Barney the Welder 3 gal

All Grain Recipe

Submitted By: rslepster (Shared)
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Brewer: sleprock
Batch Size: 5.00 galStyle: Double IPA (22A)
Boil Size: 6.53 galStyle Guide: BJCP 2015
Color: 9.7 SRMEquipment: All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 105.7 IBUsBoil Time: 60 min
Est OG: 1.080 (19.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 8.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.63 gal My House Water 1
2.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
6 lbs 3.20 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
3 lbs 14.53 oz Munich Malt - 10L (8.0 SRM) Grain 4
3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
1 lbs 11.68 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6
9.36 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7
0.25 tsp Citric Acid (Mash 0 min) Misc 8
1.00 oz Warrior [15.0%] - Boil 60 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
3.00 tsp Yeast Energizer (Boil 15 min) Misc 11
1.00 oz Centennial [10.0%] - Boil 10 min Hops 12
1.00 oz Citra [12.0%] - Boil 10 min Hops 13
1.00 oz Columbus (Tomahawk) [14.0%] - Boil 10 min Hops 14
1.00 oz Simcoe [13.0%] - Boil 10 min Hops 15
1.00 oz Centennial [10.0%] - Steep 10 min Hops 16
1.00 oz Citra [12.0%] - Steep 10 min Hops 17
1.00 oz Simcoe [13.0%] - Steep 10 min Hops 18
2.0 pkgs California Ale (White Labs #WLP001) Yeast 19
0.40 oz Citra [12.0%] - Dry Hop 9 days Hops 20
0.40 oz Citra [12.0%] - Dry Hop 12 days Hops 21
0.20 oz Centennial [10.0%] - Dry Hop 9 days Hops 22
0.20 oz Centennial [10.0%] - Dry Hop 12 days Hops 23
0.20 oz Simcoe [13.0%] - Dry Hop 9 days Hops 24
0.20 oz Simcoe [13.0%] - Dry Hop 12 days Hops 25

Notes

This brewed on a double brew day. Hoppiness in an IPA 3 gal batch was brewed first. Barney was brewed 2nd. 12/10 11:30 Once the IPA got settled in to the boil. I had the mash strike water up to 170F. I added 5 gallons of water to the tun. and mashed in. Added 2.5 grams of gypsum and 1/4 tsp of citric acid. 5.28 mash PH. checked the mash temp 162F. I added a 32 once of filtered water it went down to 148F. I added a gallon of 172 water. mash temp 152F. Strike water volume 5.75 gallons The IPA needed an extra 15 minutes of boil time. So this mash was 90 minutes when I started the vorlauf. I dont think this extra mash time is a problem especially with the extra water volume. I did a slow fly sparge until the boil kettle volume was at 4.5 gallons. Checked gravity target 1.071 Actual 1.0547. I checked gravity after 60 minute boil with my refractometer. It read 1.0847. Target 1.080. I added 32 oz of filtered water to the kettle. Chilled with Dudadiesel plate chiller to 68F. Need to calibrate!! 9 ozs of hop pellets in 3.5 gallons of wort was a huge mess even with the whirlpool. I used a wire strainer basket in a funnel to help cut back on the hops in the fermenter. Need to use hop socks and also a hop spider in the kettel next time! Net 2 gallons in fementer with hose loss. 16:24 Pitched yeast Used Tilt in fermenter. It showed 78F and 1.068 gravity. I have no idea why there is so much differnce between the refractometer and the tilt. Again I hope the yeast is still healthy. 12/11 07:00 A little foam is present. No change in gravity on the tilt. 10:00 I did a test on the Refractometer. I have a very bright while LED light above the kitchen sink where I was doing my measurements. I thought maybe that was affecting the reading. I took a sample from the DIPA. filtered it through a K Cup refillable cup. (same as brew day) I got a 1.071 reading while the tilt says 1.068 steady. So that test was unconclusive. Darn It!! After talking with Victor it was decided that I had watered dpwn the OG. Next time use a gravity calculator instead of just added some random amount of water. 18:25 added 5.5 lbs 8.8 oz by weight to 8 fluid oz of water and boiled for 5 minutes to sterilize. Chilled down to 68F. added to fermenter. 12/12 07:00 added oxygen and stirred with wand 16:00 nice change to 1.050 !! slight rise in temperature 12/13 15:00 1;034

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