Galactic Otter

Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 5.7 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 77% (brew house)
Source: WMC
Hop Utilization: 98%
Calories: 227 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)

Created: Friday September 6th 2019

Ope! Midwest IPA

by Eric Saba

OG: 1.069 FG: 1.016 ABV: 7.0% IBU: 62

Old Ironsides IPA

by MikeBPD221

OG: 1.063 FG: 1.014 ABV: 6.4% IBU: 61

Amount	Fermentable	Cost	PPG	°L	Bill %
13 lb	United Kingdom - Maris Otter Pale13 lb Maris Otter Pale		38	3.75	100%
13 lbs / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

13 lb

United Kingdom - Maris Otter Pale

3.75

100%

13 lbs / $ 0.00

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Yakima Valley - Warrior (17.5 AA) / 5.9 Ounces	Pellet	17.5	Boil	60 min	28.89	5.9%
2 oz	Yakima Valley - Galaxy (15.4 AA) / 8 Ounces	Pellet	15.4	Whirlpool at 200 °F	20 min	20.97	23.5%
2 oz	Yakima Valley - Galaxy (15.4 AA) / 8 Ounces	Pellet	15.4	Whirlpool at 180 °F	10 min	12.58	23.5%
2 oz	Yakima Valley - Galaxy (15.4 AA) / 8 Ounces	Pellet	15.4	Dry Hop	5 days		23.5%
2 oz	Yakima Valley - Galaxy (15.4 AA) / 8 Ounces	Pellet	15.4	Dry Hop	2 days		23.5%
8.50 oz / $ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

0.50 oz

Yakima Valley - Warrior (17.5 AA) / 5.9 Ounces

Pellet

17.5

Boil

60 min

28.89

5.9%

2 oz

Yakima Valley - Galaxy (15.4 AA) / 8 Ounces

Pellet

15.4

Whirlpool at 200 °F

20 min

20.97

23.5%

2 oz

Yakima Valley - Galaxy (15.4 AA) / 8 Ounces

Pellet

15.4

Whirlpool at 180 °F

10 min

12.58

23.5%

2 oz

Yakima Valley - Galaxy (15.4 AA) / 8 Ounces

Pellet

15.4

Dry Hop

5 days

23.5%

2 oz

Yakima Valley - Galaxy (15.4 AA) / 8 Ounces

Pellet

15.4

Dry Hop

2 days

23.5%

8.50 oz / $ 0.00

Amount	Variety	IBU	Bill %
0.50 oz	Yakima Valley - Warrior (17.5 AA) / 5.9 Ounces (Pellet)	28.89	5.9%
8 oz	Yakima Valley - Galaxy (15.4 AA) / 8 Ounces (Pellet)	33.55	94%
8.50 oz / $ 0.00

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
9 g	Gypsum	Water Agt	Mash	1 hr.
3.41 ml	Lactic acid	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc	Water Agt	Boil	10 min.

Amount

Name

Cost

Type

Use

Time

2 g

Calcium Chloride (anhydrous)

Water Agt

Mash

1 hr.

9 g

Gypsum

Water Agt

Mash

1 hr.

3.41 ml

Lactic acid

Water Agt

Mash

1 hr.

0.50 each

Whirlfloc

Water Agt

Boil

10 min.

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

150

Mash Chemistry and Brewing Water Calculator

Amount	Description	Type	Start Temp	Target Temp	Time
5.7 gal	Single-temp infusion	Infusion	--	152 °F	60 min
2.8 gal	BIAB dunk	Sparge	--	70 °F	10 min

Amount

Description

Type

Start Temp

Target Temp

Time

5.7 gal

Single-temp infusion

Infusion

152 °F

60 min

2.8 gal

BIAB dunk

Sparge

70 °F

10 min

Water	Gallons	Quarts
Strike water volume (equipment estimates 9.04 g \| 36.2 qt)	9.08	36.3
Mash volume with grains (equipment estimates 10.08 g \| 40.3 qt)	10.12	40.5
Grain absorption losses	-1.63	-6.5
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.17 g \| 28.7 qt)	7.2	28.8
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil Volume (equipment estimates 5.65 g \| 22.6 qt)	5.7	22.8
Hops absorption losses (whirlpool, hop stand)	-0.15	-0.6
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 5.55 g \| 22.2 qt)	5.5	22
Total:	9.08	36.3
Equipment Profile Used:	System Default

Water

Gallons

Quarts

Strike water volume (equipment estimates 9.04 g | 36.2 qt)

9.08

36.3

Mash volume with grains (equipment estimates 10.08 g | 40.3 qt)

10.12

40.5

Grain absorption losses

-1.63

-6.5

Mash Lauter Tun losses

-0.25

-1

Pre boil volume (equipment estimates 7.17 g | 28.7 qt)

