First all grain brew with Punk IPA clone

[Mther]

Hello guys,

I found a recipe online for Punk IPA clone so I thought to give it a try for my first attempt on AG brewing. I will be brewing 40L and here is the recipe:

Recipe Specifications
--------------------------
Boil Size: 44.60 l
Post Boil Volume: 41.60 l
Batch Size (fermenter): 40.00 l
Bottling Volume: 38.50 l
Estimated OG: 1.063 SG
Estimated Color: 11.9 EBC
Estimated IBU: 48.7 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 65.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12.21 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 100.0 %
30.29 g Chinook [13.00 %] - Boil 60.0 min Hop 2 21.4 IBUs
60.58 g Ahtanum [6.00 %] - Boil 15.0 min Hop 3 9.8 IBUs
30.29 g Nelson Sauvin [12.00 %] - Boil 15.0 min Hop 4 9.8 IBUs
30.29 g Simcoe [13.00 %] - Boil 10.0 min Hop 5 7.7 IBUs
29.96 g Chinook [13.00 %] - Boil 0.0 min Hop 6 0.0 IBUs
29.96 g Nelson Sauvin [12.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
29.96 g Simcoe [13.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
2.1 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 9 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 12.21 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 33.85 l of water at 76.9 C 65.6 C 75 min

Sparge: Fly sparge with 24.98 l water at 75.6 C

Someone suggested to start with low efficiency and that is the reason I set it for 65%. To be honest, I don't know if the mash schedule is OK, or what it means?

Also, I don't have the equipment for fly sparging, if I batch sparge 24.98L at same temp would that be OK?

This recipe was supposed to give 5.6% however beersmith gives measured ABV 4.7% and est ABV of 6.6%. Is there a easy way to adjust it to 5.6%? I am not really bothered about the ABV, but I don't want to lose body from the IPA.

Thank you very much and cheers!

[Mr. Dripping]

I would up your efficiency. Even on your first brew, you should get 70%+

Batch sparging won't make that much difference, you just need to be careful not to raise the grain bed temperature above 74/75 degrees as you will promote tannin extraction.....I think I sparge at 78.
I think you are way short on boil size. You will lose around 3.6 litres of wort with the amount of hops you are putting in, then you have to account for the boil off too......I posted in your other thread about putting these loses in to BeerSmith
You intend to boil for 60 minutes, so I think you need to aim for around 52 litres in to the boiler.
Put all your losses in to BeerSmith and then you can use the scale up tool to increase the abv.....this will automatically adjust your grain bill and keep the proportions you started with.
Have a mess around and see if that makes more sense.....post back up your results and we'll see if you're heading in the right direction.

[Mther]

Thank you for your reply!!!



They say a picture is 1000 words so... I changed a few things here as suggested, however I am not sure if I am on the right direction?

[barry44]

I would up your efficiency. Even on your first brew, you should get 70%+

Be careful with this as i am on my 6th AG and i only get 65% batch sparging.

[Mr. Dripping]

I don't really know why that would be the case barry44. I can regularly get 80% without a problem and I batch sparge too.
Why do you think your figure is so low??

You are getting there Mther.
Put a tick in 'Calculate Boil Vol Automatically' .......change 'Boil Off' from 3.6l to 6.8l.
'Loss to trub and chiller'.......I would put 4.6 litres here. 3.6 litres losses to hops and another 1 litre to trub.
Change the fermenter loss to 0.

See what that does and report back

[Mther]

Thanks mr dripping. I measured the dead space in mash tun and it was 1 litre so I changed that as well. I think I will also have a dead space in my kettle around 1.5 L. How does it look like now? Thanks again

[Mr. Dripping]

Looks good to me.
How is this impacting on your recipe design page?? Are you getting the correct OG??

[NobbyIPA]

try mine its excellent
50ibu
biscuit malt is a must
90min boil and mash

viewtopic.php?f=5&t=65857

[Mther]

Looks good to me.
How is this impacting on your recipe design page?? Are you getting the correct OG??

Thanks mate. It reduced the malt from 12.21 to 11.34 kg and the OG stayed the same.

- If I add more malt, will it increase the abv?
- How do I change the mash schedule for batch sparge?

Thank you!

