Brew - House IPA V2

AG Batch 05 House IPA v2

American IPA

Type: All Grain	Date: 07/29/2013
Batch Size (fermenter): 5.75 gal	Brewer: Mike
Boil Size: 8.31 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brewrig 2.0 V2-5.75 Gal Batch - 60 min Boil
End of Boil Volume 6.81 gal	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.35 gal	Est Mash Efficiency 79.7 %
Fermentation: Cust Ale, 65 start, 70 rise	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 1.00 Items Campden Tablet - Cust (Mash 60.0 mins) Water Agent 1 - 0.29 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 - 12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 92.3 % 8.0 oz Caramel Malt - 10L (Briess) (10.0 SRM) Grain 4 3.8 % 8.0 oz Munich Malt (9.0 SRM) Grain 5 3.8 % 1.10 tsp Gypsum (Calcium Sulfate) (Boil 65.0 mins) Water Agent 6 - 0.75 oz Summit [14.20 %] - Boil 60.0 min Hop 7 32.1 IBUs 1.00 oz Amarillo Gold [8.70 %] - Boil 20.0 min Hop 8 14.5 IBUs 0.25 oz Citra [12.00 %] - Boil 20.0 min Hop 9 5.5 IBUs 0.25 oz Simcoe [13.00 %] - Boil 20.0 min Hop 10 5.9 IBUs 0.29 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 - 2.00 oz Amarillo Gold [8.70 %] - Boil 5.0 min Hop 12 10.5 IBUs 0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 13 3.6 IBUs 0.50 oz Simcoe [13.20 %] - Boil 5.0 min Hop 14 4.0 IBUs 2.0 pkg American Ale Yeast Blend (White Labs #WLP060) [50.28 ml] Yeast 15 - 1.50 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs 1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs 1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
Beer Profile
Est Original Gravity: 1.057 SG	Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.010 SG	Measured Final Gravity: 0.008 SG
Estimated Alcohol by Vol: 6.2 %	Actual Alcohol by Vol: 137.8 %
Bitterness: 76.0 IBUs	Calories: -0.8 kcal/12oz
Est Color: 4.6 SRM
Mash Profile
Mash Name: Cust - Fly Sparge Mash @ 149 50min mash + mash out... Single Infusion, Light Body	Total Grain Weight: 13 lbs
Sparge Water: 5.00 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 149.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 20.50 qt of water at 157.9 F 149.0 F 50 min Mash Step Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 5.00 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI	Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F	Age for: 14.00 days
Fermentation: Cust Ale, 65 start, 70 rise	Storage Temperature: 70.0 F
Notes
Recipe Diffs 1. Using liquid yeast WLP060 Blend 2. Using munich and dropping carapils and wheat 3. Changed dosing of crystal 4. Pushed 10 min addition to 20 min 5. Pitch @ 65 7. Planning to use Fly Sparge 8. Changed Equiptment profile Mash Notes Wet mill grains Add Campden durring Ramp to mash … Add .5 tablet to both Boil and HLT Add 5.2 PH stabilizer to Boil prior to transfer to MLT Start Recirc prior to adding Grain and Set Temp Probe to Temp 3 Boil Notes Add Gypsom durring ramp to boil Run Element in Boil @ 60% Chill Notes Use Ice Recirc Brew day notes: Brewed July 30 7:22 Mashed @ 149 , Did a 50 min mash, raised to mash out for 10 8:32 sparged for 30 mins 9:25 Boil Start @ 60% duty , 8.5 gals in kettle, 1.043 OG pre-boil 9:51 changed to 80% element 9:54 col @ 7.5 gal 10:05 15 min addn 10:26 element out 11:01 temp @ 68.5, vol @ 6 gals , 1.057SG Pitched 2 vials of liquid yeast Used immersion chiller to cool Hit with 60 secs of pure O2 cooled with recirc ice… Fermentation notes July 30 - SP @ 65 @ start Aug 1 - Carboy blew on day one, -Afternoon SP @ 67 Aug 2 - Afternoon SP @ 68 Aug 3 - Afternoon SP @ 69 Aug 10 - Dry hop Aug 13 - Moved to closet Aug 22 -Kegged
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