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Specialty IPA: New England IPA |
5.75 Gal |
6.95% |
21.13 |
1.068 |
1.015 |
5.09°L |
All Grain |
9 |
Beer
0 |
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Title: NEIPA #29 |
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Author:
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pnerboso@gmail.com |
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| Boil Size: 7.59 Gal |
Boil Time: 50 |
Boil Gravity: 1.056 |
Efficiency: 72 |
Mash Thickness: 1.22 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 1.0 |
Primary Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation Date: 01/12/2020 08:01 PM |
Notes: Used tap water
6.3oz of dme in 1.75L of water for 1.04ml
No grain conditioning. Using Mark's mill.
Add salts to mash directly. Slowly bottom fill mash and gently yet thoroughly stir. Set up hoses for recirculating. Heat HLT water to 174F. Turn on solar pump. Stir mash only at the start. Iodine test for conversion. Recirculate for 10 minutes to clarify wort. Add NO lactic acid to 11g of sparge. Post mashout reduce hlt to 174F and start to pump 4.75 gallons of mashout water to kettle through herms coil. Runoff slowly into kettle for 45 minute sparge. Move boil kettle and tun to table and gravity feed kettle.
Mash pH = 5.3
Pre-boil pH = 5.33 (added 4g of NaCl, 4g CaCl and 2g of Caso4 at 60 minutes)
End Boil pH = 5.13
Boil not adjusted with lactic acid = 0ml at whirlpool
Final Beer pH = 4.
Steady boil (44% power) with the cover off for 60 minutes. Measure pH and gravity with 5 minutes left in boil. (Target NA 100 ppm, CL 250, SO4 125, CA 100). Add dextrose with 10 minutes left in boil. Add whirlpool hops at 160 and start chiller after 20 minutes. Chill to 85F and turn off pump. Keep chiller on till pitching temp of 65F. Settle for 20 minutes and runoff to Fermentzilla.
Add .5ml/L of O2 for 2 minutes. Pull 100ml for fast ferment. Connect spunding valve and set to 5 psi for duration of ferment.
Set fermentation temp to 67F for first 24 hours. Bump to 68F after 24hrs. 69F after 2.5 days.
Leave valve open. Collect yeast 4 days in prior to dryhopping.
Add first and only dryhop 3 days in. Add second dose 4 days into fermentation. Ferment for 4.5 days and crank up spunding to 25psi for carbonation. Raise temp to 72. Check VDK and FG day 7.
Dryhop in primary only. (Unless its finishing flabby).
Store cold before serving: 1 day @35F
9 day turnaround
Fast Ferment = 1.019 (dont think it was done)
Made with Great Western 2-row and Canadian flaked
Tasting notes: beautiful mouthfeel and decent hop flavor. Aroma is shit. Nonexistent almost. Maybe needs more oxygen? Repitched yeast took off after 24 hours and finished quickly with no off flavors. Just sucked aroma wise. Going back to 007 with the addition of beta glucosidase enzyme. |
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