My Next IPA

Just want some feedback; (sorry for the off measure, converted from metric)


Recipe Specifications
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Boil Size: 8.68 gal
Post Boil Volume: 7.36 gal
Batch Size (fermenter): 6.6 gal
Estimated OG: 1.061 SG
Estimated Color: 10.0 EBC
Estimated IBU: 50.6 IBUs
Est Mash Efficiency: 73.4 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
14 lbs 11.0 oz Maris Otter Low Colour (2.5 EBC) Grain 1 90.0 %
15.7 oz Abbey malt (Weyerman) (44.9 EBC) Grain 2 6.0 %
10.4 oz Barley, Flaked (Thomas Fawcett) (3.9 EBC Grain 3 4.0 %
1.13 oz Warrior [16.70 %] - Boil 60.0 min Hop 4 50.6 IBUs
0.25 tsp Whirlfloc Tablet (Boil 10.0 mins) Fining 5 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 6 -
2.96 oz Amarillo [9.20 %] - Steep/Whirlpool 90. Hop 7 0.0 IBUs
2.96 oz Simcoe [13.00 %] - Steep/Whirlpool 90.0 Hop 8 0.0 IBUs
1.0 pkg San Diego Super Yeast (White Labs #WLP09 Yeast 9 -
0.99 oz Amarillo [9.20 %] - During fermentation Hop 10 0.0 IBUs
0.99 oz Simcoe [13.00 %] - During fermentation Hop 11 0.0 IBUs
3.95 oz Amarillo [9.20 %] - Dry Hop (post fermentation) 3.0 Days Hop 12 0.0 IBUs
3.95 oz Simcoe [13.00 %] - Dry Hop (post fermentation) 3.0 Days Hop 13 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 16 lbs 5.2 oz
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Name Description Step Temperat Step Time
Mash In Add 21.91 l of water at 72.4 C 66.7 C 60 min

Sparge: Batch sparge with 2 steps (0.86gal, 4.69gal) of 75.6 C water

Est FG 1.011

For those unfamiliar with weyerman abbey its a base malt similar to melandonin malt, but slightly less malty with more subtle biscuit and honey qualities.

Whirlpool is at 72C for 90 mins with pump on recirculation.

1st dry hop is straight to primary on about day 2-3 as activity starts to slow, then pulled when complete and head space purged with CO2.

2nd dry hop is via hop torpedo.

Water will be brun water pale.

Yes its a lot of hops, but I bottle so I have compensate.

 

I am curious what you gain from the first dry-hop addition, during fermentation. Seems like anything added during that dry hop would be added more efficiently by adding it with the normal dry hop 3 days prior to bottling.

 

Bio transformation of hop oils produces different aromas than post fermentation dry hop.

 

Shameless bump, but I want to do this next weekend. So feedback welcome especially on the grainbill.
I was thinking of droping the Abbey back to 4%.

 

Went with 5% abbey in the end. Tastes great, head formation and retention is epic due to the flaked barley. Dies have a slight barley note the aroma though

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