Saturday night I brewed up the Echo View Farms and Riverbend Malt House “Homegrown IPA” recipe kit. Here is the recipe as they gave it to us.
I made little modification, except for the addition of some gypsum to my water to help elevate my calcium levels as well as accentuate the hop levels.
Batch Size: 10Gal
Boil Size: 12Gal
Mash Temp: 154F
Total Grist: 24lbs 3.2 Oz
Target OG: 1.058
Target Color: 9 SRM
18# Pale Malt (3 SRM)
4# Heritage Malt (6SRM)
2# Appalachian Wheat (3SRM)
3.2 Oz Chocolate Malt (350SRM)
2.0 Oz Chinook (10.2 AA) 60 min, 45 IBUs
2.0 Oz Cascade (5.4 AA) 15 min, 6 IBUs
2.0 Oz Chinook (10.2 AA) 5 min, 8 IBUs
2.0 Oz Cascade (5.4 AA) 0 min, 0 IBUs
I did the ten gal final volume as two 5 gallon ferments. Pitched Fermentis yeasts US-05 and S-04 separately.
Pitch temp was 55F. Active heating to 62F for 24 hours. Hold at 68F for 4 days. Finish ferment at 72F.
All Malts from Riverbend Malt House. All Hops from Echo View Farms.
Cam navy
Can’t wait to hear your thoughts on this recipe. I’m intrigued by the chocolate malt. With shooting for so low of an SRM to have something that dark in there but I guess at 3oz in 24 pounds it isn’t really going to do much to the color.
Great hop bill though… Love some Chinook
Mike
Hey Cam: Thanks for the comment.
I am surprised by the addition of the chocolate malt in there too. As you can see at the end of the video the wort does look pretty damn dark. Even with just 3 oz of 350L chocolate malt in there it came out real dark. It will look a little lighter in the glass, but it sure isn’t going to be a golden to straw colored IPA that we are used to.
As long as it tastes good in the end that’s all that will matter. Hopefully its just color and the chocolate malt won’t come through much in the flavor.
Cheers
Mike
john
Hey Mike,
I am working on my mash efficiency and had a few questions for you based on the video you did of this brew session.
1. in the mash – when you transferred the first running from the mash- did you target a specific amount of time for that- or since it was a going to be a batch sparge- did it not matter?
2. What temp did you target for the sparge water or the mash after you added the sparge water?
3. how long did you stir and then recirculate the sparge before transferring?
Thanks!
John
4.
Mike
Hey John. I hope this answers your questions.
1. I don’t target a specific time frame for running off. I pretty much run off about as fast as possible. I am using a pump as well so maybe I am running even faster than gravity would allow me. The theory goes that in batch sparging the rate of the run off is not as critical as when fly sparging.
2. I usually heat my sparge water to 170F, but sometimes its less than that. Can’t say I’ve seen it make a big difference.
3. I normally stir and then start the recirc with my pump. The whole process is around ten minutes.
All those things combined I am getting 75-80% efficiency. I am happy with that and don’t think that going much higher would get me any better results, and may be detrimental to the beer quality.
Cheers
Mike