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!!!

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.

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.

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	1.069	1.056	1.070
FG	1.015	1.008	1.014
Color	4.4	6.0	14.0
ABV	7.0	5.5	7.5
IBU	55.0	40.0	70.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 27.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 10.44 G
Volume: 12.6 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.060
Predicted Mash Run-off: 8.01 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
21.000 Lb	78.0 %	2-row American Malt (Rahr)	81.3	1.8
2.500 Lb	9.0 %	Wheat – White Malt (Briess)	85.0	2.3
2.500 Lb	9.0 %	Flaked Oats (Briess)	70.0	2.5
1.000 Lb	4.0 %	Carapils (Briess)	74.0	1.3

Hops

Weight	Name	AAU	Time	Use	IBUs
1.0 Oz	Magnum	12.0	60 mins	Boil	20.0
3.0 Oz	strata	10.3	20 mins	Aroma	15.0
3.0 Oz	ctz	13.1	20 mins	Aroma	20.0
3.0 Oz	strata	13.1	3.0 days	Dry Hop	0.0
3.0 Oz	ctz	10.3	3.0 days	Dry Hop	0.0

Yeast

Amount	Name
1.000 unit	Flagship Imperial A07

Misc

Amount	Name	Time	Use
1.000 tsp	Yeast Nutrient (Wyeast)	10 mins	Boil

Water
Predicted Mash Ph: 5.53

	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: 
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
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:
3-11-21 normal 3v brew day. no issues. pitched @ 3:30pm
@9pm slow bubbling
3-12 fermenting hard
3-13 still ripping
3-14 steady bubbling but slowed a little
3-15 steady but slow steady. first 1/2 of dry hop
3-16 ~6 sec
3-17 dropped cone. 2nd half of dry hop
3-18 ~9 sec
3-19 ~ 6 sec
3-20 ~9 sec dropped cone
3-21 ~12 sec
3-22 ~24 sec
3-23 ~17 sec
3-24 ~13 sec raised to 70F
kept bubbling to finally stopped
3-31 fg 1.012
dtest cold: clean; warm: seems clean
will retest once more to be sure
4-4 dtest cold: clean, warm: clean
dropped to 35F for cold crash
4-8 racked to kegs

this beer was ok but still having hop creep issues and not a big fan of cal ale for neipa

thoughts on things to try:
rva/boddingtons strain
cryo hops?
50F dry hop
focus on 7.5% beers -> this one had lower abv and it was noticeable in the mouth feel

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