Triple IPA
323 calories
20.9 g
Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
22 lb |
American - Pale 2-Row22 lb Pale 2-Row |
|
37 |
1.8 |
88.7% |
2.80 lb |
Corn Sugar - Dextrose2.8 lb Corn Sugar - Dextrose - (late boil kettle addition) |
|
46 |
0.5 |
11.3% |
24.80 lbs / $ 0.00
|
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.50 oz |
Willamette0.5 oz Willamette Hops |
|
Pellet |
5.2 |
Boil
|
90 min |
9.1 |
1.8% |
2 oz |
Magnum2 oz Magnum Hops |
|
Leaf/Whole |
15.5 |
Boil
|
60 min |
92.2 |
7.1% |
2 oz |
Centennial2 oz Centennial Hops |
|
Leaf/Whole |
10.5 |
Boil
|
30 min |
48 |
7.1% |
2 oz |
Willamette2 oz Willamette Hops |
|
Pellet |
5.2 |
Boil
|
20 min |
20.61 |
7.1% |
2 oz |
Citra2 oz Citra Hops |
|
Pellet |
14.2 |
Boil
|
10 min |
33.69 |
7.1% |
2 oz |
Centennial2 oz Centennial Hops |
|
Pellet |
9 |
Boil
|
5 min |
11.74 |
7.1% |
2 oz |
Citra2 oz Citra Hops |
|
Pellet |
14.2 |
Boil
|
0 min |
|
7.1% |
2 oz |
Mosaic2 oz Mosaic Hops |
|
Pellet |
11.5 |
Boil
|
0 min |
|
7.1% |
2 oz |
Simcoe2 oz Simcoe Hops |
|
Pellet |
12.3 |
Boil
|
0 min |
|
7.1% |
2 oz |
Centennial2 oz Centennial Hops |
|
Pellet |
9 |
Dry Hop
|
7 days |
|
7.1% |
4 oz |
Citra4 oz Citra Hops |
|
Pellet |
14.2 |
Dry Hop
|
7 days |
|
14.3% |
2 oz |
Mosaic2 oz Mosaic Hops |
|
Pellet |
11.5 |
Dry Hop
|
7 days |
|
7.1% |
2.50 oz |
Centennial2.5 oz Centennial Hops |
|
Pellet |
9 |
Dry Hop
|
0 days |
|
8.9% |
1 oz |
Citra1 oz Citra Hops |
|
Pellet |
14.2 |
Dry Hop
|
0 days |
|
3.6% |
28 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
25 qt |
|
Infusion |
-- |
147 °F |
75 min |
25 qt |
|
Fly Sparge |
-- |
168 °F |
-- |
Starting Mash Thickness:
1.2 qt/lb
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 each |
whirfloc
|
|
Other |
Boil |
10 min. |
0.50 tsp |
yeast nutrient
|
|
Other |
Boil |
10 min. |
1 each |
clarity-ferm
|
|
Other |
Primary |
0 min. |
Target Water Profile
Bru'n Water Yellow Bitter
Notes
Brewed 9/28/14. I accidentally under struck (153F instead of 163F) the water and had to top up with a gallon of boiling water (strike was 29 quarts then). Hit 147F which is a bit low but decided to leave it at that. I added more salts to adjust. I only recirculated about a half gallon because I didn't want to cool it too much. The pH ended up being 5.2. Not sure why as it was predicted to be 5.6 but that is an acceptable range. I decided to add a half ounce of hops at 90min to help prevent boil over. I ended up collecting about 9.75 - 10gal of wort. Pre-boil gravity was 1.064 which put the kettle efficiency at 79%. At about 20min left in the boil I cranked it up because I was worried there was too much wort still. Probably should not have done that as I ended up a bit short. I ended up with about 5.2 to 5.3 gallons in the fermenter. I topped off with prolly about a quart of water which in retrospect I didn't need to do as I am going to add corn sugar but oh well. OG was similar to what I predicted although I wanted to maybe get a bit better efficiency. Pitch was about 68F but I plan on fermenting it a bit lower. 9/29 I iced the brew down a bit last night and it was sitting at 65F in the morning. I also dosed it again with about a minute of oxygen. By evening it had risen up to about 67F so I cooled it down again to about 65F. 9/30 morining it had heated up to about 67F so I cooled it back down to about 63F. I iced it periodically throughout the day and by evening it was up to 67F so I cooled it down to about 65F. 10/1 by morning the beer was sitting at about 65F. I added the corn sugar mid day and it kicked the volume up to about 6gal. I put in a bit more % wise then I wanted to because of the dilution factor. By evening it had heated up to about 68F so I cooled it back down to about 65F. 10/2 the temp had risen up to about 67F by the morning. I am planning on just letting it rise up slowly. Fermentation on this beer hasn't been as vigorous as I expected. Maybe because I pitched so much yeast. 10/3 I have kept the fermentation temps below 70F and mostly hovering around 68F. 10/5 took the beer outta the swamp bath. Last couple of days it was hovering more around 70F. The ferm has slowed down but still going. 10/6 the brew is still fermenting but it has slowed a bit (not much yeast has settled out yet though), sitting at about 76F. 10/9 ferm is pretty much done, there is still a little bit of foamy krausen on the top though. 10/10 fermentation seems to have quelled. Took a gravity reading on 10/13 which makes it way drier than I expected. Guess maybe the low mash and corn sugar dried it out a bit and made it ferment more. Tasted the sample and it was quite alcoholic and possibly a bit cidery. 10/20 dry hopped. 10/24 I biofined the brew with 2 tbls. 10/26 cold crashed. Kegged on 10/28. 11/19 decided to dry hop it more with 3.5oz in the keg because hops are fading. Beer was initially very boozy and dry but after a couple weeks in the keezer it blended together really nicely and is malty and a bit hoppy. Most dynamic change flavor wise I have ever seen in a beer.
View Count: 10024
Brew Count: 2
Last Updated: 2014-12-01 05:40 UTC