ipa grid v1_1

West Coast style grain bill but using NEIPA hopping techniques of first dry hop charge at 80% to terminal gravity. Still using old oxygenation setup and saw the same issues as the last beer with diacetyl. Booooooo.

Recipe Info
Recipe: ipa grid v1_1
Style: American IPA 21A BJCP 2015
Author: 
Date: 12-21-2019

RecipeGuideline MinGuideline Max
OG1.0691.0561.070
FG1.0151.0081.014
Color4.76.014.0
ABV7.05.57.5
IBU71.040.070.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 24.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.66 G
Volume: 11.62 G
Temp: 32.0 F

Boil Info
Kettle Gravity: 1.059
Predicted Mash Run-off: 7.45 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
22.000 Lb90.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.250 Lb5.0 %Vienna Malt (Great Western)80.03.5
1.250 Lb5.0 %chit malt (BestMälz)78.31.4

Hops

WeightNameAAUTimeUseIBUs
1.1 OzColumbus/Tomahawk/Zeus (CTZ)14.060 minsBoil28.0
4.0 OzCitra12.120 minsAroma27.0
2.0 OzColumbus/Tomahawk/Zeus (CTZ)14.020 minsAroma16.0
4.0 OzCitra13.96.0 daysDry Hop0.0
2.0 OzSimcoe14.16.0 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: 5.56

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 day 2
Rest of dry hops when bubbling done
Dry hop 4 days and rouse once day 2

2/17/20 normal 3V brewday with no issues
pitched ~300mL of slurry @ 2pm
@8pm slow bubbling
2/18/20 strong bubbling. added very small addition to get enzyme going with theory that the early the enzyme is in the quicker the hop creep will be done (this didn’t really play out the way i had hoped). 1/4 oz of both citra and simcoe.
2/19-20/20 strong bubbling
2/21/20 strong bubbling but starting to slow
2/22/20 ~2 sec. added first half of dry hops
2/24/21 ~8 sec
2/25/20 ~12 sec
2/26/20 ~37 sec. dropped cone. 2nd half of dry hop
2/27/20 ~27 sec
3/1/20 dropped cone. raised to 74F
3/5/20 1.010 FG.
Diacetyl Test Cold -clean. Warm – butter
3/8/20 , 3/11, 3/14, 3/17, 3/20, 3/23 same
3/27/20 dropped to 1.008. cold : clean. warm: very low but still a little butter
3/30 , 4/5, same
4/8/20 warm is finally clean or very very close. cold crashed

beer was ok. most of the hop aroma and flavor had dropped out. diacetyl never showed to where i noticed it.

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