Turbidible
Specifics
Reference
Style:
Brew Date: November 13, 2016
Yield: 5.5 gallons
Reference
Color (SRM/EBC):
6.5/12.8
Bitterness (Calc): 65.1 IBU (Rager)
BU/GU: 1.05
Calories: 202 (12 ounces)
Conditioning: Keg
ABV: 6.9%
ABW: 5.4%
Batch No: 13-2016
OG: 1.062
OG (Plato): 15.21° P
Target OG: 1.071
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.014
Real Extract: 4.85° P
App. Atten.: 83.2%
Real Atten.: 68.1%
General Information
Method: All Grain

New England style IPA.

Comments

Significantly lower OG due to loss of volume just before chilling. Topped up with 1 gallon of leftover sparge wort.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
0.50 ounces 13.2% Leaf @ 60 minutes
Type: Bittering
Use: First Wort
6.6 AAUs
0.50 ounces 12.3% Leaf @ 60 minutes
Type: Bittering
Use: First Wort
6.2 AAUs
1.50 ounces 13.2% Leaf @ 5 minutes
Type: Aroma
Use: Boil
19.8 AAUs
1.50 ounces 12.3% Leaf @ 5 minutes
Type: Aroma
Use: Boil
18.5 AAUs
1.50 ounces 13.2% Leaf @ 0 minutes
Type: Aroma
Use: Aroma
19.8 AAUs
1.50 ounces 12.3% Leaf @ 0 minutes
Type: Aroma
Use: Aroma
19.8 AAUs
2.00 ounces 13.2% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop
26.4 AAUs
2.00 ounces 12.3% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop
24.6 AAUs
11.00 ounces Total Hop Weight 140.3 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: London Ale III
Manufacturer: Wyeast
Product ID: 1318
Type: Ale
Flocculation: High
Attenuation: 73%
Temperature Range: 64–74°F
Amount: 1500 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion "Sweet Spot" Mash, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 26.3 Efficiency: 75.3%
Notes:

Well suited for many American style where balance is desired.

Steps

# Name Type Time Temp. Description
1 Infusion Infusion 60 min. 152°F

"Sweet spot" infusion - balanced between Beta and Alpha Amalyse reactions.

Special Procedures

Water adjustments to RO: 0.75 grams/gallon gypsum; 1.0 grams/gallon calcium chloride.

  • Mash additions: 5.5 grams calcium chloride, 3.5 grams gypsum. 
  • Sparge additions: 3 grams calcium chloride, 2 grams gypsum.

Add 0 minute aroma hops to whirlpool or hop stand for 15 minutes.

Add dry hops to primary 3 days into fermentation. Why? According to an analysis of dry hopping studies:

If you want to take advantage of biotransformation, which can lead to more of a rose/citrus/fruity aroma from the conversion of geraniol to citronellol, add dry hops early in the fermentation process while the yeast are still present and active.

Fermentation
Primary: 7 days @ 66° F
print logprint default Output to Beer XML
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