Archive for November, 2016

AG#68 – Hop Bastard India Pale Ale

Recipe Specifications
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Boil Size: 25.42 l
Post Boil Volume: 22.92 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.070 SG
Estimated Color: 12.8 EBC
Estimated IBU: 79.5 IBUs
Brewhouse Efficiency: 58.00 %
Est Mash Efficiency: 67.2 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
0.25 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 –
6.500 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 93.5 %
0.200 kg Caramel/Crystal Malt – 15L (29.6 EBC) Grain 3 2.9 %
0.250 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 4 3.6 %
25 g Magnum [10.70 %] – Boil 60.0 min Hop 5 38.0 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 –
100 g Centennial [11.10 %] – Steep/Whirlpool Hop 7 21.1 IBUs
60 g Citra [14.40 %] – Steep/Whirlpool 10.0 Hop 8 14.9 IBUs
30 g Cascade [9.60 %] – Steep/Whirlpool 10.0 Hop 9 5.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 –
100 g Amarillo [9.60 %] – Dry Hop 5.0 Days Hop 11 0.0 IBUs
100 g Simcoe [13.00 %] – Dry Hop 5.0 Days Hop 12 0.0 IBUs
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 6.950 kg
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Name Description Step Temperat Step Time
Mash In Add 18.76 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 13.87l) of 77.0 C water

13/11/2016 – Brew Day. Run off from mash tun was a mere trickle and I’ve no idea why. Very frustrating. I had to move the mash into a grain bag using a jug in order to recover the wort. Very cloudy. Great aroma f om the whirlpool hops.

27/11/2016 – Dry hopped with 100g Amarillo and 100g Simcoe.

29/11/2016 – Moved the fermenter into the kitchen to allow the beer to off gas and clean up. The aroma is amazing, but there’s a lot of hops floating in the bag above the surface of the beer. I forgot to tie the knot lower down in the bag.

09/12/2016 – Bottled with 108g corn sugar (16 litres @ 2.4 vol). Got  12 x 750ml and 14 x 500ml bottles from the batch.

15/01/2017 – Tasting great, though there’s a surprising amount of residual sweetness given the composition of the grain bill.


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