I'm adding a 135 degree protein rest for 30 minutes before I temperature mash to 148. I read a very interesting forum post on Northern Brewer that piqued my interest about mouthfeel and how a protein rest can improve it. I thought I'd give it a shot, especially since I'm so familiar with how this beer in particular should taste.
I'm also adding two pounds of table sugar at 15 minutes to see if I dry the beer out a bit more. I figure if I can get the hoppiness and mouthfeel to feel like a West Coast ale and the malt complexity to a nice Midwest flavor, I can strike a unique balance. Another idea I'm toying with is raising the mash temperature slightly to 151-152 to get a little bit more malt body out of it. Perhaps next time...
I'm also dialing back the Columbus bittering hops to 2.5oz instead of 3. Once again, I want to strike a balance between the first batch, which had a little more muted bitterness and allowed the flavor and aroma hops to shine and the second batch, which at 3oz's, was a little overpowering for the entry-level IPA drinkers. On the hops end, I'm also toying with the idea of a hop stand, but I want to see how my India Pale Weizen turns out. That's the first beer that I've used a hop stand and I'm interested in tasting the results.
And, as you can see below, decided on a short hop stand.
Collected 13.5 gallons wort @ 1.055 PB OG
Boiled 90 minutes..looks to be about 11.5 gallons final.
Ack! Scratch that 11.5 gallons...my march pump exploded and shot my quick disconnect off while I was recirculating. Holy shit! I reacted quickly though...thinking I only lost about a 1/4 gallon of beer. I have no idea how that happened. I need to take a brew maintenance day and clean that pump up.
I ended up deciding on a 10 minute hop stand at 180 degrees. Check out the hop oils floating on top of the recirculating wort:
Final gravity was way high...1.080, though it will be diluted somewhat by my 3L yeast starter, which I had to pour in full because I didn't have time to decant it.
I don't know why my OG was so high. I have to check if Beersmith calculated the sugar addition correctly. I also may have been a little low on my wort collection. I think I calculated the recipe at at efficiency of 72%, when I've been consistently extracting at 80%. I'll have to finally make that switch.
M/W Coast IPA 1.2 Recipe below:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Mid/West Coast IPA 1.2
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: 13.75 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.079 SG
Estimated Color: 11.3 SRM
Estimated IBU: 58.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 82.0 %
Boil Time: 0 Minutes
Ingredients:
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Amt Name Type # %/IBU
23 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 79.3 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 6.9 %
2 lbs Victory Malt (25.0 SRM) Grain 3 6.9 %
2 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 4 6.9 %
2.50 oz Columbus (Tomahawk) [14.00 %] - Boil 90. Hop 5 58.0 IBUs
4.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 6 0.0 IBUs
4.00 oz Citra [12.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
4.00 oz Willamette [5.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg Denny's Favorite 50 (Wyeast #1450) Yeast 9 -
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, 2 Step, Light Body
Total Grain Weight: 29 lbs
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Name Description Step Temperat Step Time
Protein Rest Add 35.75 qt of water at 143.7 F 135.0 F 30 min
Saccharification Heat to 148.0 F over 15 min 148.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 9.80 gal water at 168.0 F
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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