That was quick

Sun butt shadow cast on my boil

Risky boil, ~19 gallon boil in a 20 gallon pot + 6 oz of hops. Defoamer to the rescue!

The session IPA I brewed earlier this year was a resounding success.  Exactly what I wanted and the kegs floated way faster than I imagined.  I also had a chance to share some with Joe Mohrfeld.  He was very kind with his response and even gave me a few tips on tuning it even closer.  In particular, switching out the El Dorado hops for Azzacca to swing the flavors back toward a grapefruit citrus.  And of course, *more* dry-hop!  Here’s v3 now with more PHP power!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
16 gal 60 min 50.4 IBUs 3.2 SRM 1.041 1.005 4.7 %
Actuals 1.041 1.01 4.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American-Style Pale Ale 50 1.044 - 1.05 1.008 - 1.014 30 - 50 6 - 14 2.2 - 2.8 4.4 - 5.4 %


Name Amount %
Organic Brewers Malt 2-Row (Briess) 20 lbs 80.81
Barley, Flaked 3 lbs 12.12
Caramel/Crystal Malt - 10L 1 lbs 4.04
Cane (Beet) Sugar 12 oz 3.03


Name Amount Time Use Form Alpha %
Calypso 1 oz 60 min First Wort Pellet 15.1
Azacca 1 oz 25 min Boil Pellet 15
Cascade 2 oz 10 min Boil Pellet 5.9
Meridian 5 oz 20 min Aroma Pellet 6.5
Cascade 3 oz 7 days Dry Hop Pellet 5.9
Meridian 3 oz 7 days Dry Hop Pellet 6.5
Azacca 2 oz 7 days Dry Hop Pellet 15
Calypso 2 oz 7 days Dry Hop Pellet 15.1


Name Amount Time Use Type
Phosphoric Acid 10% 4.70 ml 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 3.30 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 3.00 g 60 min Mash Water Agent
Calcium Chloride 2.20 g 60 min Mash Water Agent
Whirlfloc Tablet 3.00 Items 15 min Boil Fining
Yeast Nutrient 3.00 tsp 3 days Primary Other


Name Lab Attenuation Temperature
San Diego Super Yeast (WLP090) White Labs 80% 65°F - 68°F


Step Temperature Time
Protein Rest 131°F 20 min
Saccharification 148°F 45 min
Mash Out 168°F 10 min


Calma Muerta Attempt #1

WLP090 Recommendations:
"Make sure you make a proper sized starter, pitch cool at 65˚F then set your
regulator to 66˚F, let it rock for 3 days, then raise the temp to 70˚F for a
couple days to encourage complete attenuation and reabsorption of
fermentation byproducts. At this point, I usually crash the beer to 32˚F for
a couple days then keg per my typical method, pouring the first pint a
couple days later."