apa grid v1_1

Further work on imaginary brewery beers with american pale ale. This beer really started to show major diacetyl and hop creep issues that i was seeing with all dry hopped beers and that I am still working on a year later. With this beer I was oxygenating using a carb stone in my conical fermenter (unitank setup) and a lot of oxygen was getting trapped in the stone and area of the tri-clamp that was apparantly not getting consumed by the yeast. What I figured out by reading a scientific paper (wish i could find it again!) was that oxygen makes diacetyl production much worse. So after this beer I revamped my oxygenation setup where oxygenated inline after the beer was racked but then that setup was removed so no more stone in the tank. Further down the line i also made sure to run sanitizer out the sample valve and racking arm to prevent air getting trapped there. That fixed the extreme diacetyl issue but later down the line i still had to address hop creep which i did by waiting till fermentation was done and dropping to 50F to dry hop. still working through this to see if it works our not (7-15-21) .

What I also learned with this beer is that I just don’t really like APA. So I will move from APA to session IPA for the imaginary brewery.

Recipe Info
Recipe: apa grid v1_1
Style: American Pale Ale 18B BJCP 2015
Author:
Date: 12-21-2019

RecipeGuideline MinGuideline Max
OG1.0591.0451.060
FG1.0131.0101.015
Color8.65.010.0
ABV6.04.56.2
IBU56.030.050.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 21.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 8.56 G
Volume: 10.24 G
Temp: 32.0 F

Boil Info
Kettle Gravity: 1.051
Predicted Mash Run-off: 6.68 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
18.500 Lb88.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.500 Lb7.0 %Crystal, Medium (Simpsons)76.055.0
1.000 Lb5.0 %chit malt (BestMälz)78.31.4

Hops

WeightNameAAUTimeUseIBUs
1.25 OzColumbus/Tomahawk/Zeus (CTZ)14.060 minsBoil35.0
2.0 OzCascade4.720 minsAroma6.0
2.0 OzSimcoe12.420 minsAroma15.0
2.0 OzSimcoe14.16.0 daysDry Hop0.0
2.0 OzCentennial10.06.0 daysDry Hop0.0

Yeast

AmountName
0.200 LFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash55321905930
Sparge703211086930
Final9853315510047
Target7500000

Water Profile Name: 
Target Profile Name: standard

Mash Water
Total Water Treated: 32.176 G
Percent RO / Distlled: 0 %
Water Used: 8.500 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g

Notes

Ferment two weeks at 68f
0.5 oz of each hop on day 2
Remaining dry hop when done bubbling for 4 days roused once on day 2

2/7/20 Regular 3V brewday

Pitched 300mL of Slurry @ 1pm
@5pm slow bubbling

2/8/20 @8am strong bubbling
@10am added 1/4 oz centennial and simcoe to see if introducing some hop enzyme really early helps with hop creep
2/9/20 strong steady bubbling
2/10/20 added first dry hop addition .875 oz of centennial and simcoe
gravity 1.034
trying first dry hop at 80% to terminal
1.062 -> 1.012 50 pts total and 28 so far which is 56% to terminal so a little early
2/11/20 slow steady bubbling
2/12/20 ~ 3sec
2/13/20 ~12 sec
2/14/20 ~30 sec
@3pm dropped cone
took sample -> 1.014 and tastes really really good
2nd dry hop .875 oz of centennial and simcoe
@10pm bubbling picked back up to ~20sec
2/15/20 ~52 sec
2/16/20 > 60 sec
2/18/20 no bubbling
2/21/20 diacetyl test
cold – none
warm – heavy butter
increased temp to 70F

i did a d-test every 2-3 days till 4/8/21 where it had maybe just a hint of butter but really low and decided to keg since it had been 6 WEEKS of diacetyl testing.

4/8/20 FG 1.010
cold – maybe just a whisper of butter – very low
warm – same
It’s been 60 days so done testing. going to try new oxygenation setup on next beer. right now using stone in tank that stays and i think that is introducing O2 which causes higher diacetyl
cold crash and keg

beer was OK but ended up having low diacetyl that showed in keg

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