Type: All Grain
Batch Size: 4 gal
Boil Time: 60 min
Efficiency: 30.00 %
I added 1 pound of Vienna, 1 pound of 2-row, and .75 pound of flaked quinoa to the original mini-ipa mash to give it a higher gravity for the third runnings and let it mash for another 60 minutes.
Racked about 2 gallons on 1 pound frozen peeled chopped up pineapple (this batch became infected, HUGE nail polish remover aroma) and another 2 gallons on 1 pound peeled chopped up frozen grapefruit.
Original Gravity: 1.030
Final Gravity: 1.007
Keg or Bottle: Bottle
Oxygen: Shook Bucket
|R/O||Tap Water||Gypsum (gram/gal)||Epsom Salt (gram/gal)||Sea Salt (gram/gal)||Baking Soda (gram/gal)||Calcium Chloride (gram/gal)|
|Calcium||Magnesium||Sodium||Sulfate||Chloride||Bicarbonate||Cations||Anions||Total Hardness||Alkalinity||RA||S04/CI Ratio|
Third runnings of this mash, with the additional malts added for a second full 60 minute mash as noted above.
|7 lbs 8.0 oz||Vienna Malt (3.5 SRM)||Grain||3||71.4 %|
|2 lbs||Pale Malt (2 Row) US (1.8 SRM)||Grain||4||19.0 %|
|8.0 oz||Cara-Pils/Dextrine (1.3 SRM)||Grain||5||4.8 %|
|8.0 oz||Flaked Quinoa (1.6 SRM)||Grain||6||4.8 %|
|10.00 g||Columbus (Tomahawk) [14.00 %] – Boil 60.0 min||Hop||5||30.4 IBUs|
|15.00 g||Chinook [13.00 %] – Boil 5.0 min||Hop||6||7.1 IBUs|
|15.00 g||Citra [12.00 %] – Boil 5.0 min||Hop||7||6.5 IBUs|
|15.00 g||Simcoe [13.00 %] – Boil 5.0 min||Hop||8||7.1 IBUs|
Yeast: 3 oz. WLP002 2nd generation yeast that was 7 days old.
Temperature: 65F for 14 days.
Fruit: After primary fermentation, I racked the beer onto 1 pound of peeled cut and frozen pineapple (in a hop bag) that I purchased from a local organic farmers market. I left the pineapple in secondary for 60 days and bottled.