#026 - 2017 New England IPA (*)
American IPA (21 A)
Type: All Grain
Batch Size: 8.00 gal
Boil Size: 10.59 gal
Boil Time: 60 min
End of Boil Vol: 8.59 gal
Final Bottling Vol: 7.00 gal
Fermentation: Ale, Two Stage
Batch Size: 8.00 gal
Boil Size: 10.59 gal
Boil Time: 60 min
End of Boil Vol: 8.59 gal
Final Bottling Vol: 7.00 gal
Fermentation: Ale, Two Stage
Date: 30 Apr 2017
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 71.2 %
Taste Rating: 30.0
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 71.2 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 12.06 gal | San Francisco Water Profile | Water | 1 | - |
| 16.00 lb | Pale Ale Malt 2-Row (Briess) (3.5 SRM) | Grain | 2 | 87.7 % |
| 1.50 lb | Oats, Flaked (1.0 SRM) | Grain | 3 | 8.2 % |
| 0.75 lb | Vienna Malt (Weyermann) (3.0 SRM) | Grain | 4 | 4.1 % |
| 1.00 oz | Nugget [12.40 %] - Boil 60.0 min | Hop | 5 | 29.7 IBUs |
| 1.50 oz | Citra [13.80 %] - Boil 5.0 min | Hop | 6 | 9.9 IBUs |
| 1.50 oz | Mosaic (HBC 369) [13.60 %] - Boil 5.0 min | Hop | 7 | 9.7 IBUs |
| 1.50 oz | Nugget [12.40 %] - Boil 5.0 min | Hop | 8 | 8.9 IBUs |
| 1.0 pkg | Vermont IPA (Giga Yeast #GY054) | Yeast | 9 | - |
| 1.50 oz | Citra [13.80 %] - Dry Hop 7.0 Days | Hop | 10 | 0.0 IBUs |
| 1.50 oz | Mosaic (HBC 369) [13.60 %] - Dry Hop 7.0 Days | Hop | 11 | 0.0 IBUs |
| 1.50 oz | Nugget [12.40 %] - Dry Hop 7.0 Days | Hop | 12 | 0.0 IBUs |
| 1.50 oz | Citra [13.80 %] - Dry Hop 3.0 Days | Hop | 13 | 0.0 IBUs |
| 1.50 oz | Mosaic (HBC 369) [13.60 %] - Dry Hop 3.0 Days | Hop | 14 | 0.0 IBUs |
| 1.50 oz | Nugget [12.40 %] - Dry Hop 3.0 Days | Hop | 15 | 0.0 IBUs |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 58.3 IBUs
Est Color: 5.8 SRM
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 58.3 IBUs
Est Color: 5.8 SRM
Measured Original Gravity: 1.062 SG
Measured Final Gravity: 1.011 SG
Actual Alcohol by Vol: 6.7 %
Calories: 207.2 kcal/12oz
Measured Final Gravity: 1.011 SG
Actual Alcohol by Vol: 6.7 %
Calories: 207.2 kcal/12oz
Mash Profile
Mash Name: Brew Easy Mash @ 147 (Light/Dry Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.65
Measured Mash PH: 5.20
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.65
Measured Mash PH: 5.20
Total Grain Weight: 18.25 lb
Grain Temperature: 66.0 F
Tun Temperature: 66.0 F
Target Mash PH: 5.50
Mash Acid Addition:
Sparge Acid Addition:
Grain Temperature: 66.0 F
Tun Temperature: 66.0 F
Target Mash PH: 5.50
Mash Acid Addition:
Sparge Acid Addition:
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Dough In | Add 12.06 gal of water at 155.5 F | 148.0 F | 10 min |
| RIMS Mash | Heat to 148.0 F over 4 min | 148.0 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, Two Stage
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 37.0 F
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 37.0 F
Notes
NEIPANo CACL or Gypsom
Burlington Yeast WLP095
Keg
* 5G
* 37*F @ 12PSI starting on May 14.
Bottle
* 2.5 G
* Added 54g of sucroce
* 12oz - 6 bottles
* 22oz - 10 bottles
Created with BeerSmith