Oz v.2

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: WMC
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)

Created: Tuesday March 5th 2019

Original Gravity:

1.067

Final Gravity:

1.017

ABV (standard):

6.6%

IBU (tinseth):

45.6

SRM (morey):

5.9

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	United Kingdom - Golden Promise9.5 lb Golden Promise	37	3	74.5%
2.50 lb	Flaked Oats2.5 lb Flaked Oats	33	2.2	19.6%
0.50 lb	German - Wheat Malt0.5 lb Wheat Malt	37	2	3.9%
0.25 lb	Canadian - Honey Malt0.25 lb Honey Malt	37	25	2%
12.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Vic Secret0.25 oz Vic Secret Hops	Pellet	19.9	First Wort	0 min	13.59	2.4%
0.75 oz	Ella0.75 oz Ella Hops	Pellet	17.7	Boil	5 min	9.04	7.3%
0.75 oz	Vic Secret0.75 oz Vic Secret Hops	Pellet	19.9	Boil	5 min	10.16	7.3%
1.25 oz	Ella1.25 oz Ella Hops	Pellet	17.7	Whirlpool at 180 °F	20 min	6.03	12.2%
1.25 oz	Vic Secret1.25 oz Vic Secret Hops	Pellet	19.9	Whirlpool at 180 °F	20 min	6.78	12.2%
1 oz	Ella1 oz Ella Hops	Pellet	17.7	Dry Hop	2 days		9.8%
1 oz	Galaxy1 oz Galaxy Hops	Pellet	16.1	Dry Hop	2 days		9.8%
1 oz	Vic Secret1 oz Vic Secret Hops	Pellet	19.9	Dry Hop	2 days		9.8%
1 oz	Ella1 oz Ella Hops	Pellet	17.7	Dry Hop	10 days		9.8%
1 oz	Galaxy1 oz Galaxy Hops	Pellet	16.1	Dry Hop	10 days		9.8%
1 oz	Vic Secret1 oz Vic Secret Hops	Pellet	19.9	Dry Hop	10 days		9.8%
10.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4.25 oz	Vic Secret (Pellet)	30.53	41.5%
4 oz	Ella (Pellet) 3.9999999908503 oz Ella (Pellet) Hops	15.07	39.1%
2 oz	Galaxy (Pellet)	0	19.6%
10.25 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
5.60 g	Calcium Chloride	Water Agt	Mash	1 hr.
3.90 g	Gypsum	Water Agt	Mash	1 hr.
2.60 ml	Lactic acid	Water Agt	Mash	1 hr.
2.40 g	Calcium Chloride	Water Agt	Sparge	10 min.
1.60 g	Gypsum	Water Agt	Sparge	10 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 256 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.6 gal	Single temp infusion	Infusion	--	154 °F	60 min
2.4 gal	Dunk sparge	Sparge	--	70 °F	10 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume (equipment estimates 9 g \| 36 qt)	9.04	36.2
Mash volume with grains (equipment estimates 10.02 g \| 40.1 qt)	10.06	40.3
Grain absorption losses	-1.59	-6.4
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.16 g \| 28.6 qt)	7.2	28.8
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.07	-0.3
Post boil Volume	5.59	22.4
Hops absorption losses (whirlpool, hop stand)	-0.09	-0.4
Volume into fermentor	5.5	22
Total:	9.04	36.2
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 107.5%

Pre-Boil: 89% 32.2 ppg

Ending Kettle: 89% 32.4 ppg

Brew House: 83% 30.2 ppg

Wort Volume:

