Brew - House IPA v4

AG Batch 11 House Light Pale Ale v4

American IPA

Type: All Grain	Date: 08/28/2013
Batch Size (fermenter): 7.00 gal	Brewer: mike
Boil Size: 9.61 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brewrig 2.0 V2-5.75 Gal Batch - 60 min Boil
End of Boil Volume 8.11 gal	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 6.60 gal	Est Mash Efficiency 78.0 %
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 28.7 IBUs 1.00 oz Amarillo Gold [8.70 %] - Boil 20.0 min Hop 8 12.9 IBUs 0.25 oz Citra [12.00 %] - Boil 20.0 min Hop 9 4.9 IBUs 0.25 oz Simcoe [13.00 %] - Boil 20.0 min Hop 10 5.3 IBUs 0.29 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 - 1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 12 - 2.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs 1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs 1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
Beer Profile
Est Original Gravity: 1.047 SG	Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.009 SG	Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.0 %	Actual Alcohol by Vol: 0.0 %
Bitterness: 51.9 IBUs	Calories: 0.0 kcal/12oz
Est Color: 4.1 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: 6.30 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 6.30 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
---------------------Process notes------------------- Prep notes: * As time permits: Prep Fermenter Durring Ramp to Temp (cover with foil when complete) * As time permits: Remove yeast from location to stabilize temps * As time permits: Mill Grains * As time permits clean BK * As time permits clean heatX coil Fill HLT Notes: Put 2 crushed Campden Tablets in HLT Fill HLT to 18Gal Connect HLT out to pump in, Connect Pump out to HLT in Ramp to doe in temp - 4 degrees. Ensure Temp probe on HLT, set to PID Transfer Strike Water to MLT Notes: Connect HLT out to pump in, Connect Pump out to MLT in Transfer allocated mash water vol amount from HLT to MLT Notate Vol transfered to MLT Mash Notes Add 5.2PH stablilizer to MLT Connect MLT out to pump in Connect pump out to HERMS in Connect Herms out to MLT in Set Temp probe to Temp3 on hysterisis, set to desired mash temp Start recirc prior to Grain Add Grains Mash for allocated time Notate end of mash time Mash out if applicable (Rasie grain bed to 168 via TEMP3 probe). Sparge Notes: Connect HLT out to pump in, Connect pump out to HERMS in, Connect Herms out to MLT in. Connect MLT out to Pump in Connect Pump out to Boil in Notate Start of sparge time NOTE: May need to add ICE to HLT to lower sparge water temp. Monitor sparge speed, try to run sparge for 30 mins to 45 mins Notate End of sparge time Boil Notes: Notate initial gravity and volume Add Gypsom Durring transfer to boil Run Element @ 100% as ramp to boil, once element is covered Run Element in Boil @ 65% once boil achieved Notate time start @ Boil *As time permits: Clean MLT 20 mins to flame out - Add Immersion coil 10 mins to flameout - Connect Boil out, to pump in… Connect Pump out to Boil whirlpool Dial down Element % to 45% Start pump recirc * As time permits: Setup Coldwater setup with Water and ice to prechill… Notate Final Volume in BK Notate Time Flame out notes: Use immersion coil, Setup Cold Water Pump, recirc Trans to fermenter Once Boil Probe temp is at desired temp Stop pump recirc at BK out… Spray Ends with Starsan Spray ferm top with Starsan Add Antifoam Disconnect hose at BK in, transfer to ferm Hit with 45 secs of oxygen for 1.040 - 1.060 wort Hit with 60 secs of oxygen for 1.060-1.075 wort Hit with 75 secs of oxygen for 1.075-1.090 wort ----------------------Recipe Diffs----------------------- 1. Using liquid yeast WLP007 with starter 2. Change Doe in temp to -4 degrees 3. Make a 1.5L Starter with stir plate 4. Added .5 oz Citra to dryhop --------------------Brew Day notes---------------------- Forgot to put 5 min addition Didnt boil off as much as planned ended up with 7 gals of 1.051 wort -------------------Fermentation notes--------------------
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