4D₂ - Nowruz - American IPA (14B)

Brewer	Clinton Ebadi
Date	03/20/2011

Batch Size	10.561 gal	Boil Size	11.811 gal
Boil Time	60.000 min	Efficiency	75%
OG	1.073	FG	1.018
ABV	7.1%	Bitterness	74.3 IBU (Tinseth)
Color	12.9 srm (Morey)	Calories (per 12 oz.)	241

Fermentables

Total grain: 28.374 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Pale Malt (2 Row) US	Grain	22.000 lb	Yes	No	79%	2.0 srm
Caramel/Crystal Malt - 20L	Grain	1.500 lb	Yes	No	75%	20.0 srm
Caramel/Crystal Malt - 40L	Grain	1.500 lb	Yes	No	74%	40.0 srm
Caramel/Crystal Malt - 60L	Grain	1.250 lb	Yes	No	74%	60.0 srm
Victory Malt	Grain	16.000 oz	Yes	No	73%	25.0 srm
Munich Malt	Grain	1.125 lb	Yes	No	80%	9.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Chinook	10%	0.353 oz	Boil	60.000 min	Pellet	4.8
Chinook	10%	0.353 oz	Boil	5.000 min	Pellet	1.0
Chinook	10%	0.353 oz	Boil	10.000 min	Pellet	1.7
Chinook	10%	0.353 oz	Boil	15.000 min	Pellet	2.4
Chinook	10%	0.353 oz	Boil	20.000 min	Pellet	2.9
Chinook	10%	0.353 oz	Boil	25.000 min	Pellet	3.3
Chinook	10%	0.353 oz	Boil	30.000 min	Pellet	3.7
Chinook	10%	0.353 oz	Boil	35.000 min	Pellet	4.0
Chinook	10%	0.353 oz	Boil	40.000 min	Pellet	4.2
Chinook	10%	0.353 oz	Boil	45.000 min	Pellet	4.4
Chinook	10%	0.353 oz	Boil	50.000 min	Pellet	4.6
Chinook	10%	0.353 oz	Boil	55.000 min	Pellet	4.7
Cascade	6%	1.199 oz	Boil	20.000 min	Pellet	5.9
Cascade	6%	1.199 oz	Boil	5.000 min	Pellet	2.0
Cascade	6%	1.199 oz	Boil	10.000 min	Pellet	3.6
Cascade	6%	1.199 oz	Boil	15.000 min	Pellet	4.9
Citra	11.1%	2.011 oz	Dry Hop	0.000 s	Pellet	0.0
Citra	11.1%	0.317 oz	Boil	25.000 min	Pellet	3.3
Sorachi Ace	12.1%	0.212 oz	Boil	5.000 min	Pellet	0.7
Sorachi Ace	12.1%	0.212 oz	Boil	10.000 min	Pellet	1.3
Sorachi Ace	12.1%	0.212 oz	Boil	15.000 min	Pellet	1.7
Sorachi Ace	12.1%	0.212 oz	Boil	20.000 min	Pellet	2.1
Sorachi Ace	12.1%	0.293 oz	Boil	25.000 min	Pellet	3.4
Sorachi Ace	12.1%	0.293 oz	Boil	30.000 min	Pellet	3.7

Misc

Name	Type	Use	Amount	Time
Yeast Nutrient	Other	Boil	0.155 oz	15.000 min
Irish Moss	Fining	Boil	2.000 tsp	15.000 min
Calcium Chloride	Water Agent	Boil	0.106 oz	60.000 min
Epsom Salt	Water Agent	Boil	0.141 oz	60.000 min
Kosher Salt	Water Agent	Boil	0.088 oz	60.000 min
Calcium Carbonate	Water Agent	Mash	0.071 oz	0.000 s
Gypsum	Water Agent	Boil	0.529 oz	60.000 min

Yeast

Name	Type	Form	Amount	Stage
Safale S-05	Ale	Dry	2.232 tsp	Primary
Wyeast - Belgian Ardennes	Ale	Liquid	0.528 cup	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
Conversion Step, 68C	Infusion	7.250 gal	168.000 F	151.000 F	60.000 min
Top up	Infusion	3.000 gal	210.000 F	170.000 F	10.000 min
Final Batch Sparge	Infusion	5.500 gal	182.000 F	165.200 F	15.000 min

Notes

Hops

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

This is not ideal: the last 30 minutes should have Citra, but the LHBS was out, and the next-to-local brewshop owner decided that leaving 20 minutes early and depriving me of Citra would be fun. So, since this is being brewed under a deadline (Summer Solstice!), I innovated and used a bit of Sorachi Ace (100% for 30/25, 70% for 20 -> 5) and more Cascade instead (70% for 20 -> 5).

• 120g (~4.2 oz) Chinook @ 60min -> 5 min
• 134g Cascade @ 20 min -> 5 min + ~2g @ 5min (finish off the 2oz packet)
• 41g Sorachi Ace @ 30 min -> 5 min + 0.05oz @ 5 min

Changes from 4C

The most obvious: doubled to ten gallons! Hop balance is being kept the same since I think it's pretty spot on. I wasn't too keen on the extra Citra flavors at first, but over time it grew upon me. So, this time I'm changing the grain bill up a bit. A bit of 60L crystal has been dropped in favor on a small amount of Munich and Victory malts to achieve a similar color. Ideally, this will make the malt base a tiny bit more complicated and able to handle the hop load.

Water ratios in the mash have been changed a bit in an attempt to get (roughly) equal sparges.

