9 replies to this topic

[hullabrew]

Here's my Promash recipe. I added .5 lb of Pilsner malt to the recipe in order to lower the FG slightly. The hop styles were decided between the hops in the original recipe and what I had on hand. I used whole hops (because it's what I had), but I would highly suggest using pellets for the sake of kettle volume and utilization. I would also bump the IBU's of the 60 minute addition to about 30. Denny: The bitterness of mine is more smooth than what I would probably like, but overall I really enjoy this beer (I'm working on my second pint as I write this ). I would be interested to know the hop schedule(s) you have experimented with.

Denny's rye hopburstedA ProMash Recipe ReportBJCP Style and Style Guidelines-------------------------------14-B  India Pale Ale, American IPAMin OG:  1.056   Max OG:  1.075Min IBU:	40   Max IBU:	72Min Clr:	 6   Max Clr:	15  Color in SRM, LovibondRecipe Specifics----------------Batch Size (Gal):		 9.00	Wort Size (Gal):	9.00Total Grain (Lbs):	   29.75Anticipated OG:		  1.072	Plato:			 17.41Anticipated SRM:		  12.6Anticipated IBU:		  73.1Brewhouse Efficiency:	   62 %Wort Boil Time:			 60	MinutesPre-Boil Amounts----------------Evaporation Rate:	  15.00	Gallons Per HourPre-Boil Wort Size:   24.00	GalPre-Boil Gravity:	  1.027	SG		  6.78  PlatoFormulas Used-------------Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.Final Gravity Calculation Based on Points.Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppgYield Type used in Gravity Prediction: Fine Grind Dry Basis.Color Formula Used:   MoreyHop IBU Formula Used: RagerGrain/Extract/Sugar   %	 Amount	 Name						  Origin		Potential SRM----------------------------------------------------------------------------- 67.2	20.00 lbs. Pale Malt(2-row)			  America		1.036	  2 16.8	 5.00 lbs. Rye Malt					  America		1.030	  4  7.6	 2.25 lbs. Crystal 60L				   America		1.034	 60  3.4	 1.00 lbs. CaraPilsner				   France		 1.035	 10  3.4	 1.00 lbs. Wheat Malt					America		1.038	  2  1.7	 0.50 lbs. Pilsener					  Germany		1.038	  2Potential represented as SG per pound per gallon.Hops   Amount	 Name							  Form	Alpha  IBU  Boil Time-----------------------------------------------------------------------------  0.50 oz.	Summit							Whole   15.97  17.9  60 min.  2.00 oz.	Mt. Hood						  Whole	5.16   7.8  20 min.  1.50 oz.	Summit							Whole   15.97  18.1  20 min.  2.00 oz.	Mt. Hood						  Whole	5.16   6.2  15 min.  1.25 oz.	Amarillo Gold					 Whole	9.26   6.9  15 min.  2.00 oz.	Mt. Hood						  Whole	5.16   4.6  10 min.  1.00 oz.	Amarillo Gold					 Whole	9.26   4.2  10 min.  2.00 oz.	Mt. Hood						  Whole	5.16   3.9  5 min.  1.00 oz.	Amarillo Gold					 Whole	9.26   3.5  5 min.  2.00 oz.	Mt. Hood						  Whole	5.16   0.0  0 min.  1.00 oz.	Amarillo Gold					 Whole	9.26   0.0  0 min.  1.00 oz.	Summit							Whole   15.97   0.0  0 min.Extras  Amount	  Name						   Type	  Time--------------------------------------------------------------------------  2.00 Unit(s)Whirlfloc					  Fining	10 Min.(boil) Yeast-----WYeast 1272 American Ale IIWater Profile-------------Profile:		   Profile known for: Calcium(Ca):		   0.0 ppmMagnesium(Mg):		 0.0 ppmSodium(Na):			0.0 ppmSulfate(SO4):		  0.0 ppmChloride(Cl):		  0.0 ppmbiCarbonate(HCO3):	 0.0 ppmpH: 0.00Mash Schedule-------------Mash Name: Total Grain Lbs:   29.75Total Water Qts:	0.00 - Before Additional InfusionsTotal Water Gal:	0.00 - Before Additional InfusionsTun Thermal Mass:   0.00Grain Temp:		80.00 F					 Step   Rest   Start   Stop  Heat	 Infuse   Infuse  InfuseStep Name			Time   Time   Temp	Temp  Type	 Temp	 Amount  Ratio---------------------------------------------------------------------------------Total Water Qts:			0.00 - After Additional InfusionsTotal Water Gal:			0.00 - After Additional InfusionsTotal Mash Volume Gal:	  0.00 - After Additional InfusionsAll temperature measurements are degrees Fahrenheit.All infusion amounts are in Quarts.All infusion ratios are Quarts/Lbs.

[Yeasty Boy]

I added .5 lb of Pilsner malt to the recipe in order to lower the FG slightly.

How's that work?

[MAZ]

I added .5 lb of Pilsner malt to the recipe in order to lower the FG slightly.

Seriously. What's the thought process behind that hullabrew? You don't even mention a mash profile (which can affect FG way more than a mere 1.7% of any fermentable in your grain bill).

[hullabrew]

Seriously. What's the thought process behind that hullabrew? You don't even mention a mash profile (which can affect FG way more than a mere 1.7% of any fermentable in your grain bill).

