Since I am exploring water issues, and recently purchased several pounds of high-alpha American and New Zealand hops… I thought I would calibrate on a hoppy Pale Ale. The title really references hops varieties that make me think of space and NASA, as well as the problems I have been having with my water profile and efficiency.
While I am fairly carefree when brewing, estimates abounding – I was extremely careful about measuring water amounts, pH at various stages, minor salt additions, etc. I also performed a modified hop stand (we can get into how I do that in a later post) where I pulled the temp down to 80-ish over 30 minutes in the kettle. Since I brewed a few days ago – this is still in the fermenter at 68F, and will be through the next couple of weeks. Will also dry hop this batch.
Recipe:
Recipe Specifications -------------------------- Boil Size: 12.10 gal Post Boil Volume: 11.60 gal Batch Size (fermenter): 11.00 gal Bottling Volume: 10.90 gal Estimated OG: 13.176 Plato Estimated Color: 10.0 SRM Estimated IBU: 35.7 IBUs Brewhouse Efficiency: 65.00 % Est Mash Efficiency: 65.9 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 15.20 gal The Colony, Bastrop Texas - Aqua Water Water 1 - 2.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 - 22 lbs 8.0 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 4 90.9 % 1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 4.0 % 12.0 oz Biscuit Malt (23.0 SRM) Grain 6 3.0 % 8.0 oz Acid Malt (3.0 SRM) Grain 7 2.0 % 0.50 oz Summit [17.00 %] - Boil 60.0 min Hop 8 14.5 IBUs 0.75 oz Apollo [18.00 %] - Boil 45.0 min Hop 9 21.2 IBUs 2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - 1.00 oz Bravo [15.50 %] - Aroma Steep 30.0 min Hop 11 0.0 IBUs 1.00 oz Columbus (Tomahawk) [14.60 %] - Aroma St Hop 12 0.0 IBUs 1.00 oz Summit [17.00 %] - Aroma Steep 30.0 min Hop 13 0.0 IBUs 1.0 pkg American West Coast Yeast (Lallemand #BR Yeast 14 - 2.00 oz Apollo [18.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs Mash Schedule: Single Infusion, Medium Body Total Grain Weight: 24 lbs 12.0 oz ---------------------------- Name Description Step Temperat Step Time Mash In Add 31.34 qt of water at 167.3 F 152.0 F 60 min Mash Out Add 17.32 qt of water at 202.8 F 168.0 F 10 min Sparge: Batch sparge with 3.00 gal water at 168.0 F
Had many issues, despite a fairly smooth brew day. Hitting mash pH took a very long time, and required salt additions in the mash. To eliminate any variability, as I will brew this again with RO water, I preheated the mash tun with the strike water, and then added the grist during recirc. I also batch sparged, eliminating another possible variable. I normally use a hybrid sparge method, but it’s too finicky to expect the same result next time.
In about a week, I will dry hop on 2 ounces of Apollo for 7 days.
First time using BRY-97, and will repitch the yeast after washing and rebuilding to the same sized starter.
The wort came out much darker than anticipated. I used Crystal 120 because I had it sitting around. I would use Crystal 40 or 60 instead. The biscuit came through really nicely in the wort – surprisingly so.
