I am going to be brewing a Hop Head DIPA in the next couple weeks and I am looking for some help on how to go about it perfectly. Are my temperatures correct for this style beer...or should I be somewhere else?
EDIT: This is my new schedule
As of right now, I have as follows:
- Mash at 152 (1 hour)
-1.25 water/grain ratio
-15 pounds of grain (14lbs 2 row, 4oz aromatic, 12oz caramel 60)
-18.8 quarts at 164 degrees
Set for an hour and get strike water ready.
- Mash out/Batch Sparge (10-15 minutes)
-8.3 qts @ 210 degrees
- Boil for 60 minutes
-Hop Additions as scheduled
This allows for 5.3 gallon first runnings, and 8.3 (or 2.125 gallons roughly) for batch sparging/mashing out. Given I lose a 1-1.5qt at mash out, I will have a second running of 6.8-7.3 qts addition to the hopeful 5.3 gallon first runnings. That = 5.3 + 1.5-1.75 gallons total, so 6.8 - 7 gallons at boil.
Here is my question though, the calculator I am using is setting it up as a 7.4 gallon boil. This can't happen. I don't know why the boil is larger...but it is. How do I downsize to a 5 gallon batch?
I am using this calculator.
There may be some place on the calculator to account for this...but I am missing it. Can somone possibly look it over for me?
PS: It's quite possible that these are made to be a slightly larger batch than the extract kits, but I don't remember that being the case.