Ameli-Ale 2022 | SMaSH [that like button!] IPA

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.9 gallons
Post Boil Size: 7.15 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 88% (brew house)
Source: Chris Stackhouse
Hop Utilization: 99.7606%
Calories: 255 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)

Created: Thursday April 14th 2022

Citra Bomb NEIPA

by Warconn

OG: 1.065 FG: 1.004 ABV: 8.0% IBU: 50

Hazy IPA - Tree House Recipe

by Gregg LeBlanc

OG: 1.070 FG: 1.016 ABV: 7.1% IBU: 46

Blocks of Light

by dulrich3d

OG: 1.072 FG: 1.019 ABV: 6.9% IBU: 55

Amount	Fermentable	Cost	PPG	°L	Bill %
14.25 lb	United Kingdom - Golden Promise14.25 lb Golden Promise	$ 0.00 / lb $ 0.00	37	3	100%
14.25 lbs / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

14.25 lb

United Kingdom - Golden Promise

$ 0.00 / lb
$ 0.00

100%

14.25 lbs / $ 0.00

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Yakima Valley Hops - AU Galaxy (14 AA)	Pellet	14	Mash at 150 °F	60 min	14.74	33.3%
1 oz	Yakima Valley Hops - AU Galaxy (14 AA)	Pellet	14	Boil	20 min	22.39	16.7%
2 oz	Yakima Valley Hops - AU Galaxy (14 AA)	Pellet	14	Whirlpool at 170 °F	20 min	10.49	33.3%
1 oz	Yakima Valley Hops - AU Galaxy (14 AA)	Pellet	14	Dry Hop at 75 °F	Day 4		16.7%
6 oz / $ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

2 oz

Yakima Valley Hops - AU Galaxy (14 AA)

Pellet

Mash at 150 °F

60 min

14.74

33.3%

1 oz

Yakima Valley Hops - AU Galaxy (14 AA)

Pellet

Boil

20 min

22.39

16.7%

2 oz

Yakima Valley Hops - AU Galaxy (14 AA)

Pellet

Whirlpool at 170 °F

20 min

10.49

33.3%

1 oz

Yakima Valley Hops - AU Galaxy (14 AA)

Pellet

Dry Hop at 75 °F

Day 4

16.7%

6 oz / $ 0.00

Amount	Variety	Cost	IBU	Bill %
6 oz	Yakima Valley Hops - AU Galaxy (14 AA) (Pellet)		47.62	100%
6 oz / $ 0.00

Amount	Name	Type	Use	Time
15 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3.25 g	Epsom Salt	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.

Amount

Name

Cost

Type

Use

Time

15 g

Calcium Chloride (dihydrate)

Water Agt

Mash

1 hr.

3.25 g

Epsom Salt

Water Agt

Mash

1 hr.

2.50 g

Gypsum

Water Agt

Mash

1 hr.

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
120	0	0	195	74	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

120

195

Mash Chemistry and Brewing Water Calculator

Amount	Description	Type	Start Temp	Target Temp	Time
8 gal		Infusion	--	150 °F	60 min
2 gal		Fly Sparge	--	--	--

Amount

Description

Type

Start Temp

Target Temp

Time

8 gal

Infusion

150 °F

60 min

2 gal

Fly Sparge

Water	Gallons	Quarts
Strike water volume (equipment estimates 9.72 g \| 38.9 qt)	10.01	40
Mash volume with grains (equipment estimates 10.78 g \| 43.1 qt)	11.07	44.3
Grain absorption losses	-1.78	-7.1
Hops absorption losses (mash)	-0.08	-0.3
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.61 g \| 30.5 qt)	7.9	31.6
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.04	-0.2
Post boil Volume (equipment estimates 6.08 g \| 24.3 qt)	7.15	28.6
Hops absorption losses (whirlpool, hop stand)	-0.08	-0.3
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 7.08 g \| 28.3 qt)	6	24
Total:	10.01	40
Equipment Profile Used:	System Default

