Category Archives: American

July 20, 2021 hommel Leave a comment

Moved to bit more of a standard neipa grain bill template. Changed to inline oxygenation which seemed to address the big diacetyl problem. Used London Fog and like it. Later had issues with hop creep diacetyl with cal ale style yeast but didn’t have the issue with london fog.

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~~ wlp066 london fog

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:
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

4/16/20 made a 1L starter of WLP066 london fog with prop-up premade canned starter.
4/17/20 normal 3V brewday. changed to new inline o2 setup. run beer into conical and get to temp i want then oxygenate for 60 sec and pitch. tank screw was leaking but o2 definitely went in but hopefully not low. pitched full starter @ 3pm @ 66F
4/18/20 8am steady bubbling
raised to 67F @ 10am
to 68F @ 6pm
4/19/20 still ripping. big ester smell in the brewery. 8pm starting to slow a little
4/20/20 slow steady bubbling
4/21/20 wow that dropped off fast! no bubbling this morning. will do gravity check later and dry hop. gravity -> 1.028 which is 70% to terminal
dry hopped 1 oz each of simco, mosaic and citra
4/22/20 ~10 sec
4/23/20 no bubbling
4/24/20 dropped cone and added 2nd dose of dry hops
4/25/20 ~7 sec
4/26/20 ~16 sec
4/27/20 dropped cone
4/28/20 ~16 sec
4/29/20 no bubbling. pulled sample 1.020
diacetyl test cold: clean warm: maybe a faint whisper. give it two days and check again to see if gravity dropped and for diacetyle
4/30/20 no bubbling
5/1/20 gravity seems about the same 1.018 -1.020
hard to tell b/c very very hazy
cold – clean
warm – seems clean! big relief!
cold crash for 2 days

5/8/20 compare to wicked weed astronimical

aroma: ww -> hop forward. citrus. apricot. a little vanilla.
mine -> no real citrus. orange/tangerine and mango
ww has a cleaner bolder aroma but mine is OK. ww has a nice dank character that i would like in mine

appearance: ww->straw, low haze
mine -> slightly darker to low gold. hazy
similar mine is slightly darker. mine is hazier. both have nice head

flavor: ww-> clean dry. nice blend of dank, citrus and a little tropical
mine: orange and a really nice tropical note. mango. papaya. softer finish

mouthfeel : ww clean and ry. more west coast
mine -> much softer but a bit of a salt edge. definitely prefer mine

overal: ww is more of a west coast. not soft. more clean and dry. i prefer mine in that aspect. what i like about ww is that dank edge. curious what hop that is

5/31/20. still hazy. really liking this beer. not sure i’d change anything. still tasting fresh

ipa grid v1_1

July 19, 2021 hommel Leave a comment

West Coast style grain bill but using NEIPA hopping techniques of first dry hop charge at 80% to terminal gravity. Still using old oxygenation setup and saw the same issues as the last beer with diacetyl. Booooooo.

Recipe Info
Recipe: ipa grid v1_1
Style: American IPA 21A BJCP 2015
Author:
Date: 12-21-2019

	Recipe	Guideline Min	Guideline Max
OG	1.069	1.056	1.070
FG	1.015	1.008	1.014
Color	4.7	6.0	14.0
ABV	7.0	5.5	7.5
IBU	71.0	40.0	70.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 24.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.66 G
Volume: 11.62 G
Temp: 32.0 F

Boil Info
Kettle Gravity: 1.059
Predicted Mash Run-off: 7.45 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
22.000 Lb	90.0 %	Brewer’s Malt, 2-Row, Premium (Great Western)	80.0	2.0
1.250 Lb	5.0 %	Vienna Malt (Great Western)	80.0	3.5
1.250 Lb	5.0 %	chit malt (BestMälz)	78.3	1.4

Hops

Weight	Name	AAU	Time	Use	IBUs
1.1 Oz	Columbus/Tomahawk/Zeus (CTZ)	14.0	60 mins	Boil	28.0
4.0 Oz	Citra	12.1	20 mins	Aroma	27.0
2.0 Oz	Columbus/Tomahawk/Zeus (CTZ)	14.0	20 mins	Aroma	16.0
4.0 Oz	Citra	13.9	6.0 days	Dry Hop	0.0
2.0 Oz	Simcoe	14.1	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: 5.56

	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 day 2
Rest of dry hops when bubbling done
Dry hop 4 days and rouse once day 2

