B- CASCADE/COLUMBUS-IPA31072019
|
American IPA
|
22 Litres |
1.054 |
1.01 |
5.74 |
76.78 |
10.72 °L
|
391 |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 55 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2019 5:33 AM |
Notes: |
|
Session IPA
|
American IPA
|
110 Gallons |
1.047 |
1.011 |
4.69 |
92.25 |
4.91 °L
|
391 |
0 |
|
|
Boil
Size: 60 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2021 5:01 AM |
Notes: |
|
Happy Hoppy IPA
|
American IPA
|
22.69 Litres |
1.062 |
1.012 |
6.54 |
40.86 |
8.44 °L
|
391 |
1 |
|
|
Boil
Size: 28.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 25 ° C |
Priming Method: co2 |
Priming Amount: 0.45 bar |
Creation
Date: 3/21/2021 8:50 AM |
Notes: 1. Yeast (SAFALE US05) is pitched in 300mL of Water + DME (100g) pre-boiled for 10 mins and chilled to 25 degrees Celsius. This is done 24 hours prior to the likely completion of the upcoming mash.
2. The mash involves steeping all the grain in 30L of Water adjusted to pH 5.0 using CaCl2 and Citric acid. Remove 5L of water for sparging later after the mash. Begin to circulate the mash with the pump.
The four heating stages include:
(a) PROTEIN REST: Heating the mash to 40 degrees Celsius and slowly increasing the temperature gradient to 55 degrees over the course of 20 minutes.
(b) BETA AMYLASE: Heat the mash to 62-65 degrees Celsius and hold this temperature for 60 minutes.
(c) ALPHA AMYLASE: Heat the mash to 70-72 degrees Celsius and hold this temperature for 40 mins.
(d) MASH OUT: Heat the mash to 78 degrees Celsius over the course of 10minutes. Remove after 10 minutes has elapsed.
3. Allow the grain to drain the mash back into the mash tun. Do this for both grain bags, as this is a batch sparge. Avoid squeezing the grains if possible, however light pressure over the BIAB bag can remove extra mash liquid and improve the yield. Each bag should be drained and the wort returned to the boil pot.
4. Boil the mash to 95 degrees Celsius and begin a 60 minute clock. Follow the hop schedule outlined in this protocol. Use the BREW function on Brewers Friend to help in the timing of the hop additions.
5. At the 15 minute mark, provide the wort with the required amount of yeast nutrients, GoFerm, whirlfoc and Irish moss. pre-wet the Irish moss 10 minutes prior for maximum effect.
6. At the end of the boil, begin the rapid cooling process with the ice chiller and immersion chiller.
7. Continue the circulation process to aid in aeration.
8. The yeast starter should have had 24 hours to grow, and now must be added to the cleaned and sterilized fermenter. CO2 is flushed through the fermenter several times to remove Oxygen.
Using the pump and the 6mm tubing fitting, pump the wort into the fermenter, being sure to relieve pressure as it is filling.
9. Ferment at RT for 7 days, with the spunding valve set at 15psi. Ensure that there is adequate head space for krausen formation.
10. Dry hop via anaerobic transfer to an adjacent pressure fermenter that has been cleaned, sterilized and then, after the addition of hops in sealed hop sock, flushed several times with CO2 gas. Ensure that the pressure fermenter has a filter/sieve attachment on the liquid line as a final pass for sediment. Transfer ferment into new fermenter via Liquid line/Gas line transfer. Discard trub from primary fermentation.
11. Pressurise to 2 bar and store/condition for 5 days before kegging.
12. Cold crash at 0 degrees Celsius for 40-50 hours. After 12 hours of cooling, attach CO2 pressure line to equilibrate the vessel and prevent yeast cake unsettlement. Liquid-Liquid transfer to a Corny keg for immediate serving. Pressurise and keep at 4 degrees Celsius and 0.3bar.
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IPA
|
American IPA
|
6 Gallons |
1.068 |
1.017 |
6.68 |
67.36 |
5.18 °L
|
391 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2020 6:31 PM |
Notes: |
|
The Cam IPA
|
American IPA
|
11.5 Gallons |
1.057 |
1.011 |
6.11 |
41.04 |
13.88 °L
|
391 |
1 |
|
|
Boil
Size: 13.69 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2020 9:29 PM |
Notes: |
|
NattyJ West Coast IPA - Aussie IPA
|
American IPA
|
47 Litres |
1.055 |
1.012 |
5.61 |
60.46 |
12.33 °L
|
391 |
0 |
|
|
Boil
Size: 52.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 338.5 g |
Creation
Date: 10/28/2020 3:44 AM |
Notes: West Coast style IPA but with Mixed Malts included Aussie Ale Malt as the Main base Malt.
A tinge of roasted malty to add some colour.
