Hoppy GY054-Vermont IPA
Recipe Specifics:
Type: All Grain
SRM: 3.4
IBUS: 89.5
Batch Size: 6.25 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Mash pH: 5.39
Notes:
This beer was brewed as part of a side-by-side experiment comparing two identical beers fermented with different yeast (Wyeast 1318 London Ale III vs. GY054-Vermont IPA).
Final Numbers:
Original Gravity: 1.054
Final Gravity: 1.011
ABV: 5.6%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 60 Seconds Pure Oxygen
Final Beer pH: 4.38
Water Profile:
| R/O | Gypsum (gram/gal) | Epsom Salt (gram/gal) | Sea Salt (gram/gal) | Baking Soda (gram/gal) | Calcium Chloride (gram/gal) |
| Yes | 0.85 | 0 | 0 | 0 | 0.4 |
| Calcium | Magnesium | Sodium | Sulfate | Chloride | Bicarbonate | Cations | Anions | Total Hardness | Alkalinity | RA | S04/CI Ratio |
| 82 | 0 | 8 | 126.3 | 55 | 16 | 4.4 | 4.4 | 205 | 13 | -45 | 2.3 |
Mash/Grain Profile:
Mash at 154.0 F for 60 Minutes
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 11 lbs | Gambrinus Organic Pilsner Malt (1.6 SRM) | Grain | 3 | 79.7 % |
| 1 lbs 8.0 oz | Organic Oats, Flaked (1.0 SRM) | Grain | 4 | 10.9 % |
| 1 lbs | Organic Spelt, Flaked (1.6 SRM) | Grain | 5 | 7.2 % |
| 4.8 oz | Acid Malt (3.0 SRM) | Grain | 6 | 2.2 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 15.00 g | Eureka™ [18.50 %] – Boil 60.0 min | Hop | 9 | 38.6 IBUs |
| 1.00 tsp | Irish Moss (Boil 15.0 mins) | Fining | 10 | – |
| 0.50 tsp | Yeast Nutrient (Boil 15.0 mins) | Other | 11 | – |
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 35.00 g | Citra [12.00 %] – Steep/Whirlpool 30.0 min | Hop | 12 | 17.8 IBUs |
| 35.00 g | Mosaic [12.00 %] – Steep/Whirlpool 30.0 min | Hop | 13 | 17.8 IBUs |
| 28.00 g | Simcoe [13.00 %] – Steep/Whirlpool 30.0 min | Hop | 14 | 15.4 IBUs |
Fermentation:
Starter: Yes
Yeast: Wyeast 1318 London Ale III 1st Generation
Temperature: 67F for 3 days, 68F for 2 days, 74F for 8 days
Dry Hopping:
All of the hops were added to a purged keg in a fine mesh bag. Racked beer on top of hops and left at room temperature (76F) for 24 hours, then into the keezer. Hops remained in the keg until it kicked.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 56.00 g | Citra [12.00 %] – Dry Hop 1 Day @76F | Hop | 15 | 0.0 IBUs |
| 28.00 g | Mosaic [12.00 %] – Dry Hop 1 Day @76F | Hop | 16 | 0.0 IBUs |
| 28.00 g | Simcoe [13.00 %] – Dry Hop 0.0 Days | Hop | 17 | 0.0 IBUs |
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