Batch Size5.945 galBoil Size5.917 gal
Boil Time60.000 minEfficiency85%
OG1.070FG1.018
ABV6.8%Bitterness68.7 IBU (Tinseth)
Color11.8 srm (Morey)Calories (per 12 oz.)233

Fermentables

Total grain: 12.750 lb
NameTypeAmountMashedLateYieldColor
Pale Malt (2 Row) USGrain8.000 lbYesNo79%2.0 srm
Caramel/Crystal Malt - 20LGrain10.000 ozYesNo75%20.0 srm
Caramel/Crystal Malt - 40LGrain10.000 ozYesNo74%40.0 srm
Caramel/Crystal Malt - 60LGrain16.000 ozYesNo74%60.0 srm
Extra Light Dry ExtractDry Extract2.500 lbNoYes95%3.0 srm

Hops

NameAlphaAmountUseTimeFormIBU
Chinook10%0.176 ozBoil60.000 minPellet4.8
Chinook10%0.176 ozBoil5.000 minPellet1.0
Chinook10%0.176 ozBoil10.000 minPellet1.7
Chinook10%0.176 ozBoil15.000 minPellet2.4
Chinook10%0.176 ozBoil20.000 minPellet2.9
Chinook10%0.176 ozBoil25.000 minPellet3.3
Chinook10%0.176 ozBoil30.000 minPellet3.7
Chinook10%0.176 ozBoil35.000 minPellet4.0
Chinook10%0.176 ozBoil40.000 minPellet4.2
Chinook10%0.176 ozBoil45.000 minPellet4.4
Chinook10%0.176 ozBoil50.000 minPellet4.5
Chinook10%0.176 ozBoil55.000 minPellet4.7
Cascade5.4%0.494 ozBoil20.000 minPellet4.4
Cascade5%0.564 ozBoil5.000 minPellet1.5
Cascade5.4%0.494 ozBoil10.000 minPellet2.6
Cascade5.4%0.494 ozBoil15.000 minPellet3.6
Citra11.1%1.000 ozDry Hop0.000 sPellet0.0
Citra11.1%0.155 ozBoil30.000 minPellet3.6
Citra11.1%0.159 ozBoil25.000 minPellet3.3
Citra11.1%0.159 ozBoil20.000 minPellet2.9
Citra11.1%0.159 ozBoil15.000 minPellet2.4
Citra11.1%0.159 ozBoil10.000 minPellet1.7
Citra11.1%0.209 ozBoil5.000 minPellet1.3

Misc

NameTypeUseAmountTime
Water CrystalsWater AgentBoil0.282 oz60.000 min
Yeast NutrientOtherBoil0.078 oz15.000 min
Irish MossFiningBoil1.000 tsp15.000 min
Calcium ChlorideWater AgentBoil0.088 oz60.000 min
Epsom SaltWater AgentBoil0.035 oz60.000 min
Kosher SaltWater AgentBoil0.035 oz60.000 min

Yeast

NameTypeFormAmountStage
Safale S-05AleDry2.232 tspPrimary

Mash

NameTypeAmountTempTarget TempTime
Conversion Step, 68C Infusion3.250 gal170.000 F152.000 F60.000 min
Top upInfusion1.250 gal212.000 F170.000 F10.000 min
Final Batch SpargeInfusion3.000 gal170.000 F168.000 F15.000 min

Notes

Hops

Hops are all added every five minutes for the time they are in.

Changes from 4B

4B was nicer than 4A in many respects (more bitterness, drier body, &c), but the hop flavor was a bit off. After having a winter ale featuring Centennial I connected the two flavors and realized what it was. It has been removed and replaced with Citra in the boil to the around the same IBU (+3ish, in theory).

Additionally, a better understanding of the local water chemistry has been attained and I cloned the boil water salts from 8A-English IPA

&c

Originally intended to be a mostly late addition IPA, change to continous hopping suggested by RetroJ on IRC.

Batch Notes

Dry hopped 2012-01-28 through 2012-02-12

FG = 1.019 @ 63⁰F

~5 gal collected after trub loss
2.1 vol CO₂ @ 65⁰F = 91g corn sugar
Collected 47 x 12oz bottles

Taste test

Instructions

  1. Add 8.000 lb Pale Malt (2 Row) US, 10.000 oz Caramel/Crystal Malt - 20L, 10.000 oz Caramel/Crystal Malt - 40L, 16.000 oz Caramel/Crystal Malt - 60L, 16.000 oz Caramel/Crystal Malt - 60L, to the mash tun.
  2. Bring 3.250 gal water to 170.000 F, 1.250 gal water to 212.000 F, 3.000 gal water to 170.000 F, for upcoming infusions.
  3. Add 3.250 gal water at 170.000 F to mash to bring it to 152.000 F. Hold for 60.000 min.
  4. Add 1.250 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.
  5. Add 3.000 gal water at 170.000 F to mash to bring it to 168.000 F. Hold for 15.000 min.
  6. Bring the wort to a boil and hold for 60.000 min.
  7. Put 0.176 oz Chinook into boil for 60.000 min.
  8. Put 0.282 oz Water Crystals into boil for 60.000 min.
  9. Put 0.176 oz Chinook into boil for 55.000 min.
  10. Put 0.176 oz Chinook into boil for 50.000 min.
  11. Put 0.176 oz Chinook into boil for 45.000 min.
  12. Put 0.176 oz Chinook into boil for 40.000 min.
  13. Put 0.176 oz Chinook into boil for 35.000 min.
  14. Put 0.155 oz Citra into boil for 30.000 min.
  15. Put 0.176 oz Chinook into boil for 30.000 min.
  16. Put 0.159 oz Citra into boil for 25.000 min.
  17. Put 0.176 oz Chinook into boil for 25.000 min.
  18. Put 0.159 oz Citra into boil for 20.000 min.
  19. Put 0.494 oz Cascade into boil for 20.000 min.
  20. Put 0.176 oz Chinook into boil for 20.000 min.
  21. Put 0.176 oz Chinook into boil for 15.000 min.
  22. Put 1.000 tsp Yeast Nutrient into boil for 15.000 min.
  23. Put 0.159 oz Citra into boil for 15.000 min.
  24. Put 0.494 oz Cascade into boil for 15.000 min.
  25. Put 1.000 tsp Irish Moss into boil for 15.000 min.
  26. Put 0.159 oz Citra into boil for 10.000 min.
  27. Put 0.494 oz Cascade into boil for 10.000 min.
  28. Put 0.176 oz Chinook into boil for 10.000 min.
  29. Put 0.564 oz Cascade into boil for 5.000 min.
  30. Put 0.209 oz Citra into boil for 5.000 min.
  31. Put 0.176 oz Chinook into boil for 5.000 min.
  32. Stop boiling the wort.
  33. Add 2.500 lb Extra Light Dry Extract, to the boil at knockout.
  34. You should have 5.445 gal wort post-boil. You anticipate losing 1.000 qt to trub and chiller loss. Add 3.000 qt top up water into primary. The final volume in the primary is 5.945 gal.
  35. Cool wort and pitch Safale S-05 Ale yeast, to the primary.
  36. Let ferment until FG is 1.018.
  37. Transfer beer to secondary.
  38. Put 1.000 oz Citra into fermenter for 60.000 min.