beer-recipes/8-English IPA/english_ipa-8_a.html

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    text-align:left;}</style></head><body><div id="headerdiv"><table id="header"><caption>8A-English IPA - English IPA (14A)</caption><tr><td class="label">Brewer</td><td class="value">Clinton Ebadi</td></tr><tr><td class="label">Date</td><td class="value ">10/16/2011</td></tr></table><table id="title"><tr><td class="left">Batch Size</td><td class="value">5.032 gal</td><td class="right">Boil Size</td><td class="value">5.756 gal</td></tr><tr><td class="left">Boil Time</td><td class="value">60.000 min</td><td class="right">Efficiency</td><td class="value">72%</td></tr><tr><td class="left">OG</td><td class="value">1.067</td><td class="right">FG</td><td class="value">1.019</td></tr><tr><td class="left">ABV</td><td class="value">6.2%</td><td class="right">Bitterness</td><td class="value">56.9 IBU (Tinseth)</td></tr><tr><td class="left">Color</td><td class="value">7.5 srm (Morey)</td><td class="right">Calories (per 12 oz.)</td><td class="value">222</td></tr></table><h3>Fermentables</h3><table id="fermentables"><caption>Total grain: 11.625 lb</caption><tr><th>Name</th><th>Type</th><th>Amount</th><th>Mashed</th><th>Late</th><th>Yield</th><th>Color</th></tr><tr><td>Caramel/Crystal Malt - 20L</td><td>Grain</td><td>4.000 oz</td><td>Yes</td><td>No</td><td>75%</td><td>20.0 srm</td></tr><tr><td>Biscuit Malt</td><td>Grain</td><td>8.000 oz</td><td>Yes</td><td>No</td><td>79%</td><td>23.0 srm</td></tr><tr><td>Pale Malt (2 Row) US</td><td>Grain</td><td>8.125 lb</td><td>Yes</td><td>No</td><td>79%</td><td>2.0 srm</td></tr><tr><td>Light Dry Extract</td><td>Dry Extract</td><td>2.000 lb</td><td>No</td><td>Yes</td><td>95%</td><td>8.0 srm</td></tr><tr><td>Pale Malt (2 Row) UK</td><td>Grain</td><td>6.000 oz</td><td>Yes</td><td>No</td><td>78%</td><td>3.0 srm</td></tr><tr><td>Munich Malt</td><td>Grain</td><td>6.000 oz</td><td>Yes</td><td>No</td><td>80%</td><td>9.0 srm</td></tr></table><h3>Hops</h3><table id="hops"><tr><th>Name</th><th>Alpha</th><th>Amount</th><th>Use</th><th>Time</th><th>Form</th><th>IBU</th></tr><tr><td>Fuggles</td><td>4.5%</td><td>0.400 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>3.8</td></tr></tr><tr><td>Nugget</td><td>13%</td><td>1.000 oz</td><td>Boil</td><td>60.000 min</td><td>Pellet</td><td>45.4</td></tr></tr><tr><td>Kent Goldings</td><td>4.8%</td><td>0.500 oz</td><td>Boil</td><td>15.000 min</td><td>Pellet</td><td>4.2</td></tr></tr><tr><td>Kent Goldings</td><td>5.5%</td><td>0.660 oz</td><td>Boil</td><td>0.000 s</td><td>Pellet</td><td>0.0</td></tr></tr><tr><td>Willamette</td><td>4.7%</td><td>0.220 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>2.2</td></tr></tr><tr><td>Kent Goldings</td><td>5%</td><td>0.130 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>1.4</td></tr></tr><tr><td>Northern Brewer</td><td>10.5%</td><td>0.320 oz</td><td>Boil</td><td>0.000 s</td><td>Pellet</td><td>0.0</td></tr></tr></table><h3>Misc</h3><table id="misc"><tr><th>Name</th><th>Type</th><th>Use</th><th>Amount</th><th>Time</th></tr><td>Yeast Nutrient</td><td>Other</td><td>Boil</td><td>1.000 tsp</td><td>15.000 min</td></tr><td>Irish Moss</td><td>Fining</td><td>Boil</td><td>1.000 tbsp</td><td>15.000 min</td></tr><td>pH 5.2 Stabilizer</td><td>Water Agent</td><td>Mash</td><td>1.000 tbsp</td><td>0.000 s</td></tr><td>Water Crystals</td><td>Water Agent</td><td>Boil</td><td>0.282 oz</td><td>60.000 min</td></tr><td>Calcium Chloride</td><td>Water Agent</td><td>Boil</td><td>0.088 oz</td><td>60.000 min</td></tr><td>Epsom Salt</td><td>Water Agent</td><td>Boil</td><td>0.035 oz</td><td>60.000 min</td></tr><td>Kosher Salt</td><td>Water Agent</td><td>Boil</td><td>0.035 oz</td><td>60.000 min</td></tr></table><h3>Yeast</h3><table id="yeast"><tr><th>Name</th><th>Type</th><th>Form</th><th>Amount</th><th>Stage</th></tr><tr><td>Wyeast - London ESB Ale</td><td>Ale</td><td>Liquid</td><td>1.000 cup</td><td>Primary</td></tr></tr></table><h3>Mash</h3><table id="mash"><tr><th>Name</th><th>Type</th><th>Amount</th><th>Temp</th><th>Target Temp</th><th>Time</th></tr><tr><td>mashy</td><td>Infusion</td><td>3.008 gal</td><td>163.454 F</td><td>151.000 F</td><td>60.000 min</td></tr><tr><td>top-up</td><td>Infusion</td><td>4.000 qt</td><td>212.000 F</td><td>170.000 F</td><td>10.000 min</td></tr><tr><td>Final Batch Sparge</td><td>Infusion</td><td>3.250 gal</td><td>178.273 F</td><td>165.200 F</td><td>10.000 min</td></tr></table><h3>Notes</h3><p>Using leftover grains, hops, and even pitching onto steve's extra special bitter yeast cake... total immediate cost for this brew is $0. FREEGAN BEER.</p>
