Like Butter IPA 02-06-22

Type: All Grain

Date: 2/6/2022

Batch Size: 5.50 gal

Brewer: Jomebrew

Boil Size: 7.48 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Jomebrew 5 Gal Batch - All Grain

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

12.00 lb Viking Pale Ale Malt (3.0 SRM) Grain 82.76 %

2.00 lb Viking Munich Malt Light (8.1 SRM) Grain 13.79 %

1.00 oz Magnum [12.00 %] (60 min) Hops 38.8 IBU

1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc

0.50 oz Cascade [5.50 %] (10 min) Hops 4.1 IBU

0.50 oz Citra [12.00 %] (10 min) Hops 8.9 IBU

0.50 oz Simcoe [13.00 %] (10 min) Hops 9.7 IBU

0.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 3.45 %

0.50 oz Amarillo [9.20 %] (10 min) (Aroma Hop-Steep) Hops 1.4 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 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: 1.064 SG

Measured Original Gravity: 1.065 SG

Est Final Gravity: 1.014 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 6.49 %

Actual Alcohol by Vol: 7.18 %

Bitterness: 54.2 IBU

Calories: 290 cal/pint

Est Color: 7.0 SRM

Color:

Color

Mash Profile

Mash Name: #1 Single Infusion, Full Body, Batch Sparge

Total Grain Weight: 14.00 lb

Sparge Water: 4.01 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 21.00 qt of water at 158.2 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

NOTE. Use boil kettle without thermomenter so copper coil will fit in it
1:50 PM mash started
approx 5.25G strike at 158. target 148/149. right on
2:50 xfer to kettle - Vorlauf first
2:57 xfer 1 done 17 BIRX -1.068
3:15 approx 7.5 G in kettle. 12 brix. preboil 1.047
3:35 boil started
1oz magnum
4:30 2 oz cascade, citra, simcoe
8 oz corn sugar
whirlfloc
yeast nutrient
5:35 Flameout
.5 OZ amarillo
4:45 130 F
16.2 Brix OG 10.65
4:55 80
5:15 67 F
xfer 5.5G to carboy
pitches 2 packages US-05
Clarity Ferm
5:30 Done

Kegged 2/12/22. Added dry hops to stainless cylinder suspended with floss. pulled after 5 days. On 20PSI the whole time.
Dry hop process added diacetyl to the beer that was not in the hydro sample or early dry hop sample.

Three weeks later, placed in the sun in the back yard. beer reached at least 70F and probably 75 for 6 ir 8 hours. Moved to garage where it cooled and set at 67F for a couple days. Returned to the kegertore and back on 12 PSI.
Diacetyl gone.

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