Ingredients
Amt |
Name |
Type |
# |
%/IBU |
|---|---|---|---|---|
| 8 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 1 | 66.7 % |
| 3 lbs | Dingemans Munich Malt (5.0 SRM) | Grain | 2 | 25.0 % |
| 1 lbs | Caramel/Crystal Malt – 40L (40.0 SRM) | Grain | 3 | 8.3 % |
| 1.00 oz | Centennial [10.00 %] – Boil 30.0 min | Hop | 4 | 28.0 IBUs |
| 1.00 oz | Simcoe [13.00 %] – Boil 25.0 min | Hop | 5 | 32.9 IBUs |
| 1.00 tsp | Irish Moss (Boil 15.0 mins) | Fining | 6 | – |
| 1.00 oz | Willamette [5.50 %] – Boil 1.0 min | Hop | 7 | 0.9 IBUs |
| 1.0 pkg | Safale American (DCL/Fermentis #US-05) [50.28 ml] | Yeast | 8 | – |
| 1.0 pkg | Safale American (DCL/Fermentis #US-05) [50.28 ml] | Yeast | 9 | – |
| 0.60 oz | Citra [12.00 %] – Dry Hop 7.0 Days | Hop | 10 | 0.0 IBUs |
Brew Day (5/15/16)
- started around 10am
- brought 4 gallons water to ~162.8F
New probe thermometer! - started heating addl ~1 gallon of water for strike temp adj if needed. Temperature was about in the 160s-170sF
- Forgot PH 5.2 Stabilizer this time!
- preheated mash tun with all strike water for 1 minute
- doughed in at 11:05am
- hit temperature: 145F, added all adjustment water with quick stirring in, then put on lid of mash tun and hit 153F
- Started heating water for fly sparge. ~4.5 gallons to 168F, with 47 minutes left in the mash. It reached temperature right around the end of the mash
- Mash temperature has stayed at 152F for almost the entire mash
- towards last 15 mins or so of the mash, mash temp is now 151F
- Conversion test looks good!
Iodine test - Vorlauf and fly sparge
- preboil gravity: 1.059 – looking good!
- Hot break at 1:25pm
- Hop additions per schedule
- Irish moss w 15 mins left
- boil finished at 2:25; immersion wort chiller turned on
- got wort to about 72F at 3:00pm
- poured back and forth from brew kettle to bucket twice
- pitched at 3:20pm – 2 packets of dry (not rehydrated) Safale US-05 – OG: 1.061 – bubbling within a couple of hours
Dry Hop (May 22, 2016)
Dry hopped with ~.6 oz of Citra pellets by pouring directly into the fermentor. I Star-San’d around the outside of the opening and just inside the inner part of the bag of hops, just in case. A couple of minutes after re-capping the fermentor, I saw airlock activity again (it’s only been bubbling once every 30 seconds to a minute for the last couple days.)
Bottling (May 29, 2016)
Bottled with 4.05 oz corn sugard dissolved in 2 cups boiling water. Yielded 47 bottles. Forgot to take my sample for FG before adding sugar. So no FG reading. It tastes like the 6.4% Beersmith estimated though, and tastes GREAT. Nice and hoppy. The Citra dry hop is going to make this one my best yet I think.
Tasting (June, 2016)
Tasted around 1.5-2 weeks after bottling. This beer started out intensely hoppy, but mellowed out over the following weeks into a nicely balanced beer. It has a good amount of bitterness and hop flavor like an IPA should. It has a nice thick mouthfeel and delicious head. Not very clear. This is one I’d definitely do again, or at least create another recipe using this as a starting point.
