Course Correct IPA
American IPA

 

Type: All Grain

 Date: 3/26/2021

Batch Size: 12.00 gal

 Brewer: Jomebrew
Boil Size: 16.10 gal Asst Brewer:
Boil Time: 60 min Equipment: #1 Jomebrew 11G Top Tier
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 65.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
1.00 items Campden Tablets (Mash 60.0 min) Misc
21.50 lb Viking Pale Ale Malt (3.0 SRM) Grain 71.67 %
4.50 lb Maris Otter (Crisp) (4.0 SRM) Grain 15.00 %
2.00 lb Caramunich II (Weyermann) (63.0 SRM) Grain 6.67 %
1.00 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain 3.33 %
1.00 lb Viking Rye Malt (3.6 SRM) Grain 3.33 %
2.00 oz Magnum [12.00 %] (60 min) Hops 38.6 IBU
1.00 oz HBC 342 (Experimental) [5.00 %] (10 min) Hops 4.7 IBU
1.00 oz Meridian [6.30 %] (10 min) Hops 5.9 IBU
1.00 oz Mosaic (HBC 369) [12.25 %] (10 min) Hops 11.4 IBU
2.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
2.00 items Clarity Ferm (White Labs) (Primary 0.0 min) Misc
1 Pkgs Repitch - Lutra (Omega #Lutra) Yeast-Ale
4.00 oz Cascade [5.50 %] Hops -
2.00 oz Citra [12.00 %] Hops -
2.00 oz Citiva [7.50 %] Hops -

 

Beer Profile

Est Original Gravity: 1.060 SG

 Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 6.42 % Actual Alcohol by Vol: 5.98 %
Bitterness: 48.2 IBU Calories: 252 cal/pint
Est Color: 11.4 SRM Color:
Color
 

Mash Profile
Mash Name: #1 My Batch Sparge Total Grain Weight: 30.00 lb
Sparge Water: 11.24 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 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 35.82 qt of water at 161.9 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 Extactly Wahat I was Planning...

Started Setup around 3: PM
11 G strike heated to 149F
Milled Grains
Stirred in milled grain, added campden and gypsum. Plenty blew into the air
Mash started at 4:35. Recirc
stopped recirc
Started recirc
mash between 146 and 149 depending on which thermometer you look at.
5:50 first running xfert o kettle. Approx 6.5G in kettle
9 gallons sparge at 170f
6:00 16G in kettle -- 1 gallon too much. I shoulod have just stopped at 15g
6:50 Boil Started - Super Slow dur to breeze I think
6:55 2 oz magnum
8:00 Removed magnum hops
8:10 - Do nto have corect hops should have checked first
1 oz HBC 342
1 oz Mosaic
1 oz Meridian
Whirlfloc
8:25 Flameout
8:42 150F approx 12g in kettle
After 25$ per carboy, alternating
9:05 Carboy 1 ~ 5.5 G
14 brix
9:15 6G in carboy 2
No good wort left in the kettle. so, volume seemed right afterall thoug i did a 90 minute boil becasue I didn't have the right evaporation rate as expected.

Pitched clarityferm and lutra slurry. divided 1/4 alternating carboys. SHake for oxygen.

Both beers about 67F. Set both temp controllers to 68F

10:00 cleaned up

3/27 Both beers fermenting nicely at 68F
3/28 Vigorous fermentation
3/29 slowing
3/30 slow bubbles
Kept at 68F.
4/7
added 2oz cascades to each
added 2 oz Citra to fermentation chamber beer
added 2 oz Citiva to orange cooler beer beer
both still holding at 68
4/11 Kegged both
orange cooler beer gravity 1.011 - Tasted fantastic.
fermentation chamber beer 1.020 (or 1.019) - tasted really good but a but sweet which is why I tested the gravity on this one. I expected themt o be identical.




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