Monday, July 27, 2020

Hazy IPA V5.0

Brewed another batch of my Hazy IPA, I've been able to get pretty consistent and repeatable results so far.  Some final tweaks after this brew and I think it will be fully dialed in.

Recipe Specifications:
  • Batch Size: 5.00 gal
  • Strike Water Temp: 160°F 
  • Strike Water Volume: 7.25 (Use less next time)
  • Mash Temp (Goal):154°F
  • Total Mash Volume: 9.5  gal, literally to the rim...
  • Mash Time: 30 Minutes
  • Boil Volume: 6.5 Gallons
  • Boil Time: 60 Minutes
  • Sparge Water Temp 170°F
  • Sparge Volume, 1/2 gal
Ingredients:
  • 11.0 lb Pale Malt (2 Row) US
  • 1.0 lb Flaked Wheat
  • 1.0 lb Flaked Oats
  • 0.25 lb Dextrapils
  • 0.25 lb Crystal 15
Total Grain Weight: 13.0 lb
  • Wyeast 1310 London III Ale Yeast
  • 2.00 oz Galaxy  Hops
  • 2.00 oz Amarillo Hops 
  • 2.00 oz Citra Hops 
  • 2.00 oz Comet Hops
Starter Procedure:
Wednesday July 22, 2020 I made my standard starter and placed it on the stir plate overnight. I forgot to add FermCapS so I had a major boil over all freshly cleaned stove...

Brew Procedure:
      Friday July 24th, 2020, I brewed. Using my previous recipe I added a little bit to the strike water,  apparently 7.25 gallons is too much though because it was literally to the top rim of the kettle.
     Brought the mash water up to 160°F and added the grains. After 15 minutes I checked the temperature with two different thermometers and realized my floating thermometer was extremely inaccurate when I checked against two different thermometers that were pretty close still. so I will need to get a better thermometer.  At 15 minutes I tied the grain bag off put it inside the kettle so it didn't melt, and added some heat, bringing it back up to 160°F. The rest of the mash went pretty smoothly.
     After my last brew I purchased a ratcheting pulley system so I could drain my grain bag without having to hold it above the kettle.  This made a huge difference in how easy it was to get all that sugary water from the grains.  It also allowed me to do a pseudo-sparge by pouring 170°F water over the suspended bag.  This seems to have resolved my low boil volume issue. And preboil volume was 6 gallons.
     After mashing I completed the brew using the following schedule:

Hops/Ingredients Schedule:

QuantityIngredientBoiled For
1 tsp.Yeast Nutrient Last 10 min of boil
1.0 oz.GalaxyLast 10 min of boil 
1.0 oz.GalaxyWhirlpool 
1.0 oz.AmarilloWhirlpool 
1.0 oz..CitraWhirlpool 
1.0 oz.CometWhirlpool 
1.0 oz.AmarilloDry Hop 
1.0 oz.CitraDry Hop 
1.0 oz.CometDry Hop 



I cooled the wort and pitched the yeast into a 5.5 gallon fermentation bucket.  Measuring the OG to be 1.055 with my new graduated cylinder I got last after the last brew.

Notes:
  • Mash temperature issues before were likely exacerbated by a faulty thermometer.
  • Need some items for next brew
    • More Accurate Thermometer, My floating thermometer reads much hotter than my two others. I ordered a ThermoPop Open Box digital thermometer.
    • Containers for Brew day, and Starter Day supplies
    • Carabiner for suspending grain bag with pulley hook




Thursday, June 18, 2020

Hazy IPA V4.0

I got lazy on my last batch 3.0 and didn't do a write up, it came out pretty mediocre so not a huge loss. Over the last few brews I've noticed some trends that I need to address on the next batch so I'm writing notes for future batches in a roundup at the bottom.  Also changing the format so I don't have to reference biabcalculator.com anymore for the same recipe.

Recipe Specifications:
  • Batch Size: 5.00 gal
  • Strike Water Temp: 162°F
  • Mash Temp (Goal):154°F
  • Mash Volume: 8.2  gal
  • Mash Time: 30 Minutes
  • Boil Volume: 6.5 Gallons
  • Boil Time: 60 Minutes
Ingredients:
  • 11.0 lb Pale Malt (2 Row) US
  • 1.0 lb Flaked Wheat
  • 1.0 lb Flaked Oats
  • 0.25 lb Dextrapils
  • 0.25 lb Crystal 15
Total Grain Weight: 13.0 lb
  • Wyeast 1310 London III Ale Yeast
  • 2.00 oz Galaxy, Pellet  Hops
  • 2.00 oz Amarillo, Pellet Hops 
  • 2.00 oz Citra,  Pellet  Hops 
  • 2.00 oz Comet, Pellet  Hops
Starter Procedure:
Tuesday June 16, 2020 I made my standard starter and placed it on the stir plate overnight.

