did anyone catch the cybi show live on monday? what was the beer?

Avery Majaraja

cool thanks. looking forward to listening to the podcast...

I listened to it on Justin.tv today.

FYI, it was cloned by Chad!

Avery Majaraja

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-C India Pale Ale, Imperial IPA

Min OG: 1.075 Max OG: 1.108
Min IBU: 60 Max IBU: 100
Min Clr: 8 Max Clr: 15 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (kg): 8.11
Anticipated OG: 1.085 Plato: 20.39
Anticipated SRM: 11.7
Anticipated IBU: 146.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.072 SG 17.52 Plato

Formulas 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 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.2 6.91 kg. Pale Malt(2-row) America 1.036 2
3.1 0.25 kg. Crystal 120L UK 1.030 120
3.1 0.25 kg. Victory Malt America 1.034 25
8.6 0.70 kg. Briess DME- Gold America 1.046 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
34.00 g. Columbus Pellet 15.00 62.9 60 min.
34.00 g. Columbus Pellet 15.00 32.1 30 min.
68.00 g. Simcoe Pellet 13.00 29.1 15 min.
68.00 g. Centennial Pellet 10.00 22.4 15 min.
68.00 g. Centennial Pellet 10.50 0.0 Dry Hop
136.00 g. Simcoe Pellet 13.00 0.0 Dry Hop
68.00 g. Chinook Pellet 13.00 0.0 Dry Hop


Yeast
-----

WYeast 1056 Amercan Ale/Chico


Water Profile
-------------

Profile: Stone
Profile known for: Fuckin' awesome hoppy beers!

Calcium(Ca): 87.0 ppm
Magnesium(Mg): 15.0 ppm
Sodium(Na): 18.0 ppm
Sulfate(SO4): 141.0 ppm
Chloride(Cl): 58.0 ppm
biCarbonate(HCO3): 95.0 ppm

pH: 8.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 16.34
Water Qts: 21.73 - Before Additional Infusions
Water Gal: 5.43 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions

Saccharification Rest Temp : 147 Time: 50
Mash-out Rest Temp : 16 Time: 15
Sparge Temp : 168 Time: 30


Total Mash Volume Gal: 6.74 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Pitch big/healthy at 67F (4L starter per mrmalty.com)

Oxygen 1L/min x 4min


Chad added enough Gypsum to East Bay water to get 60ppm Ca.

How come nobody ever posts these in BeerSmith? Pro Mash is dead.......

Well, if it is that big of a deal to you I suppose you could show some initiative and post the recipe in Beersmith instead of complaining about it?

WOW... was I was smot.... when I create this in BeerSmith I can do this...boy you guys are touchy....

Sorry, but it a little annoying when someone goes through the time to listen to the episode, enter it into a program file, and then posts the recipe for the benefit of everyone. But then someone bitches about the format. Sorry if it is Promash, but that is what I own and I am comfortable with. Maybe I should just delete the recipe so it can be reposted in beersmith?