Everyone since you peeps helped me out on the Epic IPA in a previous thread. I’m looking to finalize my Hop schedule on this one Pale Ale…critique the grist too… I’m very open to suggestions…
Oh and I’m using 1st Wort Hop that was explained to me in the IPA thread
Son of Epic Pale Ale 1.0
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermenter volume)
Boil Size: 7.33 gallons
Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Source: 2brew559
Original Gravity:
1.054
Final Gravity:
1.010
ABV (standard):
5.72%
IBU (tinseth): 44.9
SRM (morey):
4.5
Fermentables:
Amount Fermentable PPG°L. Bill %
7 lb American - Pale 2-Row 70%
2.5 lb UK Maris Otter Pale 25%
0.5 lb German - CaraHell 5% 10 lb total
Yeast: Denny’s Fav or wlp090/San Diego
BUGU total Ratio: 0.83 (recipe)style BUGU .71
So I loaded my late additions then added the bravo at .5 oz… If I used 1oz of Bravo oz the BUGU ratio went way up past 1.06…It was explained to me the “1st wort hop” is not bitter but i reduced to .5 oz as shown and got .83 BUGU ratio
Hops:Pellet 1st Wort Hop:
Amount. Variety. Type. AA. Use. Time.
.5 oz Bravo IBU 17.66
Whirlpool Hop: should I add more?
1 oz Centennial. Whirlpool at 170°F 25mins
1 oz Cascade Whirlpool at 170°F 25 mins
Dry hops:
1 oz Centennial Dry Hop 7 days
1oz Amarillo Dry Hop 7 days
Should I add cascade???
Am I way off on the Hop schedule?
I used the method that everyone described to first Wort Hop.
What and how would you change this ??
I think this looks pretty good. Personally, I’d opt out of the Maris Otter. Instead, use light Munich malt at 10-15%. And to be honest, instead of bravo, maybe go with an ounce of centennial at FW. If you were to stay with Bravo, I would just bump the 1/2 oz edition to 60 minutes. And should you add an ounce of cascade to the dry hop schedule? Absolutely
Thanks for the compliment… I can’t wait to brew it, very soon.
It’s my 1st Pale Ale and 1st Wort hoping…
Now to figure out how to do the whirlpool hopping with my typical plate chiller and chugger pump set up, so as not to clog up it up. (Usually use mueslin bags to contain the hops during brewing)
Thinking of adding a new additional whirlpool port to my kettle for the whirlpool action. Any body have some good tips on location of whirlpool port and how to best filter the hops and not clog the chiller when whirlpooling??
Good to know. I have no experience with Bravo to be honest. My thoughts were that I wouldn’t think a 1/2 oz at FW wouldn’t give this beer any hop backbone. That’s why I suggested to move it out to 60 minutes if he decided to stay with Bravo.
I’m very open to suggestions…
