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| * Style: IPA | | * Style: IPA |
− | * Codename: Hop Liquor | + | * Codename: Hop Liquor India Porter Ale |
| * Brewmaster: Eric Stein | | * Brewmaster: Eric Stein |
| * Based on: | | * Based on: |
| * Type: All-grain | | * Type: All-grain |
− | * Initial Gravity: ?? | + | * Initial Gravity: 1.060 |
− | * Final Gravity: ?? | + | * Gravity going into secondary: 1.014 |
− | * ABV: ?? | + | * Final Gravity: 1.015???? |
| + | * ABV: 5.91% |
| * Brewed: 8/24/2014 | | * Brewed: 8/24/2014 |
− | * Kegged: ?/?/2014 | + | * Kegged: 10/14/2014 |
− | * First served: ?/?/? | + | * First served: 12/10/2014 |
| * Last served: ?/?/? | | * Last served: ?/?/? |
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| Those who stuck through thick and thin: | | 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. |
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| == Brewing == | | == Brewing == |
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− | === Mash ===
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| === Mash === | | === Mash === |
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| * 1 lbs TF&S Amber Malt (typical color 30-42L) | | * 1 lbs TF&S Amber Malt (typical color 30-42L) |
| * 0.12 lbs black patent (pauls malt) (english) (typical color 510-585L) | | * 0.12 lbs black patent (pauls malt) (english) (typical color 510-585L) |
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− | the above is wrong. see also paper bags from the shopping trip. TODO!
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| Mash Schedule: | | Mash Schedule: |
− | * Type: Single step in insulated mash tun, no heating | + | * Type: Multiple step in insulated mash tun, no heating |
| * 11 qt water at 160F (intended) | | * 11 qt water at 160F (intended) |
− | * 13 qt of water at various temperatures (actual) | + | * 13 qt of water at various temperatures at start (actual) |
| * Target temp: 150F | | * Target temp: 150F |
− | * Actual temp: 146F | + | * 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 | | * Start pH: Did not measure |
− | * Time: 90 mins | + | * Time: 105 mins |
| * End temp: ??F | | * End temp: ??F |
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− | Add ??? pounds of medium amber malt sugar before boil. | + | Add 3 pounds of medium amber malt sugar before boil. |
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| === Sparge === | | === Sparge === |
− | * 14.5 qt, target: 170F | + | * 12.5 qt, target: 170F |
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| === Boil === | | === Boil === |
| * 90 mins | | * 90 mins |
− | * At 30 mins, add 2 oz German Northern Brewer hops, whole leaf, 9.4% alpha, 14.1 AAU | + | * At 30 mins, add 2 oz German Northern Brewer hops, pellets, ?% alpha, ? AAU |
− | * At 85 mins, add 2.5 oz hops, same as above | + | * At 85 mins, add 3 oz hops, same as above |
| * Chill to 78F, rack through pump | | * Chill to 78F, rack through pump |
− | * After racking - gravity was ?, volume was ? gallons after adding ? gal spring water. | + | * After racking - gravity was 1.060, volume was ~6 gallons after adding 2 gal spring water towards the end of the boil. |
− | * Yield: ? gal wort | + | * Yield: ~6 gal wort |
− | * Initial gravity: ? | + | * Initial gravity: 1.060 |
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| == Fermenting == | | == Fermenting == |
| * Primary ferment: Carboy | | * Primary ferment: Carboy |
− | * Pitched Wyeast IPA yeast | + | * 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." |
− | * Racked ?/?/?. Gravity: ?, ?% ABV. | + | * 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. |
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| == Kegging == | | == Kegging == |
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− | * Kegged on ?/?/? | + | * Kegged on 10/14/14 |
− | * Final Gravity ?.??? | + | * Final Gravity 1.015 |
− | * Kegged into [[Keg ?]] | + | * Kegged into [[Keg 6]] |
| * Pressurized to 5 PSI. Placed back in fermenting chamber. | | * Pressurized to 5 PSI. Placed back in fermenting chamber. |
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