Bistro IPA 12/31/21
American IPA

 

Type: All Grain

 Date: 12/31/2021

Batch Size: 5.50 gal

 Brewer: Jomebrew
Boil Size: 7.48 gal Asst Brewer:
Boil Time: 60 min Equipment: Jomebrew 5 Gal Batch - All Grain
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 65.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
0.50 items Campden Tablets (Mash 60.0 min) Misc
12.00 lb Viking Pale Ale Malt (3.0 SRM) Grain 82.76 %
2.00 lb Viking Munich Malt Light (8.1 SRM) Grain 13.79 %
1.00 oz Magnum [12.00 %] (60 min) Hops 37.1 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.50 oz Cascade [5.50 %] (10 min) Hops 3.1 IBU
0.50 oz Citra [12.00 %] (10 min) Hops 6.7 IBU
0.50 oz Simcoe [13.00 %] (10 min) Hops 7.3 IBU
0.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 3.45 %
0.50 oz Amarillo [9.20 %] (10 min) (Aroma Hop-Steep) Hops -
1 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale
1.00 items Clarity Ferm (White Labs) (Primary 7.0 days) Misc
1.00 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -
1.00 oz Citra [12.00 %] (Dry Hop 5 days) Hops -
1.00 oz Simcoe [13.00 %] (Dry Hop 5 days) Hops -

 

Beer Profile

Est Original Gravity: 1.064 SG

 Measured Original Gravity: 1.067 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.49 % Actual Alcohol by Vol: 7.39 %
Bitterness: 54.2 IBU Calories: 297 cal/pint
Est Color: 7.0 SRM Color:
Color
 

Mash Profile
Mash Name: #1 Single Infusion, Full Body, Batch Sparge Total Grain Weight: 14.00 lb
Sparge Water: 4.01 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

#1 Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 21.00 qt of water at 158.2 F 149.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes
Start around 9 AM. Setyup Old brew system. Used High chair and a board for mash tun platform.
Strike heated to 178F. Xfer to cooler. Still too hot at 170F. Added grains 160F. Added cool water over a few minuts plus stirring to 150F.
Added campden
10:40 mash Started - 150F
Added small amount of gypsum to mash
11:15 149F
11:40 Forgot to turn on burner for HLT.
First runnings 18 brix
12:03 sparge water at 100F - 12:11 123F, 12:16 142F, 12:21 162F
12:22 Sparge done. 3.5G at 163F. Stirred and settled,
12:30 Vorlauf 3 gallons. Pretty clear.
12:45 Preboil gravity 13 BRIX
12:50 Boil started.
1oz magnum in airfryer basked. Total Fail.
1:40
.5 oz Citra
.5 oz Simcoe
.5 oz Cascade
8 oz corn sugar
whirlfloc
yeast nutrient
1:50 flameout
.5 oz Amarillo
Immersion chiller working very well...
2:05 117F, 2:08 93F, 2:11 74F, 2:14 68F
2:15 xfer to kettle done. 64F
2:30 pitched 1 package US-05
Clarity Ferm
2:50 3/4 done Cleaning
3:10 all done in dermentation fridge at 61F. Heater wrapped.

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