APIENIGMA - Beer Recipe - Brewer's Friend

APIENIGMA

226 calories 24 g
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Chris Germain
Rating:
5.00 (1 Review)

Calories: 226 calories (Per )
Carbs: 24 g (Per )
Created: Saturday December 16th 2017
1.068
1.018
6.7%
65.2
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
48 oz United Kingdom - Golden Promise48 oz Golden Promise 37 3 35.3%
48 oz American - Pale 2-Row48 oz Pale 2-Row 37 1.8 35.3%
16 oz Flaked Wheat16 oz Flaked Wheat 34 2 11.8%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 8.8%
4 oz Canadian - Honey Malt4 oz Honey Malt 37 25 2.9%
4 oz United Kingdom - Cara Malt4 oz Cara Malt 35 17.5 2.9%
4 oz Rice Hulls4 oz Rice Hulls 0 0 2.9%
136 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Simcoe4 g Simcoe Hops Pellet 12.7 Boil 30 min 9.2 1.9%
4 g Mosaic4 g Mosaic Hops Pellet 12.5 Boil 15 min 5.85 1.9%
4 g Galaxy4 g Galaxy Hops Pellet 14.25 Boil 5 min 2.68 1.9%
14 g Enigma14 g Enigma Hops Pellet 15.5 Whirlpool at 170 °F 30 min 20.85 6.5%
7 g Galaxy7 g Galaxy Hops Pellet 14.25 Whirlpool at 160 °F 20 min 9.58 3.3%
14 g Ella14 g Ella Hops Pellet 12.7 Whirlpool at 150 °F 10 min 17.08 6.5%
28 g Ella28 g Ella Hops Pellet 12.7 Dry Hop 7 days 13%
42 g Enigma42 g Enigma Hops Pellet 15.5 Dry Hop 7 days 19.5%
14 g Galaxy14 g Galaxy Hops Pellet 14.25 Dry Hop 7 days 6.5%
28 g Ella28 g Ella Hops Pellet 12.7 Dry Hop 2 days 13%
42 g Enigma42 g Enigma Hops Pellet 15.5 Dry Hop 2 days 19.5%
14 g Galaxy14 g Galaxy Hops Pellet 14.25 Dry Hop 2 days 6.5%
215 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal No sparge, squeeze bag Temperature -- 152 °F 70 min
3.5 gal Mashout Temperature -- 170 °F 10 min
4.5 gal Strike Temperature -- 160 °F 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Refreshe Distilled Water -
1/2 tsp - gyspum
1 1/4 tsp - calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Notes

End Mash PH 5.6

Recipe was originally targeting 65% efficiency at 3 gallons into the fermenter but I wound up with less wort so I adjusted efficiency and wort to fermenter in recipe. Still trying to figure out the new brew kettle.

Followed recipe as listed with no issues other than exact temps on whirlpool. Temps were near the range and the last whirlpool hop I just let the chiller run for the remaining time until it reached pitch temp.

I aerated for 30 mins then pitched a ballooned Wyeast smack pack and let it aerate for about 5 more mins. Fermentation going strong 12 hours in.

Dropped first dry hop 48 hours in onto high krausen during fermentation activity.

After 5 days I took a sample and the gravity reading and had hit 1.018 estimated FG. The sample tasted fantastic! I raised the ferm temp to 70F to finish out fermentation and after 2 days I dropped it down to 52F to drop yeast and hops.

At day 9 I put the second dry hop charge in my hop screen, placed in the keg, and purged the keg with c02 before racking the beer through the hops and into the keg. I then purged the headspace and sealed the keg before putting 10psi in the keg.

I placed the temp probe on the keg and raised the temp to 68 to let the dry hop sit for 24-48 hours before dropping to 38 degrees and putting on gas in the kegerator at 2.4 vols.

This beer is absolutely incredible! By far the best hop combo I've done and definitely the best results in drawing flavor and aroma with this process!

View Count: 620
Brew Count: 0
Last Updated: 2018-01-11 04:33 UTC

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