AG - LCPA, 4th attempt

[drsmurto]

Done this a few times and this is my next version


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: LCPA
Brewer: DrSmurto
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 22.52 L
Estimated OG: 1.050 SG
Estimated Color: 15.8 EBC
Estimated IBU: 42.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.25 kg Pilsner (Weyermann) (3.3 EBC) Grain 71.43 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 21.98 %
0.30 kg Caramunich I (Weyermann) (100.5 EBC) Grain 6.59 %
40.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 24.2 IBU
25.00 gm Cascade [6.70 %] (15 min) Hops 9.2 IBU
20.00 gm Cascade [6.70 %] (5 min) Hops 3.0 IBU
20.00 gm Chinook [12.40 %] (5 min) Hops 6.0 IBU
20.00 gm Cascade [6.70 %] (Dry Hop 7 days) Hops -
20.00 gm Chinook [12.40 %] (Dry Hop 7 days) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 4.55 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 7.00 L of water at 56.9 C 50.0 C
60 min Saccrification Add 5.00 L of water at 98.9 C 67.8 C
10 min Mash Out Add 4.50 L of water at 99.4 C 75.6 C


Cheers and hoppy beers
DrSmurto

[sonictruth]

so how did the first 3 turn out?

i did your kit and extract recipe for my christmas ale that was distributed to the family and friend and it went down a treat. only problem is there was none left for me!

gonna have to give it another go.

[drsmurto]

All my LCPAs attempts to date have been very drinkable beers, this is my 4th AG but i made 3 kit versions before that and one of them won an award.

The key IMHO is to not be shy with the hop additions. None of this less is more crap. Each time i brew this i add more hops, particularly dry hopping to really get that in your face aroma of the real LCPA.

This is now bubbling away in my dead fermenting fridge. 2 x 2L of ice. Sticky thermo on the side of the fermenter says 18/20, the thermometer i have sitting in a conical flask of water in the fridge says the temp is 15.

[rwh]

The key IMHO is to not be shy with the hop additions. None of this less is more crap.

Come now, you're taking me out of context. Less is more is applicable to some styles, but American Pale Ale is certainly not one of them!

This is now bubbling away in my dead fermenting fridge. 2 x 2L of ice. Sticky thermo on the side of the fermenter says 18/20, the thermometer i have sitting in a conical flask of water in the fridge says the temp is 15.

Interesting temperature sampling technique. What's the value in the conical? I would have thought it'd fluctuate more readily than the wort, though less readily than the air temperature.

[drsmurto]

Rob, less is more applies to APAs, not the ESBs you were referring to, i agree on that one. Its all relative!

One of the best and possibly most accurate pieces of advice i have read re APAs is you should throw a handful of hops into the kettle every time you walk past it!

The mercury thermometer which is sitting in a conical of water is at 15C. I guess i should clarify this a bit. My plate chiller got the wort down to about 26 (read using a thermometer, not the sticky thing on the side which is bloody useless IMHO). Put it into the brew fridge and came back 2 hours later and pitched yeast. Took 12 hours to fire, used US56 cos forgot i dont have any 1056 atm. Its bubbling away as normal and this yeast isnt a fan of 15C so i reckon the wort temp is more likely to be 18-20 as indicated by said useless sticky thermo rather than the 15C of the fridge. Fermentation is quite exothermic so i dont expect the temp of the wort to start dropping until fermentation slows right down.

[Kevnlis]

I must say I am glad to see that 2x2L bottles of ice keeps your wort that cool. Any chance we could get a better description of the process, also the size of the fridge you are using would be good. Pics if you can

[drsmurto]

It just so happens i took pics of my double brew day so once i load them up on photobucket i will start a new thread.......

[Oliver]

So, Dr Smurto, where is this new thread

Cheers,

Oliver

[drsmurto]

Not sure about a whole thread but when i looked up that date and found the pics i took they seemed to have been posted in a smattering of threads. Pics of the mash tun, HLT and kettle as well as my ice cooled fridge which has long since been upgraded to 2 fermenting fridges with ebay knockoff tempmates. Both can heat and cool, one has the traditional brewing heatpad, the other has a reptile heatpad. Both fridges currently full of chardonnay not beer!

[cliviabeer]

This thread highlighted a point that I realised some time ago. Those sticky thermometers that come on the side of so many fermenters are at best inaccurate. My advice to every one is to get a thermometer that you can calibrate or at least check. If it has a reading down to 0 degrees and/or up to 100 degrees you can put it in mixed iced water which will be at 0 and boiling water which will be 100. You can then use the sticky thermometer as a guide (mine generally read 3degrees above if the air temp is around fermenting temp)