St. Augustine of Hoppi DIPA

4/24/24-Remember this is supposed to highlight Mosaic and Citra. All else is just filler. Mashed overnight, the AIO didn't hold temp, tho. Bringing it back up to 149 before boil. No dip hop this time, but putting it on a PA yeast cake, there will be leftover Cascade/Centennial in the cake. Completely stuck mash, next time with AIO, don't double-crush grain or maybe use the bag instead of the malt pipe. Filter clogged, had to pour from kettle to fermenter while still 170F or so, killed the yeast cake, pitched new pack of yeast 4/26/24. The DH was in almost two weeks and it was muddy as hell into the keg..
Mash: 4g MgSO4, 7g Gypsum, 7ml Phosphoric
Sparge: 4g MgSO4, 7g Gypsum, 8ml Phosphoric

6/14/21-Tried to do a closed transfer, but it stopped moving after a bit. Had to open it up to finish the transfer. Got a full keg, letting it crash at 36F while it dry hops on CO2. Sample was piney, bitter, low malt character, looking for a good nose from the dry hop.
6/6/21-Switched to S-05 yeast, changed malts and upped hops. Here is the process:
90 min mash, 6 1/2G pre-boil
Boil & hop 60 & 15
No WP, Dip-Hop instead (hops in fermenter w/ 1 1/2qt 170F wort for boil duration) NOTE This lowered my OG by .002.
Chill into fermenter onto Dip-Hop

Mash: 4g MgSO4, 7g Gypsum, 7ml Phosphoric
Large: 4g MgSO4, 7g Gypsum, 8ml Phosphoric

Dip Hop This is supposed to knock out the Myrcene & Stuff that makes the Cat Pee smell/flavor in heavily hopped beers. I smelled the Dip-Hop after about 45min of "hop tea", and damn the Cat Pee is out of the hops! Strong! Do this again, if it tastes good!

10/25/2020-11/11/2020 Kegged & carbed. Too sweet for my taste even though it is drier than the recipe estimate. Cut some of the crystal next time. New Mash Tun, Plate chiller doesn't get it below 85F, maybe I just need to go back to using the immersion chiller, it worked better. This came in way more efficient than I expected. It also darkens up a lot with the boil.

1/25/20-Overshot the mash temp and had to add 1qt. of room temp H2O to cool it down a little. Next time I need to use about 1G less water, so the boil won't be so long. I removed 1oz of Nugget and added 1.3oz of Wakatu in order to use up an open package of hops. In squeezing the bag and squeezing the runoff which I strain through a chef's chinois, I am keeping more liquid and more sugar than I expect. Used about 1qt. of yeast starter. The attenuation seemed off (1.020) but it tasted dry, when I transferred to keg on 2/9/2020, I will check again after it carbonates with the dry hops. This one was too malty. I think the DH was too much.

12/26/19- This was good. Doing it again. Upping the IBU's a little.

** 6/19/19-Trying this again as an AG. Modified it to fit an American Double IPA. I squeezed the bag to get more wort and overshot my quantity. I think about 7 1/4 gallons went into the BK, and I still lost some of the wort at the bottom of the BK because the port clogged with hop matter at the end. I probably could have put 6 1/4 gallons into the fermenter which is way more than the plan. This was only supposed to be a 5 1/2 gallon batch. My efficiency was 7% better than I expected, though, so now I have to hope that the Dry Ale Yeasties eat more than their average attenuation.