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IPA after lockdown

176 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 38.2 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 65% (brew house)
Source: self
No Chill: 5 minute extended hop boil time
Calories: 176 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Thursday May 28th 2020
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Simcoe-Chinook-Amarillo IPA

by michaelb.yvr

OG: 1.067 FG: 1.016 ABV: 6.6% IBU: 64

1.058
1.010
6.4%
71.0
7.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg American - Pale 2-Row7 kg Pale 2-Row 37 1.8 63.6%
2 kg American - Wheat2 kg Wheat 38 1.8 18.2%
1 kg American - Caramel / Crystal 20L1 kg Caramel / Crystal 20L 35 20 9.1%
1 kg New Zealand - Munich Malt1 kg Munich Malt 36.8 7.87 9.1%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Warrior12 g Warrior Hops Pellet 16 Boil 90 min 13.87 7.1%
11 g Centennial11 g Centennial Hops Pellet 10.2 Boil 90 min 8.11 6.5%
41 g Centennial41 g Centennial Hops Pellet 10.2 Boil 20 min 19.54 24.4%
56 g Chinook56 g Chinook Hops Pellet 13 Boil 5 min 17.74 33.3%
48 g Centennial48 g Centennial Hops Pellet 10 Boil 5 min 11.7 28.6%
168 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
0.01 g Salt Water Agt Mash 1 hr.
11.52 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 271 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Infusion -- 65 °C 60 min
33 L Sparge -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.39 L. Suggest reducing initial water volume to 45.4 L and adding 1.99 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 26.3 L) 23.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.4 L) 45
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 38 L) 38.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 38.2 L) 38
Total: 56.9  
Equipment Profile Used: System Default
 
Notes

Brewed Fri May 29 with Raf. Cubed immediately after end of boil (hose from tap to bottom of cube). Started fermentation on Tue 2 Jun, evening. First bubbles around 16h later. Used 1.0min of O2 whilst adding yeast; then added 2.4 litres warm water onto 16.6 litres to dilute down from ~1.067 to 1.058. Had cleaned, then sanitized fermenter with strong iodine solution; rinsed, then sprayed down with fresh star san. Poured as gently as possible from cube into fermenter, in laundry (no drafts but by no means sanitary).

Neglected to add the required ~1g of salt to the mash.

Mash had been problematic. Pump not working. Used robo for 7kg and BIAB for 4 kg. Mashed in 4 kg with >12 litres at 73C into 70’s Coolibah but wasn’t clear that temperature had equilibrated in the mash. This manifested in the v low SG at end of mash. Around 1.03. Possibly a bad reading due to bad sampling. I added hot liquor from robo mash to get the temp up. May have provided some boost in extraction. Had a brief temp trip after extended period of mashing (45min?) and on reset neglected to set temp back to 66C. Instead the liq had exceeded 90C. Drained heaps into Coolibah and also took the opportunity to pull hot liquor from bottom (via 4 litre carboy) and pour it back over the top.

I dry hopped on Day 10 (Fri night) with 28g each of Chinook, cryo Citra and cryo Simcoe. Used a funnel. On kitchen island bench. No heater running.

Bottled/kegged on Th night, day 16. Delicious. 1.010 final gravity. Had allowed temp to drop to 14oC. Didn't crash cool. Closed transfer wasn't working ... too much pressure drop. So I hung the hose into the keg and kept CO2 flowing in through the gas inlet connection during transfer. I didn't purge any of the bottles, but spent some time ensuring they were clean (in hot perc), rinsed and sanitized.

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  • Last Updated: 2020-06-21 23:00 UTC