Final Decision Still to be Made

Plan to do my first overnight mash tonight using the last of a bag of grain and trying to use up some open hops. Here is what i have planned.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Untitled Recipe
Brewer: Alan Wiseman
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 34.27 l
Post Boil Volume: 26.02 l
Batch Size (fermenter): 23.02 l
Bottling Volume: 21.31 l
Estimated OG: 1.044 SG
Estimated Color: 28.2 EBC
Estimated IBU: 43.2 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 65.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.31 kg Pale Malt, Maris Otter (30.0 EBC) Grain 1 100.0 %
20.00 g Magnum [14.20 %] - Boil 60.0 min Hop 2 30.7 IBUs
15.00 g Perle [9.40 %] - Boil 15.0 min Hop 3 7.6 IBUs
10.00 g Amarillo Gold [9.80 %] - Boil 5.0 min Hop 4 2.3 IBUs
10.00 g Chinook [11.30 %] - Boil 5.0 min Hop 5 2.7 IBUs
18.00 g Amarillo Gold [9.80 %] - Boil 0.0 min Hop 6 0.0 IBUs
12.98 g Centennial [10.30 %] - Boil 0.0 min Hop 7 0.0 IBUs
6.00 g Chinook [11.30 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -

Mash at 66C

I was a little concerned that I would be a bit little on hops so have bought some Amarillo from my LHBS. Any suggestions to how I should alter the hopping schedule?

How did it go? Did you stick with the planned Hop schedule?

Unfortuently I have had to postpone it as I had a vomiting dog the night of the mash So I have resheduled it for Sunday/Monday brewday.

As for the hopping I am thinking of moving all the C hops to 0mins with some added Amarillo and using just the Amarillo at 5mins. Need to run it through Beersmith to see what would happen to the IBUs but I think that is what I will go with.

Looks nice but I'd be tempted to add about 20g of Amarillo at 10 minutes. Keep the hopping spread over the last 15 to 20 minutes. I'm convinced that it makes substantially better beer than you get by clumping the additions together in bigger batches.

Cheers Duxuk. I will hopefully be getting this on tomorrow night for an overnight mash so I will post the final recipe on Monday with a brew day report

Final Recipe:

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Untitled Recipe
Brewer: Alan Wiseman
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 34.27 l
Post Boil Volume: 26.02 l
Batch Size (fermenter): 23.02 l
Bottling Volume: 21.31 l
Estimated OG: 1.048 SG
Estimated Color: 29.7 EBC
Estimated IBU: 58.0 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 65.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.69 kg Pale Malt, Maris Otter (30.0 EBC) Grain 1 97.4 %
0.15 kg Vienna Malt (10.0 EBC) Grain 2 2.6 %
26.00 g Magnum [14.20 %] - Boil 60.0 min Hop 3 38.8 IBUs
15.00 g Perle [9.40 %] - Boil 15.0 min Hop 4 7.3 IBUs
15.00 g Amarillo Gold [9.80 %] - Boil 10.0 min Hop 5 5.6 IBUs
28.00 g Amarillo Gold [9.80 %] - Boil 5.0 min Hop 6 6.3 IBUs
18.00 g Chinook [11.30 %] - Boil 0.0 min Hop 7 0.0 IBUs
16.00 g Centennial [10.30 %] - Boil 0.0 min Hop 8 0.0 IBUs
15.00 g Amarillo Gold [9.80 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -

Brewed yesterday. I will update later with a full brew day report.

That looks amazing:clap:Hopefully you may do a little better on efficiency than your estimate. The hopping will take it, whether or not! I'm brewing Thursday with Amarillo and Citra, bittered with N Brewer. Maris otter and crystal. I'm spreading the Amarillo evenly over the last 20 minutes in 5 additions and bulking it with Citra at flameout. A Citra dry hopping and it should be good. Hope all goes well:drink:

So I got the brew started at about 1030 with 36L of water in my pot and just went for it. THe post mash reading was 1.042 so I was ahead of the game but then released from a slight change in my setup I was no longer able to measure my volume. Ended up with 20.5L of wort at 1.052 and pithched US-05 at abpout 16C. I am watching the temps like a hawk as I have been having diacetyl in my beers which I do not like. The only other addition to it was 1tsp Gypsum in the mash and the boil as I am in a very soft water area so need to up my Ca for fermentation.

Biggest issue I had was getting my wort out of the kettle. I am currently using a stainless steel braided hose but I am going to change that back to a bazooka filter. The hose just blocks too easily. Managed to take a few pictures along the way as well.

Duxuk your citra brew sounds really nice. I have 100g of Citra and cascade to use in an upcoming brew :drunk: