Beer 2014.02: Difference between revisions
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* Style: IPA | * Style: IPA | ||
* Codename: Hop Liquor | * Codename: Hop Liquor India Porter Ale | ||
* Brewmaster: Eric Stein | * Brewmaster: Eric Stein | ||
* Based on: | * Based on: | ||
* Type: All-grain | * Type: All-grain | ||
* Initial Gravity: | * Initial Gravity: 1.060 | ||
* Final Gravity: ?? | * Gravity going into secondary: 1.014 | ||
* ABV: | * Final Gravity: 1.015???? | ||
* ABV: 5.91% | |||
* Brewed: 8/24/2014 | * Brewed: 8/24/2014 | ||
* Kegged: | * Kegged: 10/14/2014 | ||
* First served: | * First served: 12/10/2014 | ||
* Last served: ?/?/? | * Last served: ?/?/? | ||
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Those who stuck through thick and thin: | Those who stuck through thick and thin: | ||
* | * Arturo | ||
* Eric | |||
* Justin | |||
* Maybe other people but we sorta forgot to write this down day-of. Whoops. If we forgot you let us know. | |||
== Brewing == | == Brewing == | ||
=== Mash === | === Mash === | ||
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* 1 lbs TF&S Amber Malt (typical color 30-42L) | * 1 lbs TF&S Amber Malt (typical color 30-42L) | ||
* 0.12 lbs black patent (pauls malt) (english) (typical color 510-585L) | * 0.12 lbs black patent (pauls malt) (english) (typical color 510-585L) | ||
Mash Schedule: | Mash Schedule: | ||
* Type: | * Type: Multiple step in insulated mash tun, no heating | ||
* 11 qt water at 160F (intended) | * 11 qt water at 160F (intended) | ||
* 13 qt of water at various temperatures (actual) | * 13 qt of water at various temperatures at start (actual) | ||
* Target temp: 150F | * Target temp: 150F | ||
* Actual temp: 146F | * Actual temp: 146F (got there 5 minutes into the mash) | ||
* 65 minutes into the mash, we added 3 quarts of boiling water to step-mash. We were hoping for beta amylase activity. | |||
* This got us to 158F at 68 minutes. | |||
* Start pH: Did not measure | * Start pH: Did not measure | ||
* Time: | * Time: 105 mins | ||
* End temp: ??F | * End temp: ??F | ||
Add | Add 3 pounds of medium amber malt sugar before boil. | ||
=== Sparge === | === Sparge === | ||
* | * 12.5 qt, target: 170F | ||
=== Boil === | === Boil === | ||
* 90 mins | * 90 mins | ||
* At 30 mins, add 2 oz German Northern Brewer hops, | * At 30 mins, add 2 oz German Northern Brewer hops, pellets, ?% alpha, ? AAU | ||
* At 85 mins, add | * At 85 mins, add 3 oz hops, same as above | ||
* Chill to 78F, rack through pump | * Chill to 78F, rack through pump | ||
* After racking - gravity was | * After racking - gravity was 1.060, volume was ~6 gallons after adding 2 gal spring water towards the end of the boil. | ||
* Yield: | * Yield: ~6 gal wort | ||
* Initial gravity: | * Initial gravity: 1.060 | ||
== Fermenting == | == Fermenting == | ||
* Primary ferment: Carboy | * Primary ferment: Carboy | ||
* Pitched | * Pitched Omega Yeast Labs- DIPA Ale yeast OYL-052 - "Ale strain isolated from a famous double IPA brewed in Vermont. Produces a unique ester profile reminiscent of peaches. This strain complements an aggressive use of hops." | ||
* Racked | * Secondary ferment: Carboy | ||
* Racked into secondary 9/9/14. Gravity: 1.014, 6.0% ABV. Dry hopped with Northern Brewer pellet hops, 1 oz, 7.8% alpha. Did kick off additional fermentation - and make a new yeast cake of significant size. Still bubbling a little as of 9/20. | |||
=== Tasting at Secondary Racking === | |||
Tastes like an IPA-porter. Yup. That's what this is. | |||
== Kegging == | == Kegging == | ||
* Kegged on | * Kegged on 10/14/14 | ||
* Final Gravity | * Final Gravity 1.015 | ||
* Kegged into [[Keg | * Kegged into [[Keg 6]] | ||
* Pressurized to 5 PSI. Placed back in fermenting chamber. | * Pressurized to 5 PSI. Placed back in fermenting chamber. | ||
