Bilbo's IPA v1.3

All Grain Recipe

Submitted By: coyne (Shared)
Members can download and share recipes

Brewer: Dennis
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 5.0 SRMEquipment: Coyne Brewery (5 Gal/18.9 L) - All Grain
Bitterness: 77.7 IBUsBoil Time: 60 min
Est OG: 1.065 (15.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Single Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.79 gal Poland Spring (R) Water 1
8 lbs 14.61 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs 8.43 oz Rye Malt (4.7 SRM) Grain 3
1 lbs 11.80 oz Pale Malt, Maris Otter (3.0 SRM) Grain 4
13.29 oz Carapils (Hoepfner) (2.0 SRM) Grain 5
0.52 oz Simcoe [13.1%] - First Wort Hops 6
1.04 oz Simcoe [13.1%] - Boil 30 min Hops 7
0.52 oz Nelson Sauvin [12.5%] - Boil 15 min Hops 8
1.56 oz Nelson Sauvin [12.5%] - Boil 5 min Hops 9
0.52 oz Simcoe [13.1%] - Boil 5 min Hops 10
1 pkgs California Ale (White Labs #WLP001) Yeast 11
4.00 oz Citra [13.9%] - Dry Hop 3 days Hops 12
4.00 oz Nelson Sauvin [12.5%] - Dry Hop 3 days Hops 13

