Competition IPA

Taste Results

View Advanced Beer Results

Hop Oil Information and Taste Metrics

 

Recipe Specifics:

Type: All Grain
SRM: 5.3
IBUS: 34.0
Batch Size: 6 gal
Boil Time: 90 min
Final Bottling Vol: 5.0 gal
Efficiency: 66.00 %

Water Profile:

Laurel, MD Water with Adjustments:

6.0 g Gypsum (Calcium Sulfate) Mash
2.0 g Epsom Salt (MgSO4) Mash
6.0 g Gypsum (Calcium Sulfate) Boil
2.00 g Epsom Salt (MgSO4) Boil

Actual Water Mineral Numbers Unknown

Final Numbers:

Original Gravity: 1.056
Final Gravity: 1.011
ABV: 6.3%
Keg or Bottle: Keg
Keg Hops: No
Oxygen: Shook Bucket

Mash/Grain Profile:

Mash In Add 5.25 gal of water at 165.2 F 152.0 F 60 min

Batch sparge with 2 steps (Drain mash tun , 1.75 gal) of 211.0 F water

Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 57.1 %
3 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 4 25.0 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 5 10.7 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6 7.1 %

Boil Ingredients:

Amt Name Type # %/IBU
6.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 7
2.00 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 8
28.35 g Simcoe [13.00 %] – Boil 20.0 min Hop 9 18.0 IBUs
1.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 11
28.35 g Cascade [5.50 %] – Boil 10.0 min Hop 12 4.5 IBUs
28.35 g Columbus (Tomahawk) [14.00 %] – Boil 10.0 min Hop 13 11.5 IBUs
28.35 g Cascade [5.50 %] – Boil 0.0 min Hop 14 0.0 IBUs
28.35 g Columbus (Tomahawk) [14.00 %] – Boil 0.0 min Hop 15 0.0 IBUs
28.35 g Simcoe [13.00 %] – Boil 0.0 min Hop 16 0.0 IBUs

Fermentation:

Starter: Yes, 1 liter

Yeast: WLP001 California Ale

Temperature: Fermented at 67 degrees for a 7 days and raised to 70

Dry Hopping:

5 Days at 63 degrees loose (no hop bag)

Amt Name Type # %/IBU
28.35 g Columbus (Tomahawk) [14.00 %] – Dry Hop 0.0 Days Hop 18 0.0 IBUs
28.35 g Simcoe [13.00 %] – Dry Hop 0.0 Days Hop 19 0.0 IBUs

Notes:

Don’t let the name of this beer fool you, it was made for one of the first competition’s I entered, which translates into not a great beer.

+- 2 set fermentation at 67 for 7 days and raised to 70 degrees for 3 days then set it to 68 and lowered gradually to 63 over 3 days.

After 7 days gravity was 1.014
After 10 days gravity was – 1.012

Dry hopped with 1 ounce of Simcoe and 1 ounce of Columbus after 13 days no hop bag. Keg after 5 days of dryhopping, racking cane without a hop bag.

Submit a Comment

Your email address will not be published. Required fields are marked *

Check Out My Book!


The New IPA: Scientific Guide to Hop Aroma and Flavor

In the NEW IPA, Scott Janish scours through hundreds of academic studies, collecting and translating the relevant hop science into one easily digestible book. Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, the NEW IPA will get you to think differently about brewing processes and ingredient selection that define today's hop-forward beers. It's a must-have book for those that love to brew hoppy hazy beer and a scientific guide for those who want to push the limits of hop flavor and aroma!

Available in paperback, ebook, and audiobook on Amazon! Also available in iTunes and the Google Play Book Store!

Connect on Social! 

Instagram
Facebook
Twitter

 

Subscribe to Blog Posts Below! 

You have Successfully Subscribed!