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
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 | 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