Bayou Beer

All about beer brewing and drinking in South Louisiana.

American IPA Brewed with All Simpsons Malt

June 19th, 2017

So I have all this Simpson’s pale malt now.   I will brew this IPA and then I will brew a third run at the Fuller’s Golden pride in which I’ll reduce the Crystal by half again.

Used Brewer’s Friend to try and further rehabilitate my water since I got my report back from Ward labs.    My IPAs are always hit and miss.   They’re always pretty good but sometimes they’re phenomenal and win awards at Dixie Cup or Clash of the Carboys.   Generally the same recipe but now I’m paying closer attention to total oil content on hops as well as trying to remove water as a somewhat unknown.   The hop additions will be all whirlpool.   All that being said this beer is very much a new approach.

In addition to the recipe below I will be adding an ounce or two of Ariana hops which are said to add a big fruity note as a dry hop.

Update 6/22/2017

So I’m not going to trust my memory for hop inventory anymore.  Ended up having to sub out hops.   All whilrpool.  2 ounces each of Centennial, Mosaic and Citra.    Still going to stick with my dry hop plan.   Brew day went well overall.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 40.1 IBUs 7.2 SRM 1.058 1.011 6.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 21 A 1.056 - 1.07 1.008 - 1.014 40 - 70 6 - 14 2.4 - 2.9 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt, Best (Simpsons) 12 lbs 96
Crystal, Light (Simpsons) 8 oz 4

Hops

Name Amount Time Use Form Alpha %
Galaxy 2 oz 10 min Aroma Pellet 14
Centennial 1 oz 60 min Aroma Pellet 10
Mosaic (HBC 369) 1 oz 10 min Aroma Pellet 12.3
Citra 2 oz 0 min Dry Hop Pellet 12

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 9.00 g 60 min Mash Water Agent
Lactic Acid 6.00 ml 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 150°F 75 min

 

Pound Town IPA

February 16th, 2017

So it’s time to brew for Zapp’s beerfest. I’ve decided to brew a beer with 5 pounds of hops per gallon. I have a newer hop called Ariana I want to try out. Supposedly it’s an excellent dry hop for big fruity aromas.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 45.6 IBUs 9.1 SRM 1.062 1.012 6.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 2.2 - 2.7 5.5 - 7.5 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 8 lbs 54.24
Munich Malt 5 lbs 33.9
Cara-Pils/Dextrine 1 lbs 6.78
Caramel/Crystal Malt - 40L 8 oz 3.39
Caramel/Crystal Malt - 60L 4 oz 1.69

Hops

Name Amount Time Use Form Alpha %
Centennial 2 oz 15 min Boil Pellet 10
Simcoe 4 oz 3 min Boil Pellet 13
Mosaic (HBC 369) 4 oz 0 min Boil Pellet 12.3
Ariana 2 oz 0 min Dry Hop Pellet 10.2

Miscs

Name Amount Time Use Type
Lactic Acid 8.00 ml 60 min Mash Water Agent
Calcium Chloride 7.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 150°F 75 min

May American IPA

May 24th, 2016

Brewing up a small IPA / Big pale ale. Hopefully going to be a great drinker. The last one I brewed with 50/50 munich/pilsner was decent but not great. Brew day went fine with around a 1.058 OG. Had a short boil so we’ll see if the whole DMS thing comes to fruition. I doubt it with this beer.

Update July 4, 2016
Although this beer came out great I didn’t get near the hop aroma I want out of an IPA. So research research research and I came upon an article from BYO on hop aroma. Well I realized I’d been creeping my dry hop additions up further because of an article I read in Zymurgy concerning Sierra Nevada adding dry hops during fermentation to get more fruitiness and less grassy. Pro brewer advice from a few notable breweries(Vinnie Cilurzo at Russian River) in the BYO article seem to indicate that you lose a lot of oil that way and can in fact hurt your aroma.

