21A IPA Recipe? ShaunO?

[BrewBum]

So this is what I have so far, Thanks Shaun. If anyone can convert the hops numbers for me that would be great. I just guessed, especially on the dry hopping.


BeerSmith Recipe Printout - www.beersmith.com
Recipe: 21A-IPA
Brewer: Nate
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.96 gal
Estimated OG: 1.069 SG
Estimated Color: 7.3 SRM
Estimated IBU: 76.6 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 81.5 %
1 lbs 12.0 oz Munich Malt (9.0 SRM) Grain 13.0 %
12.0 oz Cara (Crisp) (17.5 SRM) Grain 5.6 %
1.00 oz Warrior [15.00%] (90 min) Hops 55.6 IBU
1.00 oz Centennial [10.00%] (20 min) Hops 21.0 IBU
0.50 oz Amarillo Gold [8.50%] (Dry Hop 3 days) Hops -
0.50 oz Simcoe [5.00%] (Dry Hop 3 days) Hops -
0.50 oz Styrian Goldings [5.40%] (Dry Hop 3 days)Hops -
1.00 oz Cascade [5.50%] (0 min) Hops -
1.00 oz Columbus (Tomahawk) [14.00%] (0 min) Hops -
2.00 oz Cascade [5.50%] (Dry Hop 3 days) Hops -
1 Pkgs California Ale (White Labs #WLP001) [StartYeast-Ale


Mash Schedule: Medium Body Batch Sparge - Nate
Total Grain Weight: 13.50 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 16.88 qt of water at 169.4 F 154.0 F 60 min


Notes:
------


-------------------------------------------------------------------------------------

[Homegrown Hops]

here is what I worked up on Promash. I threw in the Carapils for Caramalt since I dont know what it is.

21st Amendment IPA

A ProMash Recipe Report

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

14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 72
Min Clr: 6 Max Clr: 15 Color in SRM, Lovibond

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

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 26.80
Anticipated OG: 1.072 Plato: 17.47
Anticipated SRM: 5.3
Anticipated IBU: 77.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.90 Gal
Pre-Boil Gravity: 1.056 SG 13.72 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
-----------------------------------------------------------------------------
82.1 22.00 lbs. Pale Malt(2-row) America 1.036 2
12.7 3.40 lbs. Munich Malt(2-row) America 1.035 6
5.2 1.40 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Warrior Pellet 16.40 60.1 90 min.
0.70 oz. Centennial Pellet 10.50 16.9 70 min.
0.50 oz. Cascade Pellet 5.75 0.0 0 min.
0.50 oz. Tomahawk, F-10 Variety Pellet 16.00 0.0 0 min.
1.00 oz. Cascade Pellet 5.75 0.0 Dry Hop
1.00 oz. Amarillo Gold Pellet 10.00 0.0 Dry Hop
1.00 oz. Styrian Goldings Pellet 5.25 0.0 Dry Hop
1.00 oz. Simcoe Pellet 12.00 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP001 California Ale


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

Profile: Eureka California
Profile known for:

Calcium(Ca): 20.6 ppm
Magnesium(Mg): 12.5 ppm
Sodium(Na): 14.5 ppm
Sulfate(SO4): 4.6 ppm
Chloride(Cl): 15.0 ppm
biCarbonate(HCO3): 62.8 ppm

pH: 7.00

[LBrewski]

Well, so I am back - meaning I survived spinal surgery and am able to a use a laptop on my bed tray, though will not be brewing real soon.

Thanks to "Homegrown Hops" and "Brewbum" for working up the recipes in hombrew volume. The only issue I see is the "Crisp Caramalt" ingredient:

here is what I worked up on Promash. I threw in the Carapils for Caramalt since I dont know what it is.

