Double IPA da brassagem coletiva do II IPA Day da Acerva Gaúcha

[hades1]

[size=+2]Double IPA do II IPA Day[/size]
[size=+1]14-C Imperial IPA[/size]
Author: Luis Balbinot e Pedro Buffon
Date: 20/4/13



Size: 48*L
Efficiency: 72.0%
Attenuation: 85.0%
Calories: 138.59*kcal per 200*mL

Original Gravity: 1.075 (1.075 - 1.090)
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Terminal Gravity: 1.011 (1.010 - 1.020)
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Color: 8.45 (8.0 - 15.0)
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Alcohol: 8.36% (7.5% - 10.0%)
|=============#==================|
Bitterness: 89.1 (60.0 - 120.0)
|===============#================|

[size=+1]Ingredients:[/size]
12.0*kg (76.9%) 12.0*kg Pilsen 2RS Malt - added during mash
1.0*kg (6.4%) 1.0*kg Carapils®/Carafoam® - added during mash
0.4*kg (2.6%) 0.4*kg Cara 120 EBC Malt - added during mash
28.0*g (3.1%) 28.0*g Columbus (14.6%) - added during mash
28.0*g (3.1%) 28.0*g Summit™ (14.2%) - added during mash
1.4*kg (9.0%) 1.4*kg Demerara - added during boil, boiled 90*m
0.8*kg (5.1%) 0.8*kg Corn Sugar - added during boil, boiled 90*m
23.0*g (2.5%) 23.0*g Columbus (14.6%) - added during boil, boiled 90*m
32.0*g (3.5%) 32.0*g Simcoe® (12.2%) - added during boil, boiled 45*m
32.0*g (3.5%) 32.0*g Summit™ (14.2%) - added during boil, boiled 30*m
54.0*g (6.0%) 54.0*g Centennial (10.2%) - added during boil, boiled 15*m
3.0*g 3.0*g Irish Moss - added during boil, boiled 15*m
68.0*g (7.5%) 68.0*g Simcoe® (12.2%) - added during boil, boiled 10*m
64.0*g (7.1%) 64.0*g Summit™ (14.2%) - added during boil, boiled 5*m
64.0*g (7.1%) 64.0*g Simcoe® (12.2%) - added during boil, boiled 5*m
57.0*g (6.3%) 57.0*g Centennial (10.2%) - added during boil, boiled 5*m
48.0*g (5.3%) 48.0*g Simcoe® (12.2%) - steeped after boil
95.0*g (10.5%) 95.0*g Centennial (10.2%) - steeped after boil
4.0*ea 4.0*ea Fermentis US-05 Safale US-05
38.0*g (4.2%) 38.0*g Simcoe® (12.2%) - added dry to primary fermenter
38.0*g (4.2%) 38.0*g Centennial (10.2%) - added dry to primary fermenter
79.0*g (8.7%) 79.0*g Columbus (14.6%) - added dry to primary fermenter
38.0*g (4.2%) 38.0*g Simcoe® (12.2%) - added dry to secondary fermenter
38.0*g (4.2%) 38.0*g Centennial (10.2%) - added dry to secondary fermenter
79.0*g (8.7%) 79.0*g Columbus (14.6%) - added dry to secondary fermenter

[size=+1]Schedule:[/size]
Ambient Air: 20*°C
Source Water: 20*°C
Elevation: 0.0*m

00:02:00 Mash In - Liquor: 32.16*L; Strike: 69.99*°C; Target: 63.0*°C
00:32:00 Rest #1 - Rest: 30.0*m; Final: 63.0*°C
00:33:00 Subir para 66.7C - Water: 4.17*L; Temperature: 100*°C; Target: 66.7*°C
01:33:00 Rest #2 - Rest: 60.0*m; Final: 66.7*°C
02:03:00 Sparge - Sparge Volume: 30.61*L; Sparge Temperature: 75.6*°C; Runoff: 54.9*L

[size=+1]Notes[/size]
SG 1.049 na panela antes dos açúcares.

Fermentação:
Começa a 19C e depois de 5 dias (junto com o primeiro dry-hop) sobe para 22C.

Dia 25/4 vai o primeiro dry-hop.
Dia 2/5 vai o segundo dry-hop.
Dia 7/5 coloca gelatina (1 pacote) e resfria para 3C.
Dia 9/5 embarrilhar e carbonatar.

[size=-1]Results generated by BeerTools Pro 1.5.23[/size]

 

[Antonio1]

Na terça-feira será degustada, confere?!

 

[hades1]

Depende do Pedro, só ele sabe onde ela está!

 

[Pedro1]

Bah, esses encontros tem que variar o dia... Sempre terça me quebra as pernas.
Rapaziada seguinte, vocês 2 sabem que a cerveja esta na sede, na câmara de maturação. Já esta pronta a umas 2 semanas, queria experimentar ela pronta, hoje se tiver alguém na sede vou passar lá!
Espero dar sorte e ter um cilindro de CO2 lá, deixei o meu na praia e só trouxe o contrapressão! Qualquer coisa me liguem!
Abraço