Brew Date: 01-10-2019
Malts:
PPG
38 / 53.2
34 / 4.7
36 / 3.8
32 / 3.3
32 / 2.2
DP
140
0
0
0
0
Deg L
3
77
25
525
337
Bill%
77.0
7.7
5.8
5.8
3.7
Adjuncts: None
Calc OG: 1.067 BE: 70% DP: 107 SRM: 42 IBUs: 63 TGW: 2.6 lbs.
Hops:
Amount
6.0g
8.0g
10.0g
Time
60
10
5
%Alpha Acid
14.5
9.9
5.3
Calc IBUs
44
14
5
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=130 Mg=10 Na=46 Cl=58 SO4=105
• 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 (33% dilution to lower Na level to 46)
- Add 1.0g CaSO4, 1.0g CaCl2, 0.9g MgSO4 [brewing liquor additions]
- Add 1.3g Ca(OH)2 [mash tun addition]
- Acid Addition: None
• Target Mash pH = 5.5, Actual Mash pH = 5.3, Post-Fermentation pH = 4.5
Procedure:
Bring 3.25 qt brewing liquor to 165F. 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 6g Columbus, boil for 50 min. Add 8g Centennial and flocculant, boil for 5 min. Add 10g Cascade, 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) = 1.065
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 2 degrees every 24 hours until carboy is 70F, then remove from the fermentation chamber and raise to 72F. Allow fermentation to continue 2 more weeks.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.012 ABV = (1.065 - 1.012) x 131.25 = 6.9%
Add priming sugar: 23g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes: Superb dark IPA
.