Beer 2014.02

Overview

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.

Grain Bill:

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.

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

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.

Tastes like an IPA-porter. Yup. That's what this is.