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Bok's IPA

146 calories 13.1 g 330 ml
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: Jon Bok
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Saturday July 2nd 2016
1.048
1.009
5.1%
49.8
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Dry Malt Extract - Light2 kg Dry Malt Extract - Light 42 4 88.9%
2 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 kg American - Caramel / Crystal 10L0.25 kg Caramel / Crystal 10L 35 10 11.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Chinook10 g Chinook Hops Pellet 7 Boil 60 min 11.7 10.1%
20 g Chinook20 g Chinook Hops Pellet 13 Boil 40 min 38.13 20.2%
15 g Motueka15 g Motueka Hops Pellet 7 Whirlpool 0 min 15.2%
28 g Motueka28 g Motueka Hops Pellet 7 Dry Hop 6 days 28.3%
10 g Cascade10 g Cascade Hops Pellet 7 Dry Hop 6 days 10.1%
16 g Motueka16 g Motueka Hops Pellet 7 Whirlpool 20 min 16.2%
99 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
Safale US-05
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Going with Tap again on advise that it wont really make too much of an impact. I have my suspicions but am willing to try again better monitoring the process/temperature of the fermentation to hopefully get better results than the last brew which had a bitter taste that lingered on the pallet for too long. This may have been due to steeping the grains in water that was too hot so although I'm not using a thermometer, I have made sure the water has cooled sufficiently to hold your finger in the liquid before adding the grains
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 20 L) 13
Mash volume with grains (equipment estimates 20 L) 13.1
Grain absorption losses (steeping) -0.3
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 21 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 15.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 15
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 13  
Equipment Profile Used: System Default
 
Notes

250g crystal malt steeped in 1 litre of water. Boil litre of water then leave to cool for 10 mins then leave grains to steep in water for 35 minutes.

Start boil of 12.5 litres of water in time to add 1.5 lite of steeped grains, 2 kg light DME and 10 g Chinook.

Problems with stove trying to keep heat at boil. Eventually kept hob on dial 5 throughout boil which kept a consistent boil without boil over.

Side note. Using 17 g of yeast as had 5.5 left in a pack to use up.

At flame out let the wort sit for 5 mins then add 15g hops. Let stand for a further 17mins then add to cold water for 12mins and add further 16g hops. Replace water and let wort stand in cold water for a further 7 mins then add to fer-mentor and pitch yeast.

Side note: put finger in wort and tried. Wort tasted pretty sharp and bitter.

Cooling taking longer than expected in sink for this amount of wort so drained water in sink after 5 mins and by half and filled back up with cold water while wort stood in sink. did the same at 10 mins and let stand for a further 2mins in fresh cold water before adding last whirlpool hop addition.

Like a complete duff I added 1 litre of warm tap water and 2 litres of cold tap water to the fermentor to get down to temp.

Put back in water bath before pitching yeast. pitched yeast at about 34 degrees as couldn't cool in time for restaurant reservation. Better time management next time!

Checked the fermentor the next morning and nothing really happening. Moved the fermentor about a bit and a couple of bubbles from the top tube happening. Later that day things started happening and fermenting under way. Temperature seems to be holding at about 19 to 20 degrees in cupboard at high level.

6 days fermenting and bubbling almost stopped. Dry hopping in the primary fermentor which I will leave for a further 5 days until bottling.

Decided to rack off 5 litre's into a Carboy and dry hop to see if there is a difference in taste to the brews.

Dry hopps for Carboy use quantities above /3 so:
Motueka = 28/3 = 9g in Secondary and 19 in primary.
Cascade =10/3 = 4g in Secondary and 6g in primary.

Successful sparge to secondary fermentor using new 15 litre fermentor with tap. Tried beer at this stage. A little more bitter than expected but tastes pretty good after 6 days fermenting with decent amount of hoppiness but still needs that aroma hop burst and flavour which I'm hoping the dry hopping will give.

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  • Last Updated: 2016-07-08 02:32 UTC