Water

Gallons

Quarts

Strike water volume (equipment estimates 9.72 g | 38.9 qt)

10.01

Mash volume with grains (equipment estimates 10.78 g | 43.1 qt)

11.07

44.3

Grain absorption losses

-1.78

-7.1

Hops absorption losses (mash)

-0.08

-0.3

Mash Lauter Tun losses

-0.25

-1

Pre boil volume (equipment estimates 7.61 g | 30.5 qt)

7.9

31.6

Boil off losses

-1.5

-6

Hops absorption losses (first wort, boil, aroma)

-0.04

-0.2

Post boil Volume (equipment estimates 6.08 g | 24.3 qt)

7.15

28.6

Hops absorption losses (whirlpool, hop stand)

-0.08

-0.3

WARNING: Exceeded batch size - reduce boil size

Volume into fermentor (equipment estimates 7.08 g | 28.3 qt)

Total:

10.01

Equipment Profile Used:

System Default

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
6/5/2022 6:39 PM over 2 years ago	+0	Mash Complete	1.056	7.25 Gallons		6/5/2022 6:39 PM over 2 years ago
6/5/2022 6:39 PM over 2 years ago	+0	Pre-Boil Gravity	1.056	8.25 Gallons		6/5/2022 6:39 PM over 2 years ago
6/5/2022 9:17 PM over 2 years ago	+0	Boil Complete	1.074	6.5 Gallons		6/5/2022 9:17 PM over 2 years ago
6/5/2022 9:19 PM over 2 years ago	+0	Brew Day Complete	1.074	6.25 Gallons	75.3 °F	6/5/2022 9:19 PM over 2 years ago	Volume into the fermenter was a little low, however I boiled an extra 20 minutes because gravity readings I took on the refractometer were considerably low. Final OG reading is only .003 points lower than expected so that's not bad at all!
6/8/2022 3:40 PM over 2 years ago	+3	Other	1.052		72 °F	6/8/2022 3:44 PM over 2 years ago	After nearly 36 hours of inactivity in the fermenter yesterday, I bumped the temperature from 68°F up to 72°F. Fermentation activity started a few hours later and has been going steadily ever since. I'm going to allow the temperature to free-rise up to 75°F instead of the original 72°F.
6/11/2022 1:32 PM over 2 years ago	+6	Tasting Note	1.013		74.6 °F	6/11/2022 1:35 PM over 2 years ago	Gravity has been holding steady at 1.016 for nearly 18 hours, with a few bubbles here and there. Took a proper hydrometer reading and found the gravity was actually 1.013. So despite the slow start I actually beat the projected attenuation. The taste of the sample was very smooth, no harshness of any kind. There wasn't much complexity to it which isn't surprising, given the simple grain bill and no hop additions during fermentation. I'd say that the ripe banana flavor is definitely present but not overpowering by any means. I'll be curious to see if colder serving temps and carbonation will enhance the banana flavor. Interestingly, the beer is very cloudy and opaque right now. I didn't use any whirfloc on this batch, which maybe I should have since this wasn't intended to be a hazy IPA. I for some reason was under the impression that Bananza was a highly flocculant yeast, but looking at the label again and it clearly says that it's a low flocculating yeast. I'm sure cold crashing will clear it a bit, but this may be a yeast to consider for future hazy beers.
6/12/2022 8:59 PM over 2 years ago	+7	Dry Hopped	1.012	6.25 Gallons	75 °F	6/12/2022 8:59 PM over 2 years ago	Decided to dry hop while the beer was still warm and wait a few days before cold crashing. I was planning to dry hop then immediately start cold crashing, however since I'm only dry hopping with 1 ounce I wanted to maximize utilization. It also appears that while very slow, fermentation is still slightly active so maybe I'll get a small biotransformation effect?
6/14/2022 1:48 PM over 2 years ago	+9	Fermentation Complete	1.013	6.25 Gallons	75 °F	6/14/2022 1:48 PM over 2 years ago	Gravity has been holding steady at 1.013, dry hops have been sitting for almost exactly 3 days. I planned on dry hopping longer but with the fermentation temperature being relatively warm, I figured the hops have already done their thing by now. Plus most of the hop contributions already happened via mashing and whirlpooling. So I'm calling this fermentation done and will begin cold crashing.
6/16/2022 3:54 PM over 2 years ago	+11	Packaged	1.013	5 Gallons	34 °F	6/16/2022 3:54 PM over 2 years ago

