Summary:
Brewed 7/28/21
Continue to work on hop creep issues. Process with last attempt didn’t go well. In the same article from “The New IPA” from Scott Janish I also saw that some brewers are dry hopping on the cooler side. There are things behind this logic 1) the enzyme that causes hop creep is temperature dependent. lower temperature slows the enzyme or even deactivates it. 2) the yeast goes to sleep at lower temperatures so it won’t ferment any further if low enough 3) recent studies have show that dry hopping still shows good extraction at lower temperatures. at higher temperatures it is done in 24 hours and at lower temps it takes more like 48-72. 4) lower temperature dry hopping extracts estery/fruit forward hop characterics and less harsh characteristics. my initial thought was i need to dry hop warm to get all the oils out and to speed up the enzymes and fermentation of the sugars they free up. having tried a bunch of different methods around this all the way to adding hops at the start of fermentation to get enzymes in as early as possible as well as dry hopping at 70 but still takes weeks for the hop creep to subside it is clear that is not the way. so now i am going to try crashing to 50f and dry hopping at 50F rather then 68F or higher as i have been. i did this with the last beer but it looks like blowing things back up with CO2 go the refermentation going. so this time trying at 50F but no blowing out the cone. also lowered the dry hop from 12oz total to 8 oz total (almost 2 oz /gallon to about 1.25 oz / gallon)
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 |
| 4.0 Oz | Citra | 13.9 | 3.0 days | Dry Hop | 0.0 |
| 4.0 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
at day 3 of dry hopping do dtest every 2 days till clean
cold crash to 35 and rack to keg when cone drop is clean
Brewday notes:
7/28/21 normal 3V brewday. pitched 400mL (200mL thick) slurry at 12:30pm. at 8:30pm slow bubbling
7/29/21 rippin’
7/30/21 strong bubbling
7/31/21 strong but slowing
8/1/21 slow steady
8/2/21 ~4 sec
8/3/21 ~6 sec
8/6/21 ~8 sec
8/7/21 ~8 sec 11.2 brix
8/8/21 ~9 sec
8/9/21 no bubbling but cooling
8/10/21 ~9 sec
8/12/21 ~9 sec 10.1 brix
8/13/21 ~12 sec
8/14/21 ~14 sec
8/15/21 ~16 sec 9.8 brix
8/16/21 ~18 sec
8/17/21 dropping to 55F for 48 hours then collecting yeast
8/20/21 full 8oz dry hop of citra and mosaic
8/23/21 dropped cone
9/1/21 dropped cone -> very little hops
9/2/21 fg 1.022
dtest cold: clean warm: very low butter
wait 2 days
9/4/21 dtest cold: clean warm: seems clean
cold crash to 35F
9/7/21 dropped cone and racked to keg 2x kegs ~4g and ~2g
this beer ended up showing very low diacetyl after a couple weeks.