| |
Main
Date: 01 Dec 2006 07:29:30
From: Jim Stansell
Subject: Partial Boil / IBU question
|
First, take a look at the following recipe from an old issue of BYO
for a robust porter:
6.6 pounds LME
2.0 pounds Honey
1.0 pound Chocolate malt
1.0 pound Pale chocolate malt
1.0 pound Munich malt
1.0 pound Vienna malt
0.5 pound cara-pils malt
0.5 pound crystal malt, 56° Lovibond
2.0 ounces Perle hops (8% alpha acid) for 20 minutes
1.0 ounce Crystal hops (3.2% alpha acid) for 0 minutes
The instructions say to steep the grains in two gallons of water at
170 degrees for 30 minutes, add the extract and honey (after removing
the grains, of course), and bring to a boil. It's only a 20 minute
boil, with the Perle added right away and the Crystal at flameout.
After the wort has cooled, top to five gallons and pitch the yeast.
Here's the question. When I enter this into ProMash, setting the batch
size for 5 gallons and wort size to 2 gallons, I get projected IBUs of
14.5 which seems really low for a beer with a SG=1.087. I understand
why the hop utilization is so low (the SG of the boil is 1.217), but
even if I did a full volume boil, the IBUs would only be 22.4.
Any comments/suggestions? Am I missing something?
|
|
| |
Date: 01 Dec 2006 16:26:52
From: Mark R
Subject: Re: Partial Boil / IBU question
|
"Jim Stansell" <jim.stansell@comcast.net > wrote in message
news:q070n25ns4a06igqs6gr0helg662s5i5us@4ax.com...
> First, take a look at the following recipe from an old issue of BYO
> for a robust porter:
>
> 6.6 pounds LME
> 2.0 pounds Honey
> 1.0 pound Chocolate malt
> 1.0 pound Pale chocolate malt
> 1.0 pound Munich malt
> 1.0 pound Vienna malt
> 0.5 pound cara-pils malt
> 0.5 pound crystal malt, 56° Lovibond
>
> 2.0 ounces Perle hops (8% alpha acid) for 20 minutes
> 1.0 ounce Crystal hops (3.2% alpha acid) for 0 minutes
>
> The instructions say to steep the grains in two gallons of water at
> 170 degrees for 30 minutes, add the extract and honey (after removing
> the grains, of course), and bring to a boil. It's only a 20 minute
> boil, with the Perle added right away and the Crystal at flameout.
> After the wort has cooled, top to five gallons and pitch the yeast.
>
> Here's the question. When I enter this into ProMash, setting the batch
> size for 5 gallons and wort size to 2 gallons, I get projected IBUs of
> 14.5 which seems really low for a beer with a SG=1.087. I understand
> why the hop utilization is so low (the SG of the boil is 1.217), but
> even if I did a full volume boil, the IBUs would only be 22.4.
That almost sounds like a kit recipe that's been modified. If you were using
3.3 pound cans of prehopped LME then the recipe and the IBUs would look
better. If your not using prehopped LME here is what I'd do
Start the 2 gallon boil with just the 5 pounds of steeped grains.
Added the Perle and boil for 30 mins.
Cut off the heat, add LME until its complete stirred in, start the boil
again.
Boil for another 15 mins then add the honey
Boil for the last 15 mins, turn off heat and add Crystal hops.
That's a pretty thick soup for a 2 gallon boil, and how much will you loose
during the boil?
I don't have ProMash but I'd bet using that schedule that your IBUs will be
way up from 22.4
Mark R
|
| |
Date: 02 Dec 2006 20:01:10
From: David M. Taylor
Subject: Re: Partial Boil / IBU question
|
"Jim Stansell" <jim.stansell@comcast.net > wrote in message
news:q070n25ns4a06igqs6gr0helg662s5i5us@4ax.com...
> First, take a look at the following recipe from an old issue of BYO
> for a robust porter:
>
> 6.6 pounds LME
> 2.0 pounds Honey
> 1.0 pound Chocolate malt
> 1.0 pound Pale chocolate malt
> 1.0 pound Munich malt
> 1.0 pound Vienna malt
> 0.5 pound cara-pils malt
> 0.5 pound crystal malt, 56° Lovibond
>
> 2.0 ounces Perle hops (8% alpha acid) for 20 minutes
> 1.0 ounce Crystal hops (3.2% alpha acid) for 0 minutes
>
> The instructions say to steep the grains in two gallons of water at
> 170 degrees for 30 minutes, add the extract and honey (after removing
> the grains, of course), and bring to a boil. It's only a 20 minute
> boil, with the Perle added right away and the Crystal at flameout.
> After the wort has cooled, top to five gallons and pitch the yeast.
>
> Here's the question. When I enter this into ProMash, setting the batch
> size for 5 gallons and wort size to 2 gallons, I get projected IBUs of
> 14.5 which seems really low for a beer with a SG=1.087. I understand
> why the hop utilization is so low (the SG of the boil is 1.217), but
> even if I did a full volume boil, the IBUs would only be 22.4.
>
> Any comments/suggestions? Am I missing something?
No, you are right. IMHO, this is a bad recipe for a robust porter and
should not be brewed unless you are trying for something experimental. This
brew would be very sweet and high in alcohol, except that the sweetness
might be offset somewhat by the astringency of the chocolate malts. You're
right, though, it just doesn't seem right.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
|
|
