BrewBlog: House IPA
Specifics
General Information
Method: All Grain

Love this beer. Needs 2-3 months aging to blossom, it barely lasts that long, no patience.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
9.00 pounds
Pale Malt, Maris Otter
54.5% of grist
2.50 pounds
Rye Malt
15.2% of grist
1.50 pounds
Vienna Malt
9.1% of grist
1.00 pounds
Munich Malt
6.1% of grist
0.75 pounds
Barley, Flaked
4.5% of grist
0.75 pounds
Caramel/Crystal Malt -120L
4.5% of grist
0.75 pounds
Oats, Flaked
4.5% of grist
0.25 pounds
Black Barley (Stout)
1.5% of grist
16.50 pounds 100% of grist
Non-Fermentables
1.05 Whirlfloc Tablet @ 15 minutes  
0.02 Yeast Nutrient @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 65 minutes
Equipment Profile

Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 19 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C
Notes:

19 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 19 gallon brew pot for full size boil of the 12+ gallons of wort.

Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%
Notes:

Famous for Pilsners and Lagers.

Fermentation
Primary: 7 days @ 68° F
Secondary: 14 days @ 68° F
Tertiary: 0 days @ ° F
Age: 90 days @ 41° F
Tasting Reviews
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House IPA Aug 26, 2009
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