Nelson Centennial IPA
Recipe Specifics:
Type: All Grain
SRM: 4.2
IBUS: 66.8
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Notes:
Not doing a whirlpool/hopstand. Using less hops overall including dry hopping to see if I can still get that aroma/taste without the massive amount of hops (seemed to work in the aroma, but the flavor was lacking).
Final Numbers:
Original Gravity: 1.055
Final Gravity: 1.013
ABV: 5.5%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 60 Seconds Pure Oxygen
Water Profile:
| Reverse Osmosis Water: Yes | Baking Soda (gram/gallon): 0 | Total Sulfate: 148.5 | Total Hardness: 300 |
| Gypsum (gram/gallon): 1 | Calcium Chloride (gram/gallon): 0.8 | Total Bicarbonate: 16 | Total Alkalinity: 13 |
| Epsom Salt (gram/gallon): 0 | Total Calcium: 120 | Total Cations: 6.3 | Total RA: -72 |
| Sea Salt (gram/gallon): 0 | Total Magnesium: 0 | Total Anions: 6.3 | S04:Cl Ratio: 1.4 |
Mash/Grain Profile:
Mash at 157.0 F for 60 Minutes
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 12 lbs | Organic 2-Row (2.0 SRM) | Grain | 3 | 85.7 % |
| 2 lbs | Kamut, Flaked (1.6 SRM) | Grain | 4 | 14.3 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 20.00 g | Columbus (Tomahawk) [14.00 %] – Boil 60.0 min | Hop | 5 | 40.5 IBUs |
| 3.90 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 6 | – |
| 3.10 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 7 | – |
| 28.00 g | Columbus (Tomahawk) [14.00 %] – Boil 10.0 min | Hop | 8 | 11.4 IBUs |
| 28.00 g | Centennial [10.00 %] – Boil 5.0 min | Hop | 9 | 6.8 IBUs |
| 28.00 g | Nelson Sauvin [12.00 %] – Boil 5.0 min | Hop | 10 | 8.1 IBUs |
Fermentation:
Starter: No
| Yeast : WLP002 | Ounces of Yeast Slurry: 4 | Yeast Generation: 4 | Yeast Slurry Days Old: 65 |
| Stage 1 Fermentation Temperature: 66 | Stage 2 Fermentation Temperature: 66 | Stage 3 Fermentation Temperature: 68 | Ambient Temperature: No |
Dry Hopping:
First dose of dry hops was 20 grams each in primary at 68 F for 6 days. Second dose was 20 grams each in keg at room temperature for 1 day then into keezer with hops staying in the keg.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 40.00 g | Centennial [10.00 %] – Dry Hop 0.0 Days | Hop | 12 | 0.0 IBUs |
| 40.00 g | Nelson Sauvin [12.00 %] – Dry Hop 0.0 Days | Hop | 13 | 0.0 IBUs |
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