Recipe Info
Recipe: grid_neipa_3v_v1
Style: American IPA 21A BJCP 2015
Author:
Date: 03-02-2020
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.070 | 1.056 | 1.070 |
| FG | 1.015 | 1.008 | 1.014 |
| Color | 4.8 | 6.0 | 14.0 |
| ABV | 7.2 | 5.5 | 7.5 |
| IBU | 79.0 | 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: 150.0 F
Boil Info
Kettle Gravity: 1.061
Predicted Mash Run-off: 8.01 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G
Fermentables
| Weight | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 21.000 Lb | 78.0 % | Canada malting pale ale malt | 80.0 | 2.0 |
| 2.500 Lb | 9.0 % | Flaked Oats (Briess) | 70.0 | 2.5 |
| 2.500 Lb | 9.0 % | malted oats | 70.0 | 2.0 |
| 1.000 Lb | 4.0 % | Carapils (Briess) | 74.0 | 1.3 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 1.0 Oz | Ctz | 13.9 | 60 mins | First Wort | 24.0 |
| 2.0 Oz | simcoe | 15.0 | 30 mins | Aroma | 20.0 |
| 2.0 Oz | Mosaic (HBC 369) | 12.2 | 30 mins | Aroma | 16.0 |
| 2.0 Oz | Citra | 13.9 | 30 mins | Aroma | 18.0 |
| 1.0 Oz | simcoe | 15.0 | 7.0 days | Dry Hop | 0.0 |
| 1.0 Oz | Mosaic (HBC 369) | 12.2 | 7.0 days | Dry Hop | 0.0 |
| 1.0 Oz | Citra | 13.9 | 7.0 days | Dry Hop | 0.0 |
| 1.0 Oz | simcoe | 15.0 | 5.0 days | Dry Hop | 0.0 |
| 1.0 Oz | Citra | 13.9 | 5.0 days | Dry Hop | 0.0 |
| 1.0 Oz | Mosaic (HBC 369) | 12.2 | 5.0 days | Dry Hop | 0.0 |
Yeast
| Amount | Name |
|---|---|
| 0.200 L | London Ale III Wyeast Labs 1318 |
Misc
| Amount | Name | Time | Use |
|---|---|---|---|
| 0.500 tsp | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 5.52
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 70 | 3 | 21 | 119 | 53 | 30 |
| Sparge | 53 | 3 | 21 | 94 | 49 | 30 |
| Final | 102 | 5 | 34 | 175 | 83 | 48 |
| Target | 75 | 0 | 0 | 200 | 200 | 0 |
Water Profile Name: carrboro
Target Profile Name: neipa
Mash Water
Total Water Treated: 37.854 G
Percent RO / Distlled: 0 %
Water Used: 10.000 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 150 for 60 mins
Mashout 168 for 10 mins
Add Fwh during sparge
Pitch at 67 and hold 3 days
Raise to 73 one degree a day
When reaches 1.020 to 1.022 do 3 day dry hop then add second dry hop for 3 days
7/7/20 used all the cal ale for the last beer so build up a 1L starter pitch of london ale III.
7/8/20 normal 3v brewday. no issues. pitched @ 2:30pm @ 66f. raised to 67F @ 10pm.
7/9/20 @8am strong bubbling. raised to 68f.
7/10-11/20 steady bubbling
7/12/20 steady but starting to slow. first 1/2 of dry hop.
7/13/20- ~4 sec
7/14/20 ~6 sec
7/15/20 ~6 sec. 2nd half of dry hop.
7/16/20 ~5 sec
7/17/20 ~4 sec
7/18/20 ~6 sec. dropped cone. 1.024
7/19/20 ~10 sec
7/20/20 no bubbling when cooling ~7 sec when heating 1.023-1.024
7/21/20 ~14 sec
7/22/20 ~1.022-23. diacetyle test – cold: clean warm: a little butter. raised to 70F
7/24/20 1.020. still dropping so wait.
kept getting diactyl and gravity kept dropping to steady and clean on
8/2/20
8/3/20 cold crash
8/8/20 racked to keg. put on 30 psi overnight.
8/9/20 put on draught. really good. a bit of hop bite but minor.
ended up being a pretty good neipa but hops didn’t pop the way i wanted. assuming taking a full month to keg didn’t help. also thinking dry hop rates may be low. need to figure out this hop creep / diacetyl issue.