Summary:
Brewed 7/9/21
Still working on different techniques for dry hopping that eliminates my hop creep issues. so far i was just dry hopping at 68F, then raising it to 70F, then adding hops early in fermentation to try and stop the hop creep earlier. none of these methods eliminated the hop creep. I re-read “The New IPA” by Scott Janish which had a bunch of hop creep tips so for this iteration, i tried to use the method laid out in the tips and tricks from professional breweries. Instead of dry hopping warm, it shows some brewers dry hopping cooler and also get the hops back up in suspension for better extract. Basically this method did not work for me. it involved pushing CO2 into the cone to get the hops back in suspension. this beer is the worst hop bite i’ve ever had in a beer i made. i’m on a 7 gallon conical and think this is likely a scale issue. this process obviously works on 10+bbl systems but not on my small scale. Also, the 50F dry hop temp did not prevent hop creep. it still fermented post dry hop and cause the 15psi safety on my tank to block numerous times. it took over a month for it to dtest negative. all in all a bad beer but I learned a lot.
Recipe Info
Recipe: grid_neipa_ipa_3v_v2
Style: American IPA 21A BJCP 2015
Author:
Date: 11-27-2020
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.074 | 1.056 | 1.070 |
| FG | 1.024 | 1.008 | 1.014 |
| Color | 5.1 | 6.0 | 14.0 |
| ABV | 7.2 | 5.5 | 7.5 |
| IBU | 55.0 | 40.0 | 70.0 |
Brewery Info
Efficiency: 66 %
Attenuation: 70 %
Mash Info
Weight: 33.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 12.47 G -> did 11G so i don’t overrun mash tun
Volume: 15.15 G
Temp: 152.0 F
Boil Info
Kettle Gravity: 1.064
Predicted Mash Run-off: 9.46 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 |
|---|---|---|---|---|
| 27.500 Lb | 82.0 % | 2-row American Malt (Rahr) | 81.3 | 1.8 |
| 2.500 Lb | 7.0 % | Flaked wheat (Briess) | 70.0 | 2.5 |
| 2.500 Lb | 7.0 % | Wheat – White Malt (Briess) | 85.0 | 2.3 |
| 1.000 Lb | 3.0 % | Carapils (Briess) | 74.0 | 1.3 |
****ended up changing due to ingredient issues:
11.5 lb best malz pilsner
9.3 lb barke pilsner
1.1 lb rahr 2 row
+flaked wheat, malted wheat and carapils
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 1.0 Oz | Magnum | 12.0 | 60 mins | Boil | 18.0 |
| 3.0 Oz | Mosaic (HBC 369) | 12.2 | 20 mins | Aroma | 17.0 |
| 3.0 Oz | Citra | 13.9 | 20 mins | Aroma | 19.0 |
| 6.0 Oz | Citra | 13.9 | 3.0 days | Dry Hop | 0.0 |
| 6.0 Oz | Mosaic (HBC 369) | 12.2 | 3.0 days | Dry Hop | 0.0 |
****did CTZ and Cascade instead of citra mosaic
Yeast
| Amount | Name |
|---|---|
| 0.400 L | Juice Imperial A38 |
Misc
| Amount | Name | Time | Use |
|---|---|---|---|
| 1.000 tablet | Whirlfloc Tablet | 15 mins | Boil |
| 1.000 tsp | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 5.51
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 67 | 3 | 21 | 115 | 52 | 30 |
| Sparge | 53 | 3 | 21 | 94 | 49 | 30 |
| Final | 97 | 5 | 33 | 168 | 80 | 47 |
| Target | 75 | 0 | 0 | 0 | 0 | 0 |
Water Profile Name: carrboro
Target Profile Name: standard
Mash Water
Total Water Treated: 39.747 G
Percent RO / Distlled: 0 %
Water Used: 10.500 G
Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 7.0 g
Lactic Acid: 7.0 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 150 for 60
Mash out 168 for 10
Pitch at 67 and raise to 68 after 24
When done fermenting drop (once bubbling slows greatly check gravity every other day and look for no further drop) to 50F for 2 days
harvest yeast
dry hop all dry hops under high CO2 flow
purge from bottom @ 30 psi for 30 sec then seal tank till 10 psi
keep an eye on the pressure gauge to make sure it doesn’t get too high
once each day for 3 days, burp the tank again from the bottom of the tank at 30. psi for approx. 1 minute or until the tank gets up to 15 psi
after two days of dry hopping, drop the cone and do DTest daily till clean.
once dtest is clean drop to 35F
Brewery Notes:
7/8/21 1L starter w/ imperial juice 1 pouch (200B cells) A38. blew off a little.
7/9/21 normal 3V brew day. pitched whole starter @ 2:30pm @66F
@ 10:30 pm very slow bubbling so raised to 67F
7/10/21 strong fermentation with small amount of blowoff @2pm up to 68F
7/11/21 still strong bubbling but slowing
7/12/21 slow and steady
7/13/21 ~3 sec
7/14/21 ~5 sec
7/15/21 ~5 sec
7/16/21 ~ 7 sec
7/17/21 10.5 brix (new digital refractometer) ~5 sec
started at 16.5 brix
7/18/21 ~6 sec
7/19/21 ~6 sec
7/20/21 ~8 sec
7/22/21 10.1 brix. pulled sample for hydrometer
FG 1.022
DTest cold: clean warm: seems clean so will cold crash tomorrow
7/23/21 ~18 sec. dropped to 50F
7/26/21 dropped cone ~400mL of loose slurry
did full dry hop
6 oz of cascade, 6 oz of ctz
10 psi on co2 while dry hopping.
closed lid at 30 sec of co2 through blowoff. then fully closed at 4psi.
7/27/21 blew out cone at 20psi
only took 10 sec to get to 10psi.
7/28/21 blew out cone again. realized i didn’t purge line fully yesterday so hoping its not badly oxidized.
7/29/21 pulled sample FG 1.024
DTest cold: clean warm: little butter, not a lot
7/31/21 DTest cold: clean warm: low butter
8/2/21 DTest cold: clean warm: low butter
8/6/21 pressure built up to 15psi and blew safety valve. opened up relieve to get down to 5psi. seems close system on small scale a bad idea.
FG 1.020. has dropped.
DTEST DTest cold: clean warm: low butter
….kept testing every two days….
9/5/21 finally seems DTest cold and warm are both clean
cold crash
9/8/21 racked to keg. only got 5 gallons. so 1-1.5 gallons of hop loss over normal.