2017-10-26 Cryo Baby Oat session IPA #2 
All Grain Recipe
Submitted By: jskaggs (Shared)
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| Brewer: Jeff Skaggs | |
| Batch Size: 5.50 gal | Style: Specialty IPA (21B) |
| Boil Size: 7.76 gal | Style Guide: BJCP 2015 |
| Color: 4.5 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 44.4 IBUs | Boil Time: 60 min |
| Est OG: 1.048 (11.8° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Two Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 3 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
3 |
| 1 lbs |
Simpsons Golden Naked Oats® (9.6 SRM) |
Grain |
4 |
| 1 lbs |
Vienna Malt (3.5 SRM) |
Grain |
5 |
| 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
6 |
| 0.50 oz |
Simcoe LupuLN2® [23.8%] - Boil 25 min |
Hops |
7 |
| 0.51 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 0.51 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
9 |
| 0.50 oz |
Citra LupuLN2® [25.2%] - Boil 5 min |
Hops |
10 |
| 0.50 oz |
Mosaic LupuLN2® [24.0%] - Boil 5 min |
Hops |
11 |
| 1.50 oz |
Citra LupuLN2® [25.2%] - Boil -15 min |
Hops |
12 |
| 1.50 oz |
Mosaic LupuLN2® [24.1%] - Boil -15 min |
Hops |
13 |
| 1.50 oz |
Simcoe LupuLN2® [23.8%] - Boil -15 min |
Hops |
14 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
15 |
| 1.00 oz |
Citra LupuLN2® [25.2%] - Dry Hop 0 days |
Hops |
16 |
| 1.00 oz |
Mosaic LupuLN2® [24.0%] - Dry Hop 0 days |
Hops |
17 |
| 1.00 oz |
Simcoe LupuLN2® [23.8%] - Dry Hop 0 days |
Hops |
18 |
Notes
dropped munich, aromatic, crystal malts and substituted vienna, carapils and golden naked oats.
mash water 3.5 gallons.
Mash:Gypsum 4.73g, CaCL2 1.23g, lactic acid 88% 0.4ml
Sparge: Gypsym 8.1g, CaCL2 2.1g, 0.4ml
I set the water profile for 200ppm sulfate. This makes the SO4:CL 3.4:1. The last version I did was 300ppm SO4 and it had too dry a finish.
mashed in at 153.7F but after rest it stabilized at 152.5F. 60minute mash then pump recirc for vourlauf. Near end of mash pH 5.24 (cooled sample)
Heated 6 gal sparge water to 190F and transferred to HLT.
mash first runnings about 2gal, 1.073
Batch sparged, mixed and recirculated. temp stabilized at 166F just short of 168 mash out temp.
Collected 8gal wort. Pre-boil gravity 1.035, just short of target 1.038.
boiled and added hops per schedule. For the whirlpool hops I chilled to about 165F with hose on therminator. I had planned to cool to about 180 but chiller was quick. Disconnected chiller and whirlpool recirculated for 30 minutes with whirlpool hops.
vol in kettle about 6gal. Based on that my boil off was 2 gal/hr, over the estimated 1.5 gal/hr.
collected just at 5.5gal of wort into BB2. Hydrometer 1.046 OG. Chilled right around 60F with recirculated ice bath water. Moved BB2 to room and connected glycol and FTSS control. Temp is 63.5F.
Taste of wort is very bitter.
Pitched strait pack of WLP 001 that i set out at RT to warm at start of brew day. (MFG SEP 12 17; Best by: MAR 11 18; lot# 1044121) at 3:00pm. Set at 68F
Friday 10am there is bubbling from the airlock.
Monday 11/6/17. FG 1.010; 4.7% ABV; has a very bitter dry finish. Will keg and dry hop and carb and see how it is but that dry bitterness may be off putting. set at 50F to cold crash.
Thursday 11/9/17. Kegged to Keg 15 and Dry hop 1 oz each of cryo simco, citra, mosaic in large dry hopper. set up recirculation and keg thermowell/glycol jacket. Into keg temp is 52F. Set at 62 and ran recirc (dynamic dry hop), 24 hours.
Friday 11/10/17 after 24 hours of continuous recir turned off pump
Saturday pulled hops and replaced normal lid and gas post. Put in keezer to cool after co2 purge.
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