American IPA (21 A)
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.86 gal
Boil Time: 60 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.25 gal
Fermentation: My Aging Profile
Date: 12 May 2018
Brewer: Thomas Gideon
Equipment: My Equipment 2016-07
Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Taste Rating: 30.0
|5.36 gal||Rockville, MD||Water||1||–||–|
|4.56 gal||Hop Forward||Water||2||–||–|
|12 lbs||Pale Malt, 2-Row (DCM) (2.8 SRM)||Grain||3||90.6 %||0.94 gal|
|8.0 oz||Dark Munich (Avangard) (20.0 SRM)||Grain||4||3.8 %||0.04 gal|
|8.0 oz||Munich Malt – 10L (10.0 SRM)||Grain||5||3.8 %||0.04 gal|
|4.0 oz||Victory Malt (25.0 SRM)||Grain||6||1.9 %||0.02 gal|
|1.00 oz||Cluster [8.00 %] – First Wort 60.0 min||Hop||7||26.1 IBUs||–|
|0.50 oz||Belma [9.80 %] – Boil 15.0 min||Hop||8||7.2 IBUs||–|
|0.50 oz||Cluster [7.00 %] – Boil 15.0 min||Hop||9||5.2 IBUs||–|
|1.50 oz||Belma [9.80 %] – Steep/Whirlpool 20.0 min, 194.4 F||Hop||10||13.2 IBUs||–|
|1.50 oz||Cluster [8.00 %] – Steep/Whirlpool 20.0 min, 194.4 F||Hop||11||10.8 IBUs||–|
|1.50 oz||Cluster [8.00 %] – Steep/Whirlpool 0.0 min, 194.4 F||Hop||12||0.0 IBUs||–|
|1.0 pkg||Independence (Imperial Yeast #A15)||Yeast||13||–||–|
|1.00 oz||Belma [9.80 %] – Dry Hop 7.0 Days||Hop||14||0.0 IBUs||–|
|1.00 oz||Belma [9.80 %] – Dry Hop 7.0 Days||Hop||15||0.0 IBUs||–|
Gravity, Alcohol Content and Color
Est Original Gravity: 1.066 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 62.4 IBUs
Est Color: 6.6 SRM Measured Original Gravity: 1.064 SG
Measured Final Gravity: 1.013 SG
Actual Alcohol by Vol: 6.8 %
Calories: 215.2 kcal/12oz
Mash Name: Single Infusion, Full Body, No Mash Out
Sparge Water: 5.31 gal
Sparge Temperature: 0.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.69
Measured Mash PH: 5.66
Total Grain Weight: 13 lbs 4.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: 8.8 ml (0.6 tbsp) Lactic Acid (88%)
Sparge Acid Addition: 2.6 ml (0.2 tbsp) Lactic Acid (88%)
|Name||Description||Step Temperature||Step Time|
|Mash In||Add 4.64 gal of water at 166.9 F||156.0 F||45 min|
Sparge: Fly sparge with 5.31 gal water at 0.0 F Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 16.06 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: My Aging Profile
Volumes of CO2: 2.6
Carbonation Est: Keg with 16.06 PSI
Carbonation (from Meas Vol): Keg with 16.06 PSI
Age for: 7.00 days
Storage Temperature: 65.0 F
Small leak in pump head. Disassembled and resealed, fixed the problem.
Lots of protein at first runnings, settled to reveal darker color.
Mash thermometer reading 2 degrees lower than thermopen.
Turned burner on low during recirculation. Temperature held around 160F. A lot of white foam.
Held HLT temp at 183F, set burner 2-3 and held well.
Sparge and lauter temp never got higher than 160F, dropped towards 150F at end of sparge. Maybe try 190F next time to get grain bed to 170F. We’ll see how attenuation goes.
Some white foam preboil. Butterscotch color wort. At boil, robust foam formation. A few times almost boiled over, once a little bit spilled down the front and back of the kettle before getting it under control. Split .5oz each of hops for 15 min addition. 1.5oz each for whirlpool.
Used 1.5oz in hop rocket. Held whirlpool at 180F.
Dry hopped 1oz Belma Tuesday night (5/22), krausen was still up though bubbling seemed a little slower at the air lock.
Wednesday night (5/23) fermentation had blown into the air lock. Opened and krausen was up further than the night before. Smell was of usual fermentation character, maybe something from the hops.
Thursday morning (5/24) the air lock was still. Swapped air locks to a clean one with fresh sanitizer.
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