Orange IPA
by Highwoods Brewing

 

Brew Date: 10-31-2019

Malts:

1.7 lb.  2-Row Malt

3.2 oz.  Honey Malt

3.2 oz.  Caramel 20L

PPG

38 / 48.4

34 / 5.1

35 / 5.2

DP

140

50

0

Deg L

2

25

20

Bill%

81.0

9.5

9.5

Adjuncts: 12.0 g Sweet Orange Peel (10 min)

Calc OG: 1.058                BE: 75%                DP: 120                SRM: 7                IBUs: 61                TGW: 2.1 lbs.

Hops:

Columbus

Centennial

Cascade

Columbus

Cascade

Centennial

Amount

4.0g

4.0g

4.0g

4.0g

4.0g

4.0g

Time

60

30

20

5

Dry Hop

Dry Hop

%Alpha Acid

13.2

9.9

6.3

13.2

6.3

9.9

Calc IBUs

30

17

8

6

0

0

Yeast: Safale US-05

Water Adjustment:

•  Tap Water Profile (ppm):  Ca=4   Mg=2   Na=69   Cl=11   SO4=15   CaCO3=128   HCO3=153

•  Target Water Profile (ppm):  Ca=115   Mg=11   Na=41   Cl=83   SO4=109

•  Steps to Achieve Target Water Profile:

    -   Add 55mg (1/11 of 0.6g Campden tablet) of potassium metabisulfite to 2.0 gal tap water (remove chlorine)

    -   Add 1 gal distilled water for total 3.0 gal (40% dilution to lower Na level to 41)

    -   Add 1.0g CaSO4, 1.5g CaCl2, 1.0g MgSO4, 0.8g Ca(OH)2

    -   Acid Addition: None

•  Target Mash pH = 5.5, Actual Mash pH = 5.3, Post-Fermentation pH = 4.3

Procedure:

Bring 2.625 qt (2qt 20oz) brewing liquor to 165F (water : grist ratio = 1.25 qt : 1 lb). Mash grains for 60 min at 152F. Bring 1.5 gal sparge water to 170F. Sparge grain, accumulating 1.75 gal in boil kettle. Bring to boil. Add 4g Columbus, boil for 30 min. Add 4g Centennial, boil for 10 min. Add 4g Cascade, boil for 10 min. Add flocculant, boil for 5 min. Add 4g Columbus, boil for 5 min. Turn off heat. Chill pot to 62F. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.062

Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 64F and started bubbling within a few hours--still strong at 24 hrs. Bubbling has slowed after 36 hrs. After 72 hours raise the carboy temp 1-2 degrees every 24 hours until carboy is 70F, then remove from the fermentation chamber and raise to 72 F. Allow fermentation to continue 3 more weeks. Dry hop with 4g Cascade and 4g Centennial for the last 72 hrs.

Bottling:

After 4 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.011                                                                 ABV = (1.062 - 1.011) x 131.25 = 6.7%

Add priming sugar: 23g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Delicious.