Category Archives: Grid NEIPA 3V v1_2

Grid NEIPA 3V v1_2

Recipe Info
Recipe: grid_session_ipa_3v_v1
Style: Specialty IPA 21B BJCP 2015
Author: 
Date: 11-27-2020

RecipeGuideline MinGuideline Max
OG1.0531.0501.085
FG1.0121.0081.018
Color3.75.040.0
ABV5.53.010.0
IBU49.040.0100.0

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 WeightNameYieldSRM
16.000 Lb76.0 %2-row American Malt (Rahr)81.31.8
2.000 Lb10.0 %Wheat – White Malt (Briess)85.02.3
2.000 Lb10.0 %Flaked Oats (Briess)70.02.5
1.000 Lb5.0 %Carapils (Briess)74.01.3

Hops

WeightNameAAUTimeUseIBUs
1.0 OzMagnum12.060 minsBoil22.0
2.0 Ozbru-113.120 minsAroma15.0
2.0 OzAzacca10.320 minsAroma12.0
2.0 Ozbru-113.13.0 daysDry Hop0.0
2.0 OzAzacca10.33.0 daysDry Hop0.0

Yeast

AmountName
1.000 unit ***actually 200ML compact repitchFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.47

CaMgNaClSoBicarbonate
Water7321302430
Mash813211355930
Sparge53321944930
Final964291637541
Target7500000

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