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 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
  • 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 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

  • 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.