I brewed up this IPA over a month ago and it didn't last long enough to even get tasting notes down for it. It turned out exceptionally tasty (though not tasty enough to place at the Cincinnati Malt Infusers home brew competition this past weekend) and accomplished what I intended it to: an IPA that has a nice body to it, but has an aggressive, hop forward flavor that oozes citrusy and floral character. I'm only making minor adjustments. This time I'm using Maris Otter 2-row barley as opposed to standard American 2-row in the hopes that I can squeeze out a little more body complexity without using more specialty malts, got rid of all of the mid-boil hops and pushed them back to flame out, started with more water in the boil to end up with a full 10 gallons after hop loss, and I'm playing around with the idea of adding 1lb of beet sugar 3-4 days into the fermentation to accentuate dryness, though I have not decided. I want to do it, but I also want to keep the amount of variables up for adjustment to a minimum so that I can taste the difference between batches.
Mashed in at 149 and held for 75 minutes. Added 5g of chalk and 10g of gypsum for the following water profile: Ca 110, Mg 3, Alkalinity as CaCO3 129, Na 13, Cl 21, SO3 160.
I didn't adjust for the additional 2 gallons of water, so the water profile is slightly different than for the first batch.
Transferred as close to 15 gallons as I felt comfortable doing. With a vicious hot break and an unfortunate spray bottle malfunction, I ended up losing a bit of wort and hops to a very short boilover. I was lucky to have Joe co-brewing and he was quick to cut the heat while I blew on the boiling wort.
Boiled for 90 minutes, added 12 oz knockout hops and cooled to 70 degrees F in about 20 minutes, and then let settle for about 30 minutes while I had dinner with the family. This is the first time that I really allowed a whirlpool to settle and the transfer was much smoother and sediment free for it. I think I might make it a requirement for seriously hopped beers. I ended up with close to 12 gallons of 1.075 OG wort, for an efficiency of 83%. Transferred to a keg for fermentation, hit the beer with 60 seconds of pure O2, pitched 3L of Wyeast 1450 and put it in the cool corner of the basement at 62 degrees ambient.
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| Transferring hop soup is never fun... |
Update 2/21: bubbling slowed to 1 per 1-2 minutes; added 2oz Citra, 2oz Cascade, 2oz Willamette to fermenter
Recipe below:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Mid/West Coast IPA 1.1
Brewer: Adam Keck
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 15.00 gal
Post Boil Volume: 13.50 gal
Batch Size (fermenter): 12.00 gal
Bottling Volume: 11.75 gal
Estimated OG: 1.067 SG
Estimated Color: 11.6 SRM
Estimated IBU: 68.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.5 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
25 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 83.3 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 6.7 %
2 lbs Victory Malt (25.0 SRM) Grain 3 6.7 %
3.00 oz Columbus (Tomahawk) [14.00 %] - Boil 90. Hop 4 68.4 IBUs
4.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 5 0.0 IBUs
4.00 oz Citra [12.00 %] - Boil 0.0 min Hop 6 0.0 IBUs
4.00 oz Willamette [5.50 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg Denny's Favorite 50 (Wyeast #1450) Yeast 8 -
2.00 oz Cascade [5.50 %] - Dry Hop 10.0 Days Hop 10 0.0 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 10.0 Days Hop 11 0.0 IBUs
2.00 oz Willamette [5.50 %] - Dry Hop 10.0 Days Hop 12 0.0 IBUs
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 30 lbs
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Name Description Step Temperat Step Time
Saccharification Add 36.25 qt of water at 159.1 F 148.0 F 75 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 9.92 gal water at 168.0 F
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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