schaeffert99
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I just made an extract ipa. I'm thinking about dry hopping with citra for more of a kick. I was wondering when and how much to use. Thanks in advance. Here is the recipe
Recipe: Hoppy blonde ale TYPE: Extract
Style: English IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 11.5 SRM SRM RANGE: 8.0-14.0 SRM
IBU: 63.0 IBUs Tinseth IBU RANGE: 40.0-60.0 IBUs
OG: 1.057 SG OG RANGE: 1.050-1.075 SG
FG: 1.014 SG FG RANGE: 1.010-1.018 SG
BU:GU: 1.096 Calories: 199.7 kcal/12oz Est ABV: 5.7 %
EE%: 72.00 % Batch: 5.50 gal Boil: 3.50 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 9 lbs Total Hops: 3.00 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 1 11.1 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 11.1 %
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Remove grains, and prepare to boil wort
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.058 SG Est OG: 1.057 SG
Amt Name Type # %/IBU
3 lbs Light Dry Extract [Boil for 60 min](8.0 Dry Extract 3 33.3 %
1 lbs Wheat Dry Extract [Boil for 60 min](8.0 Dry Extract 4 11.1 %
1.00 oz Centennial [8.70 %] - Boil 60.0 min Hop 5 26.8 IBUs
1.00 oz Cascade [6.20 %] - Boil 30.0 min Hop 6 14.7 IBUs
0.25 tsp Irish Moss (Boil 15.0 mins) Fining 7 -
1.00 oz Citra [14.10 %] - Boil 15.0 min Hop 8 21.5 IBUs
---FERM PROCESS-----------------------------
Primary Start: 4/27/2013 - 4.00 Days at 67.0 F
Secondary Start: 5/1/2013 - 10.00 Days at 67.0 F
Style Carb Range: 2.20-2.70 Vols
Bottling Date: 5/11/2013 with 2.3 Volumes CO2:
---NOTES------------------------------------
May 2 2013 Brew Day
Steeped temp hit 160.
Darker than I thought it would be
Recipe: Hoppy blonde ale TYPE: Extract
Style: English IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 11.5 SRM SRM RANGE: 8.0-14.0 SRM
IBU: 63.0 IBUs Tinseth IBU RANGE: 40.0-60.0 IBUs
OG: 1.057 SG OG RANGE: 1.050-1.075 SG
FG: 1.014 SG FG RANGE: 1.010-1.018 SG
BU:GU: 1.096 Calories: 199.7 kcal/12oz Est ABV: 5.7 %
EE%: 72.00 % Batch: 5.50 gal Boil: 3.50 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 9 lbs Total Hops: 3.00 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 1 11.1 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 11.1 %
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Remove grains, and prepare to boil wort
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.058 SG Est OG: 1.057 SG
Amt Name Type # %/IBU
3 lbs Light Dry Extract [Boil for 60 min](8.0 Dry Extract 3 33.3 %
1 lbs Wheat Dry Extract [Boil for 60 min](8.0 Dry Extract 4 11.1 %
1.00 oz Centennial [8.70 %] - Boil 60.0 min Hop 5 26.8 IBUs
1.00 oz Cascade [6.20 %] - Boil 30.0 min Hop 6 14.7 IBUs
0.25 tsp Irish Moss (Boil 15.0 mins) Fining 7 -
1.00 oz Citra [14.10 %] - Boil 15.0 min Hop 8 21.5 IBUs
---FERM PROCESS-----------------------------
Primary Start: 4/27/2013 - 4.00 Days at 67.0 F
Secondary Start: 5/1/2013 - 10.00 Days at 67.0 F
Style Carb Range: 2.20-2.70 Vols
Bottling Date: 5/11/2013 with 2.3 Volumes CO2:
---NOTES------------------------------------
May 2 2013 Brew Day
Steeped temp hit 160.
Darker than I thought it would be