A beer for myself

Fly Ralcon Sample, a Rye IPA with Calypso hops

Fly Ralcon Sample, a Rye IPA with Calypso hops

This year I’ve been brewing a lot of beer for specific reasons, new beers, beers for competitions and every now and then you just need to brew a beer for yourself. Such is this beer. The last IPA or two I have brewed I was trying out a new recipe, or new hop. This beer we brewed a week ago is a really straight forward IPA with lots of fruity hops: Citra and Amarillo.The brew session went without a hitch. Mashed in at 122F for a protein rest (though reading in Gordon Strong’s Brewing Better Beer, he mentions this being totally unnecessary due to highly modified malt that’s now available.  Gordon prefers a 131F instead to keep proteins for head-retention) and then a step-mash up to 150F for sach rest. Also, I was batch sparging this beer instead of my normal no-sparge method in which I include all the water needed in the mash.

ffk3_in_13g_fermentor-1024x768

No 6.5 gallon carboys left, so into the 13 gallon fermentor.

Collected about 8 gallons of wort and hit my O.G target, 1.054. 60 minute boil and then a trip through the platechiller and I had 6 gallons of 1.070 wort at about 65F. I pitched a 3 liter starter of Wyeast 1056 into the only container I had that was big enough for 6 gallons, my 13G plastic fermenter normally kept for 10 gallon batches.

I’m looking forward to the 12 day dry-hop schedule and getting this beer into a keg as soon as possible.

Here’s the recipe for ff3k, an American IPA hopped with Nugget, Citra and Amarillo.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 68.9 IBUs 6.0 SRM 1.070 1.014 7.5 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Imperial IPA 14 C 1.07 - 1.09 1.01 - 1.02 60 - 120 8 - 15 2.2 - 2.7 7.5 - 10 %

Fermentables

Name Amount %
Brewer's Malt, 2-Row, Premium (Great Western) 14.41 lbs 87.94
Caramel/Crystal Malt - 10L 8.45 oz 3.22
Munich Malt 8.45 oz 3.22
Carapils (Briess) 5.28 oz 2.01
White Wheat Malt 5.25 oz 2
Honey Malt 4.19 oz 1.6

Hops

Name Amount Time Use Form Alpha %
Nugget 0.81 oz 60 min Boil Pellet 11
Citra 0.6 oz 30 min Boil Pellet 12
Citra 0.6 oz 15 min Boil Pellet 12
Citra 0.6 oz 10 min Boil Pellet 12
Citra 0.6 oz 5 min Boil Pellet 12
Citra 1.2 oz 12 days Dry Hop Pellet 12
Amarillo Gold (20120604) 1.2 oz 9 days Dry Hop Pellet 9.2
Citra 0.9 oz 6 days Dry Hop Pellet 12
Citra 1.2 oz 3 days Dry Hop Pellet 12
Amarillo Gold (20120604) 0.6 oz 3 days Dry Hop Pellet 9.2

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 6.30 g 60 min Mash Water Agent
Calcium Chloride 2.90 g 60 min Mash Water Agent
Picking Lime 2.10 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 0.50 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Mash

Step Temperature Time
Protein Rest 122°F 30 min
Saccharification 150°F 60 min
Mash Out 168°F 10 min

Notes

Brun-water predicts 5.7 mash pH
Since we're using Great Western 2-row, mash ph has been lower by up to .3 ph, so this *should* dial in close to 5.4/5.5.

Update:

ffk3_measuring_citra_dryhop-v2-1024x768

Dry-hopping with Citra

2013-05-04: Measured F.G, 1.010.  Nice and dry.  Added 21 grams of Citra to start with.

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  1. Pingback: Something old and Something New – Taa Dow | Woxford Brewing Co.

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