Recipe Advice Thread

[denimglen]

Thought it might be handy to have a thread for some of the more advanced brewers to give some advice on recipes.

Let's see how it goes eh...

[Michael]

This is what I am planning on brewing tomorrow. Any suggestions? Sorry for the Imperial measurements. When I order grain here, I have to go imperial, so it is easier to use just one measurement.

 

Pre-Boil Amounts 

Evaporation Rate: 15.00 Percent Per Hour 

Pre-Boil Wort Size: 7 Gal 

Pre-Boil Gravity: 1.055 

 

Grain/Extract/Sugar 

 

12.5 lbs. Pale Malt(2-row) America

1.81  lbs. Wheat Malt America 

  .75 lbs. Crystal 20L America 

  .50 lbs. Carapils

 

Hops 

.50 oz. Columbus Pellet 15.00 60 min 

1.00 oz. Columbus Pellet 15.00 20 min 

1.00 oz. Cascade Pellet 5.75 20 min 

.50 oz. Columbus Pellet 15.00 10 min 

.50 oz. Cascade Pellet 5.75 10 min 

.50 oz. Amarillo Gold Pellet 8.90 Dry Hop 

.50 oz. Columbus Pellet 15.00 Dry Hop 

.50 oz. Centennial Pellet 10.50 Dry Hop 

 

Yeast --- Wyeast 1056

 

Mash Schedule 

Mash Type: Single Step -- 152 60 Min 

Mash-out Rest: 168 10 Min 

Sparge: 172 0 Min

 

[David Wood]

Hi Planning this any ideas welcome unsure of the yeast available in auckland. but keen to give it a go.     Copy of 120 Minute IPA Clone

Imperial IPA

 

Type: All Grain	Date: 5/09/2011
Batch Size: 25.00 L	Brewer: Dave Wood
Boil Size: 31.23 L	Asst Brewer:
Boil Time: 120 min	Equipment: new 28L
Taste Rating(out of 50): 0.0	Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 10.50 kg Pale NZ Pils (3.4 EBC) Grain 60.34 % 0.40 kg Caraamber (Weyermann) (70.9 EBC) Grain 2.30 % 60.00 gm Warrior [17.20 %] (120 min) Hops 77.3 IBU 60.00 gm Simcoe [12.20 %] (120 min) Hops 54.8 IBU 40.00 gm Simcoe [12.20 %] (Dry Hop 14 days) Hops - 60.00 gm Amarillo Gold [8.20 %] (120 min) Hops 36.9 IBU 40.00 gm Warrior [17.20 %] (Dry Hop 14 days) Hops - 40.00 gm Amarillo Gold [8.20 %] (Dry Hop 14 days) Hops - 6.50 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 37.36 % 30.00 L Sonoma, CA Water 1 Pkgs American Ale (Wyeast Labs #1056) [Starter 2500 ml] Yeast-Ale 1 Pkgs Super High Gravity Ale (White Labs #WLP099) [Starter 2500 ml] [Add to Secondary] Yeast-Ale
Beer Profile
Est Original Gravity: 1.201 SG	Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.044 SG	Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 21.06 %	Actual Alcohol by Vol: 0.00 %
Bitterness: 169.0 IBU	Calories: 0 cal/l
Est Color: 15.1 EBC	Color: Color
Mash Profile
Mash Name: Abbey Mash Profile	Total Grain Weight: 10.90 kg
Sparge Water: 10.81 L	Grain Temperature: 15.6 C
Sparge Temperature: 75.6 C	TunTemperature: 15.6 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.4 PH
Abbey Mash Profile Step Time Name Description Step Temp 15 min Acid Rest Add 31.84 L of water at 38.4 C 35.0 C 15 min Protein Rest Decoct 9.36 L of mash and boil it 50.0 C 15 min Gluten Rest Decoct 5.86 L of mash and boil it 57.2 C 60 min Beta Sacrification Decoct 7.38 L of mash and boil it 65.0 C 15 min Mashout Decoct 10.30 L of mash and boil it 73.9 C
Mash Notes:
Carbonation and Storage
Carbonation Type: Corn Sugar	Volumes of CO2: 0.0
Pressure/Weight: -99.2 gm	Carbonation Used: -
Keg/Bottling Temperature: 15.6 C	Age for: 364.0 days
Storage Temperature: 18.0 C
Notes
In a bowl, mixed together 3g. Amarillo, 3g. Warrior, 3g Simcoe and blended together. Made 20 Dixie cups with 9 grams in each cup. Add 1 cup every 6 minutes for all of 120 minute boil. Divided Dextrose into 28 individual 232g ziplock bags. After transfer to secondary, start adding the second day, twice daily (232g in the morning and 232g in late afternoon) for 14 days. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet. 2L of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation. Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone. un sure how to do this with an aquarium pump. Dry hopping: Added 40g. Amarillo,40g. Warrior and 40g. Simcoe to a bowl and blend. 28 ziplock backs were filled with 4.3 grams of hops each. Add 1 bag with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks. Fermentation was on the cold side, roughly 18.9 - 21.1c. Lots of heat from the yeast. Bottle in 330ml bottles, no addional yeast or sugar added. No carbonation.

