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.





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