Brew - House IPA V1

AG Batch 02 House IPA v1

American IPA

Type: All Grain	Date: 06/24/2013
Batch Size (fermenter): 5.50 gal	Brewer: Mike
Boil Size: 7.28 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brewrig 2.0 -5.5 Gal Batch - 60 min Boil
End of Boil Volume 6.03 gal	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.30 gal	Est Mash Efficiency 75.9 %
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 - 13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 89.7 % 12.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 5.2 % 6.0 oz Cust Red Wheat Malt (2.4 SRM) Grain 5 2.6 % 6.0 oz Honey Malt (25.0 SRM) Grain 6 2.6 % 1.10 tsp Gypsum (Calcium Sulfate) (Boil 65.0 mins) Water Agent 7 - 0.75 oz Summit [14.20 %] - Boil 60.0 min Hop 8 33.3 IBUs 0.29 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 1.00 oz Amarillo Gold [8.70 %] - Boil 10.0 min Hop 10 9.0 IBUs 0.25 oz Citra [12.00 %] - Boil 10.0 min Hop 11 3.4 IBUs 0.25 oz Simcoe [13.00 %] - Boil 10.0 min Hop 12 3.7 IBUs 2.00 oz Amarillo Gold [8.70 %] - Boil 5.0 min Hop 13 10.8 IBUs 0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 14 3.7 IBUs 0.50 oz Simcoe [13.20 %] - Boil 5.0 min Hop 15 4.1 IBUs 2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 16 - 2.50 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs 0.75 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs 0.75 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
Beer Profile
Est Original Gravity: 1.069 SG	Measured Original Gravity: 1.069 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 7.6 %	Actual Alcohol by Vol: 8.0 %
Bitterness: 68.0 IBUs	Calories: 230.5 kcal/12oz
Est Color: 6.0 SRM
Mash Profile
Mash Name: Cust - Mash @ 149 + mash out... Single Infusion, Light Body, Batch Sparge	Total Grain Weight: 14 lbs 8.0 oz
Sparge Water: 4.31 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 19.85 qt of water at 159.2 F 149.0 F 60 min Mash Step Add 0.00 qt of water at 168.0 F 168.0 F 10 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 4.31gal) of 168.0 F water
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
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 @ 75% Pitch Yeast @ 65ish Properly Rehydrate yesat… per http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf Brew Day notes Wet milled grains 1 campden per Boil/HLT 8:28 added 5.2 ph prior to mash in MLT measured 5 Gals into MLT for Mash 8:39 Mash Probes were at 158.8 and 159.9 @ temp 3 when grains Added… 8:45 Added Grains 8:50 Mash Settled at 151.1 (a little high) Set HLT Temp probe to temp 3, at 149 915 mash temp @ 148.9,Temp 3@ 150.4 9:45 Set Raised Temp on Temp 3 to 173 10:00 Temp 3 @ 168.3, Mash @ 164 10:02 Transfering wort off herms out, collected 3 Gals measured within bucket 10:05 3 Gals first runinng @ 1.082 10:12 Added 4.5 Gals @ 170 10:16 MLT Temp @ 167.7, Temp 3 @ 171 10:34 Transfering Sparge 10:41 Boil Probe @ 175 10:45 Collected 7.5 Gals Total Volume pre boil 10:48 7.5 Gals @ 1.060 10:53 Summit .75 oz added Whirlfloc @ 15 11:44 10 min addn, 1 oz amarillo, .25 simcoe, .25 citra 11:51 5 min addn, 2 oz amarillo, .5 simcoe, .5 citra 11:56 Element off 11:59 heat X on 12:04 Temp in Boil @ 115, added Ice Collected 5 Gals @ 1.069 in fermenter, properly rehydrated yeast, about 30 mins to heat X, Total Wort at end of boil in kettle was approx 5.5 gals, colleted 5, due to equipt loss sanatized heat x with boil from HLT, pitched to US-05… yeast slurry erupted :( Differentiators Had dad swirl carboy for like 6/7 mins… so assuming well oxegenated wort Turned off fans after boil Measured wort via bucket… then poured into BK Over shot mash out temp a bit to 173 ish used pre chiller, actually pitched into 72 degree wort Set ferm temp @ 65 yeast rehydrated /exploded ran boil element @ 75 pretty much whole way prob should lower that to 60% next time Prob should get more ice also next time for pre chill Calculated Effeciency = 84.29% 2 row 13lb American 10L .75lb Honey malt .375lb Wheat malt .375lb 100% Efficiency 1.071 Your Efficiency 84.3 SRM Color 4.8 Finished Keg Aug 14
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