Accumulation (2.1)

All Grain Recipe

Submitted By: Bigringking (Shared)
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Brewer: Ed Messer
Batch Size: 11.00 galStyle: American IPA (14B)
Boil Size: 12.78 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: Ed's All Grain 11 Gallon
Bitterness: 56.9 IBUsBoil 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

Ingredients
Amount Name Type #
16.15 gal Petware House Water 1
12.52 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
4.09 g Calcium Chloride (Mash 60 min) Misc 3
2.88 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
2.50 g Baking Soda (Mash 60 min) Misc 5
1 lbs Rice Hulls (0.0 SRM) Adjunct 6
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7
2 lbs White Wheat Malt (2.4 SRM) Grain 8
1 lbs Acid Malt (3.0 SRM) Grain 9
1.75 oz Citra [12.7%] - Boil 60 min Hops 10
7.32 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 11
2.39 g Calcium Chloride (Boil 60 min) Misc 12
1.68 g Epsom Salt (MgSO4) (Boil 60 min) Misc 13
2.00 tsp Irish Moss (Boil 10 min) Misc 14
2.00 oz Amarillo Gold [11.9%] - Boil 10 min Hops 15
2.20 tsp Yeast Nutrient (Boil 10 min) Misc 16
2.60 oz Mosaic (HBC 369) [12.0%] - Boil 5 min Hops 17
2.00 oz Amarillo Gold [11.9%] - Boil 1 min Hops 18
1.0 pkgs California Ale V (White Labs #WLP051) Yeast 19
3.00 oz Amarillo Gold [11.9%] - Dry Hop 4 days Hops 20
3.00 oz Mosaic (HBC 369) [12.0%] - Dry Hop 4 days Hops 21

Taste Notes

First 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???

Notes

12/31/18 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 o

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