how many litres should be in mash tun ?????https://www.youtube.com/watch?v=igXt-1uwCIs
http://www.homebrewtalk.com/showthread.php?t=260714
Recipe Type: All Grain
Yeast: Wyeast Labs #1056 - American Ale
Yeast Starter: 2000ML
Batch Size (Gallons): 6
Original Gravity: 1.060
Final Gravity: 1.021
IBU: 72
Boiling Time (Minutes): 60
Color: 9.4
Primary Fermentation (# of Days & Temp): 7 Days @ 69F
Additional Fermentation: Coldcrash for 3 Days
Secondary Fermentation (# of Days & Temp): 5 Days @ 68F
Tasting Notes: Very heavy Citrusy, Mango aroma - Very balanced and dry IPA
5/29/2011 // Large Marge's American IPA
This beer took 1st place in the IPA category at the Delaware State Fair 'Battle of the Brews' 2011. (Score: 37.3/50)**
Original recipe that began as an Avery Maharaja Imperial IPA clone, but took a different turn along the way. I'm going for a very heavy aroma, but not over the top bitter IPA here.
Grain Bill: 93% base malt - 7% specialty malt
15lb - Pale Malt, 2 Row
0.20lb - Caramel / Crystal Malt - 80L
0.20lb - Caramel / Crystal Malt - 120L
0.75lb - Victory Malt
Hop Schedule:
1.00oz - Columbus - 60 Minutes left in the boil
0.50oz - Centennial - 30 Minutes left in the boil
0.25oz - Amarillo - 15 Minutes left in the boil
0.25oz - Chinook - 15 Minutes left in the boil
0.25oz - Citra - 15 Minutes left in the boil
0.50oz - Amarillo - 5 Minutes left in the boil
0.50oz - Chinook - 5 Minutes left in the boil
0.50oz - Citra - 5 Minutes left in the boil
0.50oz - Amarillo - 0 Minutes left in the boil - Whirlpool 15 Minutes
0.50oz - Chinook - 0 Minutes left in the boil - Whirlpool 15 Minutes
0.50oz - Citra - 0 Minutes left in the boil - Whirlpool 15 Minutes
After 10 days of fermentation, Dry hops are added for 5 days:
1.00oz - Amarillo - Dry Hopped
1.00oz - Chinook - Dry Hopped
2.00oz - Citra - Dry Hopped
Mash Schedule:
Mash temp: 147F for 50 minutes
Mash out: 165F for 15 minutes
Sparge @ 170F for 45 minutes
Gravity Readings:
Measured OG - 1.060 (Estimated OG: 1.072)
Measured FG - 1.021 (Estimated FG: 1.014)
Final ABV% - 5.15%
Brewing Notes:
*Made a 2.0L Starter using (Two) Wyeast Labs #1056 - American Ale Large Smack Packs - 24hrs on a stirplate - Lots of yeast as i was expecting a 1.070+ OG)
*60 Minute Boil
*Used aeration pump for 30 minutes after chilling to oxygenate the wort
*Fermented at 68F for 7 days until FG reading remained consistent for 3 days. Very aggressive fermentation
*Concerned that temperature probes and Blichmann thermometers are not quite calibrated correctly. My efficiency for this brew was 60% which I feel is low for what my equipment should be producing. I purchased a Thermapen and found that the temps in my 'Brutus Tee's' were showing up to 10F lower than the actual mash. This means my mash temp was significantly higher than the 148 goal which resulted in my lower OG.
*After 4 weeks of age - the IPA became very balanced of sweetness, dryness, and hoppyness.
(Style 14B - American IPA)
6 Gallon Batch