Summary:
Brewed 9/23/21
Making progress on my IPA process. Last beer was close but 55F doesn’t look to be cool enough for the dry hop so with this beer trying 40F.
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 canadian malting | 70.0 | 2.5 |
| 2.500 Lb | 7.0 % | Wheat – White Malt Great WEstern | 85.0 | 2.3 |
| 1.000 Lb | 3.0 % | Carapils (Briess) | 74.0 | 1.3 |
Hops
| WEIGHT | NAME | AAU | TIME | USE | IBUS |
|---|---|---|---|---|---|
| 1.0 Oz | Magnum | 12.0 | 60 mins | Boil | 18.0 |
| 3.0 Oz | Idaho 7 | 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 | Idaho 7 | 12.2 | 3.0 days | Dry Hop | 0.0 |
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 40F 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:
9/23/21 Normal 3V brewday
wort pitched at 2:30pm
cooling system was a bit off. overcooled to 60F. set computer at 66F
9/24/21 no bubbling at 9am
raised to 67F
at noon finally very slow bubbling
by 9pm slow steady
9/25/21 steady bubbling but not ferocious bubbling i would expect. yeast was in 7-8% beer for a few weeks so i should have done a starter.
9/26/21 still steady bubbling
9/29/21 starting to slow ~3 sec
9/30/21 ~4 sec
10/2/21 ~5 sec
10/7/21 ~9 sec
10/16/21 ~9 sec
10/17 no bubbling. FG 1.028
10/18/21 ~22 sec
10/19/21 ~24 sec
10/22/21 ~48 sec. FG 1.026
DTEST cold: clean warm: clean :). cold crash to 40F
10/25/21 dropped cone. not much yeast at all. dry hopped all 8oz of citra and idaho 7
10/28/21 dropped the cone
10/30/21 dropped cone – still a lot
10/31/21 still more hope debris when cone dropped
11/2/21 dropped cone and racked to keg
11/4/21 put on draft
a really nice beer. clean with nice hop character. this process seems to work well!!!