#071 - JBBP Double IPA
Double IPA (22 A)
Type: All Grain
Batch Size: 7.00 gal
Boil Size: 10.55 gal
Boil Time: 90 min
End of Boil Vol: 7.55 gal
Final Bottling Vol: 6.00 gal
Fermentation: Ale, Single Stage
Batch Size: 7.00 gal
Boil Size: 10.55 gal
Boil Time: 90 min
End of Boil Vol: 7.55 gal
Final Bottling Vol: 6.00 gal
Fermentation: Ale, Single Stage
Date: 2024-01-26
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 71.5 %
Taste Rating: 30.0
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 71.5 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 12.07 gal | 2019 SF Water Profile | Water | 1 | - | - |
| 15.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 2 | - | - |
| 10.00 g | Calcium Chloride (Mash) | Water Agent | 3 | - | - |
| 10.00 g | Epsom Salt (MgSO4) (Mash) | Water Agent | 4 | - | - |
| 0.50 Items | Campden Tablets (Mash) | Water Agent | 5 | - | - |
| 10 lbs | Pure California Malt (Great Western) (2.0 SRM) | Grain | 6 | 50.0 % | 0.78 gal |
| 7 lbs | Golden Promise (Simpsons) (2.0 SRM) | Grain | 7 | 35.0 % | 0.55 gal |
| 1 lbs | Carapils (Briess) (1.5 SRM) | Grain | 8 | 5.0 % | 0.08 gal |
| 1 lbs | Viking Caramel 100 (50.8 SRM) | Grain | 9 | 5.0 % | 0.08 gal |
| 1 lbs | Corn Sugar (Dextrose) [Boil] (0.0 SRM) | Sugar | 10 | 5.0 % | 0.08 gal |
| 1.00 oz | Cryo - Mosaic [25.30 %] - Boil 90.0 min | Hop | 11 | 70.4 IBUs | - |
| 1.00 oz | Warrior [13.40 %] - Boil 90.0 min | Hop | 12 | 37.3 IBUs | - |
| 2.00 oz | HBC-586 [11.50 %] - Boil 30.0 min | Hop | 13 | 46.0 IBUs | - |
| 2.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 14 | - | - |
| 2.50 oz | Motueka [4.50 %] - Steep/Whirlpool 20.0 min, 180.0 F | Hop | 15 | 4.8 IBUs | - |
| 2.00 oz | Azacca [15.00 %] - Steep/Whirlpool 20.0 min, 180.0 F | Hop | 16 | 12.9 IBUs | - |
| 2.0 pkg | Cali (Cellar Science #Cali) | Yeast | 17 | - | - |
| 1.70 oz | Motueka [4.50 %] - 5.0 Days Before Bottling for 5.0 Days | Hop | 18 | 0.0 IBUs | - |
| 2.00 oz | HBC-586 [11.50 %] - 3.0 Days Before Bottling for 3.0 Days | Hop | 19 | 0.0 IBUs | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.073 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 7.7 %
Bitterness: 171.3 IBUs
Est Color: 8.2 SRM
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 7.7 %
Bitterness: 171.3 IBUs
Est Color: 8.2 SRM
Measured Original Gravity: 1.072 SG
Measured Final Gravity: 1.015 SG
Actual Alcohol by Vol: 7.6 %
Calories: 244.6 kcal/12oz
Measured Final Gravity: 1.015 SG
Actual Alcohol by Vol: 7.6 %
Calories: 244.6 kcal/12oz
Mash Profile
Mash Name: Brew Easy Mash @ 152 (Full Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.48
Measured Mash PH: 5.30
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.48
Measured Mash PH: 5.30
Total Grain Weight: 20 lbs
Grain Temperature: 65.0 F
Tun Temperature: 65.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Grain Temperature: 65.0 F
Tun Temperature: 65.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Dough In | Add 12.07 gal of water at 160.2 F | 152.0 F | 10 min |
| RIMS Mash | Heat to 152.0 F over 4 min | 152.0 F | 60 min |
| Mash Out | Heat to 172.0 F over 5 min | 172.0 F | 15 min |
Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Fermenter:
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
PH Tests
* Mash Reading : 5.3
Dough In
* Strike Temp: 160*F
* Start: 09:45 @ 152 *F
* End: 10:00 @ 150 *F
Mash
* Temp: 152*F
* Setting: 156*F
* GPM: 1.25
* Power %: 88%
* Start: 10:05 @ 153*F
10:20 @ 152*F
10:35 @ 153*F
10:50 @ 152*F
* End: 11:05 @ 152*F
Mash Out
* Temp: 168*F
* Setting: 172*F
* Rise: Start: 11:05, End: 11:15 @ 168
* Mash Out: Start: 11:15, End: 11:45
Sparge
* GPM: .5
Boil: 90 min Boil
Pre Boil Volumn: 10.5 G
Post Boil Volumn: 7.5 G
Gravity
* Pre Boil: 1.054
* Original 1.072
* Final 1.015 (7.6%)
Fermentation
* 5.5 G into Fermenter 1/27
* Start Temp is 64.5*F
* Set temperature controller to 64*F
* Active fermentation within 18 hours
* 1/30 - Added 5 day dry hop (Motueka). Krausen was high
* 2/2 - Added 3 days dry hop (586). Fermentation was active.
* 2/6 - Kegged
Packaging
* 2/5 xferred to keg and put into keezer at 38*F
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