Wednesday, January 4, 2017

#103 - White IPA

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

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

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

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

1 comment:

  1. Holy Snozzle, the old Conan yeast still had some life in it!

    Measured FG: 1.002
    Measured ABV: 9.3%