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