Israel Bissell (IB) NE IPA - Beer Recipe - Brewer's Friend

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Israel Bissell (IB) NE IPA

172 calories 17.8 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Drew Beechum / James Bird
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Saturday May 28th 2016
1.056
1.014
5.5%
32.9
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 8%
5.25 kg United Kingdom - Crisp Extra Pale Maris Otter5.25 kg United Kingdom - Crisp Extra Pale Maris Otter 38 1.8 84%
6.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Columbus7 g Columbus Hops Pellet 15 Boil 60 min 10.79 2.9%
14 g Citra14 g Citra Hops Pellet 11 Boil 5 min 3.16 5.7%
14 g Amarillo14 g Amarillo Hops Pellet 8.6 Boil 5 min 2.47 5.7%
21 g Amarillo21 g Amarillo Hops Pellet 8.6 Whirlpool at 80 °C 30 min 7.22 8.6%
21 g Citra21 g Citra Hops Pellet 11 Whirlpool at 80 °C 30 min 9.24 8.6%
56 g Centennial56 g Centennial Hops Pellet 10 Dry Hop 2 days 22.9%
56 g Amarillo56 g Amarillo Hops Pellet 8.6 Dry Hop 2 days 22.9%
56 g Citra56 g Citra Hops Pellet 11 Dry Hop 2 days 22.9%
245 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 259 B cells required
WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 259 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NE IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 5 15 150 120 0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DP3DM6H
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Infusion -- 66.6 °C 60 min
5 L Sparge -- 50 °C 2 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.2 L) 36.2
Mash volume with grains (equipment estimates 42.4 L) 40.3
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25.2
Hops absorption losses (whirlpool, hop stand) -0.2
Volume into fermentor 25
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

https://www.experimentalbrew.com/recipes/israel-bissell-ib-ne-ipa

Had to make some changes due to lack of WY0156 and pale malt(!) at LHBS. So used Crisp Extra Pale Maris Otter as base malt, subbed WY1056 for WLP001

Made up two 1L starters ( on stirplates) 2 days ahead of brewday. Chilled, decanted and tasted starter wort before pitching (ended up using US05 in the end as the WLP001 starter smelled and tasted phenolic so I dumped it)

Friday 3rd June 2016 - Brewday

28L strike water adjusted with CaCl2, gypsum and 80% lactic acid. Mashed in at 70.5C for a mash temp of 66.7C (152F). Stirred the mash for 5 mins.

30 mins later - Stirred the mash for a couple of minutes. Mash temp = 66C. pH = 5.1(!)
Started to heat the mash after 50 mins for a mash out.
60 mins later - Stirred the mash for a couple of minutes. Mash temp = 65C. pH = 5.0(!).
Realised I had forgot to mash in the flaked oats(!). Added them to the mash after 60 mins with 3g of bicarbonate to try and rescue mash pH. Ended up being a 90 minute mash instead of 60 mins :(

Final mash pH 5.3.

Sparged with 4L 50C water.

OG a little high so diluted with cooled boiled water to 1.056.

Monday 13th June 2016 (Day 10) - CO2 transferred WY1318 beer from PET carboy to oxygen purged corny dry hop keg. Added 0.5 bar of pressure to the keg. Shook the keg rigorously and bubbled CO2 through the liquid post twice a day to encourage more efficient extraction.

Wednesday 15th June 2016 (Day 12) - CO2 transferred WY1318 beer from DH keg to serving keg using a jumper line. Cold crashed and added 40 psi pressure to the keg. FG = 1.016. pH = 4.38. 5.25% ABV.

Immediately cleaned and oxygen purged the DH keg and transferred in more hops and US05 beer. Repeated the same procedure as above (2 days dry hopping with agitation and capped CO2 bubbling).

Friday 17th June 2016 - CO2 transferred US05 beer to serving keg.

US05 beer has something not quite right about it, mix of diacetyl and chlorophenol (wondering if this is actually my beer lines?). Changed the line on the US05 beer and this did the job (note to self, clean those lines more often with line cleaner instead of just starsan and pbw).

Really lazy on collecting data for this beer as everyone was away on holiday (myself included). Beers tasted great and the kegs kicked before collecting enough data.

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  • Last Updated: 2016-09-26 20:07 UTC