Beer 2013.01

Overview

Style: American IPA with cardamom
Codename: Putting the India back in IPA
Brewmaster: Ryan Pierce
Type: All-grain
Initial Gravity: 1.040
Final Gravity: 1.006
ABV: 4.5%
Brewed: 1/6/2013
Kegged: 2/10/2013
First served: 2/16/2013
Last served: ?/?/2013

Label

Brew Participants

Those who stuck through thick and thin:

Ryan Pierce
Eric Stein
Brittany Zimmerman
Others we are forgetting (We didn't start recording brewing participants until after this beer was made.)

Brewing

Mash

Grain Bill:

6 lbs British 2 row pale malt
1 lbs TF&S Pale Crystal
0.5 oz UK Chocolate

Mash Schedule:

Type: Single step in insulated mash tun, no heating
11 qt water at 160F
Target temp: 150F
Actual temp: 148.5
Added 5 cups boiling water to reach 149.4F about 20-30 mins in, subtracted from sparge water
Start pH: Did not measure
Time: 90 mins
End temp: 143F ???
End pH: Did not measure

Sparge

5 gal (less 5 cups)
Target temp: 168F

Boil

90 mins
12 fresh green cardamom pods added in sock at start of boil
At 30 mins, add 1.5 oz German Northern Brewer hops, whole leaf, 9.4% alpha, 14.1 AAU
At 85 mins, add 1.5 oz hops, same as above
Yield: 5.0 gal

Fermenting

Primary ferment: Plastic tub
Pitched Wyeast 1450 (Denny's Favorite)
Ferment temp set point: 60F
Oxygenated with stone
Note: Fermentation chamber dropped below 60F due to shop temperature issues.
Note: Fermentation chamber set point raised to 65F on 1/20/13 due to another brew requiring a higher temp.

Racking

Racked into secondary, glass carboy.

Gravity 1.006, ABV 4.5%
Date: 1/20/2013

Kegging

Kegged on 2/10/2013 into Keg 1
Final Gravity 1.010 (pre-prime) (Measured with less accurate hydrometer, assume 1.006)
Primed with .5 cups of corn sugar in a cup and a half of water, heated until steaming hot and added in during the kegging. Placed back in the fermentation chamber.
Placed in the serving fridge on 2/16/2013 by Eric Stein.

Tasting Notes

At kegging, Tucker Eric and Esther tasted it. We found that it was a bit floral, light, mild bitterness for an IPA (more of a pale ale's bitterness) and a hint of sour.

After being carbonated and chilled, the sourness didn't stand out anymore. The cardamon really stands out amazingly and it's very tasty.

Bottling

I'm not sure what we'll do with all of them but I bottled a dozen bottles of this. I took 2 - one as a helper and 1 as a bottler. One is for James who helped me bottle. Obviously 2 for ryan as brewmaster, I don't remember who else helped. They're the unlabelled bottles in the secret beer fridge, in the sixpacks. The labelled ones are obviously what they are. - eric