O.K so my last batch of IPA has some serious problems and I can understand what has caused them.
The problems are
-diminished aroma
-Lack of carbonation
-Excessive darkening
-Lack of clarity.
Flavor is good, but the caramel flavor of the malt bill is a little too assertive for my liking. The hop flavor is intense. No off flavours I can tell of, except slight alcohol flavor but not out of style for an IPA.
Aroma was excellent in the fermenter and it was pale and ultra clear following the cold crash. So clear I could almost read text through it.
Since bottling it has taken 10 weeks or so at room temperature to get anything close to a reasonable carbonation. The aim was 2.3 volumes and I would say it probably 1.5 volumes at best.
Here is the recipe
Recipe: West Coast IPA Mosiac/Citra
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 32.87 l
Post Boil Volume: 24.l (after extended boil down to hit Target GU)
Batch Size (fermenter): 22.00 l
Bottling Volume: 20.l
Estimated OG: 1.064 SG Actual 1.062 Est FG 1.013 Actual FG 1.011
Estimated Color: 13.3 EBC
Estimated IBU: 55.2 IBUs
Est Mash Efficiency: 73 %
Boil Time: 60 Minutes
Notes: 2L 1.036 yeast starter with DME @22C for 2 days on stirplate and 4 days cold crash, brought up to room temp prior to pitching
liquer: 30L town/20L ashbeck (bottled water)
final water profie
Ca 143, Mg 18.1, Na 25.8, SO4 291.6, Cl 55, HCO3 99.8 (estimated from water report and beersmith tool), campden to dechlorinate
Ingredients:
------------
Amt Name Type # %/IBU
6.00 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 78.9 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 2 13.1 %
0.38 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 5.0 %
0.22 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4 3.0 %
18.00 g Warrior [16.70 %] - Boil 60.0 min Hop 5 27.9 IBUs
0.5 tsp Protofloc Granules (Boil 15.0 mins) Fining 6 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 7 -
28.00 g Columbus/Tomahawk/Zeus (CTZ) [16.50 %] - Hop 8 15.6 IBUs
28.00 g Mosaic (HBC 369) [13.70 %] - Boil 10.0 m Hop 9 11.7 IBUs
84.00 g Mosaic (HBC 369) [11.50 %] - Steep/Whirl Hop 10 0.0 IBUs
1.0 pkg California Ale V (White Labs #WLP051) [3 Yeast 11 -
56.00 g Mosaic (HBC 369) [11.50 %] - Dry Hop 9.0 Hop 12 0.0 IBUs
42.00 g Citra [12.80 %] - Dry Hop 6.0 Days Hop 13 0.0 IBUs
42.00 g Citra [12.80 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 7.60 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 22.43 l of water at 69.9 C 64.4 C 75 min
Sparge: Batch sparge with 2 steps (2.92l, 17.74l) of 75.6 C water
Notes:
36L coldmax cooler with pump for vorlauf
Mash starting temp after doughin 63.8C, Temp at 75 mins 63.8C
Starting pH after adjustment with PA pH5.27
Sparge water adjusted with PA to pH 5.58
Preboil gravity 1.049
additionl pre boil down to 29L ((49*8.30)/64 = 6.35))
Post boil volume 24L
Chill with PLC on recirc. to Hopstand at 80C for 45mins, chill to fermenter
Oxygenation with 45 secs of pure O2 at 1L/min
Pitched at 19C
Temp profile on brewpi, 18.5C days 1-2, ramp to 21C between 3-5 days, held at 21 for dry hoppin commencing on day 10, cold crashed at 3C with 1/2 tsp gelatin after dry hop (day 19) until day 21 when bottled.
carbed to 2.2 Vols with Dextrose at room temp
The bottles were cleaned with percarbonate, rinsed and starsan'd. All the bottles from the batch are the same.
Literally no idea whats caused this, I guess the slow carbonation is due to the cold crash but to go from clear to cloudy, light to dark is very confusing.
