IGOR – Double IPA

Brew Log of DIPA for the Experimental Brewing IBU Test brewed on 10/2/2016, bottled on 11/12/16.

This is part of a series of 3 beers for The Great IBU Test.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 71.9 IBUs 20.0 EBC 1.083 1.017 8.7 %
Actuals 1.081 1.014 8.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Double IPA 22 A 1.065 - 1.085 1.008 - 1.018 60 - 120 11.8 - 27.6 2.4 - 2.9 7.5 - 10 %

Fermentables

Name Amount %
Pale Ale Malt 2-Row (Briess) 14 lbs 82.35
Munich 10L (Briess) 1.5 lbs 8.82
Caramel/Crystal Malt - 60L 8 oz 2.94
Cane (Beet) Sugar 1 lbs 5.88

Hops

Name Amount Time Use Form Alpha %
Columbus/Tomahawk/Zeus (CTZ) 1.75 oz 60 min Boil Pellet 12
Centennial 1.75 oz 10 min Boil Pellet 7.8
Cascade 1.75 oz 20 min Aroma Pellet 4.4
Cascade 2 oz 5 days Dry Hop Pellet 5.5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 7.00 g 60 min Mash Water Agent
Phosphoric Acid (88%) 3.00 ml 60 min Mash Water Agent
Calcium Chloride 1.80 g 60 min Mash Water Agent

Mash

Step Temperature Time
Saccharification 152.1°F 10 min
Mash Out 168°F 10 min

Brew Day Start – Brewed immediately after rinse/clean out from IGOR IPA.

Mash in – 4:25pm

Mash PH Check – 4:35pm
5.2PH

Mash out – 5:40pm

Boil Started – 6:00pm
No issues with boil, all hop additions added as scheduled.
Whirlpool started at 7:06pm.
Whirlpooled with Cascade hops for 20 minutes, RIMs set to maintain 180F minimum.

Chill – 7:26pm
Chiller started.
Cooled to 61F, started running off to fermentor
Pre-Fermentation PH: Not taken
Fermentation OG: 20.3 / 1.081 SG.

Fermentation 
Pitched yeast at 8:00pm.  Moved to fermentation chamber.
Fermented with a starter of WLP-001 Cal Ale Yeast at 68F.

Bottling – 11/12/16
Primed and bottled 11/12/16 with table sugar.    FG at bottling 9.8 Brix / 1.014 SG. 8.9% ABV.

Leave a Reply

Your email address will not be published. Required fields are marked *