Brewing - American IPA

Yeast prep - March 14, 2020

Collected 1.5L slurry from Ordinary Bitter.  Yeast refrigerated until brewday.

American IPA Brewday - March 15, 2020

44L (Primary) | 1.060 OG | 55 IBU | 5 SRM

Brewday Video

Tasting Notes

Part 1 - Setup

 - Grist - 

48.7% | 5.5kg Canada Malting Superior Pale Ale Malt (3.1L)
48.7% | 5.5kg Canada Malting Domestic 2-Row Malt (1.8L)
02.7% | 300g Weyermann CaraMunich III (57L)

- Hops -

|| Kettle ||

20g Centennial (8.9% AA) @ 60 minutes
50g Amarillo (7.3% AA) @ 20 minutes
50g Simcoe (13.2% AA) @ 20 minutes
50g Amarillo (7.3% AA) @ 5 minutes
50g Simcoe (13.2% AA) @ 5 minutes

|| Dry Hop ||
50g Amarillo (7.3% AA) @ Dry Hop
50g Simcoe (13.2% AA) @ Dry Hop
150g Galaxy (14.1% AA) @ Dry Hop
50g Galaxy (14.1% AA) @ Keg

Strange Brew

- Water -

56L treated with 1 campden tab to remove chloramine

Source Profile (mg/l):

Ca+2 = 8.7
Mg+2 = 2.1
Na+ = 18.4
Cl- = 6.7
SO4-2 = 27
Alkalinity (ppm as CaC03) = 32.5
pH = 9.4

|| Salts & Acid ||
Mash - 6ml (88%) Lactic Acid, 5g Calcium Chloride, 9g Calcium Sulfate
Kettle - 9g Calcium Sulfate

Resulting Profile (mg/l) :
Ca+2 = 107.9
Mg+2 = 2.1
Na+ = 18.4
Cl- = 49.8
SO4-2 = 206.3
Alkalinity (ppm as CaC03) = -14.3
Residual Alkalinity (ppm as CaC03) = -92.5
Brewer's Friend Water Report

Brewer's Friend

Part 2 - Mash

Mash salts added directly to the milled to grist

Lactic acid added to half the brewing liquor (28L)
Mashed in @ 73C/163F
Target mash pH 5.40 (calculated @ 25C)
Mashed @ 65.5C/150F

After 60 minutes, vorlauf and collected 1st runnings

Batch sparge, vorlauf and collected 2nd runnings

Part 3 - Boil

Added kettle salts
At the start of the boil added 1st hop addition (60 minutes)

With 20 minutes remaining, added 2nd hop addition
With 5 minutes remaining, added 3rd hop addition, whirlfloc, hop filter and immersion chiller 

Chilled wort and transferred to fermenter

Gravity measured 1.058 (2 points low)

OG 1.058

Part 4 - Fermentation

Day 0 - 16:30 - Pitched ~ 1.5L of loose slurry from Ordinary Bitter @ 19C.  Fermentation temperature set to 20C. Volume into primary was lower than projected, 40L.

Day 1 - 08:00 - Temperature holding @ 20C.  Active fermentation

Day 5 - 14:30 - Temperature increased to 22C.  Ferment seems to be winding down

Day 8 - 11:00 - Temperature holding @ 22C.  FG measured 1.016 (74% atten.). Added 250g dry hop.

Day 8 - FG 1.016

Day 11 - 10:00 - Disconnected heat wrap to being crash cool

Day 12 - 11:00 - Temperature @ 15C

Day 13 - 12:00 - Rack to keg(s), added keg dry hops.  Pressure set to 36 PSI