So the beer is half gone and I enjoy it. So I bottled a few and now I’ll be dropping some dry hop in to the keg. I figure 1 ounce of Citra for roughly 2.5 gallons should do fine. Using these tea balls I have hanging around should keep them from stopping up the out on the keg. Will update this again around July 15th!

The BYO article was “Advanced Dry Hopping”. Google it. I don’t link to outside sources because they tend to go away over time.

Update 7/5/2016
So I went ahead and dropped a tea ball with one ounce of Citra in my Hippidy Hoppidy rebrew from a couple of months back. The beer was just meh on hops likely due to the same reasons posted above. Well give it roughly 24 hours and the beer is much better and now something I like to drink. The Citra is very pronounced in the aroma and the front of the flavor. It smooths out in to that hop flavor that was there from the late boil additions pretty nicely as a transition. That beer like this IPA exhibited little hop aroma despite getting a nice charge of dry hop and knockout hops. I’m currently convinced a post gelatin fining addition is necessary to produce maximum aroma and flavor. I added the one ounce to the Citra IPA and we’ll see what it’s like in a few days.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 30 min 57.1 IBUs 9.4 SRM 1.058 1.015 5.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 21 A 1.056 - 1.07 1.008 - 1.014 40 - 70 6 - 14 2.4 - 2.9 5.5 - 7.5 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 7 lbs 58.95
Munich 10L (Briess) 3 lbs 25.26
Carapils (Briess) 8 oz 4.21
Caramel/Crystal Malt - 20L 2 oz 1.05
Caramel/Crystal Malt - 80L 2 oz 1.05
Special B Malt 2 oz 1.05
DME Golden Light (Briess) 1 lbs 8.42

Hops

Name Amount Time Use Form Alpha %
Galaxy 1 oz 30 min Boil Pellet 15.2
Centennial 2 oz 5 min Boil Pellet 10
Amarillo 2 oz 3 min Boil Pellet 9.2
Amarillo 2 oz 0 min Dry Hop Pellet 9.2
Centennial 2 oz 0 min Dry Hop Pellet 10
Simcoe 1 oz 0 min Dry Hop Pellet 13

Miscs

Name Amount Time Use Type
Lactic Acid 8.00 ml 60 min Mash Water Agent
Calcium Chloride 6.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 6.00 g 60 min Mash Water Agent

Mash

Step Temperature Time
Mash In 153°F 75 min

Pilsner Centennial Pale Ale Plus Amarillo

December 4th, 2014

Well my centennial pilsner pale ale went so well in terms of how it came out that I decided to brew the same beer plus a dose of Amarillo over this past weekend. Overall the brew day went well. I’d intended the gravity to be 1.064 rather than than the 1.070 it came out to be. I added an extra pound of grain thinking I’d just run it off real fast in a batch sparge and save some time. Ended up I couldn’t do this. There was a washer on the end of the dip tube in my mash tun. I’d removed it because it looks corroded and it smells metallic now so I don’t trust it to touch my beer anymore. Well turns out the Blichmann kettle won’t run clear without it. So after much engineering trying to improvise a screen with the spoon over that hole and using a muslin bag to filter wort going in to the kettle it took a lot longer and had to be done more slowly.

Flash forward 1 week to today. 12/4/2014. The beer is on day 3 of dry hop schedule and it tastes excellent. The terminal gravity reads around 1.02 but the beer tastes very dry so I’m perplexed by that one a big. I guess we’ll see what it hits when I move it to a keg this weekend. Should be a wonderful beer for the holidays and for the competitions at the beginning of the year.

