Batch Info
5lb Batch
All Grain
Grains
8.5lbs Pilsner
1.2lb Flaked Maize
1.2lb Flaked Rice
Hops
.25oz Mosaic (12.7%AA) @15min
1oz Mosaic (12.7%AA) Whirlpool 20min @ 180F
1oz Azacca (9.8%AA) Whirlpool 20min @ 180F
1oz Citra (13%AA) Whirlpool 20min @ 180F
2.5oz Mosaic (12.7%AA) Dry hop @ day 3 active fermentation for 5 days
2.5oz Azacca (9.8%AA) Dry hop @ day 3 active fermentation for 5 days
2.5oz Citra (13%AA) Dry hop @ day 3 active fermentation for 5 days
Additions
Mash:
2 Vials Wyeast Ultraferm (Amyloglucosidase) (10ml each)
Boil:
Whirlfloc @ 15min
1tsp Yeast Nutrient @ 15min
Fermentation:
.5tsp Yeast Nutrient @ Day 3 active fermentation (w/ dry hop)
Yeast
Wyeast London Ale (1028)
Whirlfloc @15min
Kegged straight from primary after 1.5wks (closed system xfer)
SG: 1.055
1wk: 1.009
FG (4wk): 1.009
Preheated cooler with warm water. Dough-in with 4 gallons of 155F water. 60min Mash. Mash in @ 145-146F. Add 2 vials Amyloglucosidase & mix. 60min mash. 139-140F @ 30min. 136-137.5F @ 60min. 5 gallon batch sparge @ 168F. Slowly drained wort while sparging with Vorlauf. Pressed grain to release wort. Reheated wort to 140F & let sit for 30min to continue enzyme activity. 8.1 gallons preboil. 60min boil. Vigorous boil in 16gal pot. 6.3gal post boil. Chilled to 180F @ whirlpool with hop additions (reheated to keep at 180F). Chilled to 80F, sat kettle outside, gave strong whirlpool, & let sit for 30min to settle
Pitched @ 78F.
**3rd Place Bronze Medal at Cascade Brewers Cup 2018 in Specialty IPA (21B)
**1st Place Blue Ribbon at Evergreen State Fair 2019 in Specialty IPA (21B)
Alternative Hop Bills:
1)
1oz Mosaic (12.7%AA) Whirlpool 20min @ 180F
1oz Azacca (9.8%AA) Whirlpool 20min @ 180F
1oz Citra (13%AA) Whirlpool 20min @ 180F
2oz Cashmere (8.8%AA) Dry hop @ day 3 active fermentation for 5 days
1.7oz Lemondrop (5.2%AA) Dry hop @ day 3 active fermentation for 5 days
.25oz Citra (13%AA) Dry hop @ day 3 active fermentation for 5 days
.22oz Azacca (13%AA) Dry hop @ day 3 active fermentation for 5 days
.3oz Mosaic (12.7%AA) Dry hop @ day 3 active fermentation for 5 days
2)
1oz Mosaic (12.6%AA) Whirlpool 20min @ 180F
1oz Azacca (9.9%AA) Whirlpool 20min @ 180F
1oz Citra (12.6%AA) Whirlpool 20min @ 180F
2oz Citra (12.6%AA) Dry hop @ day 3 active fermentation for 5 days
1oz Mandarina Bavaria (7.1%AA) Dry hop @ day 3 active fermentation for 5 days
1oz Azacca (13%AA) Dry hop @ day 3 active fermentation for 5 days
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