Single Hop Azacca Neipa 
All Grain Recipe
Submitted By: beil (Shared)
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| Batch Size: 6.60 gal | Style: New England IPA (21B) |
| Boil Size: 7.88 gal | Style Guide: BJCP 2015 |
| Color: 4.4 SRM | Equipment: 1. My Electric Urn/keg MLT -25L - BIAB |
| Bitterness: 30.0 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.3° P) | Mash Profile: A. 66° Mash. Mash Out. Batch Sparge. |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
| ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.41 gal |
RO Water |
Water |
1 |
| 8 lbs 13.10 oz |
Cooper's Pale Ale Malt (3.0 SRM) |
Grain |
2 |
| 2 lbs 13.86 oz |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 2 lbs 3.27 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
4 |
| 10.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 2.00 g |
Salt (Mash 60 min) |
Misc |
6 |
| 4.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
7 |
| 3.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
8 |
| 1.50 ml |
Lactic Acid (Mash 60 min) |
Misc |
9 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
10 |
| 2.12 oz |
Azacca - 85° - 10 mins - 11 IBU [15.0%] - Steep 10 min |
Hops |
11 |
| 1.06 oz |
Azacca - FO- 10 mins - 11 IBU [15.0%] - Steep 10 min |
Hops |
12 |
| 3.17 oz |
Azacca -75° - 10 mins [15.0%] - Steep 10 min |
Hops |
13 |
| 1.0 pkgs |
1318 - 1.25m/ml. (Wyeast Labs #1318) |
Yeast |
14 |
| 0.50 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
15 |
| 6.00 ml |
Lactic Acid (Primary 60 min) |
Misc |
16 |
| 3.53 oz |
Azacca [15.0%] - Dry Hop 7 days |
Hops |
17 |
| 3.53 oz |
Azacca [15.0%] - Dry Hop 3 days |
Hops |
18 |
Notes
Brewed 5.10.19. pitched late, about 11pm.
Ca:80. Mg:10. Na: 20. SO4:85. Cl:150.
5.4 mash pH.
Start 67° finished about 60° mash.
Hops went in loose in kettle.
Lost fair bit to trub.
6ml lactic to drop cast out wort to 5.0pH.
1.25 m/ml pitch. Steps from vial: 250ml/2000ml/1500ml.
40 seconds O2.
Purged headspace with CO2.
3 PSI.
18°c
5.10.19. Brewed.
7.10.19. am. 19°. DH 1.03. 100g Azacca. Got upto 13 PSI by arvo, (forgot to connect spunding), released back down to 3-4 psi.
8.10.19 am. 21°. 1.018 tastes sweet still. pm. 1.014. better.
9.10.19. am 1.011. sweetness gone.
10.10 19. am DH2. 1.01 100g Azacca. 20psi/20 sec purge. Capped to 13 PSI.
10.10.19. pm. released pressure into keg, hops back in suspension.
11.10.19. am. 1.01. yeast floccing hard, visible layer on top of trub.
11.19.19. pm. VDK passed. CC. 20 psi. Opened FV to get floating dip tube out.. :/. Don't blast CO2 to unblock...
Kegged 12 psi.
Keg flushed via ferment spunding, enough?
Actual calc IBU: 21. 5.3% ABV.
17.10.19. Sharp bitterness, not excessive, but sharp, dry, might be carbonic atm, drop FO amount or raise FG (control mash better), only 6 days since CC.(hopefully carbonic bite).
Drop calcium chloride amount maybe?
25.10 19. Slight bitterness. Fruity yeast, lemon/limes flavours. Bready malt. Dry but somewhat soft. Higher FG would work in this.This Recipe Has Not Been Rated
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