2/17/20 normal 3V brewday with no issues
pitched ~300mL of slurry @ 2pm
@8pm slow bubbling
2/18/20 strong bubbling. added very small addition to get enzyme going with theory that the early the enzyme is in the quicker the hop creep will be done (this didn’t really play out the way i had hoped). 1/4 oz of both citra and simcoe.
2/19-20/20 strong bubbling
2/21/20 strong bubbling but starting to slow
2/22/20 ~2 sec. added first half of dry hops
2/24/21 ~8 sec
2/25/20 ~12 sec
2/26/20 ~37 sec. dropped cone. 2nd half of dry hop
2/27/20 ~27 sec
3/1/20 dropped cone. raised to 74F
3/5/20 1.010 FG.
Diacetyl Test Cold -clean. Warm – butter
3/8/20 , 3/11, 3/14, 3/17, 3/20, 3/23 same
3/27/20 dropped to 1.008. cold : clean. warm: very low but still a little butter
3/30 , 4/5, same
4/8/20 warm is finally clean or very very close. cold crashed

beer was ok. most of the hop aroma and flavor had dropped out. diacetyl never showed to where i noticed it.

apa grid v1_1

July 15, 2021 hommel Leave a comment

Further work on imaginary brewery beers with american pale ale. This beer really started to show major diacetyl and hop creep issues that i was seeing with all dry hopped beers and that I am still working on a year later. With this beer I was oxygenating using a carb stone in my conical fermenter (unitank setup) and a lot of oxygen was getting trapped in the stone and area of the tri-clamp that was apparantly not getting consumed by the yeast. What I figured out by reading a scientific paper (wish i could find it again!) was that oxygen makes diacetyl production much worse. So after this beer I revamped my oxygenation setup where oxygenated inline after the beer was racked but then that setup was removed so no more stone in the tank. Further down the line i also made sure to run sanitizer out the sample valve and racking arm to prevent air getting trapped there. That fixed the extreme diacetyl issue but later down the line i still had to address hop creep which i did by waiting till fermentation was done and dropping to 50F to dry hop. still working through this to see if it works our not (7-15-21) .

What I also learned with this beer is that I just don’t really like APA. So I will move from APA to session IPA for the imaginary brewery.

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

2/7/20 Regular 3V brewday

Pitched 300mL of Slurry @ 1pm
@5pm slow bubbling

2/8/20 @8am strong bubbling
@10am added 1/4 oz centennial and simcoe to see if introducing some hop enzyme really early helps with hop creep
2/9/20 strong steady bubbling
2/10/20 added first dry hop addition .875 oz of centennial and simcoe
gravity 1.034
trying first dry hop at 80% to terminal
1.062 -> 1.012 50 pts total and 28 so far which is 56% to terminal so a little early
2/11/20 slow steady bubbling
2/12/20 ~ 3sec
2/13/20 ~12 sec
2/14/20 ~30 sec
@3pm dropped cone
took sample -> 1.014 and tastes really really good
2nd dry hop .875 oz of centennial and simcoe
@10pm bubbling picked back up to ~20sec
2/15/20 ~52 sec
2/16/20 > 60 sec
2/18/20 no bubbling
2/21/20 diacetyl test
cold – none
warm – heavy butter
increased temp to 70F

i did a d-test every 2-3 days till 4/8/21 where it had maybe just a hint of butter but really low and decided to keg since it had been 6 WEEKS of diacetyl testing.

4/8/20 FG 1.010
cold – maybe just a whisper of butter – very low
warm – same
It’s been 60 days so done testing. going to try new oxygenation setup on next beer. right now using stone in tank that stays and i think that is introducing O2 which causes higher diacetyl
cold crash and keg

beer was OK but ended up having low diacetyl that showed in keg

Grid IPA 3V Conical v1_2

February 5, 2020 hommel Leave a comment

Another go at the IPA for my dream brewery, Grid. This one did not turn out well but I learned a lot!

The base recipe is a similar template to what I have used for IPAs in the past. I like West Coast style IPAs more than NEIPAs but I really like both the old school citrus/dank style hops (cascade, centennial, CTZ, nugget) as well as the new big tropical hops (citra, mosaic, azacca, simcoe, el dorado). Nice dry clean base beer but no attempt at clarity although they tend to drop clear after a few weeks. So not trying to create haze but not trying to prevent it either.

Using some ideas from Scott Janish’s recent book on hop schedule with CTZ at 60 mins to give a bit of a spicy note and a heavy hand of Citra in whirlpool and dry hop as well as CTZ in whirlpool and Simcoe in dry hop.

Full notes below but I had similar hop creep and diacytl issues as the APA I just brewed so I’ll rebrew but with a very different dry hopping schedule to try and clear that problem up.

