Farewell Sister 09-06-21
American IPA

 

Type: All Grain

 Date: 9/6/2021

Batch Size: 5.50 gal

 Brewer: Jomebrew
Boil Size: 8.29 gal Asst Brewer:
Boil Time: 40 min Equipment: Jomebrew 11G Top Tier
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 65.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
0.50 items Campden Tablets (Mash 60.0 min) Misc
8.00 lb Viking Pale Ale Malt (3.0 SRM) Grain 64.00 %
2.00 lb Maris Otter (Crisp) (4.0 SRM) Grain 16.00 %
1.00 lb Viking Munich Malt Light (8.1 SRM) Grain 8.00 %
1.00 lb Viking Rye Malt (3.6 SRM) Grain 8.00 %
1.00 oz Magnum [12.00 %] (60 min) Hops 42.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 4.00 %
1.50 oz Amarillo [9.20 %] (15 min) (Aroma Hop-Steep) Hops 11.8 IBU
1.50 oz Meridian [6.30 %] (15 min) (Aroma Hop-Steep) Hops 8.1 IBU
1 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale
1.00 items Clarity Ferm (White Labs) (Primary 7.0 days) Misc
1.00 oz Citra [12.00 %] (Dry Hop 1 days) Hops -
2.00 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -

 

Beer Profile

Est Original Gravity: 1.056 SG

 Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.63 % Actual Alcohol by Vol: 6.13 %
Bitterness: 41.0 IBU Calories: 247 cal/pint
Est Color: 6.2 SRM Color:
Color
 

Mash Profile
Mash Name: #1 Single Infusion, Full Body, Batch Sparge Total Grain Weight: 12.00 lb
Sparge Water: 5.73 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

#1 Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 18.00 qt of water at 157.4 F 149.0 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
*** Screwed Up Boil Time

9:00 Water on. Added campden
9:30 AM mash started at 150F set to 149F. yay
10:20 heating sparge to 175F
10:30 Xfer to kettle @ 4 liters per minute.. Slow. Spider in the kettle
10:35 ~3G in kettle
16.4 brix
Added batch sparge water to mash ro 6G volume on the sight glass
10:50 not enough sparge. Short by 1.5 gallons Added 1.5G more to mash, stirred, recirc, after to kettle
11:20 boil started ~12 brix
1 oz magnum
11:45 Screwed Up the clock. Supposed to be 12:05.
added aroma hops
sugar
whirlfloc
FermentaidK
12:00 Chill / recirc
12:30 5.5G in carboy 82F
45 seconds 02
14 Brix 1.056 Hydrometer
12:50 sanitizing kettle
1:42 Cleanup all done
1:45 wort in fermenter down to 73F
3:30 Added yeast, whirlfloc and clarityferm. 67F
temp controller set to

9/7 Fermenting nicely

9/8
12:00 2 oz cascade

9/13
11:00 AM 1 oz 2020 Citra

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