Incubator # 2 (Evolution)

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Hop Oil Information and Taste Metrics

 

 

 

 

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Recipe Specifics:

Type: All Grain
SRM: 15.2
IBUS: 36.4
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 66.00 %

Notes:

Inspired by Evolution’s Incubator #2 beer.

Final Numbers:

Original Gravity: 1.049
Final Gravity: 1.008
ABV: 5.4%
Keg or Bottle: Bottle
Oxygen: 60 Seconds Pure Oxygen

Water Profile:

Actual mineral numbers of water unknown.

 

Amt Name Type # %/IBU
6.00 gal Laurel, MD (with half tablet of Campden) Water 1
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2
2.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 7

Mash/Grain Profile:

Mash at 152 F for 60 Minutes

Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 74.1 %
1 lbs 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 9.3 %
1 lbs 4.0 oz Rye Malt (3.5 SRM) Grain 5 9.3 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6 7.4 %

Boil Ingredients:

Amt Name Type # %/IBU
2.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 7
28.35 g Centennial [10.00 %] – Boil 20.0 min Hop 8 13.8 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 9
28.35 g Cascade [5.50 %] – Boil 10.0 min Hop 10 4.5 IBUs
28.35 g Centennial [10.00 %] – Boil 10.0 min Hop 11 8.2 IBUs
28.35 g Citra [12.00 %] – Boil 10.0 min Hop 12 9.9 IBUs
28.35 g Cascade [5.50 %] – Boil 0.0 min Hop 13 0.0 IBUs
28.35 g Centennial [10.00 %] – Boil 0.0 min Hop 14 0.0 IBUs
28.35 g Citra [12.00 %] – Boil 0.0 min Hop 15 0.0 IBUs

Fermentation:

Starter: Yes

Yeast: WLP001 American Ale (new vial)

Temperature: 67 degrees and raised to 70 degrees at day 11

Dry Hopping:

Dry hopped with an ounce of Centennial and ounce of Citra at day 13 at 70 degrees.

Dry hopped with 58 grams Simcoe at day 15 still at 70 degrees.

Amt Name Type # %/IBU
58.00 g Simcoe [13.00 %] – Dry Hop 0.0 Days Hop 17 0.0 IBUs
28.35 g Centennial [10.00 %] – Dry Hop 0.0 Days Hop 18 0.0 IBUs
28.35 g Citra [12.00 %] – Dry Hop 0.0 Days Hop 19 0.0 IBUs

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