Is this a good interpretation?

Discussion in 'Homebrewing' started by TastyAdventure, Sep 10, 2013.

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  1. TastyAdventure

    TastyAdventure Initiate (0) Nov 13, 2012 Kentucky

    Per my request a local brewery sent me this "recipe" for their "Imperial Red Ale."
    Here is his email:
    ============================
    I'm not sure how Elector would work as a partial mash.
    I utilize a high temp mash of 90% Cargill special pale and 10% Simpson's Medium Crystal malt. (50-60 L)
    OG is 17-18 degree P., (1.070 - 1.074)
    yeast is Super San Diego.
    IBU is 62-68 with Nugget split evenly between 1st wort hopping (don't know what this means) and EOB -30 minute additions,
    90 minute boil.
    Elector is finished with cascade in the whirlpool.
    Ferment at 68 degree F. Until finished.
    ABV is 7.5%.
    ============================

    Here is my interpretation of that into actual figures, calculated with a brewing app:

    For 5 gallon batch

    Extra Light DME 4.5 lbs
    2 row Pale Ale Malt 4.25 lbs
    Crystal Malt 55 L 1.25 lbs
    - OG 1.070 (assuming 77% efficiency, I achieved 82% last time)
    75 min Nugget .75 oz -(again, first wort hopping, i dont know what that means)
    30 min Nugget .75 oz
    10 min Cascade .75 oz
    5 min cascade 1.0 oz
    - IBU 58.3

    Yeast Super San Diego - White Labs strain WLP090 (80% attenuation)

    ABV 7.7%
    SRM 15
    ==============================

    Comments/suggestions appreciated!

    Cheers!
     
    #1 TastyAdventure, Sep 10, 2013
  2. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    First Wort Hopping is when all grain brewers add hops to the boil kettle while collecting the initial runnings from the mash lauter tun. Basically the hops are soaked in wort that starts out around 150F and then is heated to a boil. The effect is usually more ibu's extracted yet a smoother bitterness seems to be produced.

    I think your IMPERIAL red needs way more late addition hops. Or at least a big flameout addition on top of what you already have planned.
     
    #2 koopa, Sep 10, 2013
  3. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    With a Crystal malt being the only specialty grain, you really don't need to do a mini-mash. You can use DME/LME for the 'base' malt and steep the crystal.

    First Wort Hopping is draining your mash tun (if mashing) into a kettle that already has hops in it. It wouldn't really apply to a mini-mash or steep situation, though you could do something similar by adding the hops well before you reach a boil.
     
    #3 VikeMan, Sep 10, 2013
  4. TastyAdventure

    TastyAdventure Initiate (0) Nov 13, 2012 Kentucky


    Are there any benefits to doing a mini mash here? Would it be a "fresher" less "processed" tasting beer or anything like that?
     
    #4 TastyAdventure, Sep 10, 2013
  5. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Well, yes. Extract (particularly LME, but to some extent DME) goes stale faster than unmilled malt. But if that's really important to you, I'd do a full mash. Not that there's anything wrong with doing a partial mash if you want.
     
    #5 VikeMan, Sep 10, 2013
  6. clearbrew

    clearbrew Initiate (0) Nov 3, 2009 Louisiana

    This is how I read the hop bill:
    .25 Nugget First Wort Hop
    .25 Nugget 90 min
    .25 Nugget 60 min
    .25 Nugget 30 min
    .25 Nugget 0 min (flame out)
    1 oz Cascade in Whirlpool.

    I get 66.8 IBUs with this, and this splits the hop additions evenly as stated in the recipe.

    I wouldn't worry about partial mash. Try it with the DME and steeping crystal and see how close the recipe is.
     
    #6 clearbrew, Sep 10, 2013
    MLucky likes this.
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