[JackoNZ]

Sorry mate but is that for real? 40% sugar sounds really high to me. Plus what's with adding it every day twice a day? Same with the hops, seems a bit over the top. I like the idea of layering the hops through the boil but maybe just 1 or 2 dry hop additions would work as well. Does this clone come with any feedback from other brewers?

[David Wood]

Like I said its just a plan all advice is good advice I will take it all on board and advise of the out come.

[JackoNZ]

Just did some googling and looks like a real recipe, shit mate good luck with it! It's a beast of a brew! I've never tried the real beer but still surprised at so much sugar. You'll have certainly earnt a beer by the end of that brewday.

[Tilt]

That's an ambitious beer - but go hard, it might come off!!  I'm not sure if its the exact same recipe but check out the podcast from Can You Brew It to hear from others who've had a crack at the Dogfish recipe.

[Michael]

You will probably want some yeast nutrient in there if you are going through the trouble to give it oxygen.

 

I am surprised about the oxygen though. Isn't it a good idea to avoid it once fermentation is going?

[Chris Banks]

Dont think 1200 psi would be a good idea though you would need some serious lines and fittings to work with those kind of pressures.

[Ralph]

oxygen causes oxidation in the beer... would that not count as a bad thing?

[Dougal]

Apparently it's actually a good idea to add extra oxygen in the first couple of days of fermenting a very high gravity beer. I've been reading up on Belgians recently, and for the strong styles, it's a way of making sure that the yeast finishes all the sugars and also keeps esters from getting out of hand. I think Palmer says anything over 1.060ish can benefit from a second aeration 12 hours after pitching?

The Dogfish 120 recipe is just extending that idea with higher gravity and a second pitch of yeast.  

I've not used pure O2, but surely 1200psi has to be a typo?

[Ralph]

1200PSI would give great aeration tho!!

 

What pressure is bottled gas usually at?

[Andrew]

When your putting your beer in fermenter this is the ONLY time you should add oxygen. A rule of thumb is 1mg/l per degree Plato or 1 mg per liter per 1.004 SG. (1mg/l = 1PPM) so 1.040 would want 10ppm before pitching. So 1200 psi wouldn't do any good. You can use pure air if its sterile filtered but using air the most you will ever dissolve is 10ppm or 10 mg/l. So you make a 1.060 OG beer. You woun't be able to oxygenate it properly.

      This lets the yeast bud and multiply before it starts the actual anaerobic fermentation stage of turning sugars in to alchohol. If you add it anywhere other than at pitching your asking for trouble. As most homebrewers can't measue in PPM the easiest option is Olive Oil. (Links have been on here before).

    The Olive Oil provides the nutrients the yeast needs instead of oxygen and you only need literally a tiny drop on the end of a cocktail stick for 20 ltrs. Because its such a small amount you don't get the head negative effects.

    All this being said, I drop my cooled wort into an fv from about 50-60cm to oxygenate it, put in the yeast and let it go and I've had no issues. Its worked for open FV brewers for a few centuries so I,m happy to do that. Did it in a micro I worked in as well and it served them well for 25 years.