**Other**
Costs:
This was estimated cost with DME for yeats starter only:
Otherwise ADD cost of 2 x Liquid yeats vials [+$24]
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MI(P)A Light
|
American IPA
|
25 Litres |
1.026 |
1.006 |
2.68 |
32.71 |
4.86 °L
|
391 |
1 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2020 3:28 PM |
Notes: |
|
R&D IPA Nov 2019
|
American IPA
|
47 Litres |
1.062 |
1.012 |
6.55 |
34.87 |
9.52 °L
|
391 |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 65 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/2/2019 12:51 AM |
Notes: Did BiAB for part of the grain bill (v approx half), with strike water at ~73oC. Sat it on the wood heater to attempt to maintain temp. Ran it at 64oC (grain temp near the top), and heated towards the end to around 67oC (as we approached mash out).
Added the roasted grains for the final 15 min on top, to get the colour.
Robo mash sp was 67oC. Started recirc after ~15min
Mash time was >75min
Added 5ml lactic acid to the mash water to minimize astringency from the sparge. The biab was v
I overcooled the robo kettle. Got it to around 60degC before adding whirlpool hops. The other kettle cooled less (to around mid-80s) before adding whirlpool hops. Held both for around 20min before pouring into 'cubes'.
Raf took 16 litres of wort, I got 24 litres - I put mine into stainless fermenter (cleaned and sanitized). Both were 1.070.
My pour sucked a lot of air due to blockage of the screen. We swirled and tipped the robo and eventually got it all to flow.
Raf added 2 litres water to his fermenter. I withdrew 5 litres into glass fermenter and then topped the steel fermenter with 2.5 litres of pre-boiled and cooled water. OG: 1,062
Smelt great when adding yeast. Raf and I each added 2x US05 packs. The pre-boiled water was low 20's. I added it to the top of the wort and hoped it would lead to a more pleasant environment for the yeast to sit atop. I sprinkled 2 packs, let it sit for 20+ minutes then came back to add pure O2 for around 1min.
Glass fermenter: added 1x S-04 pack and 50secs pure O2.
OH NO - probe fell out of fermenter an onto 8degC brewshed floor, so the 50W heat lamp ran for 12h and got the beer up to 38degC (ramping from 19 to 38 over that time). I let it naturally fall to 15degC over the next 24h, before raising it back to 19degC. This was 1.5d into fermentation. Oddly, the krauesen ring (on day 6) was only 1cm.
On day 6 I added:
20g Simcoe, 6g Mosaic, 57g Amarillo, 20g chinook (to approx 25 litres of 1.062). No foul smells, but certainly 100g of dry hops isn't overkill for a beer that has likely stripped out all the flavour compounds.
I also added 10g ea of simcoe, mosaic and amarillo to the 5 litre sample. It ceased bubbling after day3 (on S-04).
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Beer
|
American IPA
|
11 Gallons |
1.067 |
1.017 |
6.61 |
27.51 |
4.2 °L
|
391 |
0 |
|
Author:
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dnezmusic
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Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/11/2019 11:56 PM |
Notes: |
|
Pete Mirken's World Famous
|
American IPA
|
5 Gallons |
1.063 |
1.016 |
6.22 |
24.59 |
9.07 °L
|
391 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/21/2019 7:47 PM |
Notes: |
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Sun Of A Peach- 5 Gallons
|
American IPA
|
5 Gallons |
1.063 |
1.017 |
6.11 |
94.9 |
4.82 °L
|
391 |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2018 9:41 PM |
Notes: We added about 1.5-2lb of fresh chopped peaches per gallon to the primary fermentation just before pitching the yeast. Peaches were frozen for a few days prior to brew and left to thaw out the morning of the brewday. One batch had skin-on peaches, and the other was peeled. Both turned out excellent. The skinless was a bit more crisp, but the skin-on was a bit more peachy, hazy and overall more fruity. |
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Proper
|
American IPA
|
20.8 Litres |
1.048 |
1.011 |
4.83 |
58 |
8.03 °L
|
391 |
0 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2019 8:09 AM |
Notes: |
|
Grapefruit Pulpin'
|
American IPA
|
11 Gallons |
1.068 |
1.018 |
6.56 |
66.67 |
7.28 °L
|
391 |
0 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2019 1:04 AM |
Notes: |
|
DDH West Coast IPA
|
American IPA
|
21.4 Litres |
14.496 |
2.613 |
6.4 |
67.49 |
3.53 °L
|
391 |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 12.4 |
Efficiency: 72.5 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: dextrose |
Priming Amount: 135.3 g |
Creation
Date: 5/21/2019 10:15 AM |
Notes: 07/12/19 Przed przefiltrowaniem chmielin miałem faktycznie ok. 21.4 l brzeczki. Po odfiltrowaniu pokazało ok. 19.5 l wg skali na fermentorze.