Update 12/11/2014
This beer is excellent. Reminds me of the fine IPA I had while in San Francisco. I need to bottle some for competitions before I drink it all.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 63.6 IBUs 12.6 SRM 1.067 1.015 6.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 2.2 - 2.7 5.5 - 7.5 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 14.25 lbs 84.44
Biscuit Malt 1 lbs 5.93
Caramel/Crystal Malt - 40L 12 oz 4.44
Caramunich Malt 12 oz 4.44
Special B Malt 2 oz 0.74

Hops

Name Amount Time Use Form Alpha %
Magnum 1 oz 35 min Boil Pellet 14
Centennial 1 oz 15 min Boil Pellet 10
Centennial 1 oz 10 min Boil Pellet 10
Amarillo Gold 1 oz 5 min Boil Pellet 8.5
Centennial 1 oz 5 min Boil Pellet 10
Amarillo Gold 1 oz 0 min Boil Pellet 8.5
Centennial 1 oz 0 min Boil Pellet 10
Amarillo Gold 2 oz 5 days Dry Hop Pellet 8.5
Centennial 1 oz 5 days Dry Hop Pellet 10
Centennial 1 oz 2 days Dry Hop Pellet 10

Miscs

Name Amount Time Use Type
Calcium Chloride 7.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent
Whirlfloc Tablet 1.20 Items 15 min Boil Fining

Mash

Step Temperature Time
Mash In 150°F 75 min

Cascade and Simcoe IPA

June 29th, 2013

Out of beer around the house!   Time to try out some of this Simcoe and Cascade.   Also been interested in putting a little wheat in an IPA since I’ve had some issues with body.   We’ll see how it goes.  Brew day is 6/30/2013

The brew day went very well.  I think I have the new brew system all squared away.   Hit a gravity of about 1.058 and did end up using Simcoe instead of Chinook since I didn’t have Chinook.(mistook citra)  Looks great, smells great, pitched an active 1.5 liter starter.

Update 7/1/2013

fermentation was going quite well at less than 24 hours with an ambient temperature of 60F.

Update 7/3/2013

Fermentation about done.   Adding dry hops on July 4.

Update 7/13/2013

Fermentation was not done!  Upon transferring on July 5 the fermentation kicked back up.  I transferred the beer to pitch barleywine on it’s yeast cake.   It’s attenuation was pretty low and it instantly kicked up again.   Should be interesting to see how this beer comes out.

Update 7/28/2013

Turned out to be a pretty darn good beer.   Very tasty, good body and nice overall impression.   The bitter on the end is a little harsh but I will probably submit this as an American Pale Ale entry in a competition.

Update 10/26/2013

This beer did quite well as an American Pale Ale at Dixie Cup in Houston.  It scored 37 and was in the second round.  No beers in that category scored over 40 so it was a little stiff on judging.   Will brew again 10/27/2013 albeit with slightly different hopping and water adjustments for the sake of getting it a little better and less harsh.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 13 1.059 1.014 7

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 14B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 0 - 0 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 12 lbs 80
Caramel/Crystal Malt - 20L 1 lbs 6.67
Munich Malt - 10L 1 lbs 6.67
Wheat Malt, Ger 1 lbs 6.67

Hops

Name Amount Time Use Form Alpha %
Simcoe 1.5 oz 60 min Boil Pellet 13.5
Cascade 0.5 oz 15 min Aroma Pellet 5.5
Simcoe 0.5 oz 5 min Boil Pellet 13.5
Cascade 0.5 oz 0 min Aroma Pellet 5.5
Cascade 1 oz 0 min Dry Hop Pellet 5.5

Miscs

Name Amount Time Use Type
Lactic Acid 282.19 oz 60 min Mash Water Agent
Calcium Chloride 35.27 oz 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 17.64 oz 60 min Mash Water Agent
Epsom Salt (MgSO4) 17.64 oz 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
California Ale V (WLP051) White Labs 73% 66°F - 70°F

Mash

Step Temperature Time
New Mash Step 153°F 60 min

Mosaic Amarillo Late Hop IPA

May 9th, 2013

So I will brew two beers tomorrow 5/10/2013.   For my first beer I’m going to do an IPA.  The second beer will the the Weizenbock further down the blog.

How it went on 5/11/2013

After getting rained out on Friday I finally got to brew on the new system on Saturday.   It was a lot of fun but I’ve got to admit I really didn’t know what the Hell I was doing and was basically flying off how I thought it should work.   I did have a few issues.

