Difference between revisions of "American IPA/2015-08-23"
Thcipriani (talk | contribs) (Add recipe) |
Thcipriani (talk | contribs) (Add steps) |
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== Steps == | == Steps == | ||
| − | # | + | # 1 tsp of Gypsum to mash water |
| + | # Dough in with 5.8 Gallons of Water at 155°F for a strike temp of 145°F | ||
| + | # mash pH of 5.66 | ||
| + | # Added another tsp of Gypsum | ||
| + | # Rest 30 mins | ||
| + | # Raise via flame to 155°F | ||
| + | # Adjusted mash pH 5.64 | ||
| + | # Add ½ tsp phosphoric acid to sparge water | ||
| + | # Preboil pH 5.70 | ||
| + | # Preboil gravity 11.6 Brix for 8 gallons (1.047) | ||
| + | # Add Wyeast Brewers Choice Nutrient at 7 mins | ||
| + | # Add whirlfloc tablet at 2 mins | ||
| + | # Add 5 oz of hops at flame out, whirlpool 15 mins | ||
| + | # Turn off whirlpool pump and let rest 15 mins | ||
| + | # Rack to fermentor | ||
| + | # Oxygenate with mix-stir for 60 seconds | ||
| + | # Pitch WL fancy new yeast pack | ||
| + | # Fermentation temp initially 68°F | ||
| + | # Let rise to wherever it wanted to go | ||
Revision as of 14:49, 2 November 2015
This is a recipe that I play with quite a bit. I think I've dialed in the malt bill and the hop additions over time; however, I'm constantly playing with the hop varieties and, more rarely, the yeast. Below is a recipe brewed on 2015-08-23 that I thought was particularly successful given the amount of hop varieties which which I was unfamiliar.
Contents
Stats
- OG: 1.066
- FG: 1.014
- IBU (Tensith): 127.2
- Batch Size: 6 Gallons
- Boil Time: 90 Minutes
- Mash Eff: 70%
Fermentables
| Ingredient | Amount | % | When |
|---|---|---|---|
| Colorado Malting Pale Malt | 14 lbs | 90.3 | Mash |
| Carapils | 1 lbs | 6.5 | Mash |
| Bards Carastan | 0.5 lbs | 3.2 | Mash |
Hops
| Variety | Alpha | Amount | IBU | Form | Time |
|---|---|---|---|---|---|
| NB HopShot | 16.0 | 1 syringe | 50.0 | Extract | 60 Min |
| US Mosaic | 13.0 | 1.00 oz | 6.1 | Pellet | 0 Min |
| US Citra | 15.0 | 1.00 oz | 7.1 | Pellet | 0 Min |
| Topaz | 15.0 | 1.00 oz | 7.1 | Pellet | 0 Min |
| Nelson Sauvin | 12.5 | 1.00 oz | 5.4 | Pellet | 0 Min |
| Galaxy | 15.0 | 1.00 oz | 7.1 | Pellet | 0 Min |
| Mosaic | 13.0 | 1.00 oz | 0.0 | Pellet | Dry Hop |
| Citra | 15.0 | 1.00 oz | 0.0 | Pellet | Dry Hop |
| Topaz | 15.0 | 1.00 oz | 0.0 | Pellet | Dry Hop |
| Nelson Sauvin | 12.5 | 1.00 oz | 0.0 | Pellet | Dry Hop |
| Galaxy | 15.0 | 1.00 oz | 0.0 | Pellet | Dry Hop |
| Simcoe | 8.0 | 1.00 oz | 0.0 | Pellet | Dry Hop |
Yeast
| Strain | Amount | Starter |
|---|---|---|
| WLP001 | 1 New pack thing | Nope |
Steps
- 1 tsp of Gypsum to mash water
- Dough in with 5.8 Gallons of Water at 155°F for a strike temp of 145°F
- mash pH of 5.66
- Added another tsp of Gypsum
- Rest 30 mins
- Raise via flame to 155°F
- Adjusted mash pH 5.64
- Add ½ tsp phosphoric acid to sparge water
- Preboil pH 5.70
- Preboil gravity 11.6 Brix for 8 gallons (1.047)
- Add Wyeast Brewers Choice Nutrient at 7 mins
- Add whirlfloc tablet at 2 mins
- Add 5 oz of hops at flame out, whirlpool 15 mins
- Turn off whirlpool pump and let rest 15 mins
- Rack to fermentor
- Oxygenate with mix-stir for 60 seconds
- Pitch WL fancy new yeast pack
- Fermentation temp initially 68°F
- Let rise to wherever it wanted to go