Recipe Info
Recipe: ipa grid v1_0
Style: American IPA 21A BJCP 2015
Date: 09-20-2019

	Recipe	Guideline Min	Guideline Max
OG	1.069	1.056	1.070
FG	1.015	1.008	1.014
Color	4.7	6.0	14.0
ABV	7.0	5.5	7.5
IBU	70.0	40.0	70.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 24.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.66 G
Volume: 11.62 G
Temp: 32.0 F

Fermentables

Weight	% by Weight	Name	Yield	SRM
22.000 Lb	90.0 %	Brewer’s Malt, 2-Row, Premium (Great Western)	80.0	2.0
1.250 Lb	5.0 %	Vienna Malt (Great Western)	80.0	3.5
1.250 Lb	5.0 %	chit malt (BestMälz)	78.3	1.4

Hops

Weight	Name	AAU	Time	Use	IBUs
0.75 Oz	Columbus/Tomahawk/Zeus (CTZ)	15.5	60 mins	Boil	21.0
4.0 Oz	Citra	13.9	20 mins	Aroma	31.0
2.0 Oz	Columbus/Tomahawk/Zeus (CTZ)	15.5	20 mins	Aroma	17.0
4.0 Oz	Citra	13.9	6.0 days	Dry Hop	0.0
2.0 Oz	Simcoe	14.1	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: 5.56

	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: carrboro
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
Two dry hops 3 days each

Brewing Notes:

11/19/19 standard 3V brewday. pitched 400mL of slurry from Blonde @ 66F @ 1:30pm
7pm already slow steady bubbling
11/20/19 very strong bubbling
11/22/19 slow steady bubbling
11/23/19 ~8 sec
12/3/19 dry hopped all of it. did not drop yeast. left @ 68F
12/5/19 blew 10 psi into cone to get everything back in suspension
12/6/19 ~7 sec -> hop creep or hop sugar? definitely refermenting
12/7/19 ~16 sec
12/10/19 ~35 sec
12/11/19 ~27 sec
12/12/19 ~90 sec -> 9 days of refermentation after dry hop!
pulled sample for diacetyl test
FG 1.010
tastes and smells really good. a little yeasty and a bit green but no real off flavors. promising.
unfortunately d-test warm sample is positive. cold sample was clean so yeast is cleaning up converted diacetyl but acetolactate is still being formed. will re-check in a few days
12/14/19 another diacetyl test
cold sample – none
warm sample – definitely diacetyl
raised temp to 70F and let it sit
12/17/19 another d-test. still warm positive 🙁
12/20/19 another d-test. still warm positive 🙁
12/23/19 another d-test. still warm positive 🙁 officially very worried!
12/24/19 dropped cone to harvest yeast but 99% hop debris so bought WLP001 and did a 1L starter to kreusen the beer. waited 10 hrs when foaming hard (seems to be high kreusen) and pitched the whole thing into the beer
12/25/19 ~12 sec
12/26/19 ~28 sec
12/27/19 ~20 sec
12/28/19 ~40 sec
12/29/19 ~36 sec
1/4/20 D-test Cold – clean Warm – Butter 🙁
1/10/20 D-test Cold – maybe low butter? Warm – Butter
1/15/20 D-test cold – maybe low butter? Warm – Butter
Giving up on this beer. I’m going to keg it and see what happens. Cold crash.
1/17/20 dropped cone and cleared racking arm. racked to keg and put on high carb
1/19/20 put on draft. yup. it’s got noticeable diacetyl. ugh.
Ended up dumping the beer and going back and researching hop creep and how i can modify my hopping schedule to try and never have this issue again. very frustrating but I’ve also learned a lot. i’ve had a few dry hopped beers including a best bitter and other pale ales and IPAs that had diacetyl but i really didn’t want to admit it. Now that I’m figure it’s due to unhealthy refermentation from hop creep its actually a bit of a relief since i *think* i know what the problem is and can try a few different approaches to fix it. In my mind, i think one of the reasons NEIPA work well is that the first hop addition tend to be quite early which gives the enzymes more time to work and be cleaned up by healthier yeast so I’m going to chew on that and come up with an approach that will hopefully lead to diacetyl free but also not astringent or overly green.

Grid APA 3V v1_0

December 15, 2019 hommel Leave a comment

Focused on brewing light colored part of my dream brewery which I’m currently calling Grid. In my mind it is broken out into light and dark colored along with malty,hoppy and intensely hoppy beers for each. This is the first of a run of three different light colored beers. I would normally start with the Blonde then American Pale Ale and then IPA repitching along the way but I was missing one of the grains for the Blonde so I’m starting with the APA.

I love Sierra Nevada Pale Ale so my goal is something along those lines but with a different hop profile. I’ve recently read Scott Janish’s “The New IPA” and using some of his ideas to see how they play out. One of those is using Chit Malt rather than Carapils for excellent head and retention. The other is targeting specific hops for whirlpool vs dry hop. I love classic citrus hops but I also like a bit more dank and stone fruit then you find in SN Pale Ale but his research shows that Cascade does better in whirlpool and Centennial does better as a dry hop but Simcoe does well in both.