Since I have two fermenters, this is going on to two yeasts. I chose Beligan Ardennes arbitrarily: the description made it sound like an English ale yeast with a Belgian phenolic bent... so, hopefully with (relatively) low fermentation temps it'll produce a bit of funkiness without tasting like highly hopped diesel fuel.

Water Chemistry

An attempt at improved water chemistry has taken place. We need to raise the mash pH very slightly since this is closer to amber than pale -- based on 5.75 gal of mash water, John Palmer's magic spreadsheet says I need to use ~2g of chalk to get to around the correct RA. The Internet (and my own sense) says that modifying the sparge water is pointless -- the water is close enough that the pH will at worst go out of range for enzyme activity, but not into the danger zone for flavor problems.

I swapped the Water Crystals for Epsom Salt and gypsum (basically out, and that's what it is anyway).

For flavor modification, I assumed 11 gal of the base water profile + 28 ppm Ca from the mash chalk (according to Palmer's spreadsheet...). The previous water additions would have yielded (ppm):

• 121 ppm Ca (slightly excessive)
• 13 ppm Mg (good)
• 53 ppm Na (acceptable)
• 103 ppm Cl (somewhat excessive, but in balance with sulfate... some information implies this should be lowered)
• 275 ppm sulfate (at the high end, probably OK due to high hopping level)

It's pretty reasonable, but a bit unbalanced in a few respects. So, I tweaked things ever so slightly (although I'm more likely than not tweaking things within the margin of error):

• 112 ppm Ca (still slightly excessive)
• 13 ppm Mg (good)
• 58 ppm Na (acceptable)
• 87 ppm Cl (lowers the SO₄:Cl ratio, but the Internet says lots of Cl and lots of SO₄ is bad)
• 285 ppm sulfate

I might want to hit almost 300 ppm sulfate, but doing so would require adding way to much Mg or Ca to the water.

Instructions

1. Add 9.979 kg Pale Malt (2 Row) US, 680.282 g Caramel/Crystal Malt - 20L, 680.282 g Caramel/Crystal Malt - 40L, 566.902 g Caramel/Crystal Malt - 60L, 453.592 g Victory Malt, 453.592 g Munich Malt, to the mash tun.
2. Bring 7.250 gal water to 168.000 F, 3.000 gal water to 210.000 F, 5.500 gal water to 182.000 F, for upcoming infusions.
3. Add 7.250 gal water at 168.000 F to mash to bring it to 151.000 F. Hold for 60.000 min.
4. Add 3.000 gal water at 210.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.
5. Add 5.500 gal water at 182.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.
6. Bring the wort to a boil and hold for 60.000 min.
7. Put 2.000 g Epsom Salt into boil for 60.000 min.
8. Put 5.000 g Calcium Chloride into boil for 60.000 min.
9. Put 16.000 g Water Crystals into boil for 60.000 min.
10. Put 2.000 g Kosher Salt into boil for 60.000 min.
11. Put 9.998 g Chinook into boil for 60.000 min.
12. Put 9.998 g Chinook into boil for 55.000 min.
13. Put 9.998 g Chinook into boil for 50.000 min.
14. Put 9.998 g Chinook into boil for 45.000 min.
15. Put 9.998 g Chinook into boil for 40.000 min.
16. Put 9.998 g Chinook into boil for 35.000 min.
17. Put 8.787 g Citra into boil for 30.000 min.
18. Put 9.998 g Chinook into boil for 30.000 min.
19. Put 8.999 g Citra into boil for 25.000 min.
20. Put 9.998 g Chinook into boil for 25.000 min.
21. Put 8.999 g Citra into boil for 20.000 min.
22. Put 9.998 g Chinook into boil for 20.000 min.
23. Put 28.005 g Cascade into boil for 20.000 min.
24. Put 2.000 tsp Irish Moss into boil for 15.000 min.
25. Put 4.399 g Yeast Nutrient into boil for 15.000 min.
26. Put 27.996 g Cascade into boil for 15.000 min.
27. Put 8.999 g Citra into boil for 15.000 min.
28. Put 9.998 g Chinook into boil for 15.000 min.
29. Put 8.999 g Citra into boil for 10.000 min.
30. Put 27.996 g Cascade into boil for 10.000 min.
31. Put 9.977 g Chinook into boil for 10.000 min.
32. Put 31.995 g Cascade into boil for 5.000 min.
33. Put 11.848 g Citra into boil for 5.000 min.
34. Put 9.998 g Chinook into boil for 5.000 min.
35. Stop boiling the wort.
36. You should have 11.078 gal wort post-boil. You anticipate losing 2.000 qt to trub and chiller loss. The final volume in the primary is 10.578 gal.
37. Cool wort and pitch Safale S-05 Ale yeast, Wyeast - Belgian Ardennes Ale yeast, to the primary.
38. Let ferment until FG is 1.018.
39. Transfer beer to secondary.
40. Put 56.690 g Citra into fermenter for 0.000 s.

Brew Date 2012-05-06

Preboil

SG	1.072	Volume into BK	11.250 gal
Strike Temp	168.000 F	Final Temp	154.000 F
Eff into BK	79.77%	Projected OG	1.077

Postboil

OG	1.076	Postboil Volume	9.000 gal
Volume Into Fermenter	10.000 gal	Brewhouse Eff	74.84
Projected ABV	7.03%

Postferment

FG	1.014	Volume	9.670 gal
Date	2012-05-31	ABV	8.06