Brew #25, Conundrum Session IPA 2, July 11, 2015

Here's a revisit of #14, this time all grain.  We all liked the way I hopped it the first time, with Citra substituted for the Simply Select (now Simcoe). Looking at the recipe on Northern Brewer today, I'm noticing that there are some other differences between what I brewed and what Northern Brewer's recipe is. So once again, same name, different brew. I missed targets on volume and gravity - still getting my system dialed in.

Recipe
Batch Size Target (Actual): 5 gal (5* gal)
OG Target (Actual): 1.048 (1.054)
FG Target (Actual) : 1.011 (1.009)
Brew House Efficiency Target (Actual) : 69% (75%)
IBUs: 71
Color: 5.9 SRM
Style: American IPA
Recipe Type: All Grain
Boil Time: 60 minutes

Water:
Carbon filtered York water

Grains:
3.75 lb UK 2-Row
3.75 lb Maris Otter
1 lb White Wheat
1 lb Caramel 20L

Hops:
1/2 oz Amarillo (pellets) @ FWH
1/2 oz Centennial (pellets) @ 60 min.
1/2 oz Amarillo (pellets) @ 20 min
1/2 oz Citra (pellets) @ 20 min
1/2 oz Amarillo (pellets) @ 5 min
1/2 oz Crystal (pellets) @ 5 min
1/2 oz Citra (pellets) Dry hop 7 days
1/2 oz Crystal (pellets) Dry hop 7 days
1/2 oz Amarillo (pellets) Dry hop 7 days
1/2 oz Centennial (pellets) Dry hop 7 days

Other:
1 Whrilfloc Tab @ 15 min.

Yeast:
Safale US-05 pitched dry

Brewing Notes

7/11/15 - Brew Day:

• Sanitized (star san) my cold side equipment in the big mouth bubbler primary.
• Heated 11.88 quarts of water with pH 5.2 to 165 F in 8 gallon stainless HLT on outdoor propane burner
• Mashed in in 10 gal Igloo cooler, paddled until everything was well mixed and there were no dough balls.  Mash in temp was 154F
• 60 minute mash rest
• 0 minutes: temperature was 154F
• 15 minutes: paddled, temperature was 152-154F
• 30 minutes: paddled, temperature was 151-153F
• 60 minutes, began vorlauf
• Manual Vorlauf: I run a 2 cup measuring cup full of wort out of the valve and gently pour this on top of the mash.  Then I repeat until I'm satisfied with the clarity.  This takes about 10-15 minutes.
• Ran off and fly sparged with 17.5 quarts of 200F water.  I had a 1/2 oz of Amarillo hops in the bottom of the kettle during the runoff as my first wort hop.
• Ran until the mash tun was dry, about 30 minutes
• Brought to boil - 60 minute boil time
• Added:
  1/2 oz Centennial (pellets) @ 60 min.
  1/2 oz Amarillo (pellets) @ 20 min
  1/2 oz Citra (pellets) @ 20 min
  1 Whirlfloc tab @ 15 min.
  1/2 oz Amarillo (pellets) @ 5 min
  1/2 oz Crystal (pellets) @ 5 min
• Chilled to 78F - My ground water was getting warmer so the immersion chiller was not working as effectively.
• Siphoned to BMB, I only had about 4 1/2 gallons
• Topped off with room temperature water to get to 5 gallons
• Took an OG reading of 1.052, corrected to 1.054.
• Sprinkled the yeast on top of the wort

7/11 - 7/20/15 - Primary Fermentation:
Siphoned to Secondary on 7/20.  Gravity was 1.009

7/20 - 8/4/15 - Secondary Fermentation:
Dry hopped on 7/28 with a half ounce each of: Citra, Amarillo, Crystal, and Centennial added directly into the carboy.

8/4/2015 - Bottling:
Bottled 44 12 oz bottles with with 4.1 oz corn sugar, boiled in 2c water.  Final Gravity was 1.009 (5.9%).  Once again, this was a crowd pleaser as a late summer drinker.