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A favor to ask.
Would anyone be so kind as to plug some numbers into beer smith and maybe email me the file? I've sent my computer out for repairs and I won't have it for a while. I'm trying to up the batch size of a recipe from 5 to 6 gallons and I don't trust the brewing app I've got on my phone, it gives me some pretty strange numbers sometimes.
20lbs 2-row
2 lbs crystal 20*L
2oz simcoe @90 min
1.5oz Fuggles @30 min
1.5oz Simcoe @15 min
.5oz Fuggles @ 5 min
Wyeast 1028 London ale.
It will be a batch sparge brew with a 7.5 gallon boil. I'm really curious as to what it says my OG and FG will be as well as my predicted ibu's. Like I said I'm with out a computer right now, and I'm supposed to brew this on Friday, I'd REALLY appreciate if someone could take a few minutes and help me out here.
Email is e_mott09@yahoo.com
I only use tastybrew, so I sent out what I plugged in there. Is this a barleywine? looks like it. A couple of suggestions if I may.
First, to get proper utilization for hops, a proper hot break should be achieved first before adding your hops. So you should have a rolling boil 15-20 minutes before adding your first addition, if you want to use a 90 minute addition, keep this in mind for an even longer boil time.
Second I would stack up the late addition hops to maybe even 2 oz, and a dryhop. A barleywine (or any beer this big) needs a nice long condition, and the aroma can get lost. Aroma is big for this style, and needs to be there to balance out the huge maltiness. You kind of need to go overboard on the aroma, cuz chances are you will lose some.
Just mu opinion.
Hey, thanks a lot!
This is a clone of Lake Erie Monster from great lakes. I've tried it once already and this is how I think it will turn out closer to the real thing. It's a real big IIPA, but you're right, with such a big bill and with those selections of hops it's right on its way to being a barley wine. My original brew was a 6.5ish gallon boil with a 1.5 oz addition of simcoe. Everything else was the same. My brew had a heavier mouth feel and was less bitter than the original. Still turned out great, however. So my thoughts behind the changes are these: The recipe calls for crystal 30*L but I can never find it, so I'm using 20 and boilin a little longer for the color. Also since it wasn't as bitter as the original I figure a 90 minute boil will extract more AA and bitter it up a bit. I'm also lowering my mash temp from 153* to 148*.
Now, knowing the full story what do you think about what I'm doing? I'm ALWAYS open to constructive criticism as I'm still new. I've never made changes like this to a recipe so I only know what it SHOULD do, not what it actually will do.
Thanks again!
MONSTER! I Love that beer. I just finished my keg 
and will have to wait 6 months for it to come back. For all the Imp IPA drinkers out there, this is one you have to try. Mott, I am VERY interested in your clone project. Please keep us posted on your progress.
Well this batch is an upset. My efficiency was only 37%. I'm estimating an abv of only 6.5% or so. The first time I brewed it came out good, different but good. If you'd like my original recipe it's all yours.
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