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
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.059 | 1.045 | 1.060 |
| FG | 1.013 | 1.010 | 1.015 |
| Color | 8.6 | 5.0 | 10.0 |
| ABV | 6.0 | 4.5 | 6.2 |
| IBU | 56.0 | 30.0 | 50.0 |
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 Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 18.500 Lb | 88.0 % | Brewer’s Malt, 2-Row, Premium (Great Western) | 80.0 | 2.0 |
| 1.500 Lb | 7.0 % | Crystal, Medium (Simpsons) | 76.0 | 55.0 |
| 1.000 Lb | 5.0 % | chit malt (BestMälz) | 78.3 | 1.4 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 1.25 Oz | Columbus/Tomahawk/Zeus (CTZ) | 14.0 | 60 mins | Boil | 35.0 |
| 2.0 Oz | Cascade | 4.7 | 20 mins | Aroma | 6.0 |
| 2.0 Oz | Simcoe | 12.4 | 20 mins | Aroma | 15.0 |
| 2.0 Oz | Simcoe | 14.1 | 6.0 days | Dry Hop | 0.0 |
| 2.0 Oz | Centennial | 10.0 | 6.0 days | Dry Hop | 0.0 |
Yeast
| Amount | Name |
|---|---|
| 0.200 L | Flagship Imperial A07 |
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: 5.42
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 55 | 3 | 21 | 90 | 59 | 30 |
| Sparge | 70 | 3 | 21 | 108 | 69 | 30 |
| Final | 98 | 5 | 33 | 155 | 100 | 47 |
| 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: 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.