I made a 10 gallon batch of this, and decided to separate each 5 gallon batch and use a S-04 and S-05 variety for yeast. When I went to pitch the yeast I forgot to label the bucket and ended up not knowing which bucket contained which yeast. Oh well... it gives the final product a bit of magic.
Here is the beersmith profile:
Recipe Specifications
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Boil Size: 12.08 gal
Post Boil Volume: 10.66 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 10.05 gal
Estimated OG: 1.053 SG
Estimated Color: 7.3 SRM
Estimated IBU: 42.2 IBUs
Brewhouse Efficiency: 63.00 %
Est Mash Efficiency: 69.1 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 89.4 %
1 lbs 9.6 oz Aromatic Malt (Briess) (20.0 SRM) Grain 2 6.5 %
1 lbs Crystal 40, 2-Row, (Great Western) (40.0 Grain 3 4.1 %
0.50 oz Summit [15.50 %] - Boil 60.0 min Hop 4 12.7 IBUs
3.00 oz Amarillo Gold [10.10 %] - Boil 15.0 min Hop 5 24.6 IBUs
1.50 oz Amarillo Gold [10.10 %] - Boil 5.0 min Hop 6 4.9 IBUs
1.50 oz Summit [15.50 %] - Aroma Steep 15.0 min Hop 7 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -
1.00 oz Amarillo Gold [10.10 %] - Dry Hop 7.0 Da Hop 9 0.0 IBUs
1.00 oz Summit [15.50 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 24 lbs 9.6 oz
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Name Description Step Temperat Step Time
Saccharification Add 13.88 gal of water at 159.8 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
The final gravity on the first batch came out to 1.051 and 1.056 for the second. The reason was I didn't periodically switch the draining of the cooled wort into each bucket. The first 1.051 batch I dry hopped with 1.0 oz amarillo and the second 1.056 batch 1.0 oz of summit.
Will report back later for tasting updates....
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