Recipe Info
Recipe: grid_session_ipa_3v_v1
Style: Specialty IPA 21B BJCP 2015
Author:
Date: 11-27-2020
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.053 | 1.050 | 1.085 |
| FG | 1.012 | 1.008 | 1.018 |
| Color | 3.7 | 5.0 | 40.0 |
| ABV | 5.5 | 3.0 | 10.0 |
| IBU | 49.0 | 40.0 | 100.0 |
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: 154.0 F
Boil Info
Kettle Gravity: 1.047
Predicted Mash Run-off: 6.68 G
Target Starting Boil Volume: 12.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.5 G
Fermentables
| Weight | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 16.000 Lb | 76.0 % | 2-row American Malt (Rahr) | 81.3 | 1.8 |
| 2.000 Lb | 10.0 % | Wheat – White Malt (Briess) | 85.0 | 2.3 |
| 2.000 Lb | 10.0 % | Flaked Oats (Briess) | 70.0 | 2.5 |
| 1.000 Lb | 5.0 % | Carapils (Briess) | 74.0 | 1.3 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 1.0 Oz | Magnum | 12.0 | 60 mins | Boil | 22.0 |
| 2.0 Oz | bru-1 | 13.1 | 20 mins | Aroma | 15.0 |
| 2.0 Oz | Azacca | 10.3 | 20 mins | Aroma | 12.0 |
| 2.0 Oz | bru-1 | 13.1 | 3.0 days | Dry Hop | 0.0 |
| 2.0 Oz | Azacca | 10.3 | 3.0 days | Dry Hop | 0.0 |
Yeast
| Amount | Name |
|---|---|
| 1.000 unit ***actually 200ML compact repitch | Flagship Imperial A07 |
Misc
| Amount | Name | Time | Use |
|---|---|---|---|
| 1.000 tsp | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 5.47
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 81 | 3 | 21 | 135 | 59 | 30 |
| Sparge | 53 | 3 | 21 | 94 | 49 | 30 |
| Final | 96 | 4 | 29 | 163 | 75 | 41 |
| Target | 75 | 0 | 0 | 0 | 0 | 0 |
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: 7.0 g
Lactic Acid: 5.0 ml @ 88.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G
Sparge Water Adjustments
Gypsum: 1.0 g
Calcium Chloride: 3.0 g
Notes
Mash 154 for 60
Mash out 168 for 10
Pitch at 67 and raise to 68 after 24
Half of dry hop day 3
Day 6 drop come and add other half of dry hop
Day 9 drop cone
Day 14 d test and once clean cold crash
Brewing notes:
2-3-21. Normal 3V brewday. pitched @ 2:30 pm. no starter. just 200mL repitch from blond ale. 64F
@9pm bubbling slowly
2-4 strong bubbling raised to 68F
2-5 strong bubbling
2-6 strong bubbling but slowed a little. first 1/2 of dry hop.
2-8 ~11 sec
2-9 ~11 sec. dropped cone. added 2nd dry hop.
2-10 ~10sec
2-12 dropped cone
2-13 ~11 sec
2-15 ~21 sec
2-17 no bubbling
FG 1.010
Diacetyl test: cold – clean. warm – butter. raised to 70F
2-21 DTest. cold-clean warm-butter but seems lower?
2-24, 2-26, 2-28, 3-3, 3-5 tested again but warm – butter
3-7 DTest cold-clean, warm-clean