: 69.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5 lbs 8.0 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 54.19 %
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 39.41 %
1.9 oz Caramunich III (Weyermann) (71.0 SRM) Grain 1.18 %
1.6 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 0.99 %
1.6 oz Caramunich I (Weyermann) (51.0 SRM) Grain 0.99 %
1.6 oz Carapils (Briess) (1.5 SRM) Grain 0.99 %
1.6 oz Melanoidin (Weyermann) (30.0 SRM) Grain 0.99 %
1.6 oz Special B (135.0 SRM) Grain 0.99 %
0.5 oz Wheat - Soft Red, Flaked (Briess) (1.6 SRM) Grain 0.30 %
1.00 oz Columbus (Tomahawk) [14.00 %] (Dry Hop 3 days)Hops -
1.00 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -
0.50 oz Magnum [13.50 %] (60 min) Hops 30.2 IBU
1.00 oz Centennial [10.00 %] (Dry Hop 3 days) Hops -
0.58 oz Columbus (Tomahawk) [12.00 %] (60 min) Hops 31.2 IBU
2.00 oz Cascade [5.50 %] (1 min) Hops 8.2 IBU
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 2000 Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.15 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 3.17 gal of water at 170.1 F 154.0 F
10 min Mash Out Add 1.78 gal of water at 198.5 F 168.0 F
Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: Activator Pack
Batch Size (Gallons): 5 gallon
Original Gravity: 1.074
Final Gravity: 1.014
IBU: 66
Boiling Time (Minutes): 90
Color: 9.5
Primary Fermentation (# of Days & Temp): 10 days 68 degrees
Secondary Fermentation (# of Days & Temp): 14 days 68 degrees
Ingredients:
10.0 lbs Maris Otter Pale Ale Malt
3.4 lbs American 2-row
1.5 oz Munich TYPE II
3.0 oz Crystal Malt 60°L
1.5 oz Cara 8 - Caramel Malt
2.0 oz Munich Malt
1.5 oz Melanoidin Malt
0.5 oz Wheat Flaked
0.5 oz Magnum (13.0%) - added during boil, boiled 75.0 min
0.75 oz Columbus (15.0%) - added during boil, boiled 75.0 min
2.0 oz Cascade (5.6%) - added during boil, boiled 0.0 min
1.0 oz Cascade (5.6%) - added dry to secondary fermenter
1.0 oz Columbus (15.0%) - added dry to secondary fermenter
1.2 oz Centennial (10.0%) - added dry to secondary fermenter
1.0 ea WYeast 1056 American Ale
Mash In 150.0 °F 60 min
Mash Out Target: 168.0 °F 10 min
Batch Sparge 168° 10 min
Total Runoff: 6 gal
This IPA finished first in class a the 2007 Schooner Home Brew Competition
Need some help deciding. Seems like these cannot be remotely the same given the different sizes of the grain bill. Might make the bigger one. Looks interesting.