Jim's Whirlpool Pale

This is a clean basic American Pale Ale that we're putting together to test American hopping impacts. Inspired by Klickitat Jim's visiting of hop whirlpool temps

Beer Style: 

American Pale Ale

Batch Size: 

5.50 gallons

Boil Time: 

60 minutes

Original Gravity: 

1.062

IBUs: 

70.00

SRM: 

7.80

ABV: 

6.30% ABV

Malt/Grain/Sugar/Extract: 

7.5 lbs American 2-Row (60%)
5.0 lbs Munich Light Malt (40%)

Mashing Instructions: 

Mash at 154F with 5.4 pH

Hops: 

0.75 oz Magnum Pellets 11.4%AA 60 minutes
2.00 oz Cascade Pellets 5.5%AA Whirlpool #1 (170F for 30 minutes)
2.00 oz Centennial Pellets 10.0%AA Whirlpool #1 (170F for 30 minutes)
2.00 oz Cascade Pellets 5.5%AA Whirlpool #2 (120F for 15 minutes)
2.00 oz Centennial Pellets 10.0%AA Whirlpool #2 (120F for 15 minutes)

Yeast: 

Wyeast 1056 American Ale / WLP001 California Ale / US-05

Special Instructions / Notes: 

See experiment notes about any hop substitutions or changes. This is the full recipe with all the glorious hoppiness.

rtc
rtc's picture
70/30?

Maybe ProMash's math is off but 7.5lbs of 2Row & 5lbs of Munich is a 60/40 grist not 70/30. By my calculation 8.75lbs 2Row & 3.75lbs Munich is 70/30.

drew
drew's picture
Noted and modified

Noted and modified

rikrox
rikrox's picture
IBU's

Plugged in the recipe into beersmith and only got 24.9 ibu's with .75 oz of magnum @60 min, the rest of them as steep hops. Should I modify the 60 min hop adition to generate more ibu's?

Rick

drew
drew's picture
I would only adjust the

I would only adjust the amount for the AA%

TimBrewz
IBU/yeast

Is the 70 IBU correct? Seems IPA to me.
Also is the yeast to be pitched from new package or starter?

Tim Livingston

drew
drew's picture
Those were the IBU numbers

Those were the IBU numbers reported by Jim. I'm less concerned by them than the hop regimen.

For now, let's do the yeast from a new package. Need to formalize that in a bit.