Brew #9 – IPA







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 thermometer!
    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
    2016-05-15 11.06.17
  • 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
    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
Krausen at about 40 hours - This beer is bubbling constantly and the airlock smells SO GOOD.
Krausen at about 40 hours – This beer is bubbling constantly and the airlock smells SO GOOD.



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.