The beer turned out OK but definitely not what I want. The things that worked well:

I really like Great Westerns 2 row. Great flavor and works great in the brewery (mills well, mashes in well, no dough balls, great conversion)
Chit malt seems to work really well. After the beer got to full carb and about a week on draft the head and retention is fantastic. I would say it could be the dry hopping but the Blonde has really good head and retention as well with no dry hopping. Not quite the thick belgian lacing of the APA but really good.

What didn’t work well

I don’t like the Crystal 40. Too much sweet caramel. I like a bit more of the dark caramel notes but not raisiny. I think I’m going to go with a mid-English crystal for the next go round. Likely Simpsons Medium since I love it so!
This beer and the IPA at the end both had serious hop creep and this APA had not crazy but noticeable and not at all desirable diacetyl. The Scott Janish book has a whole section on hop creep but I can’t say I agree with his logic or approach. His recommendation is to dry hop at a lower temp (58-60F) since this will keep the enzyme on the hops in check. The problem with that approach is if you dry hop after terminal than the yeast are already tired and by dropping the temp you are slowing them down even more so any AAL that is generated will be slower to convert to diacetyl and the yeast will be too tired to clean it up. So, for my next round I’m going to try doing 10% of the dry hopping day 1 or 2 to get the hop enzymes in the mix early. They will be done converting whatever long chain to short chain by the end of fermentation so by the time I dry hop there will be no more hop creep fermentation (hopefully). I also plan on doing half the dry hop at 80-90% to terminal and then the other half at terminal (3-4 days after first dry hop if terminal has been reached) and then letting those sit for 4 days. then doing diacetyl test and once that is negative cold crashing.

Recipe Info
Recipe: apa grid v1_0
Style: American Pale Ale 18B BJCP 2015
Date: 09-20-2019

	Recipe	Guideline Min	Guideline Max
OG	1.058	1.045	1.060
FG	1.013	1.010	1.015
Color	6.4	5.0	10.0
ABV	6.0	4.5	6.2
IBU	55.0	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: 1.050
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
19.000 Lb	90.0 %	Brewer’s Malt, 2-Row, Premium (Great Western)	80.0	2.0
1.000 Lb	5.0 %	Crystal 40, 2-Row, (Great Western)	70.0	40.0
1.000 Lb	5.0 %	chit malt (BestMälz)	78.3	1.4

Hops

Weight	Name	AAU	Time	Use	IBUs
1.0 Oz	Columbus/Tomahawk/Zeus (CTZ)	15.5	60 mins	Boil	31.0
2.0 Oz	Cascade	6.2	20 mins	Aroma	7.0
2.0 Oz	Simcoe	14.1	20 mins	Aroma	17.0
2.0 Oz	Centennial	10.0	6.0 days	Dry Hop	0.0
2.0 Oz	Simcoe	14.1	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: 5.49

	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

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
Two dry hops 3 days each

normal 3 vessel concical brewday. only off part was imperial yeast pitch wasn’t great. i didn’t shake it enough which left a lot of yeast in the pouch so pitch was small. also, elsinore software on my hosehead died so I had to rebuild it from scratch so i just went ahead and installed craftbeerpi 3.0 which installed easily and works great. no going back to elsinore.

10-14-19 @ 5pm pitched 1 imperial yeast flagship A07
10-15-19 @ 8:30 am slow steady bubbling
@5pm strong bubbling
10-16-19 strong steady bubbling. bumped from 67F to 68F
10-17-19 slow steady bubbling (my guess is day three is 90% to terminal so when first dry hop should go in)
10-18-19 ~12 sec
10-19-19 “
10-20-19 ~31 sec
10-21-19 ~39 sec
10-27-19 FG 1.014
nice beer. no diacetyl. really nice hop character. dropped to 50F
10-31-19 harvested a really nice pitch of yeast. much better than the whitbread strain. almost 700mL of slurry. accidentily did the whole dry hop at once. will blow back in suspension day 2 and cold crash day 4 so its not too grassy.
11-2-19 10 psi blast on bottom of cone to get hops back in suspension
11-5-19 cold crashed
11-8-19 dropped cone
11-9-19 racked to keg. 30psi force carb. FG 1.014. nice beer.

tasting notes 12-4-19 – on draft almost a month

first couple of weeks there was some hop astringency but that is now gone

aroma – malty sweet w/ toffee candy notes. orange, grapefruit, peach and a hint of guava. clean except for a low level of butter / diacetyl

appearance – deep gold. too light in color. would like it more copper colored. nice 1/2″ head w/ really super lacing and retention
maybe caramel 60 or something else. victory or british med crystal?

flavor – malty sweet, sweet caramel notes
citrus, grapefruit, lime, orange, a little bit of earthy dankness which i like
low grade butter / diacetyl. maybe dry hop earlier so hop creep finish out earlier while yeast is healthier. maybe don’t drop yeast?

mouthfeel – dry. a slight hint of chalkiness on the teeth but that is a good quality. solid carb. maybe 2.6. 14 psi @ 38F on kegerator. slightly astringent. body is good.

overall impression – a good beer but diacetyl is a major problem and distracting. a bit astringent and malt profile needs work.