1.  My efficiency ended up being pretty bad on both batches.   I’m not used to working with a pump nor am I used to sparging with a auto-sparge which was a little clumsy for me.    I think I ran off the wort a too fast and I think I mashed with too much water per pound at 1.5 quarts per pound.    Additionally I think I need to adjust the mill and try a finer crush.   My crush suspicion is due to efficiency dropping on the old system as well.

2.  I’m going to bail out on the Blichmann therminator and go with the whirlpool chiller.   On the first batch it cooled fairly quickly but I had to use a hop bag for my hops to prevent clogging.   I don’t like having to use hop bags as it’s another variable.   I already own a pretty good immersion chiller and I can buy a $30 addition for whirl-pooling which I think I’ll prefer.    I got pushed over the edge when I forgot to use the hop bag on the second batch and ended up clogging the chiller some as it’s speed slowed.    After I test and confirm whirl-pooling tool someone will end up with a plate chiller at a deal and i can re-invest on a second pump.

Why a second pump?   Well I’ve figured out with two pumps, the hoses I have and the whirl-pooling tool I can boil/chill/recirculate/mash a second batch all in circuit without a whole boat load of hose switching or waiting for other processes to finish.

Despite very low gravities(1.05 for the IPA and 1.06 for the weizenbock) the wort was spectacularly clear, clean and fermentation took off quickly.    They’ll be unbalanced but they’ll be very hoppy which most of my beer friends love so it’ll drink for certain.   Next time I’ll do better on the system.

Update 5/16/2013

Dry hopping ended up being .9 ounces of Amarillo as I’m now out.   I also didn’t have enough Mosaic to hang on to so there is about 1.4 ounce of Mosaic in this dry hop.   I guess we’ll see how this little botch beer turns out!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 0 1.06 1.015 6

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 14B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 0 - 0 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 12 lbs 92.31
Caramel/Crystal Malt - 20L 0.5 lbs 3.85
Caramel/Crystal Malt - 40L 0.5 lbs 3.85

Hops

Name Amount Time Use Form Alpha %
Amarillo 1.5 oz 20 min Boil Pellet 9.5
Mosaic 1.5 oz 20 min Boil 12.5
Amarillo 1 oz 1 min Aroma Pellet 9.5
Mosaic 1 oz 1 min Aroma 12.5
Amarillo 0.5 oz 0 min Dry Hop Pellet 9.5
Mosaic 0.5 oz 0 min Dry Hop Pellet 12.5

Miscs

Name Amount Time Use Type
Calcium Chloride 60 min Mash Water Agent
Epsom Salt (MgSO4) 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
California Ale V (WLP051) White Labs 73% 66°F - 70°F

Notes

4 gallons of water in the mash.

Centennial and Simcoe IPA

November 24th, 2012

This is an adaptation of the club IPA we brewed.   Note that even though it says all 2-row below I actually had 14.25 pounds of 2-row and .75 pounds of pilsner.  I had the extra pilsner with no place to put it so it went in.    water modification was the same as project Nathan.  Modify 6 gallons of water with 3/4 teaspoon gypsum.   1/3 teaspoon calcium chloride.    Put 5 of that in the mash.   I also acidified the mash with lactic acid 1.5 teaspoon.

How It Went:

Everything went fairly well.   I needed to boil it a little longer before I started my hop cycle because I came up with a larger volume and a 1.060 wort.    It’ll be fine though!    I also forgot the whirlfloc.     I pitched the yeast and it took off like a champ.   Should be a pretty good beer.   The fermentation is interesting because I’m doing it in an insulated side room of my house.   It’s not temperature controlled but given the highs during the day are 74 degrees and the room stays below 70 right now I thought why not try it.

After about a week in the fermenter it’s slowing down some and the gravity is 1.017.   The beer tastes great.   Very herbal, orange like with nice fruit character.   Added dry hops and will let it ferment down to 1.012ish or below.   It should be a real crowd pleaser.

