Gordon Strong New World IPA

Before the start of the brew day...

• Yeast with starter is up and ready to go
  
• Brew Commander is programmed for the brew
  
• Mill Grains, with gap between grain rollers set at 1.130."
  
• Salts should be measured and in a small bottle
  
  BREW DAY (Saturday, March 8, 2025)!
  
  With the grain basket in place, fill kettle up to exactly 8.4 gallons with distilled water. Now remove the grain basket.Then add the water salts directly to the kettle, in amounts specified in the recipe, and mix thoroughly.
  
  Now replace the grain basket.
  
  MASH-IN (Start 45 minute timer)
  The strike temperature for the grain is 146 deg F. On full power, heat the water to 149 deg F. Switch off the heat, then mix in the grist, stirring constantly. Temperature should drop to 146 deg F. Allow to rest for 10 minutes after the temperature is stabilized.
  
  Stir mash after the 10 minute rest, then measure pH. if pH is above 5.35, adjust pH with acid, just 1 ml at a time, until pH is correct.
  
  Open valve, turn on pump to recirculate liquid. Switch heat back on, at 80% power. Adjust rate and allow the mash-in to continue for the remainder of the 45 minute duration.
  
  At the end of the infusion mash step, temperature will ramp up to saccharification rest temperature, which is 155 deg F. Mash for this saccharification rest will continue for 30 more minutes.
  
  MASH-OUT
  At the end of the saccharification rest, mash temperature will ramp up to 168 deg F, and remain there for 10 minutes.
  
  Turn off heat and pump.
  
  DRAIN WORT FROM GRAIN BASKET
  Lift the grain basket and hang on side of pot. Allow to rest 15 minutes.
  
  While wort is draining into the bucket, start heating the wort in the kettle to a boil. Start ramping to boil using pre-programmed boil steps. Heat should be set to 100% power.
  
  Immediately after the ramp-up begins, close all valves, then carefully remove hoses from the pump/pot and drain this into bucket.
  
  After the 15 min draining of the basket is complete, add the drained wort from the tubing into the bucket, then to the rest of the wort in the kettle.
  
  TAKE A MEASUREMENT OF THE VOLUME OF WORT IN THE KETTLE,
  and measure pH.
  
  MPORTANT! While wort temperature is heating up to boiling, connect plate chiller and all related items for recirculation.
  
  
  BOIL (reread this several times)
  This is a 90 minute boil. Hops will be added at various stages, including a whirlpool hop addition at a lower temperature (175 deg F. Servomyces and Super Moss will be added at 20 min before the end of the boil.
  
  HOP ADDITIONS TO BOIL
  (Time remaining in boil is shown below)
  First addition - 90 minutes
  Second addition - 20 minutes
  Third addition - 10 minutes
  Fourth addition - 1 minute
  
  
  
  END OF BOIL
  At the end of the boil, open valves and initiate recirculation through the wort chiller and the whirlpool. Use chiller to bring temperature to about 185 degrees, shut off the cooling water, then let the temperature drop about 10 degrees to 175 deg F.
  
  WHIRLPOOL
  With wort temperature at 175 degrees, add the whirlpool hops, and continue whirlpooling at this temperature. (Whirlpool duration is 15 minutes.
  
  COOL DOWN
  Turn on hose water to the chiller, and allow recirculation to continue until the temperature of the wort is as low as it will get, preferably below 70 deg F.
  
  TRANSFER CHILLED WORT TO FERMENTOR
  With the oxygenation system in place, transfer the chilled wort into the fermentor. Add the BrewZyme to the wort as it fills the fermentor.
  
  FERMENTATION CONSIDERATIONS
  
• Be sure to add BrewZyme as wort is transferred to fermentor
  
• Add yeast culture after BrewZyme is mixed in