Grid IPA 3V Conical v1_1

December 5, 2019 hommel Leave a comment

Same beer as the last one (Grid IPA 3V Conical v1_0) but instead of Vic Secret this one was Galaxy and I moved to 2/3 CC and 1/3 Gypsum. Not a bad beer but the High Color malt really is not great.

Recipe Info
Recipe: grid ipa v1_0
Style: American IPA 21A BJCP 2015
Date: 07-06-2019

	Recipe	Guideline Min	Guideline Max
OG	1.067	1.056	1.070
FG	1.013	1.008	1.014
Color	6.0	6.0	14.0
ABV	7.0	5.5	7.5
IBU	64.0	40.0	70.0

Brewery Info
Efficiency: 72 %
Attenuation: 80 %

Mash Info
Weight: 25.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.81 G
Volume: 11.81 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.058
Predicted Mash Run-off: 7.57 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
25.000 Lb	100.0 %	Pale Ale Malt, high color (Great Western)	80.0	3.0

Hops

Weight	Name	AAU	Time	Use	IBUs
1.0 Oz	Simcoe	12.4	60 mins	Boil	22.0
4.0 Oz	Galaxy	19.6	20 mins	Aroma	42.0
6.0 Oz	Galaxy	19.6	4.0 days	Dry Hop	0.0

Yeast

Amount	Name
0.200 L	House Imperial A01

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	92	3	21	30	227	30
Sparge	96	3	21	30	238	30
Final	120	4	27	38	296	38
Target	75	0	0	0	0	0

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 27.444 G
Percent RO / Distlled: 0 %
Water Used: 7.250 G

Mash Water Adjustments
Gypsum: 3 g
CC: 6g
Lactic Acid: 6.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G

Sparge Water Adjustments
Gypsum: 3.0 g
CC 6g

Notes

Ferment at 68f for 2 weeks

Brewing Notes:

cut cooling on whirlpool @ 205F and it dropped down to about 195F and to 180 by end of 20 min whirlpool
only cooled to 66F and then cooled in conical before pitching
normal 3V brewday. adjusted salts according to new IP book so 2:1 CC:Gypsum. moved to CTZ for bittering at ~20IBUs

wort tastes great. hops smell amazing. 2019 crop and very fresh from yakima valley hops.

9/9/19 pitched @2:15pm. 63F up to 67F
9/10/10 steady bubbling 67F up to 68F
9/12/19 strong steady bubbling
9/13/19 slow steady
9/14/19 no bubbling
9/23/19 took sample 1.024. high – probably due to a lot of repitching of this yeast. did a burst of CO2 in cone at 10psi and raised to 69F
9/25/19 dropped to 60F
9/26/19 dropped cone
dry hopped 4 oz of galaxy
9/27/19 10psi co2 in bottom of cone to get hops back in suspension
9/28/19 dropped cone
added rest of galaxy dry hop
9/29/10 blasted 10psi of CO2 in bottom of cone
9/20/19 dropped to 35F for cold crash and dropped cone

Grid IPA 3V Conical v1_0

November 25, 2019 hommel Leave a comment

Another dream brewery run, this time using Imperial A01 again but using Great Western High Color Pale Ale Malt. It has a description similar to a Maris Otter. TL;DR it was kind of like MO but the flavor profile was not great and I won’t be using it again. A01 OK but not great. The ester profile is not what I want. Vic Secret is a promising hop but not good along. Needs some dank and citrus to go along with it.

Recipe Info
Recipe: grid ipa v1_0
Style: American IPA 21A BJCP 2015
Date: 07-06-2019

	Recipe	Guideline Min	Guideline Max
OG	1.067	1.056	1.070
FG	1.013	1.008	1.014
Color	6.0	6.0	14.0
ABV	7.0	5.5	7.5
IBU	64.0	40.0	70.0

Brewery Info
Efficiency: 72 %
Attenuation: 80 %

Mash Info
Weight: 25.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.81 G
Volume: 11.81 G
Temp: 149.0 F

Fermentables

Weight	% by Weight	Name	Yield	SRM
25.000 Lb	100.0 %	Pale Ale Malt, high color (Great Western)	80.0	3.0

Hops

Weight	Name	AAU	Time	Use	IBUs
1.0 Oz	Simcoe	12.4	60 mins	Boil	22.0
4.0 Oz	Vic Secret	19.6	20 mins	Aroma	42.0
6.0 Oz	Vic Secret	19.6	4.0 days	Dry Hop	0.0

Yeast

Amount	Name
0.200 L	House Imperial A01

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	92	3	21	30	227	30
Sparge	96	3	21	30	238	30
Final	120	4	27	38	296	38
Target	75	0	0	0	0	0