Recipe Specifications
--------------------------
Boil Size: 53.18 l
Post Boil Volume: 46.38 l
Batch Size (fermenter): 40.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.063 SG
Estimated Color: 10.5 EBC
Estimated IBU: 48.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11.34 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 100.0 %
32.68 g Chinook [13.00 %] - Boil 60.0 min Hop 2 21.4 IBUs
65.36 g Ahtanum [6.00 %] - Boil 15.0 min Hop 3 9.8 IBUs
32.68 g Nelson Sauvin [12.00 %] - Boil 15.0 min Hop 4 9.8 IBUs
32.68 g Simcoe [13.00 %] - Boil 10.0 min Hop 5 7.7 IBUs
29.96 g Chinook [13.00 %] - Boil 0.0 min Hop 6 0.0 IBUs
29.96 g Nelson Sauvin [12.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
29.96 g Simcoe [13.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
2.1 pkg British Ale Yeast (Wyeast Labs #1098) [1 Yeast 9 -
29.96 g Chinook [13.00 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs
29.96 g Nelson Sauvin [12.00 %] - Dry Hop 7.0 Da Hop 11 0.0 IBUs
29.96 g Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 11.34 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 30.62 l of water at 77.3 C 65.6 C 75 min

Sparge: Fly sparge with 34.97 l water at 75.6 C

[Mther]

try mine its excellent
50ibu
biscuit malt is a must
90min boil and mash

viewtopic.php?f=5&t=65857

Thanks Nobby! Will try yours after this one!

[Mr. Dripping]

- How do I change the mash schedule for batch sparge?

Scroll down the recipe design page.....you will see the mash shedule.
Click on the box to the right of the profile.....if you hover over it, it says something like 'edit mash profile'. Click in there and it will bring up a range of mash profiles where you will find several for batch sparging.

[Mther]

for this IPA, would you select the light medium or full body? I would think medium? Does that have to do with the quantity of water I will sparge? So full is less sparge water and light more sparge water etc? I know my questions are kind of stupid but I want to minimise my errors and enjoy a good beer at the end Thanks for your help MR Dripping

[Mr. Dripping]

I would probably go with light body personally......Punk is a pretty dry beer.
Full/medium/light body....changing this will give you different mash temps.
Higher mash temperatures give you more unfermentable sugars, this determines the FG of the beer and the FG is a big driver of how much body and mouthfeel the drink will have.

Once you have selected the mash profile....you can then further edit it.
I would select light body and then go in and change mash temp to 65 degrees which should give you a reasonably fermentable wort that will finish around 1009.

[Mther]

Now I get it, thank you! Below is the 'final' recipe:

My questions now are for mashing and sparging:
- When it says step temperature it means the temperature of the mash after I add 30.62 L of water @ 70.4 C and the grains?
- 75 mins is the time that I should wait for the 30.62 L of water and grains in mash tun?
- For sparging, I drain the mash tun, I add 18.08 L @75.6C of water, drain, add again 18.08 L and drain?
- When you batch sparge do you add the water slowly in the mash tun or do you use aluminum foil with holes on it?

Thank you very much and I hope this would be my last questions for today:)


Recipe Specifications
--------------------------
Boil Size: 53.18 l
Post Boil Volume: 46.38 l
Batch Size (fermenter): 40.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.063 SG
Estimated Color: 10.5 EBC
Estimated IBU: 48.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11.34 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 100.0 %
32.68 g Chinook [13.00 %] - Boil 60.0 min Hop 2 21.4 IBUs
65.36 g Ahtanum [6.00 %] - Boil 15.0 min Hop 3 9.8 IBUs
32.68 g Nelson Sauvin [12.00 %] - Boil 15.0 min Hop 4 9.8 IBUs
32.68 g Simcoe [13.00 %] - Boil 10.0 min Hop 5 7.7 IBUs
29.96 g Chinook [13.00 %] - Boil 0.0 min Hop 6 0.0 IBUs
29.96 g Nelson Sauvin [12.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
29.96 g Simcoe [13.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
2.1 pkg British Ale Yeast (Wyeast Labs #1098) [1 Yeast 9 -
29.96 g Chinook [13.00 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs
29.96 g Nelson Sauvin [12.00 %] - Dry Hop 7.0 Da Hop 11 0.0 IBUs
29.96 g Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11.34 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 30.62 l of water at 70.4 C 64.4 C 75 min

Sparge: Batch sparge with 3 steps (Drain mash tun , 18.08l, 18.08l) of 75.6 C water

[barry44]

Mr dripping, I wish I knew!!