wingnutbrew
Well-Known Member
Just finished up my brew day with my version of a White IPA.
It was a good day-
Type: All Grain
Batch Size: 5.50 gal
Boil Time: 75 min
Efficiency: 72.00 %
OG: 1.062
FG: 1.014 (Estimated)
8# Pilsner (Weyermann) (1.7 SRM)
3# Wheat Malt, Pale (Weyermann) (2.0 SRM)
1# Vienna Malt (Avangard) (3.0 SRM)
.5#Carapils (Briess) (1.5 SRM)
.75oz Chinook (FWH)
.75oz Citra (FWH)
1.5oz Chinook (Whirlpool 170F 30 min)
1.5oz Citra (Whirlpool 170F 30 min)
Yeast: Mangrove Jack M44 - US West Coast
2oz Chinook (Dryhop 6 days)
2oz Citra (Dryhop 6 days)
Did Acid & Protein rests but main Saccharification was 152F for 60min
Added 1tsp Gypsum and 4mil Lactic Acid to achieve 5.21 pH
Fermenting @64F warming to 72F
This is the second time brewing this recipe and my first shot at a White IPA. I poured my last glass of this on NYE 2016 and have never brewed the same beer again this quickly but my friends want more and I can't blame them. I added some invert sugar to late primary the first time but my efficiency came out a little higher this time, thanks impart to my new Milwaukee MW102 PH Meter, so not sure if I will add that in or not this time around.
I cold pitched the yeast slurry. If you tend to let yours warm to room temps before pitching you should research and listen to the advice of those that do not. Since I've been cold pitching I have had less lag time (usually 50% less) and better attenuation every single time.
The M44 has been wonderful and this I'm using now has been harvested twice prior. It usually ferments out in 4-5 days and I would be pushing it to reuse with this OG but have read some posts of notable yeast abusers so I may reclaim it again too. I think it has, with much confidence, replaced S-05 that had been my go to yeast for over 3 years now.
You could probably get this one from grain to glass in 12 days if you were so inclined.
It was a good day-
Type: All Grain
Batch Size: 5.50 gal
Boil Time: 75 min
Efficiency: 72.00 %
OG: 1.062
FG: 1.014 (Estimated)
8# Pilsner (Weyermann) (1.7 SRM)
3# Wheat Malt, Pale (Weyermann) (2.0 SRM)
1# Vienna Malt (Avangard) (3.0 SRM)
.5#Carapils (Briess) (1.5 SRM)
.75oz Chinook (FWH)
.75oz Citra (FWH)
1.5oz Chinook (Whirlpool 170F 30 min)
1.5oz Citra (Whirlpool 170F 30 min)
Yeast: Mangrove Jack M44 - US West Coast
2oz Chinook (Dryhop 6 days)
2oz Citra (Dryhop 6 days)
Did Acid & Protein rests but main Saccharification was 152F for 60min
Added 1tsp Gypsum and 4mil Lactic Acid to achieve 5.21 pH
Fermenting @64F warming to 72F
This is the second time brewing this recipe and my first shot at a White IPA. I poured my last glass of this on NYE 2016 and have never brewed the same beer again this quickly but my friends want more and I can't blame them. I added some invert sugar to late primary the first time but my efficiency came out a little higher this time, thanks impart to my new Milwaukee MW102 PH Meter, so not sure if I will add that in or not this time around.
I cold pitched the yeast slurry. If you tend to let yours warm to room temps before pitching you should research and listen to the advice of those that do not. Since I've been cold pitching I have had less lag time (usually 50% less) and better attenuation every single time.
The M44 has been wonderful and this I'm using now has been harvested twice prior. It usually ferments out in 4-5 days and I would be pushing it to reuse with this OG but have read some posts of notable yeast abusers so I may reclaim it again too. I think it has, with much confidence, replaced S-05 that had been my go to yeast for over 3 years now.
You could probably get this one from grain to glass in 12 days if you were so inclined.