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 27.444 G
Percent RO / Distlled: 0 %
Water Used: 7.250 G

Mash Water Adjustments
Gypsum: 10.0 g
Lactic Acid: 6.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G

Sparge Water Adjustments
Gypsum: 8.0 g

Notes

Ferment at 68f for 2 weeks

8/22/19 normal 3V brewday. pitched 150mL of very compact yeast @ 67F
8/23/19 no bubbling. up to 68F
8/24/19 @8am slow steady bubbling. maybe a bigger pitch needed
8/25/19 strong bubbling
8/26/19 starting to slow but still strong bubbling
8/27/19 slow steady
8/28/19 ~3 sec
8/29/19 ~7 sec
8/30/19 ~12 sec
8/31/19 ~14 sec
9/1/19 ~18 sec
9/2/19 ~ 25 sec
9/4/19 no bubbling
9/8/19 dry hop #1 4oz
9/11/19 pulled sample
FG 1.022 which is high
tastes good
dry hop #2 2 oz
dropped cone before
9/14/19 cold crash
9/18/19 dropped cone and cleared racking arm

Cal Common 3V Conical 1, Uncategorized

Cal Common 3V Conical 1

March 20, 2019 hommel Leave a comment

Another beer in NHC 2019 run of beers. Overall NHC thoughts covered in Schwarzbier discussion. This is the only beer I dry hopped out of all my NHC beers so I did get to take advantage of dry hopping with positive CO2 pressure as well as dropping the cone before and after dry hopping.

I should mention this recipe is based on recipe from local NHC gold medal winner Keith Eisel and adjusted for my system.

Recipe Info
Recipe: cal common 3v conical 1
Style: California Common 19B BJCP 2015
Date: 07-23-2017

Recipe	Guideline Min	Guideline Max
OG	1.052	1.048	1.054
FG	1.012	1.011	1.014
Color	12.0	10.0	14.0
ABV	5.3	4.5	5.5
IBU	46.0	30.0	45.0

Brewery Info
Efficiency: 74 %
Attenuation: 78 %

Mash Info
Weight: 17.35 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.42 G
Volume: 8.81 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.045
Predicted Mash Run-off: 5.86 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G

Fermentables

Weight	% by Weight	Name	Yield	SRM
13.500 Lb	78.0 %	2-row Pale Malt (Briess)	80.5	3.0
1.250 Lb	7.0 %	Caramel 40L (Briess)	75.0	40.0
1.250 Lb	7.0 %	Caramel 60L (Briess)	76.0	60.0
0.675 Lb	4.0 %	Victory Malt (Briess)	75.0	28.0
0.675 Lb	4.0 %	Carapils (Briess)	74.0	1.3

Hops

Weight	Name	AAU	Time	Use	IBUs
1.4 Oz	Northern Brewer (US)	8.7	60 mins	Boil	27.0
1.5 Oz	Northern Brewer (US)	8.7	10 mins	Boil	10.0
1.5 Oz	Northern Brewer (US)	8.7	20 mins	Aroma	9.0
1.0 Oz	Northern Brewer (US)	8.7	4.0 days	Dry Hop	0.0

Yeast

Amount	Name
1.000 unit	San Francisco Lager White Labs WLP810

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	72	3	21	78	116	30
Sparge	67	3	21	69	115	30
Final	113	5	34	119	186	48
Target	75	0	0	0	0	0

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 5.0 g
Calcium Chloride: 3.0 g

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: 4.0 g
Calcium Chloride: 2.0 g

Notes

Mash 152f 60 mins
168f 10 mins

2 weeks at 62f
Lager 3 weeks

1/20/19 1.4L starter w/ 140g DME WLP810 1 pouch
1/22/19 normal 3 vessel brewday. pitched full starter @ 1:30pm
1/23/19 8am steady bubbling
1/26/19 slow steady bubbling
1/28/19 ~ 13 sec
2/5/19 dry hopped
2/8/19 dropped to 35F
2/10/19 dropped cone
2/12/19 racked to keg for lagering
FG 1.014 . tastes good.
2/23/19 added gelatin. 30 psi overnight then 11psi @ 35F to force carb.

