Feedback on First BM Brew

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Feedback on First BM Brew

Unread postby redwing_al » Thu Dec 04, 2014 1:34 am

I'm working on this in Brewsmith. It's clone of a popular IPA here in Michigan <3 <3

I would like in put on design, mash or anything else you care to add!

Recipe Specifications
--------------------------
Boil Size: 6.60 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.20 gal
Bottling Volume: 4.94 gal
Estimated OG: 1.068 SG
Estimated Color: 6.5 SRM
Estimated IBU: 54.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 90.3 %
Boil Time: 80 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs 14.8 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 75.8 %
1 lbs 11.6 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 2 13.2 %
1 lbs 0.2 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 7.7 %
6.9 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.3 %
0.50 oz Centennial [9.50 %] - First Wort 60.0 mi Hop 5 13.1 IBUs
0.50 oz Centennial [9.50 %] - Boil 60.0 min Hop 6 11.9 IBUs
0.50 oz Centennial [9.50 %] - Boil 45.0 min Hop 7 11.0 IBUs
0.50 oz Centennial [9.50 %] - Boil 30.0 min Hop 8 9.2 IBUs
0.76 oz Centennial [9.50 %] - Boil 15.0 min Hop 9 8.9 IBUs
0.23 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
0.49 oz Centennial [9.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
0.8 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 12 -
0.98 oz Centennial [10.00 %] - Dry Hop 14.0 Days Hop 13 0.0 IBUs


Mash Schedule: Braumeister 4 step full body 73% efficiency
Total Grain Weight: 13 lbs 1.5 oz
----------------------------
Name Description Step Temperat Step Time
add malt pipe Add 28.52 qt of water and heat to 104.0 104.0 F 0 min
Protein Mode Heat to 125.6 F over 5 min 125.6 F 20 min
Maltose mode Heat to 145.4 F over 5 min 145.4 F 20 min
Saccharification 1 Heat to 163.4 F over 5 min 163.4 F 35 min
Mash Out Heat to 172.4 F over 5 min 172.4 F 20 min

Sparge: Fly sparge with 1.04 gal water at 172.4 F
Eagle & Schmitt Brewing
Keg 1:
Keg 2:
Keg 3:
Keg 4:
FastFermenting Vessel 1: ~
FastFermenting Vessel 2: ~
Next Up: Don't Wheaty, Be Hoppy (Wheat IPA)

Total BM Brews: 10
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Posts: 144
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Location: Michigan, USA

Re: Feedback on First BM Brew

Unread postby Nesto » Thu Dec 04, 2014 6:24 am

Looks good - Bell's?

No comments on the recipe - I'm sure it's a good one. Just be aware that you will have a fairly full malt pipe. Max grain capacity is about 6.5kg, you're at 5.9kg. Make sure you acknowledge the prompt to mash in - if you don't, the pump keeps running and you'll overflow the mash pipe... don't ask me how I know.

Mash profile... If you stick with Fahrenheit you have to be really careful because you'll be converting back and forth to enter the program into your BM. Again, don't ask me why I switched to metric ;)

I like the beta glucanase rest (40C / 104F), you might want to hold it for 5 mins before moving on - I've found it helps improve efficiency and smooths out the temperature gradient in the malt pipe. But don't stay there much longer, it can gum up the mash if too long.

Your alpha amylase rest seems a little on the high side. I've seen that in Belgians, but not often that high for IPAs.

Finally, you might want to read about Sparging vs. No-sparging. A lot of us have had good results with not sparging - just adding that extra water in at the beginning of the mash.
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