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4CIPA
I haven't posted a recipe in quite sometime so here's what's in the fermenter:
4CIPA (American IPA)
Type: All Grain
Date: 2/20/2012
Batch Size (fermenter): 11.50 gal
Brewer: Andrew Jensen
Boil Size: 13.50 gal
Boil Time: 90 min
Equipment: Brew Magic
End of Boil Volume 11.50 gal
Brewhouse Efficiency: 86.00 %
Final Bottling Volume: 11.50 gal
Ingredients
18.00 gal RO Water 21.00 g Gypsum (Calcium Sulfate) (Mash 90.0 mins)
9.00 g Calcium Chloride (Mash 90.0 mins)
22 lbs Pale Malt (2 Row) US (2.0 SRM) 86.3 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) 5.9 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) 3.9 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) 3.9 %
1.75 oz Columbus (Tomahawk) [12.90 %] - Boil 60.0 min 27.1 IBUs
1.50 oz Cascade [7.90 %] - Boil 30.0 min 10.9 IBUs
1.50 oz Columbus (Tomahawk) [12.90 %] - Boil 30.0 min 17.9 IBUs
Whirlfloc Tablet (Boil 10.0 mins)
0.50 oz Cascade [7.90 %] - Boil 10.0 min 1.7 IBUs
0.50 oz Chinook [10.00 %] - Boil 10.0 min 2.2 IBUs
1.00 tsp Yeast Nutrient (Boil 10.0 mins)
1.50 oz Cascade [8.10 %] - Aroma Steep 0.0 min 0.0 IBUs
1.50 oz Chinook [10.00 %] - Aroma Steep 0.0 min 0.0 IBUs
1.00 oz Cascade Hop Back [7.90 %] - Aroma Steep 0.0 min 0.0 IBUs
British Ale (Wyeast Labs #1098 2000 ml slurry) [2000.00 ml] 3.00 oz
Cascade [8.10 %] - Dry Hop 10.0 Days 0.0 IBUs
1.00 oz Centennial [11.00 %] - Dry Hop 10.0 Days 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 10.0 Days 0.0 IBUs
Beer Profile
Measured Original Gravity: 1.070 SG
Measured Final Gravity: 1.016 SG
Actual Alcohol by Vol: 7.1 %
Bitterness: 59.8 IBUs
Calories: 237.9 kcal/12oz
Est Color: 6.1 SRM
Mash Profile
Mash Name: My Mash
Total Grain Weight: 25 lbs 8.0 oz
Sparge Water: 8.85 gal
Grain Temperature: 72.0 F
Sparge Temperature: 170.0 F
Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE
Mash PH: 5.30
Mash In
Add 34.35 qt of water at 159.0 F
149.0 F
90 min
Mash out
Heat to 168.0 F over 30 min
168.0 F
5 min
Sparge Step: Fly sparge with 8.85 gal water at 170.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg
Volumes of CO2: 2.6
Notes
10 gms. gypsum, 4 gms. calcium chloride in mash
11 gms. gypsum, 5 gms. calcium chloride in boil
Created with BeerSmith
Dude that sounds delicious!
I love the simcoe in the dryhop, but not in the flavor. Should smell pungent and fresh, but taste crisp and citrusy. brilliant!
The Simcoe was kinda "oh look what I have left over" kind of an addition. Just sampled this after day two of dry hopping and holy hell this will be a straight hop bomb!
Yeast wasn't really my first choice but I had a slurry that needed to be used and I am broke. So it may be a bit tart and estery but likely will hide behind the rediculous hop charge.
This is my first go around with my own RO water as well. I used the Bru'n Water spreadsheet and Martin knows his stuff but it sure seemed like a ton of sulfate. His chart makes it simple to figure water out and all of my ph readings were right on.
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