All Grain Yeast:
Wyeast 1056 Yeast Starter:
Yes Additional Yeast or Yeast Starter:
Conan (2nd 5G) Batch Size (Gallons):
11 Original Gravity:
1.065 Final Gravity:
62 Boiling Time (Minutes):
8.0 SRM Primary Fermentation (# of Days & Temp):
21 @68F Tasting Notes:
Good malt presence. Hopping schedule adds a piney/citrus combo that I\'m enjoying.
12# 2 Row (US) - 51% - 2.0 SRM
5# Vienna - 21% - 3.5 SRM
4# Munich II - 17% - 8.5 SRM
1# Caramel 60L - 4% - 2 SRM
1# Wheat - 4% - 2 SRM
.5# Carapils - 2% - 1.5 SRM
1T Irish Moss @15m
1oz Chinook (Mash hop) 3.3 IBU
1oz Chinook (FWH) 21.1 IBU
1.5oz Cascade (20m) 7.4 IBU
1oz Citra (20m) 10.7 IBU
2oz Simcoe (10m) 13.9 IBU
1.5oz Citra (5m) 5.3 IBU
1.5oz Cascade (Whirlpool) 0.0 IBU
1.5oz Citra (Whirlpool) 0.0 IBU
Split the batch into two fermenters
Batch #1: Conan yeast (harvested from can of Heady Topper)
Batch #2: Wyeast 1056
Mash at 148F for 60m.
Boil for 60
Whirlpool for 20m
Fermented at basement temps (around 65F ambient)
I have brewed a bunch of IPAs in the past couple years. The grain bill is solid, and I haven't changed that too much except for adjusting the percentages based upon what I have on hand. I like the Munich and Vienna for what they add to the body and flavor. The wheat and carapils help with the head retention.
In the past, I was using a simcoe/amarillo hopping schedule, but came to realize it's too fruity. The cascade, simcoe, citra flavor/aroma combo seems to have hit the sweetspot for me.
I typically will only change 1 thing for a new batch. Not this time though. This was my first time doing a mash hop, a FWH and a whirlpool. I have no idea which of these worked for me, or if it was a combination of all three. Whatever the case, I'm very happy with the outcome.
Will add pics later.