7.2

28.8

Boil off losses

-1.5

-6

Hops absorption losses (first wort, boil, aroma)

-0.02

-0.1

Post boil Volume (equipment estimates 5.65 g | 22.6 qt)

5.7

22.8

Hops absorption losses (whirlpool, hop stand)

-0.15

-0.6

WARNING: Exceeded batch size - reduce boil size

Volume into fermentor (equipment estimates 5.55 g | 22.2 qt)

5.5

Total:

9.08

36.3

Equipment Profile Used:

System Default

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
9/6/2019 1:00 AM over 5 years ago	-2	Yeast Starter	1.037	1 Liter			2/20/2021 3:43 AM over 3 years ago	5th gen to 6th gen WLP090 stepped up to approximately 250B cells. Didn’t harvest any from this and will start with fresh yeast next time. Last couple of batches have had an off flavor.
9/8/2019 7:54 PM over 5 years ago	+0	Mash Complete	1.057	8.5 Gallons	5.3	152 °F	2/20/2021 3:43 AM over 3 years ago	5.7 gallons of strike water at 160.7 to mash in at 152. Temp dropped from 151.9 to 147.2 over 60 minutes.
9/8/2019 10:05 PM over 5 years ago	+0	Pre-Boil Gravity	1.057	7.5 Gallons			2/20/2021 3:43 AM over 3 years ago	Pulled bag to drain and collect approximately 7.5 gallons (7.8 at boiling). Squeezed fairly hard, but didn't have to wait too long. I like this amount of calculated absorption, so I don't have to squeeze the bag for too long.
9/8/2019 10:05 PM over 5 years ago	+0	Boil Complete	1.072	6 Gallons			2/20/2021 3:43 AM over 3 years ago	6 gallons is approximate (didn't measure) based on estimated 1.5 gallons of boil-off. Boil vigor looked good (not too soft and not too hard).
9/8/2019 11:30 PM over 5 years ago	+0	Brew Day Complete	1.072	5.5 Gallons			2/20/2021 3:43 AM over 3 years ago	Chilled to about 80 degrees (groundwater temp) before moving to fridge to continue down to fermentation temp. Left about 1 quart in the kettle. Dip tube didn't clog this time, but trub dam doesn't seem to be very effective. I tried to create a whirlpool with plastic spoon, but did not work.
9/9/2019 4:00 AM over 5 years ago	+1	Other	1.072			64 °F	2/20/2021 3:43 AM over 3 years ago	Pitched yeast once wort dropped down to 64. Regulator at 64 to ferment at 66 (I'm assuming a 2 degree difference from exothermic reaction).
9/11/2019 12:00 PM over 5 years ago	+3	Dry Hopped					2/20/2021 3:43 AM over 3 years ago	2 oz Yakima Valley - Galaxy (15.4 AA) / 8 Ounces (Pellet) at day 2 of active fermentation
9/17/2019 1:00 AM over 5 years ago	+9	Other				72 °F	2/20/2021 3:43 AM over 3 years ago	Fermentation temp was slowly increased to 72 over a few days
9/19/2019 2:46 AM over 5 years ago	+11	Dry Hopped				50 °F	2/20/2021 3:43 AM over 3 years ago	2 oz Yakima Valley - Galaxy (15.4 AA, Pellet) at day 10 of fermentation. Dry hopped and began cold crash. Set regulator to 50 degrees. Janish book suggests cooler temperatures may extract greater amounts of hop aroma and within shorter amounts of time (24 hours). This one will have at least 48 hours of contact time, but temp range will be from 72 (start of dry hop) down to high 30s before packaging.
9/20/2019 12:04 AM over 5 years ago	+12	Other				36 °F	2/20/2021 3:43 AM over 3 years ago	Dropped regulator temp down to 36 and fined with gelatin. 1/2 tsp Knox gelatin with 1/4 cup water heated to 160.
9/20/2019 5:35 PM over 5 years ago	+12	Fermentation Complete	1.013	4.6 Gallons			2/20/2021 3:43 AM over 3 years ago
9/20/2019 8:48 PM over 5 years ago	+12	Packaged	1.013	4.6 Gallons			2/20/2021 3:43 AM over 3 years ago	Packaged approximately 4.6 gallons from carboy into sanitized keg through the diptube. 40 psi for 11 hours will result in approximately 2.2 volumes of CO2
11/10/2019 5:40 PM over 5 years ago	+63	Other					11/11/2019 5:42 PM over 5 years ago	Keg kicked on 11/10. Beer dropped very bright and had a nice taste for a SMaSH beer. Little bit of apple juice (not necessarily green apple) in the taste that went away with time. I'm not sure I'm as a big of a fan of Galaxy as the masses. Maybe it needs to be combined with another hop to accentuate characteristics, but I thought this beer was solidly average. Nothing great, but not big flaws either in my opinion.

