This is another in the ever-evolving Brush Valley Brewing House Ale. This one is largely driven by ingredient availability.
I formulated this recipe to produce five gallons of beer for packaging. I assume a boil-off rate of about one gallon per hour with a full-volume boil. I use bagged pellet hops for all hop additions. I assume a loss due to trub of a half-gallon in the boil kettle and another half-gallon in the fermenter.
Recipe: Brush Valley Brewing House Ale v 1.5
BJCP Style: 14B — American IPA
Brewhouse Efficiency: 74%
Pre-Boil Volume: 6.44 gallons (24.4 L)
BG: 1.054 SG (13.3 °P)
Original Volume: 5.5 gallons (20.3 L)
OG: 1.062 SG (15.2 °P)
FG: 1.017 SG (4.3 °P)
ADF: 73%
Bitterness (Tinseth): 50 IBU
ABV: 6.1%
Color (Morey): 11 SRM (22 EBC) — Deep amber
Boil Duration: 55 minutes
BU:GU 0.80
Calories per 12-ounce Serving: 216 — 119 from Alcohol, 96 from Carbs
| Grains | Quantity | Percent |
|---|---|---|
| Crisp Maris Otter Malt (3.5 °L) | 11.0 lb. (4.990 kg) | 88 |
| Crisp Light Crystal Malt (45 °L) | 1.5 lb. (0.680 kg) | 12 |
| Hops | IBU | |
| Citra 11.4% AA, 55 min. | 1.5 oz (43 g) | 46.7 |
| Citra 11.4% AA, 5 min. | 0.6 oz (17 g) | 3.8 |
| Citra 11.4% AA, dry | 1.7 oz (48 g) | 0 |
| Yeast | ||
| Wyeast 1099 Whitbread Ale™ (Manufactured 11/9/11; 60% viability) | Want 229B; Have 120B | |
| Other | ||
| Irish Moss, 15 min. | 2.2 g | |
| Brewer’s Choice™ Wyeast Nutrient Blend, 10 min. | 2.2 g | |
| Water Treatment | Mash | Boil |
| Gypsum (CaSO₄) | 9.4 g | 6.4 g |
| Calcium Chloride (CaCl₂) | 1.4 g | 1.0 g |
| Baking Soda (NaHCO₃) | 0.9 g | — |
| Canning Salt (NaCl) | 0.5 g | 0.3 g |
Adjusted Mash Water Profile
| Sodium (Na): | 26 ppm |
|---|---|
| Calcium (Ca): | 191 ppm |
| Magnesium (Mg): | 3 ppm |
| Sulfate (SO₄): | 301 ppm |
| Chloride (Cl): | 57 ppm |
| Total Alkalinity (CaCO₃): | 148 ppm |
| Residual alkalinity: | 10 |
| Chloride to sulfate ratio: | 0.19 (Very Bitter) |
| pH: | 5.2 |
9:01 Setting up brewery (grains crushed last night).
9:26 4¾ gallons of water heating for the strike.
9:32 3¼ gallons of water heating for the sparge.
9:57 Mash salts weighed out.
10:01 Strike water at 179 °F.
10:07 Strike water transferred.
10:09 Strike water stabilized at 166 °F.
10:14 Mashed in. Added mash salts.
10:18 Starting mash temperature of 153 °F.
10:23 Boil salts weighed out and added to the kettle.
11:14 Mash complete ending at 153 °F.
11:20 Vorlauf complete. Lautering.
11:25 Lauter complete. Collected 3¼ gallons. Heating first runnings. First runnings gravity is 1.076 SG (1.067 SG @ 114 °F)
11:36 Sparging (154 °F).
11:45 Sparge complete. Second runnings gravity is 1.032 SG (1.025 SG @ 106 °F). Collected a total of just less than 6½ gallons. Boil gravity is 1.054 SG (1.046 SG 108 °F). Heating to the boil.
12:08 Hot break has subsided. Reducing heat to medium.
12:10 Bittering hops are in.
12:55 Immersion chiller and Irish moss are in.
1:00 Flavor hops and yeast nutrient are in.
1:05 Flame out and chilling. Original gravity is 1.062 SG (1.058 SG @ 89 °F).
1:25 Still chilling, but I just realized I missed the aroma hop addition and cut the boil 5 minutes short! Bummer. 🙁 I am updating the recipe to match what I did.
1:45 Chilled.
2:04 Draining.
2:25 Drained.
2:41 Aerated.
2:50 Pitched. Thermostat set for 64 °F.
Saturday Evening (12/31) Thermostat is apparently the “cut out” temperature and the hysteresis is set for 2 °F. That means the temperature varies from 62–64°F. I raised the thermostat to 66 °F so that it should be around 65±1°F.
Sunday Evening (1/1) Beer is fermenting gently at 65 °F. Kräusen is very light and fluffy. Moderate CO₂ generation.
Tuesday Evening (1/3) Kräusen is falling. Raised thermostat one degree.
Saturday (1/7) The thermostat is set at 71 °F (70±1°F).
Saturday (1/14) Crashing.
Saturday (1/21) Kegged. Final gravity 1.017 SG (1.018 at 52 °F). Dry hopped. Interesting malt flavor prior to hopping. Brilliantly clear. Golden in color.