I have since made a saison without issue.
Help is welcome.
The problems are
-diminished aroma
-Lack of carbonation
-Excessive darkening
-Lack of clarity.
Flavor is good, but the caramel flavor of the malt bill is a little too assertive for my liking. The hop flavor is intense. No off flavours I can tell of, except slight alcohol flavor but not out of style for an IPA.
Aroma was excellent in the fermenter and it was pale and ultra clear following the cold crash. So clear I could almost read text through it.
Since bottling it has taken 10 weeks or so at room temperature to get anything close to a reasonable carbonation. The aim was 2.3 volumes and I would say it probably 1.5 volumes at best.
Here is the recipe
Recipe: West Coast IPA Mosiac/Citra
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 32.87 l
Post Boil Volume: 24.l (after extended boil down to hit Target GU)
Batch Size (fermenter): 22.00 l
Bottling Volume: 20.l
Estimated OG: 1.064 SG Actual 1.062 Est FG 1.013 Actual FG 1.011
Estimated Color: 13.3 EBC
Estimated IBU: 55.2 IBUs
Est Mash Efficiency: 73 %
Boil Time: 60 Minutes
Notes: 2L 1.036 yeast starter with DME @22C for 2 days on stirplate and 4 days cold crash, brought up to room temp prior to pitching
liquer: 30L town/20L ashbeck (bottled water)
final water profie
Ca 143, Mg 18.1, Na 25.8, SO4 291.6, Cl 55, HCO3 99.8 (estimated from water report and beersmith tool), campden to dechlorinate
Ingredients:
------------
Amt Name Type # %/IBU
6.00 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 78.9 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 2 13.1 %
0.38 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 5.0 %
0.22 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4 3.0 %
18.00 g Warrior [16.70 %] - Boil 60.0 min Hop 5 27.9 IBUs
0.5 tsp Protofloc Granules (Boil 15.0 mins) Fining 6 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 7 -
28.00 g Columbus/Tomahawk/Zeus (CTZ) [16.50 %] - Hop 8 15.6 IBUs
28.00 g Mosaic (HBC 369) [13.70 %] - Boil 10.0 m Hop 9 11.7 IBUs
84.00 g Mosaic (HBC 369) [11.50 %] - Steep/Whirl Hop 10 0.0 IBUs
1.0 pkg California Ale V (White Labs #WLP051) [3 Yeast 11 -
56.00 g Mosaic (HBC 369) [11.50 %] - Dry Hop 9.0 Hop 12 0.0 IBUs
42.00 g Citra [12.80 %] - Dry Hop 6.0 Days Hop 13 0.0 IBUs
42.00 g Citra [12.80 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 7.60 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 22.43 l of water at 69.9 C 64.4 C 75 min
Sparge: Batch sparge with 2 steps (2.92l, 17.74l) of 75.6 C water
Notes:
36L coldmax cooler with pump for vorlauf
Mash starting temp after doughin 63.8C, Temp at 75 mins 63.8C
Starting pH after adjustment with PA pH5.27
Sparge water adjusted with PA to pH 5.58
Preboil gravity 1.049
additionl pre boil down to 29L ((49*8.30)/64 = 6.35))
Post boil volume 24L
Chill with PLC on recirc. to Hopstand at 80C for 45mins, chill to fermenter
Oxygenation with 45 secs of pure O2 at 1L/min
Pitched at 19C
Temp profile on brewpi, 18.5C days 1-2, ramp to 21C between 3-5 days, held at 21 for dry hoppin commencing on day 10, cold crashed at 3C with 1/2 tsp gelatin after dry hop (day 19) until day 21 when bottled.
carbed to 2.2 Vols with Dextrose at room temp
The bottles were cleaned with percarbonate, rinsed and starsan'd. All the bottles from the batch are the same.
Literally no idea whats caused this, I guess the slow carbonation is due to the cold crash but to go from clear to cloudy, light to dark is very confusing.
I have since made a saison without issue.
Help is welcome.
