apa grid v1_1

Another run of imaginary brewery – Grid – light ales. blond > apa > ipa. this one I think had a bit of diacetyl in it but i didn’t want to admit it at the time 🙁

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

5/25/20 pulled pitch from blond the same day. only 400mL w/ 150mL of yeast. hopefully ok.
normal 3V brewday. pitched @ 67F @ 2pm. slow bubbling at 8pm 🙂
5/26/20 steady bubbling and raised to 68F
5/27/20 steady bubbling
5/28/20 bubbling starting to slow
1/2 dry hop
5/29/20 back to steady bubbling
5/30/20 slow steady
5/31/20 dropped cone. added 2nd dry hop.
6/1/20 started to bubble again ~15 sec
6/2/20 ~7 sec but heating pads on. will check when pads off.
6/3/20 dropped cone. took sample. fg 1.014
no bubbling. tastes and smells really good.
6/4/20 no bubbling
6/5/20 no bubbling. took sample. 1.014.
d-test: cold: clean. warm: a bit o butter
6/7/20 1.014. cold: clean. warm: clean. a very minor off flavor but doesn’t seem like butter? cold crashing
6/9/20 transfer to keg. @30 psi @ 38f for 24 hours. got just under 5 gallons :(. with dry hop beers looks like a lose a fair amount of beer so bump those back to 9.5 gallons?

i did not take tasting notes but if memory serves this beer did end up showing diacetyle.

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