Farewell Sister 09-26-21
American IPA

 

Type: All Grain

 Date: 9/26/2021

Batch Size: 5.50 gal

 Brewer: Jomebrew
Boil Size: 9.32 gal Asst Brewer:
Boil Time: 60 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 61.54 %
2.50 lb Maris Otter (Crisp) (4.0 SRM) Grain 19.23 %
1.00 lb Viking Munich Malt Light (8.1 SRM) Grain 7.69 %
1.00 lb Viking Rye Malt (3.6 SRM) Grain 7.69 %
1.00 oz Magnum [12.00 %] (60 min) Hops 44.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 3.85 %
1.00 oz Cascade [5.50 %] (15 min) (Aroma Hop-Steep) Hops 4.8 IBU
1.00 oz HBC 342 (Experimental) [5.00 %] (15 min) (Aroma Hop-Steep) Hops 4.4 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 Citra [12.00 %] (Dry Hop 1 days) Hops -
2.00 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -

 

Beer Profile

Est Original Gravity: 1.058 SG

 Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 5.86 % Actual Alcohol by Vol: 6.26 %
Bitterness: 42.1 IBU Calories: 246 cal/pint
Est Color: 6.4 SRM Color:
Color
 

Mash Profile
Mash Name: #1 Single Infusion, Full Body, Batch Sparge Total Grain Weight: 12.50 lb
Sparge Water: 6.63 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 18.75 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
12:00 is setup brew system
12:30ish heat strike water to 149F in mashtun
sprinkled Campden powder
1:00ish Stirred in grains. recirc mash to 149F
1:15 Mash started
mash recirc off to save propane. turned on a couple times to bring back to 149f
2:15 Started afer to kettle. approx 2 liter per minute flow rate
2:25 approx 4G in kettle
added 5G of 180F sparge water to mash, stirred and recirc for 10 minutes
2:38 approx 8.5 g in kettle. Pulled a little more form mash. we'll call it 9g boil volume
9G boild volume
3:00 Boil started, using 400 micron screen,
1 oz magnum
3:45 added whirlfloc and fermentaid k and corn sugar
4:00 Flameout. wort recirc through hop screen
added 1oz Cascade and 1 oz HBC342
4:15 Chill Water on
4:30 approx 5.5G in cayboy at 75F
pitched clarity ferm and 1 pgk safale US-05
13.5 or 14 brix
in ferment fridge set to 65f
5:00 Done. and cleaned up

9/27 PM fermenting. Bung slipped out. Reseated and back to blowoff. Expecting sone crud to rise up. maybe 1/2 inch right now
9/28 AM Abount an inch of krausen. bung seal sketchy. some activity in blowoff. Attached clamp to keep the bung inplace

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