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.