#24 Hop To It IPA take 3

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: SBB
Calories: 240 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)

Created: Sunday May 21st 2017

Original Gravity:

1.073

Final Gravity:

1.014

ABV (standard):

7.7%

IBU (tinseth):

69.4

SRM (morey):

6.8

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	United Kingdom - Maris Otter Pale12 lb Maris Otter Pale	38	3.75	84.2%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7%
4 oz	American - Vienna4 oz Vienna	35	4	1.8%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	7%
14.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Mosaic0.5 oz Mosaic Hops	Pellet	12.5	First Wort	0 min	23.09	5.6%
0.50 oz	Mosaic0.5 oz Mosaic Hops	Pellet	12.5	Boil	60 min	20.99	5.6%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	5 min	7.36	11.1%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Boil	5 min	8.37	11.1%
1 oz	Galaxy1 oz Galaxy Hops	Pellet	14.25	Boil	5 min	9.54	11.1%
1 oz	Citra1 oz Citra Hops	Pellet	11	Dry Hop	10 days		11.1%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Dry Hop	10 days		11.1%
1 oz	Galaxy1 oz Galaxy Hops	Pellet	14.25	Dry Hop	10 days		11.1%
2 oz	Amarillo2 oz Amarillo Hops	Leaf/Whole	8.6	Dry Hop	3 days		22.2%
9 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Mosaic (Pellet)	52.45	33.4%
2 oz	Citra (Pellet) 1.9999999954251 oz Citra (Pellet) Hops	7.36	22.2%
2 oz	Galaxy (Pellet)	9.54	22.2%
2 oz	Amarillo (Leaf/Whole)		22.2%
9 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13.25 qt		Infusion	--	152 °F	60 min
Starting Mash Thickness: 1 qt/lb

Yeast

GigaYeast - Vermont IPA Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Med-Low
Optimum Temp:	62 - 75 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Water: Make up 1:1 gypsum:CaCl2 and add 1 g to 1 gal water (this is 5g gypsum and 5g CaCl in 10 gal water). Should achieve 100 ppm Chloride and 100 ppm sulfate.

Pitch yeast below optimal range, so 65degF. Ferment high growth phase at low end of optimal, so 67 for 4 days (low temp to limit growth and byproducts). Increase by 8deg to 75degF at day 4 for maturation phase and diacetyl rest, keep at this for 4 days (total primary ferm time=8 days).

Do first dry hop while fermentation still active to scavenge oxygen, say day 5 (this will be about a 10 day dry hop depending on how long cold condition is).

Slow cold condition, 2deg to 4 deg steps every 12 hours, to 15deg below fermentation temp to promote flocculation, so 52degF.

Set up 2nd dry hop with whole hops in cage in keg primed with CO2. Rack beer over top and incubate 3 days at 60degF (so 3 day dry hop).

Keep hops in keg, just drop temp to 4degC and carbonate as usual.

View Count: 654
Brew Count: 0
Last Updated: 2017-09-08 17:19 UTC

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