Wow, it's been a while. Six months since the last brew day. Ugh. Maybe I'll go back and fill the 2015-6 gap on this page at some point...
Time to burn some leftover ingredients (DME, older hops) by doing a partial mash with new grains and some new hops. Working with a cut of Conan yeast that I've been reharvesting/reusing since 2013, so I was fearing I might have to buy some new yeast, but after a good starter it is kicking butt on the ferment. Lowered the AA for the older hops (just an estimate based on online research), so who knows what I'll get from them. I used them primarily for bitter, and pushed the fresh citra up front. They smelled fine... what can possibly go wrong? Fun to be brewing again...
#103 White IPA
Method: Partial Mash
Style: Specialty IPA: White IPA
Boil Time: 30 min
Batch Size: 3 gallons
Original Gravity: 1.073
Final Gravity (est): 1.014
ABV (standard): 7.7%
Measured FG: 1.002
Measured ABV: 9.3%
IBU (tinseth): 71.3
SRM (morey): 4.45
Fermentables
Amount Fermentable PPG °L Bill %
3 lb American - Pale 2-Row 37 1.8 44.4%
3 lb Dry Malt Extract - Wheat 42 3 44.4%
0.75 lb Flaked Corn 40 0.5 11.1%
6.75 lb Total
Hops
Amount Variety Type AA Use Time IBU
0.7 oz Simcoe Pellet 6 Boil 60 min 21.73
0.6 oz Warrior Pellet 8 Boil 60 min 24.83
0.7 oz Ahtanum Pellet 3 Boil 20 min 6.58
1 oz Citra Pellet 11 Boil 7 min 15.28
0.8 oz Saaz Pellet 3.5 Boil 5 min 2.89
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Infusion 148 F 75 min
Yeast
Conan (harvested from Cool Springs Brewery in '13)
Attenuation (avg): 78.5%
Flocculation: Med/Low
Optimum Temp: 64 - 72 °F
Starter: Yes
Fermentation Temp: 65°F
