So absent a bunch of back yard hops this brew turned into a late-hop experiment. Beside a 1 oz. bittering charge of Columbus at FWH I'll be adding 6 oz. of hops post-boil in attempt to extract more flava' and keep it in the wort instead of boiling it off. Also we had a bunch of random small amounts of grain in storage so I'll be cleaning out the pantry.
Recipe Notes
Style: IPA
Style: IPA
Batch Volume: 5 gal.
Color: ?
Target Bitterness: ?
Target OG: ?
Color: ?
Target Bitterness: ?
Target OG: ?
Grist
6 lb. 2-row
3 lb. 8 oz. Pilsner
1 oz. Columbus (FWH)
1 tsp. Irish Most (15 min.)
2 oz. Columbus (Flame out)
1 oz. 7 C's (Flame out)
1 oz. Falconer's Flight (When temp drops to 180F)
1 oz. Home grown Columbus (When temp drops to 180F)
Yeast
Safale US-05
Brew Notes
Brew Date: 1/24/16
Mash Temp: 152
Mash Time: 60
6 lb. 2-row
3 lb. 8 oz. Pilsner
13 oz. Munich
8 oz. Rye
8 oz. Wheat
4 oz. Crystal 20
4 oz. Crystal 20
3 oz. Crystal 40
2 oz. Crystal 10
2 oz. Special B
1 oz. Columbus (FWH)
1 tsp. Irish Most (15 min.)
2 oz. Columbus (Flame out)
1 oz. 7 C's (Flame out)
1 oz. Falconer's Flight (When temp drops to 180F)
1 oz. Home grown Columbus (When temp drops to 180F)
0.8 oz. Simcoe (When temp drops to 180F)
0.3 oz. Chinook (When temp drops to 180F)
0.33 oz. Citra (Keg)
0.33 oz. Citra (Keg)
Safale US-05
Brew Notes
Brew Date: 1/24/16
Mash Temp: 152
Mash Time: 60
Boil Time: 60 min.
Fermenter Volume: 4.4 gal
Measured OG: 1.068
Couldn't find the new pH meter I got for Christmas to use for the mash. Sad... However, I used my new refractometer to evaluate the wort pre boil. Came in at 14.6 brix which is somewhere around a gravity of 1.060. At flame out I immediately added the flame-out hops and stirred for a bit to break up the pellets and submerge my hop bag of homegrown Columbus. Temperature dropped to 180 after 25 minutes. Added the rest of the hops and steeped for 30 minutes. Temps dropped to 158. Chilled wort to 68F and poured into fermenter without filtering any of the hop matter. Pitched dry yeast and aerated. Fermented cool in the basement. Activity seen after 24 hours.
1/31/16 - Racked to secondary after a week in primary. Gravity is all the way down to 1.011 for an ABV of around 7.5%. Tastes incredibly juicy like most very young IPA's. I did appreciate the robustness that the higher gravity provided. Ended up with ~3.5 gal. in secondary after racking off of the trub and hop matter.
2/7/16 - Kegged today. Threw in 1/3 oz. of Citra in a hop bag into the keg for future deliciousness. Final gravity 1.011. Added 1/4 oz. of Citra we had lying around into the keg. Tastes juicy. Not much aroma. Almost too bitter, but not quite.
2/9/16 - After a couple of days in the keezer the diacetyl content was too much for me to take. Removed from the keezer so it'll hit room temp again and hopefully the yeast will clean up the majority of it.
2/17/16 - After a week of diacetyl clean up I can't taste it any longer. However, I have a tough time tasting it when the beer is warm. Same with fusel alcohols. Transferred back to the keezer and crossing my fingers.
2/20/16 - Diacetyl still somewhat present but greatly reduced. Good enough for me. In the future will leave my beer in primary for at least two weeks before racking to secondary. Also will pay more attention to fermentation temps especially when reaching terminal gravity. Will try to ensure warm fermentation near the end to help yeast cleanup byproducts.
Fermenter Volume: 4.4 gal
Measured OG: 1.068
Couldn't find the new pH meter I got for Christmas to use for the mash. Sad... However, I used my new refractometer to evaluate the wort pre boil. Came in at 14.6 brix which is somewhere around a gravity of 1.060. At flame out I immediately added the flame-out hops and stirred for a bit to break up the pellets and submerge my hop bag of homegrown Columbus. Temperature dropped to 180 after 25 minutes. Added the rest of the hops and steeped for 30 minutes. Temps dropped to 158. Chilled wort to 68F and poured into fermenter without filtering any of the hop matter. Pitched dry yeast and aerated. Fermented cool in the basement. Activity seen after 24 hours.
1/31/16 - Racked to secondary after a week in primary. Gravity is all the way down to 1.011 for an ABV of around 7.5%. Tastes incredibly juicy like most very young IPA's. I did appreciate the robustness that the higher gravity provided. Ended up with ~3.5 gal. in secondary after racking off of the trub and hop matter.
2/7/16 - Kegged today. Threw in 1/3 oz. of Citra in a hop bag into the keg for future deliciousness. Final gravity 1.011. Added 1/4 oz. of Citra we had lying around into the keg. Tastes juicy. Not much aroma. Almost too bitter, but not quite.
2/9/16 - After a couple of days in the keezer the diacetyl content was too much for me to take. Removed from the keezer so it'll hit room temp again and hopefully the yeast will clean up the majority of it.
2/17/16 - After a week of diacetyl clean up I can't taste it any longer. However, I have a tough time tasting it when the beer is warm. Same with fusel alcohols. Transferred back to the keezer and crossing my fingers.
2/20/16 - Diacetyl still somewhat present but greatly reduced. Good enough for me. In the future will leave my beer in primary for at least two weeks before racking to secondary. Also will pay more attention to fermentation temps especially when reaching terminal gravity. Will try to ensure warm fermentation near the end to help yeast cleanup byproducts.