Date

Days

Event

Gravity

Volume

Temp

Updated

Comment

6/5/2022 6:39 PM
over 2 years ago

Mash Complete

1.056

7.25 Gallons

6/5/2022 6:39 PM
over 2 years ago

Pre-Boil Gravity

1.056

8.25 Gallons

6/5/2022 6:39 PM
over 2 years ago

6/5/2022 9:17 PM
over 2 years ago

Boil Complete

1.074

6.5 Gallons

6/5/2022 9:17 PM
over 2 years ago

6/5/2022 9:19 PM
over 2 years ago

Brew Day Complete

1.074

6.25 Gallons

75.3 °F

6/5/2022 9:19 PM
over 2 years ago

Volume into the fermenter was a little low, however I boiled an extra 20 minutes because gravity readings I took on the refractometer were considerably low. Final OG reading is only .003 points lower than expected so that's not bad at all!

6/8/2022 3:40 PM
over 2 years ago

Other

1.052

72 °F

6/8/2022 3:44 PM
over 2 years ago

After nearly 36 hours of inactivity in the fermenter yesterday, I bumped the temperature from 68°F up to 72°F. Fermentation activity started a few hours later and has been going steadily ever since. I'm going to allow the temperature to free-rise up to 75°F instead of the original 72°F.

6/11/2022 1:32 PM
over 2 years ago

Tasting Note

1.013

74.6 °F

6/11/2022 1:35 PM
over 2 years ago

Gravity has been holding steady at 1.016 for nearly 18 hours, with a few bubbles here and there. Took a proper hydrometer reading and found the gravity was actually 1.013. So despite the slow start I actually beat the projected attenuation. The taste of the sample was very smooth, no harshness of any kind. There wasn't much complexity to it which isn't surprising, given the simple grain bill and no hop additions during fermentation. I'd say that the ripe banana flavor is definitely present but not overpowering by any means. I'll be curious to see if colder serving temps and carbonation will enhance the banana flavor. Interestingly, the beer is very cloudy and opaque right now. I didn't use any whirfloc on this batch, which maybe I should have since this wasn't intended to be a hazy IPA. I for some reason was under the impression that Bananza was a highly flocculant yeast, but looking at the label again and it clearly says that it's a low flocculating yeast. I'm sure cold crashing will clear it a bit, but this may be a yeast to consider for future hazy beers.

6/12/2022 8:59 PM
over 2 years ago

Dry Hopped

1.012

6.25 Gallons

75 °F

6/12/2022 8:59 PM
over 2 years ago

Decided to dry hop while the beer was still warm and wait a few days before cold crashing. I was planning to dry hop then immediately start cold crashing, however since I'm only dry hopping with 1 ounce I wanted to maximize utilization. It also appears that while very slow, fermentation is still slightly active so maybe I'll get a small biotransformation effect?

6/14/2022 1:48 PM
over 2 years ago

Fermentation Complete

1.013

6.25 Gallons

75 °F

6/14/2022 1:48 PM
over 2 years ago

Gravity has been holding steady at 1.013, dry hops have been sitting for almost exactly 3 days. I planned on dry hopping longer but with the fermentation temperature being relatively warm, I figured the hops have already done their thing by now. Plus most of the hop contributions already happened via mashing and whirlpooling. So I'm calling this fermentation done and will begin cold crashing.

6/16/2022 3:54 PM
over 2 years ago

+11

Packaged

1.013

5 Gallons

34 °F

6/16/2022 3:54 PM
over 2 years ago

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Ameli-Ale 2022 | SMaSH [that like button!] IPA