Blazing World Red IPA

Meek brewing Blazing World clone
Recipe targets: (4 gallons, 72% efficiency) OG 1.068, FG ~1.012, IBU ~100, SRM 13.5, ABV ~7.3%


Grains:

3.8 kg (83.4%) Maris Otter
675 g (14.8%) Munich
50 g (1.1%) Roasted Barley
31 g (0.7%) Carafa II

Hops:

Hop extract - 5 mL (equivalent to 28 g of 10% AA hop) @ 90 min

Simcoe - 17 g (12.9% AA) @ 25 min

Mosaic - 17 g (12.7% AA) @ 0 min (with a 15-minute steep)

Nelson Sauvin - 52 g (12% AA) @ 0 min (with a 15-minute steep)


Mosaic - 34 g after started chilling, when wort temp below 180 F

Simcoe - 17 g after started chilling, when wort temp below 180 F

Mosaic - 17 g dry-hop for 7 days
Nelson Sauvin - 42 g dry-hop for 7 days
Simcoe - 36 g dry-hop for 7 days

Misc.: 1/2 tab Irish Moss @ 5 min

Yeast: US-05 Safale, rehydrated

Brewed on August 13th, 2014, mashed in at 65C
Mashed-out for 10 minutes for final volume of ~21.7L

- SG a bit high at 1.049 (target 1.048). 90-minute boil. 
Flameout hops had a 15-minute steep before turning on the chiller; wort temp was almost immediately below 82C where I added the second amount of flameout hops.
Final volume ~15L
Chilled down to 18.3C, OG high at 1.072.
Aerated with 90 seconds of pure O2, pitched rehydrated yeast.

Day1: the next morning, airlock activity was present, and quite active by the evening.
Continued for 4-5 days before stopping;
beer temp got up to 22C.

Day 12:
25/8/14 - FG finished a bit high at 1.015.
Racked beer to CO2-purged keg and added dry-hops in a weighed-down mesh bag; left keg at room temp.

Day 18
31/8/14 - Removed dry-hops, set keg in keezer to chill down to ~7C before starting carbing.






IPA Water profile
For red IPA, the water profile should be something like 75 ppm calcium, 20 ppm magnesium, 50 ppm bicarbonate, 200 ppm sulphate, 50 ppm chloride and 25 ppm sodium with a residual alkalinity near zero, which, with these numbers, works out to about (-)5.

The thinking here is that 75 ppm is a good calcium level for beer clarity and medium mineral structure, 20 magnesium is good for yeast health, 200 sulphate is good for a clean crisp hop character, the chloride and sodium are low but slightly enhance the malt character and the near zero residual alkalinity value along with the caramel malt bill will drive the mash pH down to about 5.4, which will be good for a clean hop expression and malt brightness.

Brewed 10-7-22
Mash ph 5.36
Collected 25Lcat 1.055
Post boil: 1.068
Flameout hops added and hop steep, stirred once on adding
Whirlpool hops added after <82C then chilled and whirlpooled
20L in fermenter
Pitch yeast at 18.3C, hold at 18.9C for 5 days and then gradually take it to 21C over a 2 or 3 days. Always finishes and no off flavors