A West Coast IPA with Citra, Citra Lupomax, Nectaron and Simcoe Cryo.
Name: Electric Diesel
Style: American IPA (21A)
Type: All Grain
Recipe Specifications
Boil Size: 7.2 gal (27.4L)
Batch Size (fermenter): 5.5 gal (20.8L)
Estimated OG: 1.061
Estimated Color: 4.5 SRM
Estimated IBU: 56.1 (tinseth)
Estima.ed ABV: 6.0%
Brewhouse Efficiency: 66%
Boil Time: 75 minutes
Ingredients
| Amount | Name | Type | % |
|---|---|---|---|
| 10.5 lbs (5 kgs) | Pelton Pilsner-style Malt | Grain | 75% |
| 3.5 lbs (2 kgs) | Lamonta : Pale American Barley Malt (Mecca Grade) | Grain | 25% |
| 1.0 oz (28 grams) | Citra [12.9%] - Boil 5 min | Hop | - |
| 1.0 oz (28 grams) | Nectaron [14.6%] - Boil 5 min | Hop | - |
| 2.0 oz (57 grams) | Nectaron [14.6%] - Aroma 20 days | Hop | - |
| 2.0 oz (57 grams) | Simcoe [25.6%] - Aroma 20 days | Hop | - |
| 1.0 oz (28 grams) | Citra (LUPOMAX) [18.5%] - Aroma 20 days | Hop | - |
| 2.0 oz (57 grams) | Citra [12.9%] - Dry Hop 2 days | Hop | - |
| 2.0 oz (57 grams) | Nectaron [14.6%] - Dry Hop 2 days | Hop | - |
| 2.0 oz (57 grams) | Simcoe [25.6%] - Dry Hop 2 days | Hop | - |
| 1 ml | Flagship (Imperial #A07) | Yeast | - |
| 3 g | Calcium Chloride (CaCl2) (Mash) | Water Agent | - |
| 5.3 g | Epsom Salt (MgSO4) (Mash) | Water Agent | - |
| 10.7 g | Gypsum (CaSO4) (Mash) | Water Agent | - |
| 1 tbsp | PH 5.2 Stabilizer (Mash) | Water Agent | - |
| 0.5 items | Whirlfloc (Boil 15) | Fining | - |
| 1 drops | CellarScience® ALDC Enzyme (Diacetyl Reducing Enzyme) (Primary) | Other | - |
| 1 tbsp | CellarScience® SilaFine Beer Fining Agent (Bottling) | Other | - |
Mash
Mash Schedule: High fermentability
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 8.3 gal (31 L) of water at 155.5°F (68.6°C) | 149.0°F (65°C) | 60 mins |
| Sparge | Add 0.0 gal (0L) water at 169°F (75°C) | - | - |
Notes
-
Began brew day around 9am. Water and minerals were measured out the night before.
-
Began with 2G saniclean running through the pump for 5 minutes. After pumping it out into a bucket, I added the water and heated it up to the strike temp.
-
At strike, I added the grain stirred manually, then used the drill bit extension to ensure every part of the mash was stirred evenly with no dough balls. (2024-12-27)
- Stirred up the mash a bit with 10mins remaining. (2024-12-27)
- Collected 7G @ 1.055 pre boil (2024-12-27)
- Chilled down to 83f which collected 15 gals of water for cleaning. Then transferred to the unitank. (2024-12-27)
- Pitched the yeast and added 1 drop of ALDC. (2024-12-27)
- Dumped the trub (2024-12-29)
- Took another gravity reading, was approx the same as last reading, 1.010-1.011. (2025-01-02)
- Chilled to 64F then added the 6oz of dry hop through the top prv opening. (2025-01-02)
- Sanitized carb port and tubing and connected to tank. Closed blow off valve and set gauge to ~5psi before starting the cold crashing (2025-01-04)
- Dumped the trub and hops. Adjusted the racking arm to about 45 degrees to the side (2025-01-05)
- Dumped the trub and hops again. Started carbonation. Set gauge to 10psi. Will slowly increase over the morning until it gets to 20psi for burst carbonating (2025-01-06)
- Kegged, got about 4G.
This was not fun. I originally tried to keg this 4 days prior. However, I hooked things up wrong and the pressure in the unitank dropped. This caused trub and sediment to shoot back up in the tank. When I then tried to transfer everything got clogged and it was impossible to do the transfer (I tried over and over again for hours).
Ultimately I decided to let everything settle again before retrying. I waited 2.5 days with the tank at the cold crash temp. First I disassembled the liquid quick disconnect which was clogged. Then I followed all the instructions from this post https://www.homebrewtalk.com/threads/transfer-carbonated-beer-from-all-rounder-to-keg.682573/#post-8932151 very closely.
I have since updated my notes to include that process for next time. (2025-01-11)
Brewfather: https://web.brewfather.app/share/i7eEFagZtE5DPY
Tags: American IPA