For my latest DIPA I’m under-pitching at 0.44 million cells/ml/plato as per how the Alchemist underpitches Heady Topper. I’m also going to raise the temperature at 24, 48, 72, and 96 hours after active fermentation as the Alchemist does.
3 Gallons:
8 lbs Pale Malt
6 oz Caramalt
2 oz Acidulated Malt
16 g Gypsum
Mash at 146* for 60 minutes in 4 gallons water.
Step mash at 153* for 20 minutes with additional 2 gallons acidic water.
7 ml IBU injector @ 90 minutes
1 oz Simcoe, 1/2 oz CTZ, 1/2 oz Belma, 1/4 oz Centennial, 1/4 oz Citra, 1/4 oz El Dorado, 1/4 Apollo, 1/4 oz Summit, 1/4 oz Comet @ 3 minutes
Same @ 185*-170*-212* (accidentally left burner on) @ 15 minutes
2 oz Simcoe, 1 oz Belma, 1/2 oz Centennial, 1/2 oz Citra, 1/2 oz El Dorado, 1/2 Apollo, 1/2 oz Summit, 1/2 oz Comet @ 90 minute 160-145* aroma steep
1.060 OG, pitched ~75 billion cells Conan yeast
24 hours after pitching the yeast things are just getting started. Because of my mistake I ended up using a ridiculous amount of hops, and even with using a hop bag there is all kind of hop trub floating at the top, so that may affect the fermentation. Set temperature to 66* and will raise by a degree each day. Heady Topper supposedly goes from 1.073 to 1.034 in the first 24 hours. We'll see how mine does.
3 Gallons:
8 lbs Pale Malt
6 oz Caramalt
2 oz Acidulated Malt
16 g Gypsum
Mash at 146* for 60 minutes in 4 gallons water.
Step mash at 153* for 20 minutes with additional 2 gallons acidic water.
7 ml IBU injector @ 90 minutes
1 oz Simcoe, 1/2 oz CTZ, 1/2 oz Belma, 1/4 oz Centennial, 1/4 oz Citra, 1/4 oz El Dorado, 1/4 Apollo, 1/4 oz Summit, 1/4 oz Comet @ 3 minutes
Same @ 185*-170*-212* (accidentally left burner on) @ 15 minutes
2 oz Simcoe, 1 oz Belma, 1/2 oz Centennial, 1/2 oz Citra, 1/2 oz El Dorado, 1/2 Apollo, 1/2 oz Summit, 1/2 oz Comet @ 90 minute 160-145* aroma steep
1.060 OG, pitched ~75 billion cells Conan yeast
24 hours after pitching the yeast things are just getting started. Because of my mistake I ended up using a ridiculous amount of hops, and even with using a hop bag there is all kind of hop trub floating at the top, so that may affect the fermentation. Set temperature to 66* and will raise by a degree each day. Heady Topper supposedly goes from 1.073 to 1.034 in the first 24 hours. We'll see how mine does.