BrewBlog: Hurry Up IPA
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: March 30, 2013
Tap Date: May 3, 2013
Yield: 12 gallons
Reference
Color (SRM/EBC):
10/19.7
Bitterness (Calc): 75.3 IBU (Daniels)
BU/GU: 1.02
Calories: 242 (12 ounces)
Conditioning: Keg
ABV: 8%
ABW: 6.2%
OG: 1.074
OG (Plato): 17.97° P
Target OG: 1.073
Reading 1: 1.018  (16 days)
Reading 2: 1.014  (29 days)
FG: 1.014
FG (Plato): 3.57° P
Target FG: 1.010
Real Extract: 6.18° P
App. Atten.: 80.1%
Real Atten.: 65.6%
General Information
Method: All Grain
Comments

20130428 - Transferred to kegs.  OG has been stuck at 1.014 for about a week, so it's probably done.  Not as sweet as when I transferred it to secondary.  One of the kegs, I dry hopped using the keg hop lid with 4 oz of mystery hops (fresh frozen leaf hops from the RHBC club meeting a few months ago). I still have another 4 oz which I can use one the second full keg when it's time.  For the flow over keg, I got about 1.5 gallons which I dry hopped with about 2 oz of left over Cascade leaf hops.  Force carbonating that now so it will be read in about a day.  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
2 Whirlfloc @ 15 minutes  
0.05 Yeast Nutrient @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 120 minutes
Reference
Yeast
Name: California Ale
Manufacturer: White Labs
Product ID: WLP001
Type: Ale
Flocculation: High
Attenuation: 76%
Temperature Range: 68–73°F
Amount: 3000 ml
Equipment Profile

My Equipment [cegolf]

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 10.0% per hour Mash Tun Dead Space: 0.8 gallons
Efficiency: 70% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.5 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Step Temperature Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 31.8 Efficiency: 90.8%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Parker, CO

Calicum: 66.4 ppm
Bicarbonate: 205 ppm
Sulfate: 69.8 ppm
Chloride: 43.5 ppm
Sodium: 54.1 ppm
Magnesium: 9.5 ppm
PH: 5.4%
Fermentation
Primary: 4 days @ 67° F
Secondary: 10 days @ 67° F
Tertiary: 7 days @ ° F
Age: 30 days @ 65° F
Tasting Reviews
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