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Wet Hop 2.1

192 calories 15.8 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 16.02 gallons
Post Boil Size: 14.77 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 40 minute extended hop boil time
Calories: 192 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created Thursday July 22nd 2021
1.059
1.009
6.6%
82.0
8.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Rahr - Standard 2-Row20 lb Standard 2-Row 36.8 1.8 71.4%
1 lb Briess - Caramel Malt - 80L1 lb Caramel Malt - 80L 35 80 3.6%
5 lb Briess - Pale Ale Malt 2-Row5 lb Pale Ale Malt 2-Row 36.8 3.5 17.9%
1 lb Briess - Rye Malt1 lb Rye Malt 36.8 3.7 3.6%
1 lb Briess - American Honey Malt1 lb American Honey Malt 37.7 25 3.6%
28 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer - Chinook0.5 oz Chinook Hops Pellet 12 Boil 75 min 9.15 1.8%
1 oz Northern Brewer - Cascade1 oz Cascade Hops Pellet 8 Boil 45 min 11.91 3.5%
1 oz Northern Brewer - Chinook1 oz Chinook Hops Pellet 12 Boil 30 min 17.36 3.5%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil at 209 °F 0 min 12.29 3.5%
1 oz Yakima Chief Hops - Simcoe1 oz Simcoe Hops Pellet 13.6 Boil at 209 °F 0 min 16.72 3.5%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil at 209 °F 0 min 10.57 3.5%
5 oz Chinook5 oz Chinook Hops Fresh 13 Whirlpool at 180 °F 20 min 2.18 17.5%
5 oz Chinook5 oz Chinook Hops Fresh 13 Whirlpool at 170 °F 15 min 1.81 17.5%
5 oz Chinook5 oz Chinook Hops Fresh 13 Whirlpool at 160 °F 10 min 17.5%
2 oz Centennial2 oz Centennial Hops Lupulin Pellet 10 Dry Hop 5 days 7%
2 oz Amarillo2 oz Amarillo Hops Lupulin Pellet 8.6 Dry Hop 5 days 7%
2 oz Simcoe2 oz Simcoe Hops Lupulin Pellet 12.7 Dry Hop 0 days 7%
2 oz Cascade2 oz Cascade Hops Lupulin Pellet 7 Dry Hop 0 days 7%
28.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10.5 gal Strike 152 °F 10 min
Vorlauf 150 °F 30 min
Temperature 168 °F 10 min
9.77 gal Batch Sparge 168 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1.86 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 714 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.16 psi       Temp: 32 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes


first edition wet hop ipa(using Neil's Chinook hops)
------
yeast starter:
410g DME with 4.2 Liters water..this worked perfect. Right at 4L after boiling for 5-10 mins

30.49 grams of gypsum and 3.04 g cacl being added directly into foundation water in mash; no mash bag

24 gallons hot liq;mash thickness 1.5 qt per lb;
HLT at 166F; mashin begins at 9:30AM;
add 3 gallons foundation water
lowered hlt temp down to 152F after a few minutes
10.7 gallons strike water
9.57 sparge;
after mashin mt was at 150F as recirc began at 9:43AM
HLT at 159F
MT started rising to 154F in first few minutes
was at 153F at 9:59AM
Still at 153F at 10:10AM; 5.27pH
dropped HLT to 150F at 10:15AM
MT down to 152F at 10:17AM
MT and HLT both down to 150F at 10:28AM

STUCK mash--didn't get flow meter readings..had to pull off cover and dip tube. a bunch of grain went over to kettle. a big mess.

ended up running off 17-18ish gallons with more to spare.

set auto target of bk to 195F and then turned to manual once i opened vent; slowly ramped up manual rate from 40 to 53 and it started to climb up above 200F slowly with no boil over yet;
this strategy worked; stayed at 50% till 213F and only a slight bit of foam thru vent; cut off heat
added hops and 1 teaspoon gypsum;
turn down to 35% to avoid boil over; seemed to work;

1.049 SOB

add yeast nutrient, whirfloc at 10 mins;
add hop hangers and chiller at 5 mins
mistakenly threw in wp hops before starting whirlpool and chilling down to 195F; was about 205F when i added them; chilled down to 185F and let rest for 10 mins

14.5ppm DO; 1.049 OG;
no idea how much went into kettle as my meter didn't work.

takeaways:

have to eliminate cloggin of meters;also need to vastly speed up chilling process;also have to improve mashing-too much grain getting through

capped after 5 days; let raise up to 10 psi slowly; cooled to 55F after 2 weeks; yeast dump and dry hop next day after cooling; plan is to cold crash days later

takeaways:

ended up with an efficiency of 75%; will have to see what efficiency is without bag
threw away grain bag accidentally but feel it is best to not use anymore as the efficiency is terrible and cleanup is not easy. Leaving several gallons of wort in MT. Suggest throwing grain directly in and then using a trash can to tip MT over in to empty.

also need to fix HLT probe and calibrate DO and pH and gravity meters
hop filter clogged...don't use again. throw hops in directly and do no rests during WP next time. instead do a final rest of 20 mins after chilling complete.

**first edition of pale--
5/29/21
water chem: 1.1 ppm gram/gal gypsum, .15 gram/gal calcium chloride
SO-- 26.4 grams gypsum, 3.6 grams calcium chloride
NOT DOING SODIUM META this time

did 3.4 liter starter with 340g of DME in flask;pitched yeast into starter at 7:30pm night before; would be better to figure out how not to heat inside flask. do a test before to determine how much water is needed and then put it all in a big pot


24 gallons hot liq;mash thickness 1.5 qt per lb;
HLT at 161F; mashin begins at 9:20AM ;
add 3 gallons foundation water
lowered hlt temp down to 156F
10.92 gallons strike water
9.21 sparge;
after mashin mt was at 142F as recirc began at 9:30AM
HLT probe reading was all over the place. might have been colder than it was reading;
took 25 mins of recirc to get up to 150F; grabbed pH sample here;
took 40 mins of recirc to get up to 153F; had hlt at 161F(manual reading at 158F)
5.41 pH
154F in MT at 52 mins of recirc
conversion test at 60 mins of recirc; passed;
started ramp up of hlt to 168F; mt at 155F;
ran off 5.94 gallons to bk at 80 mins of recirc;
sparged 9.24 gallons; mt at 161F;
started final runoff at 100 mins after recirc
got 15.5 gallons


set auto target of bk to 195F and then turned to manual once i opened vent; slowly ramped up manual rate from 40 to 53 and it started to climb up above 200F slowly with no boil over yet;
this strategy worked; stayed at 50% till 213F and only a slight bit of foam thru vent; cut off heat
added hops and 1 teaspoon gypsum;
turn down to 35% to avoid boil over; seemed to work;

1.058 SG at SOB

add yeast nutrient, whirfloc at 10 mins;
add hop hangers and chiller at 5 mins
mistakenly threw in wp hops before starting whirlpool and chilling down to 95F; was about 205F when i added them; chilled down to 185F and let rest for 10 mins


hop filter got clogged..had to remove during KO; suggest no longer using;

ranoff 11.24 gallons to FV; got pretty murky at end;need to pay closer attention near end of KO
DO of 10.5ppm; 1.060 OG

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  • Public: Yup, Shared
  • Last Updated: 2021-08-30 14:34 UTC
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