Competition IPA

Taste Results

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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.

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