Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

American IPA – All Grain GONE

Batch #:

10-2013

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

May 27, 2013

Tap Date:

June 22, 2013

Statistics

Target OG:

1.066 16.1° P

OG:

1.064 15.7° P

Target FG:

1.012 3.1° P

FG:

1.012 3.1° P

Real Extract:

5.4° P

Attenuation:

80.3% Apparent – 65.6% Real

Color:

14.5 SRM

IBU:

62.5 Daniels

BU/GU:

0.98

ABV:

6.9%

ABW:

5.4%

Calories:

210 12 oz

General Info

Clone of Surly Furious. Sub Zythos for the FWH - needed to save Amarillo for boil additions.

Iron Maiden name inspiration #2.

Malts and Grains

Amount	Malt/Grain	% of Grist
15.00 pounds	American Pale Malt (2-Row)	59.4%
7.00 pounds	Scottish Golden Promise	27.7%
1.75 pounds	British Dark Crystal Malt	6.9%
1.25 pounds	Belgian Aromatic Malt	5%
0.25 pounds	British Roasted Barley	1%
25.25 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Zythos	90 min	Bittering	First Wort	Pellets	10.9%
2.50 ounces	Magnum	60 min	Bittering	Boil	Pellets	11.9%
1.00 ounces	Amarillo	20 min	Aroma	Boil	Leaf	10.8%
3.00 ounces	Amarillo	0 min	Aroma	Aroma	Leaf	10.8%
1.00 ounces	Ahtanum	0 min	Aroma	Dry Hop	Leaf	4.0%
1.00 ounces	Simcoe	0 min	Aroma	Dry Hop	Leaf	10.0%
1.00 ounces	Amarillo	0 min	Aroma	Dry Hop	Leaf	10.8%
10.50 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
English Ale	White Labs	WLP002	4000 ml

Equipment Profile 12.5 Gallon/48 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.13 gallons

Evaporation Rate:

10.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.25 gallons

Loss:

0.50 gallons

Mash Profile
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Notes:

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Water Profile London, England

Calcium:

52 ppm

Bicarbonate:

156 ppm

Sulfate:

77 ppm

Chloride:

60 ppm

Sodium:

99 ppm

Magnesium:

16 ppm

PH:

8.0

Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation and Aging

Primary:

14 days @ 67° F

Secondary:

10 days @ 65° F

Tertiary:

7 days @ ° F

Age:

30 days @ 65° F

Wrathchild

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	8.4
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	7.9
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.064 / 15.7° P
Mash PH:
Boil PH:

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Log: Wrathchild