Brew Procedure:
      On Wednesday June 17, 2020, I brewed. Using http://www.biabcalculator.com/ I found I needed 7.11 gallons of water to add to the mash.
     After mashing I transferred to the kettle and completed the brew using the following schedule:

Hops/Ingredients Schedule:

QuantityIngredientBoiled For
1 tsp.Yeast Nutrient Last 10 min of boil
1.0 oz.GalaxyLast 10 min of boil 
1.0 oz.GalaxyWhirlpool 
1.0 oz.AmarilloWhirlpool 
1.0 oz..CitraWhirlpool 
1.0 oz.CometWhirlpool 
1.0 oz.AmarilloDry Hop 
1.0 oz.CitraDry Hop 
1.0 oz.CometDry Hop 



I cooled the wort and pitched the yeast into a 6.5 gallon fermentation bucket.  Measuring the OG to be 1.060

Notes:
  • Hit pre boil volume almost exactly 
  • Overly aggressive boil so final volume into fermenter was like 4.8 gallons, which will come out to only around 4.5 gallons of beer.
    • This can probably be remedied by doing a sparge with bag hanging over kettle and less aggressive boil.
  • Need something to hang the bag from for next time to drain.
  • Mash Temperature was high so I will need to lower my strike temp to 158°F next time
  • Need some items for next brew
    • Yeast Nutrient
    • pH test strips
    • Some kind of stainless steel weight for dry hopping
    • Dry Malt Extract
    • Graduated Cylinder for testing FG
UPDATE: 6/23/2020 Transferred to keg and measured FG at 1.015 equating to an ABV of 5.91% which is 74% attenuation which is right in the spec.




Saturday, April 11, 2020

Hazy IPA V2.0

FH Steinbart is doing free local delivery and since we're under quarantine we've been drinking a lot more homebrew.  I ordered basically the same recipe but with a few alterations:

Change Log:

  • Instead of .75 lbs of oats and wheat I did a full lb.
  • Steinbarts didn't have WLP095 so I switched it with Wyeast 1310 London Ale III,
  • Switched El Dorado or Galaxy
  • Switched Carapils with Dextrapils (apparently the same).  
  • Added 2oz of Comet Hops since they were on sale
  • Messed with the hop schedule as well so they're all late addition hops.

Basically the exact same recipe but lots of substitutions and additions...

Recipe Specifications:
  • Batch Size: 5.00 gal
  • Boil Size: 8  gal
  • Mash Time: 30 Minutes
  • Boil Time: 60 Minutes
Ingredients:
  • 11.0 lb Pale Malt (2 Row) US
  • 1.0 lb Flaked Wheat
  • 1.0 lb Flaked Oats
  • 0.25 lb Carapils
  • 0.25 lb Crystal 15
Total Grain Weight: 13.0 lb
  • 2.00 oz Galaxy, Whole Leaf Hops
  • 2.00 oz Amarillo, Pellet Hops 
  • 2.00 oz Citra,  Whole Leaf Hops 
  • 2.00 oz Comet, Leaf Hops
  • WLP095 Burlington Ale
Starter Procedure:
Tuesday April 7, 2020 I made my standard starter and placed it on the stir plate over two nights.

Brew Procedure:
      On Thursday April 9, 2020, I brewed. Using http://www.biabcalculator.com/ I found I needed 7 gallons of water to add to the mash.
     After mashing I transferred to the kettle and completed the brew using the following schedule:

Hops/Ingredients Schedule:


QuantityIngredientBoiled For
1 tsp.Yeast Nutrient Last 10 min of boil
1.0 oz.GalaxyLast 10 min of boil 
1.0 oz.GalaxyWhirlpool 
1.0 oz.AmarilloWhirlpool 
1.0 oz..CitraWhirlpool 
1.0 oz.CometWhirlpool 
1.0 oz.CometDry Hop 
1.0 oz.CitraDry Hop 
1.0 oz.AmarilloDry Hop 



I cooled the wort and pitched the yeast into a 6.5 gallon fermentation buckets and oxygenated for 15 seconds.








Thursday, March 19, 2020

Hazy IPA


Recipe Specifications:
  • Batch Size: 5.00 gal
  • Boil Size: 12.5  gal
  • Mash Time: 45 Minutes
  • Boil Time: 60 Minutes
Ingredients:
  • 11.0 lb Pale Malt (2 Row) US
  • 0.75 lb Flaked Wheat
  • 0.75 lb Flaked Oats
  • 0.25 lb Carapils
  • 0.25 lb Crystal 20
Total Grain Weight: 13.0 lb
  • 2.00 oz El Dorado, 13.5% Whole Leaf Hops
  • 2.00 oz Amarillo, 8.4% Whole Leaf Hops 
  • 2.00 oz Citra, 11.8% Whole Leaf Hops 
  • WLP095 Burlington Ale
Starter Procedure:
Tuesday March 17, 2020 I made my standard starter and placed it on the stir plate overnight.

Brew Procedure:
      On Wednesday March 18, 2020, I brewed. Using http://www.biabcalculator.com/ I found I needed 7 gallons of water to add to the mash.  Had some trouble regulating temperature of the mash but got it figured out by adding heat and ice in a bag.
     After mashing I transferred to the kettle and completed the brew using the following schedule:

Hops/Ingredients Schedule:


QuantityIngredientBoiled For
0.5 oz.El DoradoEntire 60 Min. boil
1 tsp.Yeast Nutrient Last 15 min of boil
0.5 oz.AmarilloLast 10 min of boil 
0.5 oz.CitraLast 10 min of boil 
0.5 oz.AmarilloLast 7 min of boil 
0.5 oz.CitraLast 7 min of boil 
0.5 oz.El DoradoLast 7 min of boil 
0.5 oz.AmarilloLast 2 min of boil 
0.5 oz.CitraLast 2 min of boil 
0.5 oz.El DoradoLast 2 min of boil 
0.5 oz.CitraDry Hop 
0.5 oz.El DoradoDry Hop 
0.5 oz.AmarilloDry Hop 



I cooled the wort and pitched the yeast into a 6.5 gallon fermentation buckets and oxygenated for 15 seconds.

UPDATE: 3/25/2020 fermentation complete transferred to corny keg and put on 30 PSI for 24 hours.

Additional comments: Need to buy a stainless steel slug to put in the dry hop bag so that it sinks.