this sunday I'll brew my second American Pale Ale
this was my first, that's a good beer
http://www.biabrewer.info/viewtopic.php?f=5&t=2758" onclick="window.open(this.href);return false;
I want to do a drier and bitter beer with less %ABV
so I did this recipe putting less CaraPils and without WheatMalt > for less body
mesh temp at 65° > more fermentable sugar > dryer beer
40 IBU instead 30IBU
what do you think about?
any advices or suggestions?
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Recipe Overview
Brewer: Antonio Maria Ledda
Style: American Pale Ale
Source Recipe Link:
ABV: 4,8% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1,05
IBU's (Tinseth): 40
Bitterness to Gravity Ratio: 0,8
Colour: 10,7 EBC = 5,5 SRM
Kettle Efficiency (as in EIB and EAW): 83,5 %
Efficiency into Fermentor (EIF): 81,7 %
Times and Temperatures
Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 10 days at 18 C = 64,4 F
Volumes & Gravities
Total Water Needed (TWN): 61,88 L = 16,35 G
Volume into Boil (VIB): 58,29 L = 15,4 G @ 1,041
Volume of Ambient Wort (VAW): 46 L = 12,15 G @ 1,05
Volume into Fermentor (VIF): 45 L = 11,89 G @ 1,05
Volume into Packaging (VIP): 43,34 L = 11,45 G @ 1,013 assuming apparent attenuation of 75 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
84% Pale Malt Maris Otter (5,5 EBC = 2,8 SRM) 7811 grams = 17,22 pounds
7% Vienna (6 EBC = 3 SRM) 651 grams = 1,44 pounds
7% Cara-Pils/Dextrine (4,5 EBC = 2,3 SRM) 651 grams = 1,44 pounds
2% Crystal 60L (118,2 EBC = 60 SRM) 186 grams = 0,41 pounds
The Hop Bill (Based on Tinseth Formula)
23 IBU Columbus Flowers (16,9%AA) 27,2 grams = 0,958 ounces at 60 mins
4,7 IBU Citra Flowers (14,5%AA) 10,6 grams = 0,373 ounces at 20 mins
6,4 IBU Chinook Flowers (13,9%AA) 15,1 grams = 0,532 ounces at 20 mins
3 IBU Centennial Flowers (10,9%AA) 15,1 grams = 0,532 ounces at 10 mins
3 IBU Cascade Flowers (7,2%AA) 22,6 grams = 0,799 ounces at 10 mins
0 IBU Centennial Flowers (10,9%AA) 22,6 grams = 0,799 ounces at 0 mins
0 IBU Cascade Flowers (7,2%AA) 7,5 grams = 0,266 ounces at 0 mins
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash) for 90 mins at 65 C = 149 F
Mashout for for 1 mins at 78 C = 172,4 F
Chilling & Hop Management Methods
Hopsock Used: N
Chilling Method: Stainless Chiller (Employed 1 mins after boil end.)
Fermentation & Conditioning
Fermentation: Fermentis S-05 for 10 days at 18 C = 64,4 F
Diacetyl Rest: 2 days at 20 C = 68 F
Secondary Used: Y
Crash-Chilled: Y
Filtered: N
Req. Volumes of CO2: 2,2
Serving Temp: 12 C = 53,6 F
Condition for 21 days.
Consume within 2 months.