My bad about not including the mash profile. It was a 60 min mash (about 1.3 qt/lb.) at 152F then batch sparge. The tip about the pilsner malt came from Mike McDole on The Brewing Network--Sunday Session. I don't remember the explanation as to why it works, but I got a FG of 1.011, and that's a point to two points lower than I usually get at a mash temp of 152F. This is the only time I've actually tried this, and it's possible that it doesn't make that much difference. One thing that I can think of is that if you can get a lower FG and still mash at a slightly higher temperature you may get a better extraction of sugars from the mash due to the water being warmer. I don't take the pilsner thing as gospel, it's just something I thought I would try out, and I felt I would mention that because it wasn't in Denny's original recipe.

[MAZ]

I'll have to listen to that episode. It just sounds strange... adding a pound of sugar I get, but a half pound of pils just doesn't compute when it comes to reducing FG. So many other factors dictate that. Well, anyway it sounds like you got a nice attenuation out of the 1272, so who knows. As far as your hopping goes, looks great to me man! I love massive amounts of late hops

[denny]

Here's what I did with mine. Still not quite enough of a bitterness slap in the face for me....#344 Never Too Late Rye IPAA ProMash Recipe ReportRecipe Specifics----------------Batch Size (Gal): 5.50 Wort Size (Gal): 5.50Total Grain (Lbs): 17.63Anticipated OG: 1.076 Plato: 18.51Anticipated SRM: 12.2Anticipated IBU: 90.6Brewhouse Efficiency: 73 %Wort Boil Time: 75 MinutesPre-Boil Amounts----------------Evaporation Rate: 1.50 Gallons Per HourPre-Boil Wort Size: 7.38 GalPre-Boil Gravity: 1.057 SG 14.03 PlatoGrain/Extract/Sugar % Amount Name Origin Potential SRM----------------------------------------------------------------------------- 68.1 12.00 lbs. Pale Malt(2-row) America 1.036 2 18.4 3.25 lbs. Rye Malt America 1.030 4 7.8 1.38 lbs. Crystal 60L America 1.034 60 2.8 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2 2.8 0.50 lbs. Wheat Malt America 1.038 2Potential represented as SG per pound per gallon.Hops Amount Name Form Alpha IBU Boil Time----------------------------------------------------------------------------- 1.00 oz. Mt. Hood 2008 Whole 5.10 5.4 First WH 2.25 oz. Zeus 2008 Whole 16.40 64.9 20 min. 1.00 oz. Mt. Hood 2008 Whole 5.10 7.3 15 min. 0.75 oz. Zeus 2008 Whole 16.40 12.9 10 min. 1.50 oz. Mt. Hood 2008 Whole 5.10 0.0 0 min. 1.00 oz. Zeus 2008 Whole 16.40 0.0 Dry HopExtras Amount Name Type Time-------------------------------------------------------------------------- 1.00 Tsp Gypsum Other 60 Min.(boil) 1.00 Unit(s)Whirlfloc Fining 5 Min.(boil) Yeast-----Wyeast 2450 Denny's FavoriteMash Schedule-------------Mash Name: Total Grain Lbs: 17.63Total Water Qts: 26.00 - Before Additional InfusionsTotal Water Gal: 6.50 - Before Additional InfusionsTun Thermal Mass: 0.13Grain Temp: 65.00 F Step Rest Start Stop Heat Infuse Infuse InfuseStep Name Time Time Temp Temp Type Temp Amount Ratio---------------------------------------------------------------------------------sacc 0 60 153 153 Infuse 168 26.00 1.48Total Water Qts: 26.00 - After Additional InfusionsTotal Water Gal: 6.50 - After Additional InfusionsTotal Mash Volume Gal: 7.91 - After Additional InfusionsAll temperature measurements are degrees Fahrenheit.All infusion amounts are in Quarts.All infusion ratios are Quarts/Lbs.

[hullabrew]

Here's what I did with mine. Still not quite enough of a bitterness slap in the face for me....

Hops   Amount	 Name							  Form	Alpha  IBU  Boil Time-----------------------------------------------------------------------------  1.00 oz.	Mt. Hood 2008					 Whole	5.10   5.4  First WH  2.25 oz.	Zeus 2008						 Whole   16.40  64.9  20 min.  1.00 oz.	Mt. Hood 2008					 Whole	5.10   7.3  15 min.  0.75 oz.	Zeus 2008						 Whole   16.40  12.9  10 min.  1.50 oz.	Mt. Hood 2008					 Whole	5.10   0.0  0 min.  1.00 oz.	Zeus 2008						 Whole   16.40   0.0  Dry Hop

In reading about hop bursting on Jamil's web site I found the advise that if you want the IBUs to exceed 50 that it is a good idea to add some of those IBUs at the beginning (60 min addition). There was no ratio given, but for my 72ish IBU hop schedule I put 17 IBU's in at 60 min. This still resulted in a very very smooth bitterness. Next time I would probably bump it up to 30 early IBUs. If you are going to experiment with this again I might suggest to you that you put in 40-45 IBUs (for 90 IBUs total) in a 60-45 minute additions and the rest at 20 minutes or later.

[denny]

You read my mind! That's exactly what I'm gonna do for the next test batch! I've also found, by doing many batches of all late hopped Griffin Spit, that if I pretty much double the IBU (calc at 150 when I'm shooting for 75), I get what I'm going for. But for this one, the next batch will get a 60 addition besides the late hops.

[HVB]

You read my mind! That's exactly what I'm gonna do for the next test batch! I've also found, by doing many batches of all late hopped Griffin Spit, that if I pretty much double the IBU (calc at 150 when I'm shooting for 75), I get what I'm going for. But for this one, the next batch will get a 60 addition besides the late hops.

What would you use for the 60 minute addition the Zeus or would you go with something like a Magnum or Horizon? Love the originial RIPA so I would like to give this one a try.

[denny]

I'll use Zeus. Magnum and Horizon are to mellow for this beer.