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Simcoe and Sons Peachy IPA

190 calories 17.2 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 60% (brew house)
Source: http://www.themadfermentationist.com/2013/11/focus
Calories: 190 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created Sunday April 10th 2016
1.058
1.011
6.09%
67.41
7.17
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Golden Promise12 lb Golden Promise 37 3 84.5%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 10.6%
0.70 lb Belgian - CaraVienne0.7 lb CaraVienne 34 20 4.9%
14.2 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 60 min 41.69 5.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 200 °F 15 min 13.62 14%
1.75 oz Simcoe1.75 oz Simcoe Hops Pellet 12.7 Whirlpool at 200 °F 15 min 12.11 12.3%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 180 °F 3 min 14%
1.25 oz Simcoe1.25 oz Simcoe Hops Pellet 12.7 Whirlpool at 180 °F 3 min 8.8%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 14%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 5 days 14%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 17.5%
14.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
1.25 qt Sacch rest Infusion 153 °F 60 min
1.25 qt mash out Temperature 165 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 371 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
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

6/7/2016 used simpson golden promise, Malz pale wheat malt, and Briess Caravienne.
pH 5.2 in 5 Gallons of RO water at 165 for infusion mash.
Added brewing salts to the boil kettle approx. 7.5 gallons.
6.5 g of gypsum, 2g Calcium Chloride, 1.5 g Epsom Salt, 0.8 g NaCl.

3200 ml 1.040 starter for 24 hour with 2.5 month old yeast. Decant 50% since a low follucant yeast. went from 1.056 ( missed low on my numbers) to 1.014 in 48 hours. Conan/Pacman yeast is fast. But no blow-off. Kruszen was only 3" high. So different than WLP001. Which blows-off on me at 36 hour mark and ferments for 5 days.

Dry hopped 0n 6-17-16
Bottled on 6-21-16
Nice Dry Hop aroma
Taste was okay but needed more hop flavor
Next brew need to do longer hop stand or move some hops to the 10 and 5 min end of boil with some of the whirlpool hops

Taste is still drinkable 0n 09/20/16. Still big dry hop aroma. I surprised this has not dropped out yet. Taste is still okay yeast chalk bite flavor note has grown. Cant believe the long last hop aroma. Bright hop flavor just not strong enough flavor as in the nose.
Need to add only 5.5 gallons of brewing salts to boil. Might be a source of chalky taste

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-09-21 03:09 UTC
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