Simcoes Warrior IPA (2.5 gallon)

[boyd0418]

Hello everyone!

This is my first post. Still a noob as this is only my 3rd brew. But feel confident with the recipe and how everything is turning out so wanted to share.

This is a 2.5 gallon extract batch. Just something for fun and a way to experiment. Any input or advice is much appreciated!

Simcoes Warrior IPA

Method:*Extract*
Style:*American IPA
Boil Time:*60 min*
Batch Size:*2.5 gallons*(fermentor volume)
Boil Size:*3 gallons*
Boil Gravity:*1.053*(recipe based estimate)*
Efficiency:*35%*(steeping grains only)

Original Gravity:

1.075

Final Gravity:

1.015 ( actual to be determined)

ABV (standard):

6.4%

IBU (tinseth):

120.02

SRM (morey):

15.28

Fermentables

3 lbDry Malt Extract Light

Steeping Grains

1.5lbAmerican - Caramel / Crystal 1.25 lbAmerican - Carapils (Dextrine Malt)

Hops

.5 oz Warrior Pellet 16 Boil60min
.5 oz Amarillo Pellet 8.6 Boil30min
.5 oz Simcoe Pellet 12.7 Boil30min
0.5 oz Amarillo Pellet 8.6 Dry Hop 3 days
0.25 oz Simcoe Pellet 12.7 Dry Hop 3 days

Hops Summary
Amount Variety Type AA

1oz Amarillo Pellet 8.60
.75oz Simcoe Pellet 12.70
.5ozWarrior Pellet 16

Yeast

Danstar - Nottingham Ale Yeast

Attenuation (avg):

77%

Flocculation:

High

Optimum Temp:

57 -*70 °F

Starter:

Yes

Fermentation Temp:

65°F

Pitch Rate:

0.35(M cells / ml / ° P)*
51 B cells required

Target Water Profile: Balanced Profile

Ca+2Mg+2Na+Cl-SO4-2HCO3-805257580100

Notes

Steeped grains in nylon bag @ 165°f for 00:35. At 0:00, removed from heat and DME was added. Then back on the heat and brought to a rolling boil. At 1:00, added first hop addition. Premixed both second hop additions together prior. At 00:30, added hop additions evenly every 5 minutes, with the last addition at flame out. Immersion chilled to 80°f and then racked to 3 gallon glass carboy fermenter. Pitched the rehydrated yeast and topped with the airlock. Should be just the right amount of head space in the carboy with the amount of water loss during the boil. (About just shy of 2.5 gal) Also planning on dry hoping in primary fermentation while only using a one stage profile.

Will update as brew progresses.

 

[boyd0418]

Well, still no action from the yeast yet. Unusual as I have never had this problem. Thinking my dry yeast was spoiled. (24 hrs since pitch, pitched with 1/4 cup sanitized water at 70° with foam flouc). Any suggestions?

 

[boyd0418]

24 hr after pitch

View attachment 1450152161140.jpg

 

[boyd0418]

Sorry I haven't posted an update. Fermentation started after about 36 hours. After doing some digging, this seems to be normal for a 2.5 gallon and higher batch. Anyone have any thoughts. Smells amazing by the way. Getting ready to dry hop soon!

 

[whovous]

I've found that adding oxygen to the wort before pitching the yeast does wonders for the fermentation rate. Then again, if you pitched at 80F (not sure about that, that could cause trouble.

My biggest concern is with the amount of Warrior you used. That is a very high Alpha acid hop and you used a lot of it for bittering. It could wind up overwhelming the other two. Then again, some of us like a lot more bitter than others.

 

[boyd0418]

Thank you for your concern. And 80 was a type o. Pardon me. Pitch was at 60. And I did also aerate before pitch as you suggested.

 

[boyd0418]

Just bottled today. Fermentation kicked off at about 36 hours. Og of 1.075, Fg of 1.011. Estimated ABV is 8.6%. Tried the hydro sample and boy is it tasty! Very excited for this one.

 

[boyd0418]

Has great color, and the aroma is amazing after the 3 day dry hop in primary.