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