After 10 days it’s done at 1.012.   Simcoe and Centennial are delicious together.   The only ding on this beer might be clarity in competition but being that dry hopped  beers “should” be allowed I would argue it’s very close to a perfect example of the style.  We’ll see how the head retention fairs when carbonated.

Update December 15 2012:   After 22 days this beer is perfect coming out of a bottle.   It’s clarity is nice and the resiny character which was there at 14 days is gone.   Amazing how much difference a week makes in a beer.   I brought a few bottles to the beer club party a week ago and it was much more pronounced in it’s hoppiness.   I will certainly brew this beer again as brewed.    It should be noted that the crystal 2o wasn’t crystal 20.   It was carahell which is a German 10L crystal by Weyermann

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 14B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 0 - 0 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 14.25 lbs 89.06
Caramel/Crystal Malt - 20L 1 lbs 6.25
Pilsner (2 Row) Ger 0.75 lbs 4.69

Hops

Name Amount Time Use Form Alpha %
Centennial 2 oz 60 min Boil Pellet 8
Centennial 1 oz 1 min Boil Pellet 10
Centennial 1 oz 0 min Dry Hop Pellet 10
Simcoe 1 oz 20 min Boil Pellet 13
Simcoe 1 oz 0 min Dry Hop Pellet 13

Yeast

Name Lab Attenuation Temperature
California Ale V (WLP051) White Labs 73% 150.8°F - 158°F

Notes

Single infusion targeting 150F means 20 quarts at 161F. The final hops are for dry hopping for final 7 days. The yeast should be 05 not 04. Add irish moss in last 10. Modify 6 gallons of water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride. Put 5 of that in the mash.

The Original Plan:

Name: centennial simcoe ipa
Description: Single infusion at 153F.   The final hops are for dry hopping for final 7 days.     Add irish moss in last 10.   Modify water with gypsum.
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.063
Desired Final Gravity: 1.01
Calculated Likely ABV% Based on Specified Gravities: 6.970
Users Targeted ABV%: 7.000
Desired CO2 Volumes: 2.5
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 394 GU = 1.066

Grain: Pale Malt (2 Row) US qty:14.25
Grain: Pilsner (2 Row) Ger qty:0.75
Grain: Caramel/Crystal Malt – 20L qty:1.1

Hop : Centennial qty:2 at:60 mins. AA=10.00
Hop : Centennial qty:1 at:0 mins. AA=10.00
Hop : Centennial qty:1 at:0 mins. AA=10.00
Hop : Simcoe qty:0 at:0 mins. AA=13.00
Hop : Simcoe qty:1 at:20 mins. AA=13.00

Yeast: California Ale V qty:2 Max temp: 70.0 Min temp: 66.0

Style Name: American IPA (India Pale Ale(IPA))
centennial simcoe ipa Pocket Brewer XML Code»

centennial simcoe ipa BeerXML Code»


