Ok I changed this a bit after brewing your version, which was awesome but I feel the need to tinker based in the day season whathaveyou SO, here goes... I brewed on good Friday so I call this the Roman Nailer IPA, basically a stone with some he-brew added in and a few hop substitutions to bump up the citrus notes... Here goes, let me know how yours fairs.
Roman Nailer IPA - 10 gal batch half it for 5 gal - all grain
22 lbs American 2-row pale malt
.75 lb 60L Crystal malt
.75 lb 40L Crystal malt
1 lb Cara-Pils/Dextrine Malt
Hops: whole cone measurements here - half if you use pellet hops
2 oz Magnum 16.7% 90 min
2 oz Citra 14% 20 min
1 oz Centennial 6% 5 min
Yeast:
Wyeast 1098 activator pack - english ale yeast
Substitutions ( I've been told but haven't tried)
White Labs WLP007 (the James bond of yeast) WLP005, 001 work too I guess
Mash:
Infusion fly sparge
Stepped mash - 133 degrees added grain -> hold for 30 min -> raise to 153 and hold for 15 min -> raise to 168 and hold a couple mins then sparge with 174 degree water for 30 min
.........
This method was so efficient I was able to pull 13 gal of wort and I ran another 5gal through and made a batch with the tailings the next day I added 1 lb of date sugar and made a 4.7% ABV light pale ale
The Boil:
90 min - use hop schedule above
At the last ten min add 2 tabs (10 gal remember) of whirloc or irish moss and 1 tsp of yeast nutrient
I cold break with a wort plate chiller - just use your method - but break it quickly
Remember to aerate well... I just pour the ale pails from one to another 5-6 times from like 2-3 feet over the pail back and forth tills it's foamy
Ferment: this will surprise you
68 degrees in my kitchen in a dark corner
5 days done. I hit my target gravity
Transfer to secondary -> wait 2days
If there is no sediment or negligible -> keg
If it's still active give it another 3 days -> keg
I have had both happen usually in colder seasons - I assume I was low on my temp a bit
Kegging: I rarely bottle if I do tho I pull a
Gal and add 2.5 oz of priming sugar by weight and bottle 3 liters for put up and keg the rest for drinking
So I force carbonate:
I put it in the keg charge it up to 30psi and refrigerate to 40 ish - buy then it has taken on like 15lbs off the pressure -> then I set the pressure to about 27psi and rock it for 20 min -> then park it for 3 days
Longer it site the better it gets but it only ever lasts a week or so that's why I put three liters away for the co-lec-tion
Enjoy!
Chris
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