4C - Nowruz - American IPA (14B)

Brewer	Clinton Ebadi
Date	03/20/2011

Batch Size	5.945 gal	Boil Size	5.917 gal
Boil Time	60.000 min	Efficiency	85%
OG	1.070	FG	1.018
ABV	6.8%	Bitterness	68.7 IBU (Tinseth)
Color	11.8 srm (Morey)	Calories (per 12 oz.)	233

Fermentables

Total grain: 12.750 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Pale Malt (2 Row) US	Grain	8.000 lb	Yes	No	79%	2.0 srm
Caramel/Crystal Malt - 20L	Grain	10.000 oz	Yes	No	75%	20.0 srm
Caramel/Crystal Malt - 40L	Grain	10.000 oz	Yes	No	74%	40.0 srm
Caramel/Crystal Malt - 60L	Grain	16.000 oz	Yes	No	74%	60.0 srm
Extra Light Dry Extract	Dry Extract	2.500 lb	No	Yes	95%	3.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Chinook	10%	0.176 oz	Boil	60.000 min	Pellet	4.8
Chinook	10%	0.176 oz	Boil	5.000 min	Pellet	1.0
Chinook	10%	0.176 oz	Boil	10.000 min	Pellet	1.7
Chinook	10%	0.176 oz	Boil	15.000 min	Pellet	2.4
Chinook	10%	0.176 oz	Boil	20.000 min	Pellet	2.9
Chinook	10%	0.176 oz	Boil	25.000 min	Pellet	3.3
Chinook	10%	0.176 oz	Boil	30.000 min	Pellet	3.7
Chinook	10%	0.176 oz	Boil	35.000 min	Pellet	4.0
Chinook	10%	0.176 oz	Boil	40.000 min	Pellet	4.2
Chinook	10%	0.176 oz	Boil	45.000 min	Pellet	4.4
Chinook	10%	0.176 oz	Boil	50.000 min	Pellet	4.5
Chinook	10%	0.176 oz	Boil	55.000 min	Pellet	4.7
Cascade	5.4%	0.494 oz	Boil	20.000 min	Pellet	4.4
Cascade	5%	0.564 oz	Boil	5.000 min	Pellet	1.5
Cascade	5.4%	0.494 oz	Boil	10.000 min	Pellet	2.6
Cascade	5.4%	0.494 oz	Boil	15.000 min	Pellet	3.6
Citra	11.1%	1.000 oz	Dry Hop	0.000 s	Pellet	0.0
Citra	11.1%	0.155 oz	Boil	30.000 min	Pellet	3.6
Citra	11.1%	0.159 oz	Boil	25.000 min	Pellet	3.3
Citra	11.1%	0.159 oz	Boil	20.000 min	Pellet	2.9
Citra	11.1%	0.159 oz	Boil	15.000 min	Pellet	2.4
Citra	11.1%	0.159 oz	Boil	10.000 min	Pellet	1.7
Citra	11.1%	0.209 oz	Boil	5.000 min	Pellet	1.3

Misc

Name	Type	Use	Amount	Time
Water Crystals	Water Agent	Boil	0.282 oz	60.000 min
Yeast Nutrient	Other	Boil	0.078 oz	15.000 min
Irish Moss	Fining	Boil	1.000 tsp	15.000 min
Calcium Chloride	Water Agent	Boil	0.088 oz	60.000 min
Epsom Salt	Water Agent	Boil	0.035 oz	60.000 min
Kosher Salt	Water Agent	Boil	0.035 oz	60.000 min

Yeast

Name	Type	Form	Amount	Stage
Safale S-05	Ale	Dry	2.232 tsp	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
Conversion Step, 68C	Infusion	3.250 gal	170.000 F	152.000 F	60.000 min
Top up	Infusion	1.250 gal	212.000 F	170.000 F	10.000 min
Final Batch Sparge	Infusion	3.000 gal	170.000 F	168.000 F	15.000 min

Notes

Hops

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

• 60g (~2.1 oz) Chinook @ 60min -> 5 min
• 56g (~2 oz) Cascade @ 20 min -> 5 min + ~2g @ 5min (finish off the 2oz packet)
• 28g (0.95oz) Citra @ 20 min -> 5 min + 0.05oz @ 5 min

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.