Backyard Brews: Brew #31: Honey Oat IPA 2, October 17, 2015

This is a repeat brew of my first original recipe, #19. Rather than brew a straight-up repeat, I decided to make a couple of changes. First - I changed up the yeast to WLP090 - San Diego Super. I just wanted to give it a try. Next, I upped the flaked oats from 1 lb to 1-1/2 lb to try to give it a little more nuttiness. Then the first time I made the Honey Oat, I used an assortment of 1/2 oz hop bags that I had left over from previous brews. This time, I didn't have the leftovers, and I didn't plan to split hops to make a true repeat.

Recipe
Batch Size Target (Actual): 5 gal (5.25 gal)
OG Target (Actual): 1.067 (1.064)
FG Target (Actual) : 1.015 (1.007)
Brew House Efficiency Target (Actual) : 69% (68%)
IBUs: 82
Color: 5.9 SRM
Style: American IPA
Recipe Type: All Grain
Boil Time: 60 minutes

Water:
Carbon Filtered York Water

Grains:
11 lbs US 2-Row
1.5 lb Flaked Oats
1 lb Honey Malt
8 oz Rice Hulls

Hops:
1 oz Columbus (pellets) @ 60 min.
0.50 oz Simcoe (pellets) @ 20 min.
0.50 oz Amarillo (pellets) @ 20 min.
0.50 oz Simcoe (pellets) @ 5 min.
0.50 oz Amarillo (pellets) @ 5 min.
1 oz Simcoe (pellets) dry hop 6 days
1 oz Amarillo (pellets)dry hop 6 days
1 oz Centennial (pellets) dry hop 6 days

Other:
1 Whrilfloc Tab @ 15 min.

Yeast:
White Labs WLP090 San Diego Super

Brewing Notes
10/13/15 - Yeast Starter:
Another 1.5 Liter yeast starter: 6c of water, 6 oz Extra light DME, 1/4 tsp yeast nutrient, boiled 10 minutes and chilled to room temperature.

10/17/15 - Brew Day:

Sanitized (star san) my cold side equipment in the big mouth bubbler primary.
Heated 17.50 quarts of water to 170 F in 8 gallon economy 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
60 minute mash rest

0 minutes: mashed in, temperature was 151-152F
15 minutes: paddled, temperature was 148-149F
30 minutes: paddled, temperature was 147-148F
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 16.5 quarts of 200F water
Ran until the mash tun was dry, about 30 minutes
Took a pre-boil refractometer reading of 13%, which calculated to 1.052 boil gravity, 2 points under target.
Brought to boil
Added:
1 oz Columbus (pellets) @ 60 min.
0.50 oz Simcoe (pellets) @ 20 min.
0.50 oz Amarillo (pellets) @ 20 min.
1 Whrilfloc Tab @ 15 min.
0.50 oz Simcoe (pellets) @ 5 min.
0.50 oz Amarillo (pellets) @ 5 min.
Moved kettle to the kitchen and chilled with wort chiller
Siphoned to BMB,
Took a refractometer reading of 16%, which translated to 1.063. Volume was 5.25 Gallons
Pitched entire starter
Put the BMB in the beer corner of the dining room with a blow off tube.

10/17 - 10/26/15 - Primary Fermentation:
Nothing of note. Brix was 7.2% translated to 1.007 when I racked to the 5 gallon glass carboy

10/26 - 11/7/15 - Secondary Fermentation:
Dry hopped with 1 oz Simcoe, 1 oz Centennial, and 1 ounce Amarillo on 11/1.

11/7/2015 - Bottling:
Bottled with 4.2oz of corn sugar boiled in 2 c water to prime. Brix was still 7.2%, 1.007 (7.5% abv). Yield was 47 12 oz bottles