Petes Support 08/06/2016
Belgian IPA

 

Type: All Grain

 Date: 8/6/2016

Batch Size: 5.00 gal

 Brewer: jomebrew
Boil Size: 7.33 gal Asst Brewer:
Boil Time: 60 min Equipment: Jomebrew 5 Gal Batch - All Grain
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
13.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 83.87 %
2.00 lb Belgian Munich Malt (4.5 SRM) Grain 12.90 %
0.50 lb Candi Sugar, Dark (275.0 SRM) Sugar 3.23 %
1.00 oz Nugget [14.70 %] (90 min) Hops 49.0 IBU
1 Pkgs Belgian Ale (White Labs #WLP550) Yeast-Ale
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
12.00 ml Clarity Ferm (Primary 0.0 min) Misc
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
0.50 oz Citra [12.00 %] (Dry Hop 3 days) Hops -

 

Beer Profile

Est Original Gravity: 1.075 SG

 Measured Original Gravity: 1.071 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 8.05 % Actual Alcohol by Vol: 7.71 %
Bitterness: 49.0 IBU Calories: 319 cal/pint
Est Color: 16.9 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 15.00 lb
Sparge Water: 4.54 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
 

Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 18.75 qt of water at 164.6 F 153.0 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: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 40.0 F  
 

Notes
8/6/2016 inspired by Pete's Support Belgian IPA by Steve Donohue - GABF Bronze Winner in 2010
1:50 PM Added 4.5G @163F - Mash temp 153F
3:00 Vorlauf done
3:05 5G sparege at ~168F
3:15 7.5G in kettle. 13.2 Brix - 1.053SG
3:40 1 Oz Nuggett @ 14.7 AA
5:03 Whirlfloc and FermentaidK
5:30 17 Brix - 1.071 SG / OG
5 G in carboy
- Clarity Ferm
- WPL550 Pure Pitch
- WPL001 -3/4 Pure pitch

Hot day.
74F in Carboy
62F in fermetation fridge

7:30 PM ~62 F in carboy

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