So i have been searching for a legit recipe for the Alesmith IPA and have not came up with much. I did find this recipe from BYO.com but not sure of it. see link below. I also pasted below. Help me out fella's!!! little confusing to put into beer smith
http://byo.com/english-scottish-strong-ale/item/153-attack-of-the-hop-clones
AleSmith IPA clone
(AleSmith Brewing Company)
(5 gallons/19 L, all-grain)
OG = 1.073 FG = 1.014
IBU = 93 SRM = 9 ABV = 7.6%
Ingredients
14.66 lbs. (6.6 kg) Gambrinus 2-row pale malt
2.0 oz. (56 g) crystal malt (15 °L)
2.0 oz. (56 g) CaraPils malt (6 °L)
2.0 oz. (56 g) Munich malt (10 °L)
2.0 oz. (56 g) wheat malt
1.0 oz. (28 kg) honey malt
7.0 AAU Columbus hops (FWH) (0.5 oz./14 g of 14% alpha acids)
7.0 AAU Simcoe hops (FWH)(0.53 oz./15 g of 13% alpha acids)
3.25 AAU Columbus hops (60 mins) (0.23 oz./6.5 g of 14% alpha acids)
1.33 AAU Amarillo hops (30 mins)
(0.17 oz./4.8 g of 8.0% alpha acids)
2.25 AAU Simcoe hops (15 mins)
(0.17 oz./4.8 g of 13% alpha acids)
2.66 AAU Columbus hops (10 mins)
(0.19 oz./5.4 g of 14% alpha acids)
2 AAU Cascade hops (5 mins)
(0.4 oz./11 g of 5.0% alpha acids)
5 AAU Cascade hops (1 mins)
(1.0 oz./28 g of 5.0% alpha acids)
0.5 oz. (14 g) Columbus hops (dry hop)
0.5 oz. (14 g) Amarillo hops (dry hop)
0.5 oz. (14 g) Cascade hops (dry hop)
0.25 oz. (7 g) Simcoe hops (dry hop)
0.25 oz. (7 g) Chinook hops (dry hop)
1 tsp. Irish moss (15 mins)
White Labs WLP001(California Ale) 0.75 cups corn sugar (for priming)
Step by Step
Mash at 152 °F (67 °C) for 60 minutes. Boil for 90 minutes, following hop addition schedule. Whirlpool wort and let sit for 15 minutes before you begin cooling. Fermentation temperature 68.5 °F (20.3 °C).
Extract option:
Replace pale malt with 7.25 lbs. (3.3 kg) light dried malt extract and
1.0 lb. (0.45 kg) 2-row pale malt. Steep crushed pale malt plus specialty malts in 64 oz. (1.9 L) of water at 152 °F for 45 minutes. Follow the boiling and fermentation instructions above.
Thanks to Peter Zien of AleSmith for his extensive help in constructing this clone.[/COLOR]
http://byo.com/english-scottish-strong-ale/item/153-attack-of-the-hop-clones
AleSmith IPA clone
(AleSmith Brewing Company)
(5 gallons/19 L, all-grain)
OG = 1.073 FG = 1.014
IBU = 93 SRM = 9 ABV = 7.6%
Ingredients
14.66 lbs. (6.6 kg) Gambrinus 2-row pale malt
2.0 oz. (56 g) crystal malt (15 °L)
2.0 oz. (56 g) CaraPils malt (6 °L)
2.0 oz. (56 g) Munich malt (10 °L)
2.0 oz. (56 g) wheat malt
1.0 oz. (28 kg) honey malt
7.0 AAU Columbus hops (FWH) (0.5 oz./14 g of 14% alpha acids)
7.0 AAU Simcoe hops (FWH)(0.53 oz./15 g of 13% alpha acids)
3.25 AAU Columbus hops (60 mins) (0.23 oz./6.5 g of 14% alpha acids)
1.33 AAU Amarillo hops (30 mins)
(0.17 oz./4.8 g of 8.0% alpha acids)
2.25 AAU Simcoe hops (15 mins)
(0.17 oz./4.8 g of 13% alpha acids)
2.66 AAU Columbus hops (10 mins)
(0.19 oz./5.4 g of 14% alpha acids)
2 AAU Cascade hops (5 mins)
(0.4 oz./11 g of 5.0% alpha acids)
5 AAU Cascade hops (1 mins)
(1.0 oz./28 g of 5.0% alpha acids)
0.5 oz. (14 g) Columbus hops (dry hop)
0.5 oz. (14 g) Amarillo hops (dry hop)
0.5 oz. (14 g) Cascade hops (dry hop)
0.25 oz. (7 g) Simcoe hops (dry hop)
0.25 oz. (7 g) Chinook hops (dry hop)
1 tsp. Irish moss (15 mins)
White Labs WLP001(California Ale) 0.75 cups corn sugar (for priming)
Step by Step
Mash at 152 °F (67 °C) for 60 minutes. Boil for 90 minutes, following hop addition schedule. Whirlpool wort and let sit for 15 minutes before you begin cooling. Fermentation temperature 68.5 °F (20.3 °C).
Extract option:
Replace pale malt with 7.25 lbs. (3.3 kg) light dried malt extract and
1.0 lb. (0.45 kg) 2-row pale malt. Steep crushed pale malt plus specialty malts in 64 oz. (1.9 L) of water at 152 °F for 45 minutes. Follow the boiling and fermentation instructions above.
Thanks to Peter Zien of AleSmith for his extensive help in constructing this clone.[/COLOR]