brennanj11
Well-Known Member
Hey Guys
Here's my Double IPA (attempt) I brewed last Saturday.
I thought I was done brewing for the season(outdoor brewer), as I live in the Northeast. However, I saw the weather was gonna be around 65 degrees, had about 6 oz of Citra in a non-functioning "vacuum seal" bag, had just tried my first Pliny @ Monks Cafe, and had to bottle a Pale Ale the same day (free yeast cake!).
All the stars had aligned and I really like beer! I'll keep you guys updated with fermentation, bottling and tasting with pics (hopefully in time for Christmas!)
Recipe Type: All Grain
Yeast: WLP 001
Yeast Starter: Pitched from 3rd Gen Yeast Cake
Batch Size (Gallons): 6
Original Gravity: 1.068
Final Gravity: 1.008
ABV: 8.3%
IBU: 80
Boiling Time (Minutes): 60
Color: 9
Primary Fermentation (# of Days & Temp): 17 @ 62-66
Cold Crash (# of Days & Temp): 5 @ 40
FERMENTABLES:
9.2 lb - American - Pale 2-Row (67.8%)
2 lb - Flaked Wheat (14.7%)
1 lb - American - Vienna (7.4%)
0.75 lb - Corn Sugar - Dextrose (5.5%)
0.5 lb - American - Caramel / Crystal 40L (3.7%)
2 oz - American - Roasted Barley (0.9%)
HOPS:
1 oz - Galena, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 39.67
0.8 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 15 min, IBU: 13.32
0.8 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 15 min, IBU: 15.38
1.3 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Whirlpool for 10 min at 212 °F, IBU: 4.12
2.5 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 10 min at 212 °F, IBU: 6.87
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 6 days
1.25 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 6 days
OTHER:
1 Tablet of Irish Moss
Mashed at 149 for 70 minutes - BIAB
60 minute Boil.
Cut heat, Hop Stand for 10 minutes, cooled to 66 and placed in Basement with same ambient temp. Airlock activity in 4 hours.
I had never done this large of a beer, so my efficiency was a little lower @ 80 % vs. 85% - that's why the weird hop amounts.
The FG is a guess on my part due to how low this yeast has been attenuating in the past couple batches, low mash temp and the re-pitch quantity.
Also thinking about adding another ounce of maybe Amarillo for dry hop @ 5-7 days.
Here's my Double IPA (attempt) I brewed last Saturday.
I thought I was done brewing for the season(outdoor brewer), as I live in the Northeast. However, I saw the weather was gonna be around 65 degrees, had about 6 oz of Citra in a non-functioning "vacuum seal" bag, had just tried my first Pliny @ Monks Cafe, and had to bottle a Pale Ale the same day (free yeast cake!).
All the stars had aligned and I really like beer! I'll keep you guys updated with fermentation, bottling and tasting with pics (hopefully in time for Christmas!)
Recipe Type: All Grain
Yeast: WLP 001
Yeast Starter: Pitched from 3rd Gen Yeast Cake
Batch Size (Gallons): 6
Original Gravity: 1.068
Final Gravity: 1.008
ABV: 8.3%
IBU: 80
Boiling Time (Minutes): 60
Color: 9
Primary Fermentation (# of Days & Temp): 17 @ 62-66
Cold Crash (# of Days & Temp): 5 @ 40
FERMENTABLES:
9.2 lb - American - Pale 2-Row (67.8%)
2 lb - Flaked Wheat (14.7%)
1 lb - American - Vienna (7.4%)
0.75 lb - Corn Sugar - Dextrose (5.5%)
0.5 lb - American - Caramel / Crystal 40L (3.7%)
2 oz - American - Roasted Barley (0.9%)
HOPS:
1 oz - Galena, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 39.67
0.8 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 15 min, IBU: 13.32
0.8 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 15 min, IBU: 15.38
1.3 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Whirlpool for 10 min at 212 °F, IBU: 4.12
2.5 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 10 min at 212 °F, IBU: 6.87
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 6 days
1.25 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 6 days
OTHER:
1 Tablet of Irish Moss
Mashed at 149 for 70 minutes - BIAB
60 minute Boil.
Cut heat, Hop Stand for 10 minutes, cooled to 66 and placed in Basement with same ambient temp. Airlock activity in 4 hours.
I had never done this large of a beer, so my efficiency was a little lower @ 80 % vs. 85% - that's why the weird hop amounts.
The FG is a guess on my part due to how low this yeast has been attenuating in the past couple batches, low mash temp and the re-pitch quantity.
Also thinking about adding another ounce of maybe Amarillo for dry hop @ 5-7 days.