Scavenger IPA
American IPA

 

Type: All Grain

Date: 3/21/2015

Batch Size: 12.00 gal

Brewer: Joe and Steve
Boil Size: 14.50 gal Asst Brewer:
Boil Time: 60 min Equipment: The PW JoeA Modified
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 72.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
25.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 92.59 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.70 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 3.70 %
2.00 oz Magnum [14.00 %] (60 min) Hops 42.1 IBU
2.00 oz Cascade [5.50 %] (15 min) Hops 8.2 IBU
2.00 oz Citra [12.00 %] (0 min) (Aroma Hop-Steep) Hops -
3 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale
2.00 oz Citra [12.00 %] Hops -

 

Beer Profile

Est Original Gravity: 1.059 SG

Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.96 % Actual Alcohol by Vol: 6.26 %
Bitterness: 47.7 IBU Calories: 257 cal/pint
Est Color: 6.9 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 27.00 lb
Sparge Water: 7.74 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
 

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 39.99 qt of water at 164.1 F 154.0 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

11:40 mash in. Grain ~70F. Milled night before.
- Added 10G (40 qt - 1.5 qt/lb -174F strike water. Lose spprox 10F between HLT and mashtun
- Added 1tsp Gypsum

12: 40 Vorlauf 5 pitchers ~ 6 minutes

12:46 Drain wort to kettle

12:53 ~ 6.25 G in kettle

1:00 Add 8G sparge water - target 14G preboil volume

1:28 Batch sparge done - Mashtun Clrean appox 13G in kettle
- 13 brix - 1.053 preboil gravity

1:55 Boil Started
- 2oz Magnum 12.6 aa (60 minute hops)

2:40 Added Whirlfloc
- 2oz Citra (15 minute hops)

2:55 Flameout
- 2 Oz Citra
- Whirlpool started

3:10 Whirlpool stopped. Knoicked down to 120f

3:25 5.5 in carboy
- 90 sec 02
- 1.5 dry yeast packets

3:30 Done.
- 1.058 OG 14 brix

4:30 In fermentation fridge

7:30 Can't see a damn thing. Set temp control to 40 not 65. raised. Wort at 55

10:00 Crap. Still can see a damn thing. Temp control at 55. Wort at 55. raised temp

Sun 7:00 Am - Crap. Tem control at 60. Put on reading flasses. Raised to 66f. Put therm wrap on carboy. raised temp to 64 over a couple hours.

Sun 8:00 PM Fermentation stating. Wort at 66f.

Mon 6:30 AM - Fermentation robust. Nice Krausen. Wort at 67F

Tues - Good fermentation - Wort 67F

Weds Fermentation slowing - smeels goos. looks good. Beer 67F

Thurs 6:30 AM Fermentation slowing

Friday 6:30 AM Fermentation slowing. Raised temp to 70F for diactyl rest

Sat 12:00 PM Beer at 70F. Lowered to 67. Slow bubbles in blowoff. looks good, smells good, nice krausen.

4/4/15 3:00 PM Hydrometer gravity 1.010 @ 65F
- Added 1 oz Amarillo
- Added 1 oz Azacca





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