Difference between revisions of "Beer 2014.02"
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| Line 2: | Line 2: | ||
* Style: IPA | * Style: IPA | ||
| − | * Codename: Hop Liquor | + | * Codename: Hop Liquor India Porter Ale |
* Brewmaster: Eric Stein | * Brewmaster: Eric Stein | ||
* Based on: | * Based on: | ||
| Line 8: | Line 8: | ||
* Initial Gravity: 1.060 | * Initial Gravity: 1.060 | ||
* Gravity going into secondary: 1.014 | * Gravity going into secondary: 1.014 | ||
| − | * Final Gravity: ?? | + | * Final Gravity: 1.015???? |
| − | * ABV: | + | * ABV: 5.91% |
* Brewed: 8/24/2014 | * Brewed: 8/24/2014 | ||
| − | * Kegged: | + | * Kegged: 10/14/2014 |
| − | * First served: | + | * First served: 12/10/2014 |
* Last served: ?/?/? | * Last served: ?/?/? | ||
| Line 18: | Line 18: | ||
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. | ||
== Brewing == | == Brewing == | ||
| Line 61: | Line 63: | ||
* 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." | * 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 | * 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. | + | * 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 === | === Tasting at Secondary Racking === | ||
| Line 69: | Line 71: | ||
== Kegging == | == Kegging == | ||
| − | * 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. | ||
Latest revision as of 05:07, 11 December 2014
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.