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 |