Thoughts? Comments?
Looking to do extract as free time is in short supply. Attempting a pseudo-hop burst type of hopping schedule for big flavor and aroma. Fermenting at 66. Dry hopping for two weeks. Will the additions of sugars be enough to get the FG at or below 1.020? Too much sugar?
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Hopprehension Imperial IPA (14C.2)
Brewer: Daniel L. Rosbrugh
Asst Brewer:
Style: Imperial IPA
TYPE: Extract
Taste: (0.0)
Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 7.05 gal
Estimated OG: 1.102 SG
Estimated Color: 8.4 SRM
Estimated IBU: 127.0 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
11.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 70.97 %
1.00 lb Caramel/Crystal Malt - 20L (15.0 SRM) Grain 6.45 %
1.00 lb Munich Malt (9.0 SRM) Grain 6.45 %
2.00 oz Centennial [10.00 %] (Dry Hop 14 days) Hops -
3.00 oz Columbus (Tomahawk) [11.90 %] (60 min) Hops 88.4 IBU
1.00 oz Centennial [10.00 %] (20 min) Hops 15.0 IBU
1.00 oz Amarillo Gold [8.50 %] (15 min) Hops 10.4 IBU
1.00 oz Centennial [10.00 %] (10 min) Hops 9.0 IBU
1.00 oz Amarillo Gold [8.50 %] (5 min) Hops 4.2 IBU
1.00 oz Centennial [10.00 %] (0 min) Hops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
0.25 tsp Yeast Nutrient (Boil 10.0 min) Misc
2.00 lb Cane (Beet) Sugar (0.0 SRM) Sugar 12.90 %
0.50 lb Turbinado (10.0 SRM) Sugar 3.23 %
1 Pkgs California Ale (White Labs #WLP001) [StartYeast-Ale
Mash Schedule: None
Total Grain Weight: 2.00 lb
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Steep grains as desired (30-60 minutes)
Notes:
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Steep the 2 crushed grains in 3 gallons of water at 149 'F for 30 minutes. Remove grains from wort, add DME and sugars, 4.25 gallons of water and bring to a boil.
Cool the wort, aerate the beer and pitch yeast.
Dry hop for two weeks.
For discussion on "hop bursting" or late hop additions, see http://www.mrmalty.com/late_hopping.htm
Steeping grains are those used in the Ruination clone recipe (Zymurgy).
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ReplyDeleteHard to say how they made the extract. If they used a high mashing temperature you may have a lot of unfermentables already. The residual sugars left in your beer post fermentation will be highly affected by their mashing techniques. Even though you are steeping the grains in 149F water, the ratio of water 3 gallons to grains (2 lb) may be too great so that the enzyme efficiency may be diminished considerably. As a result they may contribute to more mouthfeel and a higher final gravity.
ReplyDeleteI would suggest if you really wanted a bone dry beer that you mash the grains yourself, around 145-148F and skip the mystery extract to ensure a highly fermentable wort composition with of course a healthy volume of fresh yeast.
On the positive side, or from my experience, the extra light malt extract should produce a more fermentable wort than a darker extract. I am unsure if the designation of "extra light" is referring to the color, the composition or both.
While the cane sugar may add some cider like notes and the turbinado sugar will add some rum like notes, at your current levels I don't think you will have problems as they usually ferment out completely. I recently brewed an all brown sugar concoction with wine yeast. We can open one and see what brown sugar tastes like as the only flavor player.
This one looks tasty!
Definitely know that the DME is a wild card when it comes to fermentability. I have Munton's Extra Light which, according to Northern Brewer, "ferments dry, with a smooth, robust malt character." I couldn't find anything on their web site as to the process used, though I did see:
ReplyDeleteTypical analyses
Colour (EBC Units) <7
Bitterness (EBU's) N/A
Moisture (when packed) 5.5%
Protein 7.5% max.
pH 5 - 6
So yeah. Maybe I'll hold off until I have time for an all grain batch given the investment of ingredients...