Bistro IPA

Type: All Grain

Date: 8/27/2022

Batch Size: 11.00 gal

Brewer: Joe and Bryan

Boil Size: 13.71 gal

Asst Brewer:

Boil Time: 60 min

Equipment: PW

Taste Rating(out of 50): 30.0

Brewhouse Efficiency: 68.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

1.00 items Campden Tablets (Mash 60.0 min) Misc

23.20 lb Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 82.27 %

2.00 lb Rye Malt (4.7 SRM) Grain 7.09 %

2.00 lb Viking Munich Malt Light (8.1 SRM) Grain 7.09 %

2.00 oz Magnum [12.00 %] (20 min) Hops 24.5 IBU

1.00 items Whirlfloc Tablet (Boil -15.0 min) Misc

1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 3.55 %

1.50 oz Cascade [5.50 %] (30 min) (Aroma Hop-Steep) Hops 5.2 IBU

1.50 oz Citra [12.00 %] (30 min) (Aroma Hop-Steep) Hops 11.4 IBU

1.50 oz Simcoe [13.00 %] (30 min) (Aroma Hop-Steep) Hops 6.7 IBU

4 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale

2.00 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -

2.00 oz Citra [12.00 %] (Dry Hop 5 days) Hops -

2.00 oz Simcoe [13.00 %] (Dry Hop 5 days) Hops -

Beer Profile

Est Original Gravity: 1.064 SG

Measured Original Gravity: 1.064 SG

Est Final Gravity: 1.014 SG

Measured Final Gravity: 1.012 SG

Estimated Alcohol by Vol: 6.50 %

Actual Alcohol by Vol: 6.85 %

Bitterness: 22.2 IBU

Calories: 288 cal/pint

Est Color: 5.2 SRM

Color:

Color

Mash Profile

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

Total Grain Weight: 27.20 lb

Sparge Water: 6.77 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 40.80 qt of water at 161.7 F 152.0 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

This recipe differs from the cloud version since we changed the recipe and accidentally altered the process
- 23.2 lbs pale instead of 24
- Added 60 minute hopt at 20 minutes left in the boil
- Added late hops at whirlpool rather than 10 minute
- increased late hops to 1.5 oz each
- Added whirlfloc and dextrose 15 minutes into the 30 minute whirlpool instead of 10 or 15 minutes

Brewday
Low on base malt. I used 9.2 and we used 14 from Byrans for 23.2 rather than 25lbs
Added campden to strike
10.5 gallons strike water a bit low. heated to 162. Target should have been 158 where we started
Mash started around 9 AM -I think
Planned mash 148 or 149. 162 strike resulted in 152 mash that rose a bit to 154 then dropped to 152. It's fine. It will be fine!
Added some 5.2 half way into the mash becasue bruce has it
Lid on mashtun didn't bother wrapping it
11:25 boil started some foam. added 4 drops foam control
12:05 realized I didn't ass the 2oz magnum bittering.
added 2 oz magnum
12:25 flameout
added 4.5 oz whirlpool hops
Whirpool 30 minutes to 180F or so
12:40 or so - Forgot to add dextros and whirlfloc so added around 15 minuts into the whirlpool
Water on knocked to 140F in 10 minutes. 120f in 20 minutes
Added ice and some water to the prechiller. Out of plate chiller was 72F
Xfter to carboys not sure volume. maybe 5 gallons
Drove my wort home and added 2 packets Safale US05 at 72F. Fermenter set to 63f. No need for a blowoff, just an airlock
Sometime later checked the temp. was at 65F so raised fermenter to 65F and will leave it as the temp.
24 hours later fermenting nicely.

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