NEIPA Juicy Bits Clone 3V 1

November 18, 2018 hommel Leave a comment

This is my 2nd beer on the new conical setup so I wanted to take advantage of the sampling port to see when I’m 80% to Final Gravity to do my dry hop NEIPA style and also to be able to cold crash and drop the dry hops before racking to keg so I have zero oxygen exposure. Weldwerks has been really cool about posting their Juicy Bits recipe. I’ve had the beer a few times at various beer events and really like it so why not. I also had a lot of 2 row left from my 50 lb sack so most of the cost for the beer was hops. Lots and lots of hops.
Recipe Info
Recipe: juicy_bits_3v_1
Style: American IPA 21A BJCP 2015
Date: 09-27-2018

	Recipe	Guideline Min	Guideline Max
OG	1.066	1.056	1.070
FG	1.015	1.008	1.014
Color	4.6	6.0	14.0
ABV	6.8	5.5	7.5
IBU	87.0	40.0	70.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %
Mash Info
Weight: 25.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.97 G
Volume: 12.01 G
Temp: 149.0 F
Boil Info
Kettle Gravity: 1.058
Predicted Mash Run-off: 7.68 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
20.000 Lb	78.0 %	Pale Malt – 2 Row (Cargill)	80.0	2.0
2.000 Lb	8.0 %	Flaked Wheat (Briess)	70.0	2.0
2.000 Lb	8.0 %	Flaked Oats (Briess)	70.0	2.5
1.500 Lb	6.0 %	Carapils (Briess)	74.0	1.3

Hops

Weight	Name	AAU	Time	Use	IBUs
0.3 Oz	Citra	13.9	60 mins	First Wort	7.0
0.3 Oz	Mosaic (HBC 369)	12.2	60 mins	First Wort	7.0
0.3 Oz	El Dorado	15.0	60 mins	First Wort	8.0
0.4 Oz	Citra	13.9	40 mins	Aroma	4.0
0.4 Oz	El Dorado	15.0	40 mins	Aroma	5.0
0.4 Oz	Mosaic (HBC 369)	12.2	40 mins	Aroma	4.0
0.9 Oz	Mosaic (HBC 369)	12.2	30 mins	Aroma	8.0
0.9 Oz	El Dorado	15.0	30 mins	Aroma	9.0
0.9 Oz	Citra	13.9	30 mins	Aroma	9.0
1.2 Oz	Citra	13.9	20 mins	Aroma	9.0
1.2 Oz	El Dorado	15.0	20 mins	Aroma	10.0
1.2 Oz	Mosaic (HBC 369)	12.2	20 mins	Aroma	8.0
0.65 Oz	Mosaic (HBC 369)	12.2	8.0 days	Dry Hop	0.0
0.65 Oz	Citra	13.9	8.0 days	Dry Hop	0.0
0.65 Oz	El Dorado	15.0	8.0 days	Dry Hop	0.0
1.0 Oz	El Dorado	15.0	4.0 days	Dry Hop	0.0
1.0 Oz	Citra	13.9	4.0 days	Dry Hop	0.0
1.0 Oz	Mosaic (HBC 369)	12.2	4.0 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: 5.51

	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

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 149 for 60 mins
Mashout 168 for 10 mins
Add Fwh during sparge -> screwed this up so just did 60 min addition
Pitch at 67 and hold 3 days
Raise to 73 one degree a day
When reaches 1.020 to 1.022 do 8 day dry hop
4 days later add second dry hop
my brew day was delayed due to a hurricane (boooooo) so my starter was 5 days old. I did 2 packs of WY1318 London ale III in a 1L starter
10/16/18 fairly normal 3V brewery. 2nd time using a conical. pitched @2:20pm
10/17/18 8am slow steady bubbling
10/19/18 slows steady bubbling. appears to be almost done. already at 1.022 so did first dry hop. fermentation got going again after dry hop. nothing crazy but it did increase bubbling.
10/20/18 slow steady bubbling. moved temp up to 68F
10/21/18 slow steady bubbling. moved up to 69F
10/22/18 no real bubbling. ~30 sec. did 2nd dry hop. did not drop the cone from the first dry hop. raised temp to 70F.
10/26/18 ~30 sec bubbling which to just be from expanding as temp rises. did a forced diacetyl test which was negative (pulled two 4oz samples and put Saran Wrap rubber banded on top of each. heated one in a water bath to 160F for 10 mins. then smelled and tasted both. if either are buttery then you have diacetyl or the pre-cursor for diacetyle (AAL I believe) it needs more time warm for it to convert and the yeast to eat it). since I was negative I cold crashed to 35F
10/28/18. dropped yeast from bottom valve and racking arm. tasting good. a little hop astringency but not bad.
11/1/18 I dropped the bottom cone and then racking arm but still hops in suspension so will wait to rack to keg.
11/2/18 dropped bottom valve and then racking arm and a little trub/yeast came out but then racking arm running clean so racked to keg without issue. put in keezer and force carb’d at 30 psi.
11/3/18 put on draft at 38F and 12psi.
11/5/18 nice beer. don’t have a juicy bits to compare it to sadly. great aroma and flavor and not very bitter. if anything bitterness is a bit low for my preferences. nice and hazy.
11/17/18 finally starting to drop a bit clearer. still hazy but not quite as murky. so a full two weeks on draft before it started to clear and still would consider it hazy.
Final thoughts. I do like this hop combination but I’m not really sold on El Dorado. I feel like each beer I use it in there is a bit of a gasoline / diesel quality I’m not a huge fan of. Not bad at all just something I’ve noticed. I’m definitely not a huge fan of London Ale III. It has an ester profile I just don’t like. I noticed in by the Blonde Ale and this beer which makes me think its the yeast and not the hops. I much prefer very clean Pilsners or West Coast Style IPAs. It’s not the trend but I like a nice crips clean canvas with some bold hop flavor and aroma layered on top. But you don’t know till you try :). The hop astringency did totally drop and wasn’t an issue once I racked to keg so it seems that this dry hop process works well.