   2
   3 <p>Intended efficiency was 80%, got ~72%. Stepped up DME to compensate. If ever brewing again (who knows...) use scale recipe to ... from the 80% version. Wiki listed 8oz Munich and so tried that, but in reality only 6oz remained. Steve subbed 2oz American 2-row (whatever).</p>
   4
   5 <p>Water is God knows what. Used City of Cary mineral profile + 8g of Water Crystals and then a few more salts to get a higher Ca/Mg/SO_4/Cl (= 103, 10, 219/103 ppm... mebbe). Problem: I live in South Raleigh now but the Raleigh water report is useless for determing the mineral profile (ye get sulfate and CaCO_3 and pH... great, can't really do anything with that). The sulfate levels were similar to Cary so screw it I says... sulfate:chloride level is 'highly bitter' (a hair over 2:1) as long as Raleigh secretly doesn't have double-plus-minerally water (nope).<p>
   6
   7 <p>Undershot mash temp slightly, added ~36oz of boiling water and got it up to ~151F from ~148F. Used pH 5.2 stabilizer just because ... pH still seemed a bit low (FEH), but maybe we just suck at reading pH strips.</p>
   8
   9 <p>DME was added "late". Unfortunately beerxml assumes late is flameout, when it was really added @T-15 min. This adjusts the theoreticaly IBU levels down a few points (probably closer to 50...).</p>
  10
  11 <p>Leftover hop weights were a bit less than I expected. Intended was just Nugget/Fuggle/Kent Goldings, but ended up having to sub bits of the Fuggle and final Kent Goldings with Willamette and Northern Brewer. Someone had to use them...</p>
  12
  13 <p>Collected ~5.8 gal wort (1.046 @ 74F). Slightly low efficiency. Boiled -> ~5 gal (1.068 @ 70F). Target fermentation temp is 68F (we have a fridge controller now so ... we can play with the upper end
  14 of ale yeast temps without inviting Disaster).</p>
  15
  16 <h2>2011-11-13: Bottling</h2>
  17
  18 <p>Crashed to 48⁰F on the 9th. Target is 2.1 vol CO₂, assuming residual CO₂ for 64⁰F (since it was stored mostly at that temperature) = 90g corn sugar for five gallons of beer.</p>
  19
  20 <p>FG = 1.013. Bottled 42 x 12oz (lots of trub, lower volume.</p><h3>Instructions</h3><ol id="instruction"><li>Add 4.000 oz Caramel/Crystal Malt - 20L, 8.000 oz Biscuit Malt, 8.000 lb Pale Malt (2 Row) US, 8.000 lb Pale Malt (2 Row) US, 6.000 oz Pale Malt (2 Row) UK, 8.000 oz Munich Malt, to the mash tun.</li><li>Bring 3.008 gal water to 163.454 F, 1.000 gal water to 212.000 F, 3.250 gal water to 178.273 F, for upcoming infusions.</li><li>Add 3.008 gal water at 163.454 F to mash to bring it to 151.000 F. Hold for 60.000 min.</li><li>Add 1.000 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</li><li>Add 3.250 gal water at 178.273 F to mash to bring it to 165.200 F. Hold for 10.000 min.</li><li>Put 1.000 tbsp pH 5.2 Stabilizer into mash for 0.000 s.</li><li>Bring the wort to a boil and hold for 60.000 min.</li><li>Put 0.088 oz Calcium Chloride into boil for 60.000 min.</li><li>Put 0.282 oz Water Crystals into boil for 60.000 min.</li><li>Put 0.035 oz Epsom Salt into boil for 60.000 min.</li><li>Put 0.035 oz Kosher Salt into boil for 60.000 min.</li><li>Put 1.000 oz Nugget into boil for 60.000 min.</li><li>Put 0.400 oz Fuggles into boil for 20.000 min.</li><li>Put 0.220 oz Willamette into boil for 20.000 min.</li><li>Put 0.130 oz Kent Goldings into boil for 20.000 min.</li><li>Put 0.500 oz Kent Goldings into boil for 15.000 min.</li><li>Put 1.000 tsp Yeast Nutrient into boil for 15.000 min.</li><li>Put 1.000 tbsp Irish Moss into boil for 15.000 min.</li><li>Put 0.660 oz Kent Goldings into boil for 0.000 s.</li><li>Put 0.320 oz Northern Brewer into boil for 0.000 s.</li><li>Stop boiling the wort.</li><li>Add 2.000 lb Light Dry Extract, to the boil at knockout.</li><li>You should have 5.283 gal wort post-boil.
  21 You anticipate losing 1.004 qt to trub and chiller loss.
  22 The final volume in the primary is 5.032 gal.</li><li>Cool wort and pitch Wyeast - London ESB Ale Ale yeast, to the primary.</li><li>Let ferment until FG is 1.019.</li><li>Transfer beer to secondary.</li></ol></div></body></html>