The neighborhood turkey family was out in force while I brewed today.
BVB Cascade Ruination
Selected Style and BJCP Guidelines
14B-India Pale Ale(IPA)-American IPA
| Minimum OG: | 1.056 SG | Maximum OG: | 1.075 SG |
|---|---|---|---|
| Minimum FG: | 1.010 SG | Maximum FG: | 1.018 SG |
| Minimum IBU: | 40 IBU | Maximum IBU: | 70 IBU |
| Minimum Color: | 6.0 SRM | Maximum Color: | 15.0 SRM |
Recipe Overview
| Wort Volume Before Boil: | 7.00 US gals | Wort Volume After Boil: | 6.00 US gals |
|---|---|---|---|
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.060 SG | Expected OG: | 1.070 SG |
| Expected FG: | 1.017 SG | Apparent Attenuation: | 75.0 % |
| Expected ABV: | 7.1 % | Expected ABW: | 5.5 % |
| Expected IBU (using Rager): | 157.5 IBU | Expected Color (using Morey): | 5.2 SRM |
| BU:GU ratio: | 2.25 | ||
| Mash Efficiency: | 71.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 68 degF |
Fermentables
| Ingredient | Amount | % | MCU | When |
|---|---|---|---|---|
| US 2-Row Malt | 15lb 0oz | 93.8 % | 4.5 | In Mash/Steeped |
| US Caramel 10L Malt | 1lb 0oz | 6.2 % | 1.7 | In Mash/Steeped |
Hops
| Variety | Alpha | Amount | IBU | Form | When |
|---|---|---|---|---|---|
| US Cascade | 5.0 % | 1.75 oz | 11.0 | Loose Pellet Hops | First Wort Hopped |
| US Magnum | 12.0 % | 3.00 oz | 145.2 | Loose Pellet Hops | 60 Min From End |
| US Cascade | 5.0 % | 0.25 oz | 1.3 | Loose Pellet Hops | 15 Min From End |
| US Cascade | 5.0 % | 2.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
Other Ingredients
| Ingredient | Amount | When |
|---|---|---|
| Irish Moss | 0.10 oz | In Boil |
| Yeast Nutrient | 0.10 oz | In Boil |
Yeast
Wyeast 1056-American Ale
Water Profile
| Target Profile: | No Water Profile Chosen |
|---|---|
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 103 | Total Magnesium (ppm): | 17 |
|---|---|---|---|
| Total Sodium (ppm): | 34 | Total Sulfate (ppm): | 338 |
| Total Chloride(ppm): | 30 | Total Bicarbonate (ppm): | 36 |
Mash Schedule
| Mash Type: | Full Mash |
|---|---|
| Schedule Name: | Single Step Infusion (65C/149F) |
| Step Type | Temperature | Duration |
|---|---|---|
| Rest at | 149 degF | 60 |
Recipe Notes
“Only low alpha finishing hops should be used for [first wort hopping (FWH)], and the amount should be no less than 30% of the total amount of hops used in the boil. This FWH addition therefore should be taken from the hops intended for finishing additions.” — John Palmer, How to Brew
This recipe calls for 5.75 total ounces of hops. 30% of that corresponds to 1.725 ounces. That would correspond to moving the entire 15 minute addition and a quarter ounce of the dry hops to the first wort.
Conveniently, hops come in bags containing whole ounces, so we actually have 4 ounces of Cascade to work with.
We will use 1.75 ounces at FWH and 0.25 ounces at 15 minutes.
Stone’s FG suggests the apparent attenuation will actually be 82.5%. Their ABV suggests something between 78-79%.
Step by Step
Today I’m doing a Stone inspired beer. I was going to do the BYO Ruination clone, but my LHBS didn’t have any centennial hops. I changed it up with cascades and I’m going to first wort hop to accentuate the flavor characteristics. I was going to build the water up to Mosher’s ideal pale ale profile, but I didn’t get out to the store to buy water, so I will just use my well water and not adjust.
9:26 Got a late start. Water is on to boil. Probably started around 9:00. The yeast is all from July 16. According to Mr Malty, that means I’ve got 83% viability. Since I’ve got 3 packs, that’s about 249B cells.
9:53 Kettle strike temperature is 172.6 °F. Transferring to the mash tun. Grain temperature is 77 °F.
10:00 Transferred. Mash tun strike temperature is 163.5 °F. Waiting for it to cool.
10:05 Strike temperature is 160.3 °F. Doughing in.
10:14 Initial mash temperature was 146 °F. Added two dippers of boiling water to raise it to 149.2 °F. Mashing.
11:14 Mash ended at 148.8 °F. Vorlauff and lauter. First wort hops are in the kettle. The gravity of the first runnings was 1.074 SG (1.066 SG at 111 °F).
11:26 Transferred. Kettle sparge water temperature was 170.5 °F. Sparge temperature was 155.5 °F. Collected just shy of 3.75 gallons.
11:33 Sparging. The gravity of the second runnings was 1.034 SG (1.020 SG at 134 °F). Collected 3 gallons. 6.75 total.
11:46 Flame on. The boil gravity was 1.052 SG (1.040 SG at 125 °F). Target was 1.060 SG. WTF? I only managed to get 58% efficiency!
12:30 I’m saying I’m at the boil. Waiting for hot break.
12:34 Break wasn’t as intense as I expected. Adding bittering hops.
1:19 Adding flavor hops, chiller, yeast nutrient, and Irish moss.
1:34 Flame out and chilling.
2:17 Chilled. Settling.
2:37 Draining. Original gravity volume was 5.75 gallons. Original gravity was 1.061 SG (1.060 SG at 73 °F).
3:37 Drained.
3:59 Aerated and pitched. In fermentation chamber at 68 °F.
4:39 Everything cleaned and put away.
Monday morning, August 6th When I woke up this morning, the entire airspace in the carboy was filled with what looked like Great Stuff™. By the time I was ready to go to work, it was coming out of the airlock. I affixed a blow off tube and tried to button up the fermentation chamber as well as I could. The wort was fermenting at 67 °F.
Wednesday evening, August 8th The fermentation has calmed down enough that I was able to replace the blow off tube with a normal airlock. I also took the opportunity to add the first ounce of dry hops.
Monday evening, August 13th I added the second ounce of dry hops.
Sunday morning, August 19th I moved the carboy into the fermentation fridge to crash the yeast.
Sunday morning, August 26th Kegged. Final gravity 1.007 SG (1.007 SG at 57 °F). The hydrometer sample was wonderful. Slight alcohol warmth. Subtle candy sweetness. Smooth bitterness. Dry finish. Carbonating to 2.3 volumes CO₂ (15 PSI at 50 °F).