Beer Forum

I'll be brewing from recipe for the first time this weekend (brewed 3 kits so far). I wanted to post the recipe I got from the interwebs to get some feedback. I changed the grain bill/hops schedule a bit according to what was available to my LHBS. What I liked about Red Chair is the malt tones are not overly abundant. Looking to get a crisp IPA with a decent malt backbone.

5gal - Extract Recipe

US Crystal 15L - 0.5lb
US Munich 10L - 0.5lb
German Pilsner Malt - 0.5lb
UK Carastan Malt - 0.25lb
Light DME - 6.5lb

US Columbus 1oz @ 60min
US Cascade .5oz @ 15min
US Cascade .5oz @ 5min
US Cascade 1oz @ 1min
US Cascade 1oz @ Dry Hop (3Days)

Wyeast 1098 - British Ale

hella_brewing wrote:I'll be brewing from recipe for the first time this weekend (brewed 3 kits so far). I wanted to post the recipe I got from the interwebs to get some feedback. I changed the grain bill/hops schedule a bit according to what was available to my LHBS. What I liked about Red Chair is the malt tones are not overly abundant. Looking to get a crisp IPA with a decent malt backbone.

5gal - Extract Recipe

US Crystal 15L - 0.5lb
US Munich 10L - 0.5lb
German Pilsner Malt - 0.5lb
UK Carastan Malt - 0.25lb
Light DME - 6.5lb

US Columbus 1oz @ 60min
US Cascade .5oz @ 15min
US Cascade .5oz @ 5min
US Cascade 1oz @ 1min
US Cascade 1oz @ Dry Hop (3Days)

Wyeast 1098 - British Ale

You were on the right track by using an english yeast but Deschutes uses White Labs 002 English Ale Yeast which you can sub for Wyeast 1968 London ESB if you prefer Wyeast. The 1098 will leave more of a crisp fruity finish to the beer.

Unless you want to conduct a partial mash brew, steeping the Pilsner and Munich malts won't give you anything other than some starchy haze. Those types of base malts needed to be mashed so their enzymes can convert the starch into sugar for the yeast. You can actually find Pilsner and Munich malt in DME or LME form. Also for this style of beer you will need more than half of pound of those malts to get any sort of flavor from them. Typically brewers will use a large amount of a base malt and then add some complexity by blending that base malt with other continental base malts like Marris Otter, Munich, Pilsner, etc...

According to Deschutes website they use the following ingredients:

http://www.deschutesbrewery.com/recipe/ ... nwpa-clone

Recipe type: All grain
Batch size: 5 U.S. gallons
Original gravity: 1.060-1.065
Final gravity: 1.015-1.019
Boil time: 95 minutes
Fermentation temp: 65° F
Yeast type: English Ale

Malt
NW 2-row Pale Malt
Crystal Malt
Carastan
Carapils
Munich
Pilsner

Hops
Cascade
Centennial

Here is the recipe I'm still working on. Keep in mind this is still a work in progress and a lot is based off of Deschutes other recipes featured on CYBI. This is all grain but hopefully some of this will help. This recipe can easily be converted to extract.


Est. OG: 1.066
Est. Final Gravity: 1.018
Est. ABV 6.2%
IBU: 59
SRM: 11.3

9.750 lb Pale Malt (2 Row) US (2.0 SRM) 63.9%
2.250 lb Pilsner (2 Row) UK (1.0 SRM) 14.8%
1.500 lb Munich 10L (Briess) (10.0 SRM) 9.8%
0.750 lb Carastan (30.0 SRM) 4.9%
0.750 lb Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) 4.9%
0.250 lb Cara-Pils/Dextrine (2.0 SRM) 1.6%

28.35g Cascade [5.50 %] - Boil 90.0 min
14.17g Centennial [10.00 %] - Boil 60.0 min
14.17g Centennial [10.00 %] - Boil 15.0 min
28.35g Cascade [5.50 %] - Boil 15.0 min
28.35g Centennial [10.00 %] - Boil 5.0 min
28.35g Cascade [5.50 %] - Boil 0.0 min
28.35g Centennial [10.00 %] - Boil 0.0 min

English Ale (White Labs #WLP002) [35.49 ml]

28.35g Cascade [5.50 %] - Dry Hop 4.0 Days
28.35g Centennial [10.00 %] - Dry Hop 4.0 Days

Afterlab wrote:Here is the recipe I'm still working on. Keep in mind this is still a work in progress and a lot is based off of Deschutes other recipes featured on CYBI. This is all grain but hopefully some of this will help. This recipe can easily be converted to extract.

Can you suggest what my grain bill would be for a strictly extract recipe? Still trying to figure out conversions on Beersmith and not quite getting the right numbers.

I'm doing a full boil 5gal batch. My LHBS does have Munich and Pilsner LME in stock.

I haven't done extract in a while so this won't be perfect but it should get you close. Typically if you buy liquid malt it is a 50/50 blend of Malt X and Malt Y so this kind of throws off the all grain numbers. We are limited with extract brewing so we will just ignore these factors and cut our loses on stuff like that. Also when you buy Liquid Malt Extracts more often than not you will want to use the entire amount that you buy, so if you can try to stick with DME, it will keep fresh longer and you will be able to store what is leftover for future use.

This is with a 95 minute boil so keep in mind you will have more evaporation than the 60 min boil. This gives you roughly the same IBUs, SRM, Attenuation and .2% more ABV.

Extract Grains (DME & LME)
5.5# Pale Malt LME
1.25# Briess Pilsen Malt
1# Munich DME

Steeping Grains
0.750 lb Carastan (30.0 SRM)
0.750 lb Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM)
0.250 lb Cara-Pils/Dextrine (2.0 SRM)