Notes

v1.0 Started with recipe "Golden Rye Nz hopped IPA": http://hopville.com/recipe/408239 which the author claims was based on information from Pat, owner of Alpine Brewing, at this URL: http://localpotion.blogspot.com/2011/01/nelson-ipa-clone.html The BeerSmith predicted OG was 1.062, so I increased the grain to achieve 1.065 (7.1% ABV) reported on beeradvocate.com. (Note that author estimated 1.066 and measured 1.064 OG). BeerSmith predicts 45 IBU, consistent with the recipe at hopville.com and here: http://sensaay.com/product/B0FPHME and close to an IBU of 50 for Alpine Nelson, reported here: http://libatious.com/beers/alpine-beer-company-nelson-ipa This website also gives SRM=11, whereas BeerSmith for this recipe gives SRM=4.5. However, these IBU estimates seem too low. At this URL: http://www.beerpal.com/vault/wiki.asp?category=0&ID=23653 the Nelson IBU is reported to be 65. Another clone attempt: http://hopville.com/recipe/1462138 has an estimated 65 IBU. I think that this is a more appropriate IBU, so I used BeerSmith to adjust to IBU 65. The recipe was for 9.4 gal, so I scaled for 5 gal. He used Wyeast Denny's Favorite 50, whereas I am substituting White Labs WLP001. (I find it curious that a San Diego brewery would not use White Labs yeast.) I found another Nelson IPA clone attempt: http://www.homebrewtalk.com/f36/golden-rye-ipa-recipe-help-338159/ but no tasting notes. Estimated IBU=69 and 6.4 SRM: 23 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 77.3 % 4 lbs Rye Malt (4.7 SRM) Grain 3 13.4 % 1 lbs 4.0 oz Caramel/Crystal Malt - 30L (30.0 SRM)Grain 4 4.2 % 1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5 3.4 % 2.00 oz Columbus - Boil 60. Hop 6 42.9 IBUs 1.00 oz Columbus - Boil 30. Hop 7 15.9 IBUs 1.00 oz Nelson Sauvin [12.00 %] - Boil 10.0 min Hop 8 6.4 IBUs 1.00 oz Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 9 3.5 IBUs 1.00 oz Nelson Sauvin [12.00 %] - Boil 0.0 min Hop 10 0.0 IBUs plus dry hopping but amounts & times unspecified. v1.1 The recipe has Southern Cross (14.8 AA) and Nelson (11.5 AA) hops and calls for dry hopping for 11 days. Acquired the following hops & adjusted the recipe accordingly (IBU 70): 6 oz Nelson Sauvin (12.5% alpha, 7.0% beta) 4 oz Citra (13.9% alpha, 3.5% beta) 4 oz Simcoe (13.1% alpha), but only using 3 oz Chose a medium-light body, batch sparge (150F) Brew Day 12/27/2012 using ArrowHead water (got 12.5 gal) found chemical analysis composition report -- hugh variation! see: http://www.nestle-watersna.com/asset-libraries/Documents/AR_ENG.pdf max. Ca is only 51 ppm (and can be as little as 4 ppm) vs desired range of 50-250 ppm So, need to add 2 teaspoons of gypsum for every 5 gal in next batch; see http://byo.com/stories/article/indices/18-brewing-science/1525-the-power-of-ph MASH: - mash-in at 164F resulted in low temp, so heated to ~152F - measured mash pH at 5.8 - 5.9 - 8.25 gal collected from lautering (compare to BeerSmith 8.24 gal -- but no water added, in fact left about 0.5 gal in mash - measured 1.032 at 135/6F which equals 1.047 at 60F -- compare to BeerSmith target of 1.048 -- spot on! - took 52 min from start of first vorlof to start of boil -- forgot to heat HLT to (batch) sparge temp of 168, then overheated and had to cool BOIL: - post 60 min boil had 7.25 gal - compare to BeerSmith estimate of 6.24 gal! - measured 1.020 at 202F, or 1.057 @60F -- compare to target of 1.065, quite low! FERMENT: - swirled wort & let settle for 20 min & used Blichmann Hop Blocker & Therminator (worked well) - 5.75 gal into primary before adding starter (left about 0.25 gal in kettle because it was getting rather high in primary fermenter) - let cooled wort splash into primary (well aerated), then bubled O2 for ~30 sec -- lots of foam bubbling out of the primary - bubbled O2 for ~30 sec with lots of foam bubbling out of the primary - pitched 1.4 lites of starter, so about 6 gal in primary - placed into fermentation chamber set to 67F at ~6pm - took about 5 hrs (not counting getting ingredients, pre-cleaning, calibration, etc.) v1.2 adjusted BeerSmith to reflect boiloff. The boiloff was shown to be 2 gal, but the equipment profile stated 1.5 gal. I switched to another profile and then back again. Now it shows 1.5 gal and a OG = 1.060 vs measured 1.057 -- reasonably close. Actual boil off was only 1 gal, so I edited the profile. 1/3/2013 7am bubbling at 2.5 sec 1/4/2013 7am bubbling at 3.5 sec 1/4/2013 late pm bubbling at 4.5 sec 1/5/2013 8am bubbling at 7.5 sec -- it's been 9 days 1/6/2013 10am bubbling at 12.5 sec, been 10 days v1.3 In Brad Smith's interview with Stan Hieronymus (author of "For the Love of Hops"), it is stated that dry hopping: a) should be done at fermentation temperature, b) should not be done for longer than 3 days, c) should not (need not?) use more than ~2.5 oz per 5 gal, and d) double dry hopping (i.e. sequentially) adds flavor, aroma and complexity Not sure that there is harm in exceeding ~3 oz/5 gal (maybe just wasteful). Also not sure we agree. So we will use 8 oz as planned. However, rather than dry hop in keg at cold (38F) temp (as we successfully did in the "smoky dreadnaught variant"), we will dry hop in keg at 67F. We will also cut down time to 3 days. In addition, as an experiment, we will split the batch into two halves. The first keg will be dry hopped with 2 oz (1/2 Nelson & 1/2 Citra) for 3 days, while the second keg sits, both at 67F. Then we will remove the dry hops from the first keg and add a second set of dry hops (again 2 oz, 1/2 Nelson and 1/2 Citra) to the first keg for the next 3 days. At the same time the second keg will get 4 oz (1/2 Nelson and 1/2 Citra) for 3 days. Then we will blind taste test to see if double dry hopping makes a difference.