Beer 2014.02

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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.

Tasting Notes