Today I am making an all-grain variation of C.J.’s House of the Rising Sun JPA.
| Brewhouse Efficiency: | 74% |
|---|---|
| Pre-Boil Volume: | 7.0 gallons (26.5 L) |
| BG: | 1.050 SG (12.39 °P) |
| OG: | 1.061 SG (14.97 °P) |
| FG: | 1.015 SG (3.83 °P) |
| ADF: | 74.4% |
| Bitterness (Rager): | 89 IBU |
| ABV: | 6.1% |
| Color (Morey): | 8 SRM (16 EBC) — Amber |
| Boil Duration: | 60 minutes |
| FERMENTABLES | Weight | Percent |
|---|---|---|
| Crisp Maris Otter | 10 1/2 lb (4.763 kg) | 83.2% |
| Rahr White Wheat | 3/8 lb (0.170 kg) | 3.0% |
| Briess Carapils | 1/2 lb (0.227 kg) | 4.0% |
| Dingemans CaraVienne | 1/2 lb (0.227 kg) | 4.0% |
| Castle Aromatic Malt | 1/2 lb (0.227 kg) | 4.0% |
| Dingemans CaraMunich | 1/4 lb (0.113 kg) | 2.0% |
| HOPS | Bitterness | |
| Northern Brewer, 8% AA, 60 minutes | 1.50 oz (42.5 g) | 46.2 IBU |
| Amarillo, 8% AA, 45 minutes | 0.25 oz (7.1 g) | 6.7 IBU |
| Cascade, 7.5% AA, 45 minutes | 0.25 oz (7.1 g) | 6.3 IBU |
| Centennial, 8.3% AA, 45 minutes | 0.25 oz (7.1 g) | 7.0 IBU |
| Amarillo, 8% AA, 30 minutes | 0.25 oz (7.1 g) | 4.3 IBU |
| Cascade, 7.5% AA, 30 minutes | 0.25 oz (7.1 g) | 4 IBU |
| Centennial, 8.3% AA, 30 minutes | 0.25 oz (7.1 g) | 4.4 IBU |
| Amarillo, 8% AA, 15 minutes | 0.25 oz (7.1 g) | 2.1 IBU |
| Cascade, 7.5% AA, 15 minutes | 0.25 oz (7.1 g) | 1.9 IBU |
| Centennial, 8.3% AA, 15 minutes | 0.25 oz (7.1 g) | 2.1 IBU |
| Amarillo, 8% AA, 5 minutes | 0.25 oz (7.1 g) | 1.4 IBU |
| Cascade, 7.5% AA, 5 minutes | 0.25 oz (7.1 g) | 1.3 IBU |
| Centennial, 8.3% AA, 5 minutes | 0.25 oz (7.1 g) | 1.5 IBU |
| Cascade, 7.5% AA, 0 minutes | 1 oz (28.3 g) | 0 IBU |
| Chinook, 11.5% AA, 0 minutes | 0.50 oz (14.2 g) | 0 IBU |
| Amarillo, 8% AA, Dry hopped | 2 oz (56.7 g) | 0 IBU |
| Amarillo, 8% AA, Keg hopped | 2 oz (56.7 g) | 0 IBU |
| YEAST | Attenuation | |
| Wyeast 1026 British Cask Ale | 211B Cells | 75.00% |
| Brewer’s Choice™ Wyeast Nutrient Blend, 15 minutes | 1/2 tsp (2.2 g) |
Mash at 154 °F (67.8 °C) with a grist ratio of 1.25 quarts per pound for 60 minutes. Treat the mash water with 2.3 g of gypsum and 1.5 g of Calcium Chloride. Treat the boil water with 1.6 g of gypsum and 1.1 g of Calcium Chloride.
Ferment at 64 °F.
Process
I used a gallon of boiling water to preheat my mash tun. I brought 3.95 gallons of local well water to 169 °F. After draining the preheat water, I added the mash water and mixed in the crushed grains (at 60 °F) and the mash salts and closed the mash tun. After 10 minutes the temperature stabilized to 154 °F. After 1 hour, I infused an additional 3 quarts of boiling water. This brought the mash temperature to 158 °F before I vorlaufed and lautered. I batch sparged with 3.5 gallons to collect 7 gallons of 1.050 wort. I added the boil salts and started to boil the wort.
Once the wort was boiling, I added the hops and yeast nutrient according to the ingredient schedule. At the end of the boil, I allowed the late hop additions to steep for 20 minutes with the flame off before starting the chiller.
Once the wort reached pitching temperature, I removed the chiller, started a whirlpool in the boil kettle, and allowed the trub to settle for 20 minutes before draining.
Once drained to the fermenter, I aerated the wort by shaking, then pitched three activator packs of yeast. Production dates and viabilities were: 10/5/10 (59%), 11/9/10 (83%), and 11/16/10 (88%). This should be approximately 261B cells. I set the fermentation temperature for 64 °F.
Four days later (Thursday), active fermentation was nearly complete. At this point I added 1 ounce of dry hops. I also began increasing the fermentation temperature by 1 °F per day to 68 °F and occasionally rousing the yeast.
Five days later (Tuesday), I added an additional ounce of dry hops.
After fourteen days of fermentation, I transferred the beer to a keg for carbonation, adding 2 ounces of hops.