#VandalEyes PA - A Homebrew Recipe for Anne

Anne loves IPAs, especially ones with a citrus and piney hop character.

This is the first recipe I’ve designed (using the fantastic open source Brewtarget 1.2.4 software) that I think is worth brewing, and after lots of useful feedback from r/Homebrewing and my beer circle on G+, this is what I came up with.

The idea is to make something moderately to very hoppy (~50IBU) with some caramel flavour to back it up.

I’ll probably tweak it a little bit more before I actually brew it, but I’m ready to share it in public.

#VandalEyesPA - American IPA

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Batch Size: 5.402 gal

Boil Size: 6.296 gal

Boil Time: 60.000 min

Efficiency: 70%%

OG: 1.072

FG: 1.018

ABV: 7.0%%

Bitterness: 47.1 IBUs (Tinseth)

Color: 10 SRM (Morey)

Fermentables

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Name  Type    Amount Mashed Late Yield Color

Pale Malt (2 Row) US Grain 14.000 lb    Yes   No  79%%   2 L

Briess - Carapils Malt Grain  8.000 oz    Yes   No  73%%   1 L

Caramel/Crystal Malt - 80L Grain 10.000 oz    Yes   No  74%%  80 L

Caramel/Crystal Malt - 60L Grain  2.000 oz    Yes   No  74%%  60 L

Total grain: 15.250 lb

Hops

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Name  Alpha   Amount  Use       Time   Form  IBU

Chinook 13.0%% 0.500 oz Boil 60.000 min Pellet 17.9

Centennial 10.5%% 0.500 oz Boil 60.000 min Pellet 14.4

Centennial 10.5%% 0.500 oz Boil 15.000 min Pellet  7.2

Cascade  6.0%% 1.000 oz Boil 10.000 min Pellet  6.0

Cascade  6.0%% 0.500 oz Boil  5.000 min Pellet  1.6

Cascade  6.0%% 0.500 oz Boil    0.000 s Pellet  0.0

Yeast

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Name Type Form    Amount   Stage

Safale S-05  Ale  Dry 2.232 tsp Primary

NOTE: WLP001 OR WYEAST1056 WOULD ALSO WORK.

Mash

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Name     Type    Amount      Temp    Target       Time

MASH Infusion 4.531 gal 176.689 F 155.000 F 60.000 min

Final Batch Sparge Infusion 3.808 gal 187.812 F 165.200 F 15.000 min

Notes

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OPTIONAL: .5 ounces Cascade and .5 ounces Centennial (whole leaf) for dry-hopping. 7 days in secondary.

Instructions

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0) Add 14.000 lb Pale Malt (2 Row) US, 8.000 oz Briess - Carapils Malt, 10.000 oz Caramel/Crystal Malt - 80L, 2.000 oz Caramel/Crystal Malt - 60L, to the mash tun.

1) Bring 4.531 gal water to 176.689 F, 3.808 gal water to 187.812 F, for upcoming infusions.

2) Add 4.531 gal water at 176.689 F to mash to bring it to 155.000 F. Hold for 60.000 min.

GO AHEAD AND ROUND IT TO 4.5 GALLONS.

3) Add 3.808 gal water at 187.812 F to mash to bring it to 165.200 F. Hold for 15.000 min.

THAT IS 3 GALLONS + 3 QUARTS FOR THE SPARGE, MATH FACE.

4) Bring the wort to a boil and hold for 60.000 min.

5) Put 1.000 oz Chinook into boil for 60.000 min.

6) Put 1.000 oz Cascade into boil for 15.000 min.

7) Put 1.000 oz Cascade into boil for 10.000 min.

8) Put 0.500 oz Cascade into boil for 5.000 min.

9) Put 0.500 oz Cascade into boil for 0.000 s.

10) Stop boiling the wort.

11) You should have 5.463 gal wort post-boil.

You anticipate losing 0.960 cup to trub and chiller loss.

The final volume in the primary is 5.403 gal.

12) Cool wort and pitch Safale S-05 Ale yeast, to the primary.

13) Let ferment until FG is 1.018.

14) Transfer beer to secondary.

  1. bstaps reblogged this from wilwheaton
  2. yaki-science reblogged this from wilwheaton and added:
    What’s Happening Now:...this! Piney hops! Citrus notes! I will, of course, provide...
  3. feedthecrows reblogged this from wilwheaton
  4. maybethings reblogged this from wilwheaton and added:
    Oh bb, talk beery to me.
  5. mauderewrite reblogged this from wilwheaton and added:
    @swedishchef27
  6. imdpenguin reblogged this from wilwheaton