Hybrid IPA

Mill gap for barley = 0.035"
Mill gap for naked oats = 0.030"
Flaked oats were not milled.

Mash pH at 15 min (samples cooled with marbles/rocks from freezer):
Top: 5.34 @ 115 deg, 5.43 @ 99 deg, 5.51 at 89 deg
Bottom: 5.36 @ 115 deg, 5.43 @ 99 deg, 5.51 @ 89 deg

Gravities (from bottom):
Pre-sparge: 1.066, 9.6 gal
Post-sparge: 1.066, 11.2 gal
Post-boil: 9.7 gal, added 1 gal
Whirlpool: 1.063, 10.5 gal (1.047 from top)

1056 yeast
Fermenter 1 - 60 deg (D) - Fridge failing; temp running 10 deg high
Fermenter 2 - 63 deg (B) - 1.020 (day 9)
Fermenter 3 - 66 deg (A)

A26 yeast
Fermenter 4 - 65 deg (C)
Fermenter 5 - 69 deg (E) - 1.016 (day 9)
Fermenter 6 - 72 deg (F)

Lessons Learned:

1. Gravity varies wildly from top to bottom. Next time find a way to pull samples from middle.
   
2. pH meter temperature correction doesn't work well. Readings are lower at highter temps. Need to quickly cool samples to 80 deg. Small metal container in ice bath would be ideal.
   
3. Used 0.5 lb rice hulls but sparge was still slow. Next time use full pound for 10 gallon batch.
   
4. For 10 gallon batches, hang malt pipe from top of kettle to avoid spilling grain into kettle.
   
5. Plate chiller clogged while transferring to fermenters. Can try reversing flow through chiller to clear clog, this worked when rinsing equipment.
   
6. Always function test kettle prior to milling grain.
   
   Tasting Notes
   
   Batch C - Prominent pineapple aroma and flavor. Bitterness is not medicinal, but still detracts from perception and enjoyment of fruit flavors. Poor to fair head retention.
   Batch A - Much more subdued aroma and flavor profile. No distinct fruit aromas or flavors, except perhaps slight stone fruit flavor. Bitterness lingers on the palate; overall bitterness actually balances well in this version. Poor head retention.
   Batch E - Pleasant, sweet, fruity aroma. White wine flavor dominates, with guava, papaya, and piney/resiny flavors also present. Malt character is on the sweeter side. Poor head retention. Bitterness is not overpowering but could be reduced.
   Batch F - Intense fruit flavor and aroma.
   Batch B - Slight stone fruit aroma, slight orange peel flavor, otherwise unremarkable. One bottle possibly infected.
   Batch D - Indistinguishable from batch A. Perhaps slight medicinal bitterness on the tail end.