I am thinking that using just Carapils will not provide the desired malt character. After some online research I found the Crisp Malting Group from the UK produces the malt used, guessing that Shaun buys his malt from somone like Brewers Supply Group in quantitiy, and I do not see a online homebrew supplier offering it at all. I did find this description of Caramalt:

From BMG - Pauls Malt, Limited
"Caramalt: Caramalt is a highly modified malt produced in much the same way as crystal malt, except that the final roasting stage is extended and conducted at lower temperatures for a longer period to achieve a lower color, higher extract, and higher moisture profile. Unlike the modification process for crystal malt, the caramalt endosperm does not liquefy but remains "floury." Consequently, this malt is typically used in lagers, where sweetness is less important than enhanced color and "dry" flavor."


the closest I could find is from Northern Brewer:

"Simpsons Caramalt. 30-37° L. Made from green malt. Imparts a light flavor, and slight red hue. Great for dark lagers and ales. Will contribute dextrins and add to foam stability. This grain may be steeped or mashed."


Brewbum's recipe calls out "12.0 oz Cara (Crisp) (17.5 SRM) Grain 5.6 %", which sounds good, but where to get it?

Perhaps a readily available subsitute would be to add some quantity of Carapils and Crystal 20 (or 40) to make up the 6% of the grainbill, thoughts?

Has anyone tried to brew this one yet?

[Sully]

Well, so I am back - meaning I survived spinal surgery and am able to a use a laptop on my bed tray, though will not be brewing real soon.

Thanks to "Homegrown Hops" and "Brewbum" for working up the recipes in hombrew volume. The only issue I see is the "Crisp Caramalt" ingredient:

here is what I worked up on Promash. I threw in the Carapils for Caramalt since I dont know what it is.

I am thinking that using just Carapils will not provide the desired malt character. After some online research I found the Crisp Malting Group from the UK produces the malt used, guessing that Shaun buys his malt from somone like Brewers Supply Group in quantitiy, and I do not see a online homebrew supplier offering it at all. I did find this description of Caramalt:

From BMG - Pauls Malt, Limited
"Caramalt: Caramalt is a highly modified malt produced in much the same way as crystal malt, except that the final roasting stage is extended and conducted at lower temperatures for a longer period to achieve a lower color, higher extract, and higher moisture profile. Unlike the modification process for crystal malt, the caramalt endosperm does not liquefy but remains "floury." Consequently, this malt is typically used in lagers, where sweetness is less important than enhanced color and "dry" flavor."


the closest I could find is from Northern Brewer:

"Simpsons Caramalt. 30-37° L. Made from green malt. Imparts a light flavor, and slight red hue. Great for dark lagers and ales. Will contribute dextrins and add to foam stability. This grain may be steeped or mashed."

Crisp Caramalt's color is 15°L and from what I understand is similar to Crisp 15L Crystal. It does not impart a whole lot of flavor but is used to adjust color and aids in foam stability. I would not use Simpsons Caramalt 30-37°L as it would give too much color and a certain amount of sweetness that I find undesirable in IPAs. I hope that helps. Send me a bottle if you ever make it, I think it would be fun to try out.

Cheers,

Shaun

[JMUBrew]

hrmm...considering that I have a Tupper's Hop Pocket Ale clone sitting on a cake of WLP001 right now...I may just have to bump this one up on the brewing list!

[BrewBum]

I kind of thought that substituting for a similar Lovibond crystal would have been appropriate. Thanks for the clarification. When I make this Shaun, i will send you one but unfortunately it will be awhile, some Lagers are on my plate as well as some big beers that I need to age. I am guessing I will hit the IPAs around march or so. Thanks again.

Nate

[LBrewski]

Send me a bottle if you ever make it, I think it would be fun to try out.

Thanks Shaun, I'll use Crystal 15 then. This one is 1st on my list as soon as I am able, would be happy to send you some samples if it turns out good. I still have a couple of cans from the sixer of yours I picked up in August to compare.

BTW, I am assuming that you distribute your IPA and WW cans beyond just the restaurant, like maybe to BevMo?

-Larry

[Sully]

Send me a bottle if you ever make it, I think it would be fun to try out.

Thanks Shaun, I'll use Crystal 15 then. This one is 1st on my list as soon as I am able, would be happy to send you some samples if it turns out good. I still have a couple of cans from the sixer of yours I picked up in August to compare.

BTW, I am assuming that you distribute your IPA and WW cans beyond just the restaurant, like maybe to BevMo?

-Larry

We are in the process of working around licensing issues with the Feds and the State of California in order to distribute in California. The only place you currently can purchase our canned beer is at the 21st Amendment. Ironically, it's also on draft in Portland, Oregon.

ShaunO