Brew Date
November 13, 2016
Attenuation
82.3% apparent
67.3% real
Fermentables
Info
Adds body and creamy head. For stouts and oat ales.
Info
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
German Acidulated (Sauer) Malt
0.10 lbs|0.7%
Info
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
Hops
0.50 oz
Belma 13.2%
60 min First Wort
0.50 oz
Citra 12.3%
60 min First Wort
1.50 oz
Belma 13.2%
5 min Boil
1.50 oz
Citra 12.3%
5 min Boil
Yeasts
1 pkg
London Ale III1318
Wyeast
Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out
Mash Steps
Step 1
Infusion60 min
152°F
Fermentation and Aging
General Info
New England style IPA.
Special Procedures
Water adjustments to RO: 0.75 grams/gallon gypsum; 1.0 grams/gallon calcium chloride.
- Mash additions: 5.5 grams calcium chloride, 3.5 grams gypsum.
- Sparge additions: 3 grams calcium chloride, 2 grams gypsum.
Add 0 minute aroma hops to whirlpool or hop stand for 15 minutes.
Add dry hops to primary 3 days into fermentation. Why? According to an analysis of dry hopping studies:
If you want to take advantage of biotransformation, which can lead to more of a rose/citrus/fruity aroma from the conversion of geraniol to citronellol, add dry hops early in the fermentation process while the yeast are still present and active.