Distilled water will be used in order to customise the water chemistry (30L plus 2L of tap water for the remaining sparge). Adding 6.5g of calcium sulfate (gypsum), 3g of calcium chloride, 4g of magnesium sulfate (epsom salt) and 1 gram of baking sodat to the strike water will give a mash + sparge water profile of:
Calcium 74 ppm
Magnesium 13 ppm
Sodium 11 ppm
Chloride 50 ppm
Sulfate 165 ppm
The higher calcium and sulfate ions (low chloride/sulfate ratio) will enhance bitterness and bring out more hop flavour. Adding 100g of Acidulated Malt will bring down the mash pH to the desired level of 5.45 (room temp mash pH).
Leftover IPA
https://www.brewersfriend.com/homebrew/recipe/view/927604/leftover-ipa
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 27 liters
Boil Gravity: 1.048
Efficiency: 70% (brew house)
STATS:
Brew Date: 6/1/2020
Original Gravity: 1.060
Final Gravity:
ABV (standard):
IBU (tinseth): 67.16
SRM (morey): 6.46
Mash pH: 5.4
FERMENTABLES:
5.4 kg – Pale 2-Row (88.5%)
0.3 kg – Light Crystal Malt (4.9%)
0.3 kg – Wheat Malt (4.9%)
0.1 kg – Acidulated (1.6%)
HOPS:
15 g – Warrior, Type: Pellet, AA: 16, Use: Boil for 60 min, IBU: 30.89
15 g – Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 15 min, IBU: 8.24
20 g – Columbus, Type: Pellet, AA: 15, Use: Boil for 15 min, IBU: 19.16
20 g – Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 0 min at °C, IBU: 6.25
15 g – Cascade, Type: Pellet, AA: 7, Use: Whirlpool for 0 min at °C, IBU: 2.63
15 g – Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 3 days
30 g – Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 3 days
MASH GUIDELINES:
- Strike, Temp: 67 C, Time: 60 min, Amount: 18.9 L
- Sparge, Temp: 22 C, Amount: 12.9 L
Starting Mash Thickness: 3.14 L/kg
OTHER INGREDIENTS:
1 each – Whirlfloc, Time: 10 min, Type: Water Agt, Use: Mash
YEAST:
Safale US-05
Starter: No
Form: Dry
Attenuation (avg): 80%
Flocculation: Med
Optimum Temp: 15.56 – 22.22 C
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: dextrose
Amount: 144 g
CO2 Level: 2.5 Volumes
TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Brew Notes:
-Temperature differences were similar for the hydrometer and refractometer, although the gravity was somehow lower after the boil. This may have been due to incorrect temperature differentials during the readings.
-OG was around 1.060.
-Dry hop additions were added on 13/1/2020 and will be left until bottling on 17/1/2020
-Bought some straps to keep the temperature probe attached to the fermenter.
-FG 1.010
-23 bottle yield. Bottled on 17/01/2020. Put into fermentation fridge at 19c. Broke 1 bottle..
-Tasted a bottle after 2 weeks. Perfect carbonation with great head retention. Citrus aroma with a slight maltiness and big bitterness hit up front. Very clean, easy drinking. No unfavourable notes (first time using RO water – may be due to lack of chloride/chloramine). Medium body, not too thin.