<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.063</OriginalGravity>
<OriginalGravityImportExport>1.063</OriginalGravityImportExport>
<FinalGravityImportExport>1.01</FinalGravityImportExport>
<FinalGravity>1.01</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2.5</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>7</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>centennial simcoe ipa</Name>
<Style />
<Description>Single infusion at 153F.   The final hops are for dry hopping for final 7 days.     Add irish moss in last 10.   Modufy water with gypsum.</Description>
<StyleIdExact>14B</StyleIdExact>
<StyleIdGeneral>14</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>2</Quantity>
<Name>California Ale V</Name>
<ProductID>WLP051</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
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<Quantity>2</Quantity>
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<Alpha>10.00</Alpha>
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<Name>Centennial</Name>
<Visible>Visible</Visible>
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<Name>Centennial</Name>
<Visible>Visible</Visible>
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<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>10.00</Alpha>
<AlphaText>10.00</AlphaText>
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<TimeInMinutes>0</TimeInMinutes>
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<Name>Centennial</Name>
<Visible>Visible</Visible>
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<HopAdditionClass>
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<QuantityIO>0</QuantityIO>
<Quantity>0</Quantity>
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<AlphaText>13.00</AlphaText>
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<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Simcoe</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>High alpha bitterng hops with good aroma characteristics. Citrus aroma.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
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<AlphaText>13.00</AlphaText>
<TinsethIBUS>20</TinsethIBUS>
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<TimeInMinutes>20</TimeInMinutes>
<TimeInMinutesText>20</TimeInMinutesText>
<Name>Simcoe</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>14.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>79.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Base malt for all beer styles</NOTES>
<Quantity>14.25</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) US</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.75</QuantityIO>
<VERSION>1</VERSION>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<Quantity>0.75</Quantity>
<PotentialSpecificGravity>1.037</PotentialSpecificGravity>
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<Name>Pilsner (2 Row) Ger</Name>
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<SUPPLIER />
<NOTES />
<Quantity>1.1</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 20L</Name>
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<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
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<Id>f6ed1572-ebfc-4de5-a5ae-2cd3833eabf4</Id>
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</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>centennial simcoe ipa</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>Single infusion at 153F.   The final hops are for dry hopping for final 7 days.     Add irish moss in last 10.   Modufy water with gypsum.</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.01</FG>
<OG>1.063</OG>
<CARBONATION>2.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Centennial</NAME>
<VERSION>1</VERSION>
<ALPHA>10.00</ALPHA>
<AMOUNT>0.0567</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
</HOP>
<HOP>
<NAME>Centennial</NAME>
<VERSION>1</VERSION>
<ALPHA>10.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
</HOP>
<HOP>
<NAME>Centennial</NAME>
<VERSION>1</VERSION>
<ALPHA>10.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
</HOP>
<HOP>
<NAME>Simcoe</NAME>
<VERSION>1</VERSION>
<ALPHA>13.00</ALPHA>
<AMOUNT>0</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>High alpha bitterng hops with good aroma characteristics. Citrus aroma.</NOTES>
</HOP>
<HOP>
<NAME>Simcoe</NAME>
<VERSION>1</VERSION>
<ALPHA>13.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>20</TIME>
<NOTES>High alpha bitterng hops with good aroma characteristics. Citrus aroma.</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) US</NAME>
<VERSION>1</VERSION>
<AMOUNT>6.4637</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>79.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Base malt for all beer styles</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>140.0</DISASTATIC_POWER>
<PROTEIN>12.30</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Pilsner (2 Row) Ger</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.3402</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>81.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>Germany</ORIGIN>
<SUPPLIER />
<NOTES>German base for Pilsners and Bohemian Lagers</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>110.0</DISASTATIC_POWER>
<PROTEIN>11.00</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.037</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 20L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.499</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.035</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>California Ale V</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>2</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP051</PRODUCT_ID>
<MIN_TEMPERATURE>66.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>70.0</MAX_TEMPERATURE>
<ATTENUATION>72.50</ATTENUATION>
<NOTES>Similar to White Labs California Ale Yeast, but slightly lower attenuation leaves a fuller bodied beer.</NOTES>
<BEST_FOR>American style Pales, Ambers, Browns, IPAs, American Strong Ale</BEST_FOR>
<FLOCCULATION>High</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>American IPA</NAME>
<CATEGORY>India Pale Ale(IPA)</CATEGORY>
<CATEGORY_NUMBER>14</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.056</OG_MIN>
<OG_MAX>1.075</OG_MAX>
<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.018</FG_MAX>
<IBU_MIN>40</IBU_MIN>
<IBU_MAX>70</IBU_MAX>
<COLOR_MIN>6.0</COLOR_MIN>
<COLOR_MAX>15.0</COLOR_MAX>
<ABV_MIN>5.5</ABV_MIN>
<ABV_MAX>7.5</ABV_MAX>
<NOTES />
</STYLE>
</RECIPE>

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