Batch 68: Yankee IPA

IPA brewed after a long hiatus and a number of equipment upgrades, including the capability of fly sparging, purchase of a plate chiller, and addition of a chilling coil in the conical fermenter. Oh, and I have pumps. 2 pumps. An I’m Gonna Use’em.

This was originally planned as a NEIPA, however I didn’t have quite the hop complement in the freezer that I needed, and I didn’t have exactly the yeast (something that is known to bioconvert hop oils), so I went with a “kindabutnotreally”NEIPA (maybe should consider that for the name?).

Recipe Type: All Grain
Yeast: SafAle 05 (3 packets)
Yeast Starter: none
Batch Size (Gallons): intended 11
Original Gravity: 1.058
Final Gravity: 1.008 (~6.75% ABV)
IBU: 67
Boiling Time (Minutes): 60
Color: 6 SRM
Primary Fermentation (# of Days & Temp): 12 days at ~65°, dropping down to ~61° toward the end of fermentation (due to cellar temps)
Secondary Fermentation (# of Days & Temp):

4tsp Gypsum, 0.25+ (heaping) tsp Salt, 0.75tsp Calcium Chloride in the strike water

16# 2-row
4# German Wheat
2# Melanoidin

Strike with 180° water, ~7? gal, mash temp starting 152° at 9:35am (perfect!! BrewPal said 6.3 gallons of 175° strike water, but I am finding that adding about 5 degrees can account for heat loss through water transfer during mash-in)

1 Whirlfloc @ 10 minutes

2oz CTZ (15%) FWH
1oz Cascade (6.3%) @ 10 min
1oz Cascade (6.3%) in whirlpool (starting at 180°, then adding plate chiller until pitch at 65°)
1oz each Mosaic (12%), Simcoe (12.9%), 1.05oz Cascade (6.3%) 3 days into fermentation

I have to say, I pretty much hit all of my numbers for the first time in a while 🙂 Target mash temp hit on the dot, OG: 1.059 predicted by Brewer’s Friend, I hit 1.058. This new setup is DOPE

pitched at ~2pm

UPDATE 3/5/18: checked at 8am and observed the beginnings of krausen, with infrared temperature holding steady at 65°

UPDATE 3/6 am: The outside of the conical fermenter read 66° this morning. Tame krausen evident.

UPDATE 3/6 pm: The outside of the conical fermenter read 70° this evening. Delicious odor of fermentation apparent.

UPDATE 3/7 am: The outside of the conical fermenter read 66° this morning. I opened the lid to a bright, harsh waft of CO2, and the top of the krausen read 66.2°. And, the beer smelled amazingly tasty.

UPDATE 3/7 pm: Outside fermenter and inside krausen both read 67°. I added 1oz Mosaic, 1oz Simcoe, and 1.5oz Cascade 🙂 Smelled INCREDIBLE (the beer, and the hops), can’t wait to taste it!

UPDATE 3/9 am: Checking every morning and evening, and the temps on the outside of the fermenter are between 65° and 67° … keeping it low and slow, that is the tempo, and I like it 🙂

UPDATE 3/12: fermenter reads ~64*. Yesterday I pulled 2.5 pints from the side port, and collected some rather thick (compared to past attempts when I “washed” yeast) layers of creamy yeast. Hurray!

UPDATE 3/15: the beer has looked relatively clear for a few days through the frosted side of the conical. I pulled another head of yeast and then hydrometer sample, and the hydrometer read 1.008. I think she’s near ready. Oh, and that plan for a ~5% beer turned into a typical 6.75% IPA. Woohoo?? (For the life of me, I can’t seem to figure out how to brew a session IPA). Gonna keg it tomorrow!!