Planning to brew this weekend and have Idaho 7, Moutere, and Nectaron (inspired by noob_brewer) on hand. Here’s what I’m thinking, what would you do differently?
Brew Method: All Grain
Style Name: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 7.5 gallons (ending kettle volume)
Boil Size: 9 gallons
Boil Gravity: 1.060
Efficiency: 80% (ending kettle)
STATS:
Original Gravity: 1.072
Final Gravity: 1.016
ABV (standard): 7.28%
IBU (tinseth): 75.93
SRM (morey): 4.25
Mash pH: 5.6
FERMENTABLES:
15 lb - Brewers Malt 2-Row (83.3%)
3 lb - Wheat Malt, White (16.7%)
**I'd increase the wheat or add malted oats as well. I personally prefer to have this at 30% in mine, but to each their own. I like the flavor and appearance I get from 30%.
HOPS:
MASH
1 oz - Amarillo (8.6 AA), Type: Pellet, AA: 8.6, Use: Mash, IBU: 3.98
BOIL
1 oz - Amarillo (8.6 AA), Type: Pellet, AA: 8.6, Use: Boil for 60 min, IBU: 19.96
**I prefer to have my bittering addition down around 8-10 IBUs. The perceived bitterness you get from all the late additions on top of this, in my opinion, becomes too much bitterness.
WHIRLPOOL
4 oz - BSG - Idaho 7 (14.1 AA), Type: Pellet, AA: 14.1, Use: Whirlpool for 30 min at 180 °F, IBU: 22.53
2 oz - Moutere (18.5 AA), Type: Pellet, AA: 18.5, Use: Whirlpool for 30 min at 180 °F, IBU: 18.48
2 oz - Nectaron, Type: Pellet, AA: 11, Use: Whirlpool for 30 min at 180 °F, IBU: 10.99
DRY HOP
5 oz - Moutere (18.5 AA), Type: Pellet, AA: 18.5, Use: Dry Hop for 3 days
5 oz - Nectaron, Type: Pellet, AA: 11, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Strike, Temp: 149 F, Time: 60 min, Amount: 6.75 gal
2) Fly Sparge, Temp: 149 F, Time: 50 min, Amount: 5.5 gal
Starting Mash Thickness: 1.5 qt/lb
**I'd go higher on mash temp. I like 154F myself.
OTHER INGREDIENTS:
8 g - Calcium Chloride (dihydrate), Time: 60 min, Type: Water Agt, Use: Mash
4 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
YEAST:
RVA Yeast Labs - RVA 104 Hoptopper Ale
Starter: No
Form: Liquid
Attenuation (avg): 77.5%
Flocculation: Medium-Low
Optimum Temp: 64 - 76 F
Pitch Rate: 1.0 (M cells / ml / deg P)
Additional Yeast: RVA 132 Manchester Ale
PRIMING:
Method: co2
CO2 Level: 2.25 Volumes
TARGET WATER PROFILE:
Profile Name: 5716
Ca2: 100
Mg2: 5
Na: 20
Cl: 100
SO4: 100 <-- I prefer a 3:1 ratio of Cl:SO4 myself.
HCO3: 48
Water Notes:
phosphoric acid to pH 4.8-4.9 post boil