BrewBlog: Ugholf Fresh Hop IPA
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: September 6, 2014
Tap Date: October 25, 2014
Yield: 12 gallons
Reference
Color (SRM/EBC):
6.1/12
Bitterness (Calc): 70.4 IBU (Daniels)
BU/GU: 1.01
Calories: 230 (12 ounces)
ABV: 7.5%
ABW: 5.8%
OG: 1.070
OG (Plato): 17.06° P
Target OG: 1.070
Reading 1: 1.014  (14 days)
Reading 2: 1.014  (41 days)
FG: 1.014
FG (Plato): 3.57° P
Target FG: 1.011
Real Extract: 6.01° P
App. Atten.: 79.1%
Real Atten.: 64.8%
General Information
Method: All Grain

100% Home grown hops from the 2014 crop.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
3 tsp Gypsum (Calcium Sulfate) @ 60 minutes  
2 tbsp 5.2 Stabilizer @ 60 minutes  
2 Whirlfloc @ 15 minutes  
3 tbsp Yeast Nutrient @ 15 minutes  
Reference
Hops
2.00 ounces 5.5000000% Leaf @ 60 minutes
Type: Bittering and Aroma
Use: First Wort
11 AAUs
2.00 ounces 13.0000000% Leaf @ 60 minutes
Type: Bittering
Use: Boil
26 AAUs
2.00 ounces 5.5000000% Leaf @ 30 minutes
Type: Bittering and Aroma
Use: Boil
11 AAUs
2.00 ounces 5.5000000% Leaf @ 10 minutes
Type: Bittering and Aroma
Use: Boil
11 AAUs
2.00 ounces 5.5000000% Leaf @ 0 minutes
Type: Bittering and Aroma
Use: Boil
11 AAUs
10.00 ounces Total Hop Weight 70 AAUs
Boil
Total Boil Time: 120 minutes
Reference
Yeast
Name: Safale
Manufacturer: Fermentis
Product ID: US-05
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: Medium
Temperature Range: 59–75°F
Amount: 48 gr
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: 30.3 Efficiency: 89.4%
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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Chris's Logs
All Club Logs
BYO Black Widow Porte... Nov 5, 2016
Spring Saison 2016 Mar 5, 2016
New Year’s Ugh ... Jan 2, 2016
Biere de Garde 2015 Dec 30, 2015
Creamed Ugh Q4 2015 Nov 9, 2015
Farmhouse Saison 2015 Oct 9, 2015
2015 Rock Hoppers Wee... Sep 19, 2015
Ugholf Fresh Hop 2015 Sep 6, 2015
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