IGOR – IPA

Brew Log of IPA 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 56.2 IBUs 18.7 EBC 1.068 1.017 6.7 %
Actuals 1.067 1.012 7.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 21 A 1.056 - 1.07 1.008 - 1.014 40 - 70 11.8 - 27.6 2.4 - 2.9 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Ale Malt 2-Row (Briess) 13 lbs 89.66
Munich 10L (Briess) 1 lbs 6.9
Caramel/Crystal Malt - 60L 8 oz 3.45

Hops

Name Amount Time Use Form Alpha %
Columbus/Tomahawk/Zeus (CTZ) 1.2 oz 60 min Boil Pellet 12
Centennial 1.2 oz 10 min Boil Pellet 7.8
Cascade 1.2 oz 20 min Aroma Pellet 4.4
Cascade 1 oz 5 days Dry Hop Pellet 4.4

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 75 min
Mash Out 168°F 10 min

Brew Day Start – 10:30am
Found issue with kettle being not level in new brewstand.  This likely caused the water volume inconsistency in the Pale Ale Brew.  Kettle is now level so volume markers should work correctly.

Mash in – 11:20am

Mash PH Check – 11:35am
5.4PH

Mash out – 12:45pm
Pre-Boil Gravity: 16.4 Brix, 1.064 SG
Pre-Boil PH: 5.39PH

Boil Started – 1:15pm
No issues with boil, all hop additions added as scheduled.
Whirlpool started at 2:25pm.
Whirlpooled with Cascade hops for 20 minutes, RIMs set to maintain 180F minimum.

Chill – 2:45pm
Chiller started.
Cooled to 61F, started running off to fermentor
Pre-Fermentation PH: 5.26
Fermentation OG: 17.1 / 1.067 SG.

Fermentation 
Pitched yeast at 3:00pm.  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 8 Brix / 1.012 SG. 7.3% ABV.

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