Hello All,
1st time poster and about to make my first all grain batch using a 15 gal BIAB set up. Its called " The Devil's Nectar." The beet juice is added for color and maybe a little "earthy" flavor. The sugar is added because I've had some efficiency problems that I'm trying to work out. Please any feedback would be greatly appreciated.
Thanks
The Devil"s Nectar
American IPA (14 B)Type: All Grain
Batch Size: 5.50 gal
Boil Size: 8.90 gal
Boil Time: 90 min
End of Boil Vol: 6.77 gal
Final Bottling Vol: 5.05 gal
IBU 77
Est OG 1.071
Est FG 1.014
Est ABV 7.5
Est SRM 6.3
Fermentation: Ale, Two Stage
Brewer: Andy
Asst Brewer:
Equipment: Pot (15 Gal) - BIAB
Mash Temp 152 F for 90 min
Mash or Steep Grains
Mash Ingredients Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.8 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 6.9 %
12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 5.2 %
12.0 oz Munich Malt - 10L (10.0 SRM) Grain 4 5.2 %
0.5 lb table sugar
0.75 oz Warrior [15.00 %] - Boil 60.0 min Hop 5 33.1 IBUs
1.00 oz Amarillo [9.20 %] - Boil 15.0 min Hop 6 13.4 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Boil 15.0 min Hop 7 17.9 IBUs
1.00 oz Amarillo [9.20 %] - Boil 5.0 min Hop 8 5.4 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Boil 5.0 min Hop 9 7.2 IBUs
1 whirlfloc tab 15 min
1 cup (or so) pasteurized beet juice into fermenter
Primary 14 days
Dry Hop with 1oz mosaic and 1 oz amarillo for 5 days
1st time poster and about to make my first all grain batch using a 15 gal BIAB set up. Its called " The Devil's Nectar." The beet juice is added for color and maybe a little "earthy" flavor. The sugar is added because I've had some efficiency problems that I'm trying to work out. Please any feedback would be greatly appreciated.
Thanks
The Devil"s Nectar
American IPA (14 B)Type: All Grain
Batch Size: 5.50 gal
Boil Size: 8.90 gal
Boil Time: 90 min
End of Boil Vol: 6.77 gal
Final Bottling Vol: 5.05 gal
IBU 77
Est OG 1.071
Est FG 1.014
Est ABV 7.5
Est SRM 6.3
Fermentation: Ale, Two Stage
Brewer: Andy
Asst Brewer:
Equipment: Pot (15 Gal) - BIAB
Mash Temp 152 F for 90 min
Mash or Steep Grains
Mash Ingredients Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.8 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 6.9 %
12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 5.2 %
12.0 oz Munich Malt - 10L (10.0 SRM) Grain 4 5.2 %
0.5 lb table sugar
0.75 oz Warrior [15.00 %] - Boil 60.0 min Hop 5 33.1 IBUs
1.00 oz Amarillo [9.20 %] - Boil 15.0 min Hop 6 13.4 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Boil 15.0 min Hop 7 17.9 IBUs
1.00 oz Amarillo [9.20 %] - Boil 5.0 min Hop 8 5.4 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Boil 5.0 min Hop 9 7.2 IBUs
1 whirlfloc tab 15 min
1 cup (or so) pasteurized beet juice into fermenter
Primary 14 days
Dry Hop with 1oz mosaic and 1 oz amarillo for 5 days