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 % |
Fermentables
| 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 |
Hops
| 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 |
Miscs
| 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 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| San Diego Super Yeast (WLP090) | White Labs | 80% | 65°F - 68°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Protein Rest | 131°F | 20 min |
| Saccharification | 148°F | 45 min |
| Mash Out | 168°F | 10 min |
Notes
| 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." -- http://brulosophy.com/2014/10/06/is-san-diego-really-all-that-super-a-yeast-comparison/ |
Download
| Download this recipe's BeerXML file |