BeerBorg

I'm going away from my normal WCIPA grain bill and adding a bit more malt presence in this one. It's close to the grain bill I've used for the Fresh Squeezed clone. I'm also playing around with some new hops for me (Idaho7).


Style: American IPA
TYPE: All Grain

Recipe Specifications
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Batch Size (fermenter): 5.25 gal
Estimated OG: 1.068 SG
Estimated Color: 7.9 SRM
Estimated IBU: 117.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.9 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 -
2.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 4 -
4.0 oz Rice Hulls (0.0 SRM) Adjunct 5 1.8 %
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6 85.7 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 7 7.2 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8 3.6 %
4.0 oz Acid Malt (3.0 SRM) Grain 9 1.8 %
0.85 oz Magnum [12.00 %] - First Wort 60.0 min Hop 10 34.4 IBUs
1.25 oz Denali (Exp 06277) [14.00 %] - Boil 15.0 min Hop 11 35.8 IBUs
1.25 oz Simcoe [13.00 %] - Boil 15.0 min Hop 12 33.2 IBUs
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 13 -
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 14 -
1.00 oz Citra [12.70 %] - Boil 0.0 min Hop 15 14.6 IBUs
1.1 pkg Barbarian (Imperial Yeast #A04) Yeast 16 -
2.00 oz Denali (Exp 06277) [14.00 %] - Dry Hop 3.0 Days Hop 17 0.0 IBUs
2.00 oz Idaho #7 [13.00 %] - Dry Hop 3.0 Days Hop 18 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 19 0.0 IBUs

Mashing around 152.

Hope to get to this next week.

Just curious...what are the rice hulls for in this one?

BlackDuck wrote:Just curious...what are the rice hulls for in this one?

Maybe to help the recirculation in the M&B system????? I've used some in my BIAB as rye can cause a stuck re circulation problems.

Ron, I know I mentioned to me that my only Idaho 7 beer was a bit astringent to my taste but could have been the recipe. I have one I just completed that I'm waiting to settle a bit but I got a bit of it again though not as much. I was putting it to Idaho 7 so I'll see but, I can't even remember if my Noises of Approval I did last summer with all Denali was like. Guess I'll have to brew it again.
What do you get out of Idaho 7?

I reread your recipe and remembered what a number of people have suggested in books, podcasts etc about using Epsom salt (I have always used it and still do but less of it now) that malt has enough magnesium and the authors of a few water calculators normally suggest using very little or none (though 3 grams is a small amount in my book).
"Epsom salt, which brings magnesium to the water as well as sulfate, is generally not needed in most cases."

I have a few beers with out any and I have to say I can notice a slight difference in a good way.

I'm finding that the rice hulls are a safety measure for helping the sparge in the M&B unit. I don't recirculate.

I've had a few beers with Idaho7 and Simcoe recently that I loved. I can't go off memory about what exactly I got from it, but I liked them enough to buy some and play around with them.

In terms of the salt - that's my standard addition for hoppy beers since I'm starting with neutral water (RO/treated).

Kealia wrote:I'm finding that the rice hulls are a safety measure for helping the sparge in the M&B unit. I don't recirculate.

I only really need them when I am using a lot of wheat or rye or flaked grains. Malted Oats have caused no problems even in huge quantities, but they have big hulls (look a lot like rice hulls actually).

I do a thin mash usually though. And I don't recirculate, but I do stir a few times.

I think in all the batches I've done I really only had 1 stuck sparge, and that was roggenbier where I didn't use rice hulls.