New England IPA 3V 1

May 20, 2018 hommel Leave a comment

This beer was a collaboration with my buddy Whit. He wanted to test out some theories on Hazy IPAs (Bro!) and I had just finished my NHC run of beers so some experimentation sounded like a great idea! Pretty standard Citra / Mosaic bomb but I harvested to San Francisco Lager yeast from my Cal Common to see if we could get it hazy and then also dropped the mash pH a bit lower than I normally would since this is supposed to reduce break material and help give a fuller mouthfeel and help keep it hazy. The beer turned out really good but a few issues. 1) it dropped clear in about 2 weeks 2) it had a bit of hop harshness which i think is from the super high dry hop load but that cleared up after about 2 weeks on draft (right about when the beer dropped clear 🙂 . I would like to keep the beer basically the same but use London Ale III and do the first hop load during active fermentation (80% to FG range). It is really hard to do that on my current setup but I’m about to move to a conical which will allow me to pull samples to see when to dry hop more accurately. I may also try something completely different since that is how Whit tends to work 🙂

Recipe Info
Recipe: bond bros neipa
Style: Specialty IPA 21B BJCP 2015
Date: 03-20-2018

	Recipe	Guideline Min	Guideline Max
OG	1.062	1.050	1.085
FG	1.012	1.008	1.018
Color	4.0	5.0	40.0
ABV	6.5	3.0	10.0
IBU	91.0	40.0	100.0

Brewery Info
Efficiency: 74 %
Attenuation: 80 %
Mash Info
Weight: 19.3 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 8.03 G
Volume: 9.58 G
Temp: 150.0 F
Boil Info
Kettle Gravity: 1.053
Predicted Mash Run-off: 6.3 G
Target Starting Boil Volume: 10.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 8.5 G
Fermentables

Weight	% by Weight	Name	Yield	SRM
8.600 Lb	50.0 %	2-row American Malt (Rahr)	81.3	1.8
8.700 Lb	45.0 %	Pilsner (Weyermann)	80.0	1.8
1.000 Lb	5.0 %	Carafoam (Weyermann)	75.0	2.2

2Lb of Malted Oats
Hops

Weight	Name	AAU	Time	Use	IBUs
0.37 Oz	Citra	13.9	60 mins	Boil	11.0
3.0 Oz	Citra	13.9	20 mins	Aroma	55.0
3.0 Oz	Mosaic (HBC 369)	12.2	20 mins	Aroma	24.0
3.0 Oz	Mosaic (HBC 369)	12.2	3.0 days	Dry Hop	0.0
3.0 Oz	Citra	13.9	3.0 days	Dry Hop	0.0

Yeast

Amount	Name
0.300 L	San Francisco Lager White Labs WLP810

Misc

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

Water
Predicted Mash Ph: 5.16

	Ca	Mg	Na	Cl	So	Bicarbonate
Water	7	3	21	30	24	30
Mash	184	3	21	184	238	30
Sparge	7	3	21	30	24	30
Final	182	5	33	197	245	47
Target	75	0	0	200	200	0

Water Profile Name: carrboro
Target Profile Name: neipa
Mash Water
Total Water Treated: 8.250 G
Percent RO / Distlled: 0 %
Water Used: 8.250 G
Mash Water Adjustments
Gypsum: 12.0 g
Calcium Chloride: 10.0 g
Phosporic Acid: 9.0 ml @ 75.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G
Sparge Water Adjustments
Notes

4-2-18 normal 3V brewday. gravity low so boiled a bit longer. pitched 300mL of month old SF Lager slurry
4-3-18 slow steady bubbling w/ kreusen
4-5-18 steady bubbling with 1″ kreusen
4-11-18 ~ 4 sec
4-16-18 ~7 sec
4-17-18 dry hopped half dose (1 mosaic, 1 citra cryo)
4-19-18 2nd dry hop (2 mosaic, 1 citra)
4-22-18 racked to keg using new inline filter technique. worked well. hopefully beer is ok. purged it heavily with CO2. FG 1.012
aroma is really strong. a bit grassy but promising. flavor is excellent but similar grassy notes. that cleared after about 2 weeks on draft but it also dropped clear in that same time period.