Bistro IPA 08/31/24

Type: All Grain

Date: 8/31/2024

Batch Size: 7.00 gal

Brewer: Jomebrew

Boil Size: 8.30 gal

Asst Brewer:

Boil Time: 60 min

Equipment: #1 Jomebrew Brewzilla 35L

Taste Rating(out of 50): 30.0

Brewhouse Efficiency: 70.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

2.50 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

0.50 items Campden Tablets (Mash 60.0 min) Misc

12.00 lb Viking Pale Ale Malt (3.0 SRM) Grain 84.21 %

1.06 lb Viking Munich Malt Light (8.1 SRM) Grain 7.46 %

0.56 lb Viking Rye Malt (3.6 SRM) Grain 3.95 %

0.50 oz Magnum [12.00 %] (60 min) Hops 16.9 IBU

1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc

1.00 oz Simcoe [13.00 %] (10 min) Hops 20.3 IBU

0.63 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 4.39 %

0.25 oz Amarillo [9.20 %] (20 min) (Aroma Hop-Steep) Hops 1.6 IBU

0.25 oz Mosaic (HBC 369) [12.25 %] (20 min) (Aroma Hop-Steep) Hops 2.1 IBU

2 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale

0.55 tsp Clearzyme (CellarScience) (Primary 7.0 days) Misc

1.00 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -

1.00 oz Citra [12.00 %] (Dry Hop 5 days) Hops -

1.00 oz Simcoe [13.00 %] (Dry Hop 5 days) Hops -

Beer Profile

Est Original Gravity: 1.053 SG

Measured Original Gravity: 1.056 SG

Est Final Gravity: 1.012 SG

Measured Final Gravity: 1.009 SG

Estimated Alcohol by Vol: 5.39 %

Actual Alcohol by Vol: 6.19 %

Bitterness: 27.1 IBU

Calories: 249 cal/pint

Est Color: 5.5 SRM

Color:

Color

Mash Profile

Mash Name: #1 My Batch Sparge

Total Grain Weight: 13.63 lb

Sparge Water: 4.83 gal

Grain Temperature: 70.0 F

Sparge Temperature: 168.0 F

TunTemperature: 160.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

#1 My Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 20.44 qt of water at 158.8 F 150.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.3

Pressure/Weight: 12.5 PSI

Carbonation Used: Keg

Keg/Bottling Temperature: 45.0 F

Age for: 30.0 days

Storage Temperature: 65.0 F

Notes

Too much wort again.Be better about water volumes and don't put too much sparge in OR reove excess wort over 7G preboil

8:15AM Started mash water. Prepared 8.5G target 160F
9:50 Strike temp ready. Mash in 5.5G @160f
** Mash too thick. maybe the wort under the screen is a issue, Added about .5G more mash water
Little lazy. mash lumpy. Recircul;ated and used spoon
added palmfull of gypsum
10:20 set element to 20% rather than fiddle with mash temp
11:00 Mash done. Start drain level 1
11:05 approx 3.75 G in kettle. mash drain level 2
Added 3.5 gallons sparge water
flattened mash with top screen. used spoon to cut mash
11:15 sparge done.Element at 95%. Temp set to 219F
recirculate wort throush hop screen
7.75G in kettle. need to statrt with 6.5G
fiddled with brewzilla settings. not going over 210F. Turned of PID and element back to 100%
got to a boil at 214F. Reset 2nd calibration point. turned PID back on. Didn';t boil. Turned back off.
12:15 Boil started. Added foam control
.5oz magnum
1:05 Whirlfoc, Dextrose, 1OZ Simcoe
1:15 Flameout.
Whirlpool Started
14.1 BRIX
1:29 >25oz each Amarillo and Mosaic
Chill water on 184F
Recirc pump on
1:38 118F - 2:02 74.6 (hose temp) - 24 minutes, 184 to 74.. 110F
2:06 chill off. temp holding 74.6F
7G wort
2:09 xfer 6G to fermenter. Dumped 18 cups of wort
2:42 cleaning done.
3:25 all done
wort in ferment fridge. yeast warming in garage 77F
7:00 PM Pitched 2 packets east best by may 2024. 7 or 9 drops of clearzyme
9/1 7:00 AM krausin forming, bubbles in the blowoff

dry hop per schedule
2 days diacetyl rest
crash to 38F

9/21 Kegged
Put 1 oz mosaic in hop sac and submerged in beer for a couple minutes. Tied sack to end of xfer hose and transfered beer through hops.
1.008/9 FG
Delightful flavor. noticable bitterness but not off putting. Bright hop flavors of citrus and stone fruit. Berry, Floral Perfume and Stobe Fruit aromas.

Created with BeerSmith