Date

Days

Event

Gravity

Volume

Temp

Updated

Comment

9/6/2019 1:00 AM
over 5 years ago

-2

Yeast Starter

1.037

1 Liter

2/20/2021 3:43 AM
over 3 years ago

5th gen to 6th gen WLP090 stepped up to approximately 250B cells. Didn’t harvest any from this and will start with fresh yeast next time. Last couple of batches have had an off flavor.

9/8/2019 7:54 PM
over 5 years ago

Mash Complete

1.057

8.5 Gallons

5.3

152 °F

2/20/2021 3:43 AM
over 3 years ago

5.7 gallons of strike water at 160.7 to mash in at 152. Temp dropped from 151.9 to 147.2 over 60 minutes.

9/8/2019 10:05 PM
over 5 years ago

Pre-Boil Gravity

1.057

7.5 Gallons

2/20/2021 3:43 AM
over 3 years ago

Pulled bag to drain and collect approximately 7.5 gallons (7.8 at boiling). Squeezed fairly hard, but didn't have to wait too long. I like this amount of calculated absorption, so I don't have to squeeze the bag for too long.

9/8/2019 10:05 PM
over 5 years ago

Boil Complete

1.072

6 Gallons

2/20/2021 3:43 AM
over 3 years ago

6 gallons is approximate (didn't measure) based on estimated 1.5 gallons of boil-off. Boil vigor looked good (not too soft and not too hard).

9/8/2019 11:30 PM
over 5 years ago

Brew Day Complete

1.072

5.5 Gallons

2/20/2021 3:43 AM
over 3 years ago

Chilled to about 80 degrees (groundwater temp) before moving to fridge to continue down to fermentation temp. Left about 1 quart in the kettle. Dip tube didn't clog this time, but trub dam doesn't seem to be very effective. I tried to create a whirlpool with plastic spoon, but did not work.

9/9/2019 4:00 AM
over 5 years ago

Other

1.072

64 °F

2/20/2021 3:43 AM
over 3 years ago

Pitched yeast once wort dropped down to 64. Regulator at 64 to ferment at 66 (I'm assuming a 2 degree difference from exothermic reaction).

9/11/2019 12:00 PM
over 5 years ago

Dry Hopped

2/20/2021 3:43 AM
over 3 years ago

2 oz Yakima Valley - Galaxy (15.4 AA) / 8 Ounces (Pellet) at day 2 of active fermentation

9/17/2019 1:00 AM
over 5 years ago

Other

72 °F

2/20/2021 3:43 AM
over 3 years ago

Fermentation temp was slowly increased to 72 over a few days

9/19/2019 2:46 AM
over 5 years ago

+11

Dry Hopped

50 °F

2/20/2021 3:43 AM
over 3 years ago

2 oz Yakima Valley - Galaxy (15.4 AA, Pellet) at day 10 of fermentation.

Dry hopped and began cold crash. Set regulator to 50 degrees. Janish book suggests cooler temperatures may extract greater amounts of hop aroma and within shorter amounts of time (24 hours). This one will have at least 48 hours of contact time, but temp range will be from 72 (start of dry hop) down to high 30s before packaging.

9/20/2019 12:04 AM
over 5 years ago

+12

Other

36 °F

2/20/2021 3:43 AM
over 3 years ago

Dropped regulator temp down to 36 and fined with gelatin. 1/2 tsp Knox gelatin with 1/4 cup water heated to 160.

9/20/2019 5:35 PM
over 5 years ago

+12

Fermentation Complete

1.013

4.6 Gallons

2/20/2021 3:43 AM
over 3 years ago

9/20/2019 8:48 PM
over 5 years ago

+12

Packaged

1.013

4.6 Gallons

2/20/2021 3:43 AM
over 3 years ago

Packaged approximately 4.6 gallons from carboy into sanitized keg through the diptube. 40 psi for 11 hours will result in approximately 2.2 volumes of CO2

11/10/2019 5:40 PM
over 5 years ago

+63

Other

11/11/2019 5:42 PM
over 5 years ago

Keg kicked on 11/10. Beer dropped very bright and had a nice taste for a SMaSH beer. Little bit of apple juice (not necessarily green apple) in the taste that went away with time. I'm not sure I'm as a big of a fan of Galaxy as the masses. Maybe it needs to be combined with another hop to accentuate characteristics, but I thought this beer was solidly average. Nothing great, but not big flaws either in my opinion.

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Galactic Otter