1st original recipe (Brew Years Resolution)

All Grain Recipe

Submitted By: pdeines (Shared)
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Batch Size: 5.00 galStyle: Imperial IPA (14C)
Boil Size: 6.47 galStyle Guide: BJCP 2008
Color: 6.3 SRMEquipment: Paul's July 2014
Bitterness: 94.6 IBUsBoil Time: 60 min
Est OG: 1.073 (17.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.2° P)Fermentation: Ale, Single Stage
ABV: 8.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
0.15 oz Amarillo Gold [8.5%] - First Wort Hops 4
0.15 oz Cascade [5.5%] - First Wort Hops 5
0.15 oz Centennial [10.0%] - First Wort Hops 6
0.15 oz Citra [12.0%] - First Wort Hops 7
1.00 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 8
0.85 oz Citra [12.0%] - Boil 15 min Hops 9
0.50 oz Cascade [5.5%] - Boil 15 min Hops 10
0.85 oz Centennial [10.0%] - Boil 7 min Hops 11
0.85 oz Amarillo Gold [8.5%] - Boil 5 min Hops 12
0.35 oz Cascade [5.5%] - Boil 5 min Hops 13
1.0 pkgs Belgian Ale (White Labs #WLP550) Yeast 14
1.0 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 15

Notes

brewed 1-17. Did batch sparge for first time. Wasnt exactly sure what I was doing for batch sparging. After inital mash of 17.5qt, emptied it all into kettle. Did this very quickly, not sure how long but maybe 15 minutes more or less for about 3 or 4 gallons. I then added First Wort Hopping technique and added probably about .15 oz of each Cascasde, Citra, Centinnial, and Amarillo. Then mash stayed dryish in tun while I heated up the 1 gallon. Added this to it and let it set for 10 mintues. And slowly let it drain into kettle. While doing this, the 3rd batch sparge water heated up. I added this 3.61 gallons to the mash tun and gently but thorougly mixed it together. Then emptied it out slowly as well. Started boil with around 7 gallons. Followed the rest of the hop schedule pretty accruately. Cooled quickly with wort chiller and ice. There was a good cold break, but then I rattled the chiller to try and speed up chilling and this only re mixed the hops back in. Siphoned out a majority of the liquid but since it wasnt as much as I wanted (probably about 4.5 gallons), I kept going and got alot of trub. I added about mroe or less than .25 gallon of purifed water to bring the total amount closer to 5 gallons. I then transfered it back and forth between buckets 4 times to aerate it. While I was doing this, I had it pour through a stainless steel mesh strainer. It did a good job collecting alot of the trub and additionally aerating the beer. Considereable amount of foam occur that went from 4.5 gallons to brim. I lidded it but did not pitch the yeast 3522 becuase it wasnt not fully expanded yet, despite having slapped the bag 5 hours earlier. I went to brewstore to get another yeast but the one I originally planned for the recipe (3522) was sold out. I was given a WLP550 and told it was the same strain as the original. About 2 or 3 hours after having cooled the wort, I pitched both the semi inflated 3522 yeast as well as the WLP550. Volume in fermenter was 4.8 gallons and OG was 1.068. 1-19 Airlock was slightly bubbling out. Switched it over to a air hose. This was a 9am (about 36 hours post pitching) (i forgot to check it between 24-36 hours though so could have started sometime in there). 2-7 Bottled 42 bottles and 2 bombers. Used 3/4 cup of corn sugar.

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