8A-English IPA - English IPA (14A)

Brewer	Clinton Ebadi
Date	10/16/2011

Batch Size	5.032 gal	Boil Size	5.756 gal
Boil Time	60.000 min	Efficiency	72%
OG	1.067	FG	1.019
ABV	6.2%	Bitterness	56.9 IBU (Tinseth)
Color	7.5 srm (Morey)	Calories (per 12 oz.)	222

Fermentables

Total grain: 11.625 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Caramel/Crystal Malt - 20L	Grain	4.000 oz	Yes	No	75%	20.0 srm
Biscuit Malt	Grain	8.000 oz	Yes	No	79%	23.0 srm
Pale Malt (2 Row) US	Grain	8.125 lb	Yes	No	79%	2.0 srm
Light Dry Extract	Dry Extract	2.000 lb	No	Yes	95%	8.0 srm
Pale Malt (2 Row) UK	Grain	6.000 oz	Yes	No	78%	3.0 srm
Munich Malt	Grain	6.000 oz	Yes	No	80%	9.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Fuggles	4.5%	0.400 oz	Boil	20.000 min	Pellet	3.8
Nugget	13%	1.000 oz	Boil	60.000 min	Pellet	45.4
Kent Goldings	4.8%	0.500 oz	Boil	15.000 min	Pellet	4.2
Kent Goldings	5.5%	0.660 oz	Boil	0.000 s	Pellet	0.0
Willamette	4.7%	0.220 oz	Boil	20.000 min	Pellet	2.2
Kent Goldings	5%	0.130 oz	Boil	20.000 min	Pellet	1.4
Northern Brewer	10.5%	0.320 oz	Boil	0.000 s	Pellet	0.0

Misc

Name	Type	Use	Amount	Time
Yeast Nutrient	Other	Boil	1.000 tsp	15.000 min
Irish Moss	Fining	Boil	1.000 tbsp	15.000 min
pH 5.2 Stabilizer	Water Agent	Mash	1.000 tbsp	0.000 s
Water Crystals	Water Agent	Boil	0.282 oz	60.000 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
Wyeast - London ESB Ale	Ale	Liquid	1.000 cup	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
mashy	Infusion	3.008 gal	163.454 F	151.000 F	60.000 min
top-up	Infusion	4.000 qt	212.000 F	170.000 F	10.000 min
Final Batch Sparge	Infusion	3.250 gal	178.273 F	165.200 F	10.000 min

Notes

Using leftover grains, hops, and even pitching onto steve's extra special bitter yeast cake... total immediate cost for this brew is $0. FREEGAN BEER.

Intended efficiency was 80%, got ~72%. Stepped up DME to compensate. If ever brewing again (who knows...) use scale recipe to ... from the 80% version. Wiki listed 8oz Munich and so tried that, but in reality only 6oz remained. Steve subbed 2oz American 2-row (whatever).

Water is God knows what. Used City of Cary mineral profile + 8g of Water Crystals and then a few more salts to get a higher Ca/Mg/SO_4/Cl (= 103, 10, 219/103 ppm... mebbe). Problem: I live in South Raleigh now but the Raleigh water report is useless for determing the mineral profile (ye get sulfate and CaCO_3 and pH... great, can't really do anything with that). The sulfate levels were similar to Cary so screw it I says... sulfate:chloride level is 'highly bitter' (a hair over 2:1) as long as Raleigh secretly doesn't have double-plus-minerally water (nope).

Undershot mash temp slightly, added ~36oz of boiling water and got it up to ~151F from ~148F. Used pH 5.2 stabilizer just because ... pH still seemed a bit low (FEH), but maybe we just suck at reading pH strips.

DME was added "late". Unfortunately beerxml assumes late is flameout, when it was really added @T-15 min. This adjusts the theoreticaly IBU levels down a few points (probably closer to 50...).

Leftover hop weights were a bit less than I expected. Intended was just Nugget/Fuggle/Kent Goldings, but ended up having to sub bits of the Fuggle and final Kent Goldings with Willamette and Northern Brewer. Someone had to use them...

Collected ~5.8 gal wort (1.046 @ 74F). Slightly low efficiency. Boiled -> ~5 gal (1.068 @ 70F). Target fermentation temp is 68F (we have a fridge controller now so ... we can play with the upper end of ale yeast temps without inviting Disaster).

2011-11-13: Bottling

Crashed to 48⁰F on the 9th. Target is 2.1 vol CO₂, assuming residual CO₂ for 64⁰F (since it was stored mostly at that temperature) = 90g corn sugar for five gallons of beer.

FG = 1.013. Bottled 42 x 12oz (lots of trub, lower volume.

Instructions

1. Add 4.000 oz Caramel/Crystal Malt - 20L, 8.000 oz Biscuit Malt, 8.000 lb Pale Malt (2 Row) US, 8.000 lb Pale Malt (2 Row) US, 6.000 oz Pale Malt (2 Row) UK, 8.000 oz Munich Malt, to the mash tun.
2. Bring 3.008 gal water to 163.454 F, 1.000 gal water to 212.000 F, 3.250 gal water to 178.273 F, for upcoming infusions.
3. Add 3.008 gal water at 163.454 F to mash to bring it to 151.000 F. Hold for 60.000 min.
4. Add 1.000 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.
5. Add 3.250 gal water at 178.273 F to mash to bring it to 165.200 F. Hold for 10.000 min.
6. Put 1.000 tbsp pH 5.2 Stabilizer into mash for 0.000 s.
7. Bring the wort to a boil and hold for 60.000 min.
8. Put 0.088 oz Calcium Chloride into boil for 60.000 min.
9. Put 0.282 oz Water Crystals into boil for 60.000 min.
10. Put 0.035 oz Epsom Salt into boil for 60.000 min.
11. Put 0.035 oz Kosher Salt into boil for 60.000 min.
12. Put 1.000 oz Nugget into boil for 60.000 min.
13. Put 0.400 oz Fuggles into boil for 20.000 min.
14. Put 0.220 oz Willamette into boil for 20.000 min.
15. Put 0.130 oz Kent Goldings into boil for 20.000 min.
16. Put 0.500 oz Kent Goldings into boil for 15.000 min.
17. Put 1.000 tsp Yeast Nutrient into boil for 15.000 min.
18. Put 1.000 tbsp Irish Moss into boil for 15.000 min.
19. Put 0.660 oz Kent Goldings into boil for 0.000 s.
20. Put 0.320 oz Northern Brewer into boil for 0.000 s.
21. Stop boiling the wort.
22. Add 2.000 lb Light Dry Extract, to the boil at knockout.
23. You should have 5.283 gal wort post-boil. You anticipate losing 1.004 qt to trub and chiller loss. The final volume in the primary is 5.032 gal.
24. Cool wort and pitch Wyeast - London ESB Ale Ale yeast, to the primary.
25. Let ferment until FG is 1.019.
26. Transfer beer to secondary.