Beer 2014.02: Difference between revisions
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* Style: IPA |
* Style: IPA |
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* Codename: Hop Liquor |
* Codename: Hop Liquor India Porter Ale |
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* Brewmaster: Eric Stein |
* Brewmaster: Eric Stein |
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* Based on: |
* Based on: |
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* Type: All-grain |
* Type: All-grain |
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* Initial Gravity: |
* Initial Gravity: 1.060 |
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* |
* Gravity going into secondary: 1.014 |
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* |
* Final Gravity: 1.015???? |
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* ABV: 5.91% |
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* Brewed: 8/24/2014 |
* Brewed: 8/24/2014 |
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* Kegged: |
* Kegged: 10/14/2014 |
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* First served: |
* First served: 12/10/2014 |
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* Last served: ?/?/? |
* Last served: ?/?/? |
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Those who stuck through thick and thin: |
Those who stuck through thick and thin: |
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* |
* Arturo |
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* Eric |
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* Justin |
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* Maybe other people but we sorta forgot to write this down day-of. Whoops. If we forgot you let us know. |
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== Brewing == |
== Brewing == |
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=== Mash === |
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=== Mash === |
=== Mash === |
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Mash Schedule: |
Mash Schedule: |
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* Type: |
* Type: Multiple step in insulated mash tun, no heating |
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* 11 qt water at 160F (intended) |
* 11 qt water at 160F (intended) |
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* 13 qt of water at various temperatures (actual) |
* 13 qt of water at various temperatures at start (actual) |
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* Target temp: 150F |
* Target temp: 150F |
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* Actual temp: 146F |
* Actual temp: 146F (got there 5 minutes into the mash) |
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* 65 minutes into the mash, we added 3 quarts of boiling water to step-mash. We were hoping for beta amylase activity. |
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* This got us to 158F at 68 minutes. |
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* Start pH: Did not measure |
* Start pH: Did not measure |
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* Time: |
* Time: 105 mins |
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* End temp: ??F |
* End temp: ??F |
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Add |
Add 3 pounds of medium amber malt sugar before boil. |
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=== Sparge === |
=== Sparge === |
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* |
* 12.5 qt, target: 170F |
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=== Boil === |
=== Boil === |
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* 90 mins |
* 90 mins |
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* At 30 mins, add 2 |
* At 30 mins, add 2 oz German Northern Brewer hops, pellets, ?% alpha, ? AAU |
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* At 85 mins, add |
* At 85 mins, add 3 oz hops, same as above |
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* Chill to 78F, rack through pump |
* Chill to 78F, rack through pump |
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* After racking - gravity was |
* After racking - gravity was 1.060, volume was ~6 gallons after adding 2 gal spring water towards the end of the boil. |
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* Yield: |
* Yield: ~6 gal wort |
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* Initial gravity: |
* Initial gravity: 1.060 |
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== Fermenting == |
== Fermenting == |
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* Primary ferment: Carboy |
* Primary ferment: Carboy |
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* Pitched Omega Yeast Labs- DIPA Ale yeast OYL-052 - "Ale strain isolated from a famous double IPA brewed in Vermont. Produces a unique ester profile reminiscent of peaches. This strain complements an aggressive use of hops." |
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* Pitched Wyeast IPA yeast |
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* Secondary ferment: Carboy |
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* Racked ?/?/?. Gravity: ?, ?% ABV. |
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* Racked into secondary 9/9/14. Gravity: 1.014, 6.0% ABV. Dry hopped with Northern Brewer pellet hops, 1 oz, 7.8% alpha. Did kick off additional fermentation - and make a new yeast cake of significant size. Still bubbling a little as of 9/20. |
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=== Tasting at Secondary Racking === |
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Tastes like an IPA-porter. Yup. That's what this is. |
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== Kegging == |
== Kegging == |
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* Kegged on |
* Kegged on 10/14/14 |
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* Final Gravity |
* Final Gravity 1.015 |
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* Kegged into [[Keg |
* Kegged into [[Keg 6]] |
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* Pressurized to 5 PSI. Placed back in fermenting chamber. |
* Pressurized to 5 PSI. Placed back in fermenting chamber. |
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Latest revision as of 05:07, 11 December 2014
Overview
- Style: IPA
- Codename: Hop Liquor India Porter Ale
- Brewmaster: Eric Stein
- Based on:
- Type: All-grain
- Initial Gravity: 1.060
- Gravity going into secondary: 1.014
- Final Gravity: 1.015????
- ABV: 5.91%
- Brewed: 8/24/2014
- Kegged: 10/14/2014
- First served: 12/10/2014
- Last served: ?/?/?
Brew Participants
Those who stuck through thick and thin:
- Arturo
- Eric
- Justin
- Maybe other people but we sorta forgot to write this down day-of. Whoops. If we forgot you let us know.
Brewing
Mash
Grain Bill:
- 6 lbs Gambrinus ESB base malt (typical color 3-4L)
- 1.3 lbs TF&S Dark Crystal II (typical color 118-124L)
- 1 lbs TF&S Amber Malt (typical color 30-42L)
- 0.12 lbs black patent (pauls malt) (english) (typical color 510-585L)
Mash Schedule:
- Type: Multiple step in insulated mash tun, no heating
- 11 qt water at 160F (intended)
- 13 qt of water at various temperatures at start (actual)
- Target temp: 150F
- Actual temp: 146F (got there 5 minutes into the mash)
- 65 minutes into the mash, we added 3 quarts of boiling water to step-mash. We were hoping for beta amylase activity.
- This got us to 158F at 68 minutes.
- Start pH: Did not measure
- Time: 105 mins
- End temp: ??F
Add 3 pounds of medium amber malt sugar before boil.
Sparge
- 12.5 qt, target: 170F
Boil
- 90 mins
- At 30 mins, add 2 oz German Northern Brewer hops, pellets, ?% alpha, ? AAU
- At 85 mins, add 3 oz hops, same as above
- Chill to 78F, rack through pump
- After racking - gravity was 1.060, volume was ~6 gallons after adding 2 gal spring water towards the end of the boil.
- Yield: ~6 gal wort
- Initial gravity: 1.060
Fermenting
- Primary ferment: Carboy
- Pitched Omega Yeast Labs- DIPA Ale yeast OYL-052 - "Ale strain isolated from a famous double IPA brewed in Vermont. Produces a unique ester profile reminiscent of peaches. This strain complements an aggressive use of hops."
- Secondary ferment: Carboy
- Racked into secondary 9/9/14. Gravity: 1.014, 6.0% ABV. Dry hopped with Northern Brewer pellet hops, 1 oz, 7.8% alpha. Did kick off additional fermentation - and make a new yeast cake of significant size. Still bubbling a little as of 9/20.
Tasting at Secondary Racking
Tastes like an IPA-porter. Yup. That's what this is.
Kegging
- Kegged on 10/14/14
- Final Gravity 1.015
- Kegged into Keg 6
- Pressurized to 5 PSI. Placed back in fermenting chamber.
