Flying Dog Pale Ale IPA

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Hop Oil Information and Taste Metrics

 

Recipe Specifics:

Type: All Grain
SRM: 14.0
IBUS: 65.3
Batch Size: 5.30 gal
Boil Size: 6.45 gal
Boil Time: 60 min
Final Bottling Vol: 4.30 gal
Efficiency: 69.00 %
Est Mash Efficiency: 69.0 %

Water Profile:

Laurel, MD Water with Adjustments:

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

Actual Water Mineral Numbers Unknown

Final Numbers:

Pre-boil Gravity: 1.052
Original Gravity: 1.066
Final Gravity: 1.007
ABV: 7.8%
Keg or Bottle: Keg
Keg Hops: No
Oxygen: Shook Bucket

Mash/Grain Profile:

Mash In Add 5.30 gal of water at 166.1 F 152.0 F 60 min

Batch sparge with 2 steps (Drain mash tun , 3.10gal) of 168.0 F water

Amt Name Type # %/IBU
12 lbs 3.5 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 86.5 %
15.5 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 6.9 %
15.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 6.6 %

Boil Ingredients:

Amt Name Type # %/IBU
37.08 g Northern Brewer [8.50 %] – Boil 60.0 min Hop 6 50.6 IBUs
4.50 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 7
2.00 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 8
18.56 g Simcoe [13.00 %] – Boil 15.0 min Hop 9 10.3 IBUs
18.44 g Cascade [5.50 %] – Boil 15.0 min Hop 10 4.3 IBUs
1.06 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 11
21.26 g Cascade [5.50 %] – Boil 0.0 min Hop 12 0.0 IBUs
21.26 g Citra [12.00 %] – Boil 0.0 min Hop 13 0.0 IBUs
21.26 g Simcoe [13.00 %] – Boil 0.0 min Hop 14 0.0 IBUs

Fermentation:

Starter: Yes, 1.5 liter

Yeast: WLP001 California Ale

Temperature: Fermented at 68 degrees for a week then gradually raised to 72 for another week and dry hopped for 1 week.

Dry Hopping:

7 Days at 72 degrees loose (no hop bag)

Amt Name Type # %/IBU
21.26 g Cascade [5.50 %] – Dry Hop 7.0 Days Hop 16 0.0 IBUs
14.17 g Citra [12.00 %] – Dry Hop 7.0 Days Hop 17 0.0 IBUs
14.17 g Simcoe [13.00 %] – Dry Hop 7.0 Days Hop 18 0.0 IBUs

Notes:

Inspired by Flying Dog’s Pale Ale, obviously–but bigger IPA Land.

At flameout I put in 0 minute hops and covered the pot halfways. I let this sit for 10 minutes with the burner off. I tried moving the pot closer to the laundry room, but dont, it will spit all over when it’s this hot still.

After I cooled to 68 degrees (took 25 minutes to cool to when constantly moving around the chiller), did a 25 minute whirlpool.

Roused fermenter every 3 days. Checked OG after 2 weeks and it was 1.007

Cold crashed to 36 degrees (differencial +3) after two weeks.

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