08/12/19 Ok. 21:00 napowietrzono brzeczkę i zadano uwodnione drożdze. Powstała b. duża piana, największa jak dotąd. Temp. brzeczki to 16 st. C (może nieco ponad). Fermentor ustawiłem w piwnicy na taborecie. Temp. otoczenia to 13 st. C.
09/12/19 5:20 temp. na fermentorze to 16 st. C. Brak bulkania.
15:40 16 st. C, bulkanie jest, na powierzchni gęstwa drożdży
10/12/19 6:00 temp. na ściance 15 st. C, brak bulkania
16:00 temp. 15 st. C, wstawiono do styropianu
19:00 temp. wzrosła do 16 st. C
11/12/19 6:00 temp. 16 st. C, jest powolne bulkanie
16:00 temp 16 st. C i powolne bulkanie
12/12/19 6:00 temp. 16 st. C, dość szybkie bulkanie; temp. otoczenia 12 st. C
19:00 temp. może nieco ponad 16 st. C, dość szybkie bulkanie
13/12/19 6:00 temp wzrosła do 17 st. C, bulkanie niemal identyczne; temp. otoczenia 12 st. C
16:00 bez zmian
14/12/19. 11:00 temp. Jakby nieco poniżej 17 at. C, bulkanie nieco spokojniejsze
12:00 wstawiłem 2 butle z b. ciepła woda do pudła, aby pogrzać do 18 st. C
15:00 temp. 18 st. C, butle już tylko trochę cieplejsze od fermentora
20:00 bez zmian, zostawiam bez zmian
15/12/19. Caly dzień 18 st. C i spokojne bulkanie
21:00. Bulkanie jakby wolniejsze, 18 st. C. Zmieniłem butle na nowe z b. ciepłą wodą.
16/12/19. 6:00 wymieniłem butle, bulkanie jeszcze wolniejsze niż wczoraj. 18 st. C. Dodatkowo dosypałem styropianu, tak aby cały fermentor razem z pokrywą był zakryty.
16:00 Wzrosło tempo bulkania i temp. 19 st. C na ściance i 14 st. C na pokrywie.
20:00 Temp. dalej 19 st. C, bulkanie b/z
17/12/19 6:00 tempo bulkania wyraźnie wolniejsze, temp. na ściance 18 st. C, na pokrywie 13 st. C.. Wymieniłem butle.
16:30 jest powolne bulkanie, temp. 19 st. C
21:00 temp. spadła do ok. 18.5 st. C. Wymieniłem butle
18/12/19 6:00 powolne bulkanie, temp. 19 st. C, wymieniłem butle.
19:00 jeszcze wolniejsze bulkanie, 19 st. C, wymieniłem jedną butle
19/12/19 6:00 praktycznie pojedyncze bulknięcia co kilkanaście sekund, 19 st. C
20:00 temp. 18 st. C, pojedyncze bulknięcia, pobrałem próbkę i wymieniłem obie butle na bardzo ciepłe.
21/12/19.
23/12/19. 12:00 dodałem po 50 g citry i mosaica oraz 15 g chinooka.
Wrażenia z degu
Z pamięci w ramach uzupełnienia. Wygląd: jasne, prawie klarowne, jedynie z lekką opalizacją. Bardzo dobrze odfiltrowano chmieliny, Bardzo smaczne, fajna wyraźna i krótka goryczka. Smak taki nieco grejfrutowy. Aromat tropikalno-cytrusowy, typowy dla mieszanki citry i mosaica 1:1. Po dwóch tygodniach od butelkowania był średni, jednak po dłuższym czasie już mniejszy. Na przyszłość - więcej chmielu na zimno!
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No Takeaway Pints
|
American IPA
|
23 Litres |
1.058 |
1.011 |
6.2 |
66.83 |
4.63 °L
|
391 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 69 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/13/2019 2:46 PM |
Notes: |
|
Kama Citra Session IPA
|
American IPA
|
5.5 Gallons |
1.053 |
1.011 |
5.57 |
60.54 |
7.35 °L
|
391 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2019 4:42 PM |
Notes: |
|
Plain Jane IPA
|
American IPA
|
5.5 Gallons |
1.063 |
1.011 |
6.83 |
71.89 |
7.44 °L
|
391 |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 35 |
Boil Gravity: 1.063 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2019 2:55 AM |
Notes: |
|
Alien Encounter
|
American IPA
|
5.5 Gallons |
1.073 |
1.016 |
7.53 |
54.03 |
5.78 °L
|
391 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2018 1:45 PM |
Notes: |
|
Green-ish NEIPA
|
American IPA
|
11 Gallons |
1.066 |
1.016 |
6.55 |
74.41 |
7.52 °L
|
391 |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2018 3:21 PM |
Notes: |
|
85 Hardkpgt IPA
|
American IPA
|
21 Litres |
1.068 |
1.017 |
6.66 |
0 |
14.1 °L
|
391 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2018 11:51 AM |
Notes: |
|
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