All Grain Recipe
Submitted By: Bigringking (Shared)
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|Brewer: Ed Messer|| |
|Batch Size: 11.00 gal||Style: American IPA (14B)|
|Boil Size: 12.78 gal||Style Guide: BJCP 2008|
|Color: 4.2 SRM||Equipment: Ed's All Grain 11 Gallon|
|Bitterness: 56.9 IBUs||Boil Time: 60 min|
|Est OG: 1.061 (15.0° P)||Mash Profile: Single Infusion, Medium Body|
|Est FG: 1.014 SG (3.6° P)||Fermentation: Ale, Two Stage|
|ABV: 6.2%||Taste Rating: 30.0|
||Gypsum (Calcium Sulfate) (Mash 60 min)
||Calcium Chloride (Mash 60 min)
||Epsom Salt (MgSO4) (Mash 60 min)
||Baking Soda (Mash 60 min)
||Rice Hulls (0.0 SRM)
||Pale Malt (2 Row) US (2.0 SRM)
||White Wheat Malt (2.4 SRM)
||Acid Malt (3.0 SRM)
||Citra [12.7%] - Boil 60 min
||Gypsum (Calcium Sulfate) (Boil 60 min)
||Calcium Chloride (Boil 60 min)
||Epsom Salt (MgSO4) (Boil 60 min)
||Irish Moss (Boil 10 min)
||Amarillo Gold [11.9%] - Boil 10 min
||Yeast Nutrient (Boil 10 min)
||Mosaic (HBC 369) [12.0%] - Boil 5 min
||Amarillo Gold [11.9%] - Boil 1 min
||California Ale V (White Labs #WLP051)
||Amarillo Gold [11.9%] - Dry Hop 4 days
||Mosaic (HBC 369) [12.0%] - Dry Hop 4 days
Taste NotesFirst keg was good. Bottles seem to be ok. Second keg is a little hot. kinda boozy? Not as pleasurable as the other. This one used priming sugar to carb. Then I put a spunding valve on it to keep the pressure at 12-15 PSI. However the spunding valve leaked off. Maybe se too low. Maybe a leak in the system. Maybe some funk got in the keg when the pressure was off it overnight???
Notes12/31/18 Brew Day. Mashed in with a pH lower than planned: 4.9 versus the 5.3 planned. Adjusted with 2.1g Baking Soda. Brougth pH up to 5.1pH. Vigorous boil resulted in good boil off and gained .08 gravity points. Curious to see what impact if any the low pH has. Jeremy added 1teaspoon amaylase and we'll compare. I'll add .3 oz EACH of Mosaic and Amarillo at 48 hrs after active fermentation really begins to see what biotransformation.
I have read that aciduated malt should not exceed 1-4% except in very pale beers. Not sure if this is 'very pale' obviously it had too much impact. Suggestion is that 1% aciduated malt results in .1 pH drop. So my 5.3 pH ended up at 4.8 +/- before adding in the baking soda. Which is close to that 1%=.1 pH.
Mash in at 8:11 am at 151*F left for church. Started sparging at 10:46 at a temp of 146.7 with 190*F water for a resulting temp of 164.
added 5 mL 88% Lactic acid to the strike water to get the grist down to 5.3 pH.
Started boil at 11:35 - boiled for 15 mins to get chiller up to temp. Added Citra at 60 mins.
Did NOT have Mosaic like my spreasheet said so I subed in Mandarina Bavaria. Bumped the late additions to 3 oz from 2 to keep the IBUs same. Boil went well-no issues.
2-4-18 Brew Day. Errything went well. Only exception was that I treated the 11 gallons of strike water with 16 gallons worth of salts. Brew day went well with no issues. OG was maybe a little high but NBD. I harvested a few MLs of the yeast starter off of the larger flask thinking it had some to spare and then dumped that in the larger carbouy. Well the larger carbouy didn't take off as quickly, and finished 2-3 points higher. But many that Cal Ale V smells like abosulte sulfur ass when fermenting. I couldn't detect in in the flavor but even after 8 days it really reeks of havoc. I dry hopped on 2-12-18. Hope to let that go till maybe Thursday night then crash it Thursady night (outside maybe?) then keg on the weekend. Unless someone steals it....
8-11-19 Brew Day. No need for Acid malt. PH was 5.0. 1.0g of pickling lime brought it back up to 5.3. bumped up the Amarillo to get rid of it. 3.0 oz for the boil additions.
19.7 SG first runnings Boil kettle pH: 5.0
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