5.5 Gallons

Expected 5.5 Gallons of fermentable wort.
Expected OG: 1.067
Actual OG: 1.070

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
4/1/2019 7:54 PM over 5 years ago	+1	Mash Complete	1.057	7.9 Gallons		2/20/2021 3:43 AM over 3 years ago
4/1/2019 7:55 PM over 5 years ago	+1	Pre-Boil Gravity	1.057	7.2 Gallons		2/20/2021 3:43 AM over 3 years ago
4/1/2019 8:00 PM over 5 years ago	+1	Boil Complete	1.070	5.9 Gallons		2/20/2021 3:43 AM over 3 years ago
4/1/2019 8:02 PM over 5 years ago	+1	Brew Day Complete	1.070	5.5 Gallons	66 °F	2/20/2021 3:43 AM over 3 years ago	Whirlpool hops were added at 140 (water cooled down wort very quickly; 5 gallons chilled down to 140); Approximately 1 pint of break material left at bottom of bucket not making it into FV; spilled a little bit of wort while oxygenating, but happy to see 5.5 gallons into FV; pitched approximately 500 mL yeast slurry at 7:00 PM
4/3/2019 2:30 PM over 5 years ago	+3	Other			66 °F	2/20/2021 3:43 AM over 3 years ago	Added first dryhop addition at 36 hours post-pitch; krausen looked like it had started to recede
4/3/2019 2:53 PM over 5 years ago	+3	Other			68 °F	2/20/2021 3:43 AM over 3 years ago	Aaaaaaaand we have a mess... Blowoff tube clogged and bung shot off, leaving lots of krausen to spill over the edges of the carboy. I caught this at 48 hours post-pitch, so hopefully the risk of infection will be minimal. Krausen was still at the top of the fermenter. Cleaned fermentation chamber, and re-attached the blowoff tube.
4/11/2019 4:16 AM over 5 years ago	+11	Packaged				2/20/2021 3:43 AM over 3 years ago	Packaged into purged keg with dry hop addition in stainless screen filter. Packaged through the beverage out post for the first time. 3/8 ID hose didn’t clamp easily onto 1/4 barb of the disconnect. Get new disconnects and adapters for next time. Siphon went slower than normal and has bubbles in the tube (hope this doesn’t cause oxidation issues).
4/19/2019 8:25 PM over 5 years ago	+19	Tasting Note				2/20/2021 3:43 AM over 3 years ago	Something went wrong with this batch. Reminds me of the "hoppy paint water" description I used to describe the Greentree beer from last year. Odd hop flavor with lots of bitterness and astringency with little to no carbonation. Carbonation has taken longer for my two NEIPAs, so I'm wondering if CO2 is being lost through the space where the floss goes through the lid. No bubbles are there and can't hear a leak, but it's curious that these two beers took longer to carbonate. Three possible issues could have led to off flavors. 1.) Carboy bung blowoff (lol), 2.) Oxidation during transfer, or 3.) Non-sanitized dry hop screen in keg. I am almost positive the issue came from the carboy bung blowoff, because the pre-carbed sample at kegging had the odd hop water taste to it. I'll give it another week or two to see if flavors mellow out, but this batch is likely going to be a dumper
5/29/2019 4:22 PM over 5 years ago	+59	Other				2/20/2021 3:43 AM over 3 years ago	Dumped. Flavors never really mellowed (a bit, but not to a degree of enjoyably drinking). I've read that active fermentation will keep anything out if the bung blows, but that's the only thing I can think of where something went wrong. We'll try again another time.

Notes

Mash in at a thickness of 1.75 qt/lb; dunk sparge with room temperature water

R.O. water from Publix Glacier machine; treat mash water and sparge water proportionally with salts

Using advice from Scott Janish and Ed Coffey to keep chlorides high and at an approximate 1:1 ratio. Calcium above 100 is okay

Estimated water profile: Ca = 116; Cl = 128; SO4 = 105

First DH at high krausen (approximately 2 days after yeast pitch); second DH in keg.

Maltsters:
Thomas Fawcett Golden Promise (UK)
Best Malz Pale Wheat Malt (Germany)
Gambrinus Honey Malt (Canada)

Hops:
Yakima Valley Hops

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Last Updated: 2019-03-30 18:50 UTC

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Oz v.2