West Coast IPA #2 Third Runnings Recipe
Recipe Specifics
Type: All Grain
SRM: N/A
IBUS: 69.8
Batch Size: 5 gal
Boil Time: 60 min
Final Bottling Vol: 4 gal
Efficiency: 25.00 % (third runnings)
Notes:
Added all minerals to mash on the third runnings with 4.5 gallons of water at 170 degrees.
Added 2 more pounds of Vienna to the original mash and let it sit for another 60 minutes to try to up the gravity of the third runnings.
Final Numbers:
Original Gravity: 1.053
Final Gravity: 1.008
ABV: 3.8%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: Shook Bucket
Water Profile:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 5.20 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 1 | – |
| 3.20 g | Epsom Salt (MgSO4) (Mash 60.0 mins) | Water Agent | 2 | – |
| 2.30 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 3 | – |
| R/O | Tap Water | Gypsum (gram/gal) | Epsom Salt (gram/gal) | Sea Salt (gram/gal) | Baking Soda (gram/gal) | Calcium Chloride (gram/gal) |
| Yes | No | 1.15 | 0.7 | 0 | 0 | 0.5 |
| Calcium | Magnesium | Sodium | Sulfate | Chloride | Bicarbonate | Cations | Anions | Total Hardness | Alkalinity | RA | S04/CI Ratio |
| 106.6 | 18.2 | 0 | 241.7 | 63.8 | 1 | 6.8 | 6.8 | 342 | 1 | -86 | 3.8 |
Mash/Grain Profile:
Mash at 148F for 60 Minutes
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 8 lbs | Pale Malt (2 Row) US (1.8 SRM) | Grain | 4 | 52.5 % |
| 4 lbs | Pale Malt, Maris Otter (3.0 SRM) | Grain | 5 | 26.2 % |
| 2 lbs | Vienna Malt (3.5 SRM) | Grain | 6 | 13.1 % |
| 12.0 oz | Flaked Quinoa (1.6 SRM) | Grain | 7 | 4.9 % |
| 8.0 oz | Cara-Pils/Dextrine (1.3 SRM) | Grain | 8 | 3.3 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 10.00 g | Columbus (Tomahawk) [14.00 %] – Boil 60.0 min | Hop | 9 | 30.4 IBUs |
| 40.00 g | Simcoe [13.00 %] – Boil 10.0 min | Hop | 10 | 22.6 IBUs |
| 20.00 g | Chinook [13.00 %] – Boil 10.0 min | Hop | 11 | 11.3 IBUs |
| 15.00 g | Amarillo Gold [8.50 %] – Boil 10.0 min | Hop | 12 | 5.5 IBUs |
Fermentation:
Starter: Yes
Yeast: 4 ounces of WLP002 English Ale Yeast 2rd Generation 120 day old
Temperature: 65F Ambient for 15 days
Dry Hopping:
First Dry hop Dose: 20g Simcoe, 12g Amarillo, 12g Chinook at 65F for 4 days
Second Dose: 20g Simcoe, 12g Amarillo, 12g Chinook in keg and straight into keezer
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 40.00 g | Simcoe [13.00 %] – Dry Hop 0.0 Days | Hop | 13 | 0.0 IBUs |
| 25.00 g | Amarillo Gold [8.50 %] – Dry Hop 0.0 Days | Hop | 14 | 0.0 IBUs |
| 25.00 g | Chinook [13.00 %] – Dry Hop 0.0 Days | Hop | 15 | 0.0 IBUs |
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are you dry hops after you add the yeast? what is zero day?
Zero-day would be a brew day dry-hop, so dry-hopping around the same time you pitch yeast. I should say that early dry-hopping like this can impact haze negatively if that is a concern.