HBC 586 / McKenzie West Coast IPA (American IPA | 21A)

HBC 586 / McKenzie West Coast IPA (American IPA 21A)

Name: HBC 586 / Mckenzie West Coast IPA
Style: American IPA (21A)
Type: All Grain

Recipe Specifications

Boil Size: 7.25 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.068 SG
Estimated Color: 3.526037
Estimated IBU: 112.6 IBUs (Tinseth)
Estima.ed ABV: 7.3 %
Brewhouse Efficiency: 72.0%
Boil Time: 60 minutes

Ingredients

Amount Name Type %
10 lbs Gold Rush Pilsner Malt Grain 71.4%
4 lbs Gold Rush 2-Row Pale Grain 28.6%
0.50 oz Eukanot [14.0%] - Boil 60.0 min Hop -
2.00 oz McKenzie [10.0%] - Boil 7.0 min Hop -
1.00 oz LUPOMAX® HBC 586 [13.0%] - Boil 5.0 min Hop -
2.00 oz McKenzie [10.0%] - Steep/Whirlpool. 60.0 min Hop -
1.00 oz LUPOMAX® HBC 586 [13.0%] - Steep/Whirlpool. 20.0 min Hop -
2.00 oz McKenzie [10.0%] - Dry Hop 60.0 min Hop -
1.00 oz LUPOMAX® HBC 586 [13.0%] - Dry Hop 60.0 min Hop -
1 pkg House (Imperial Yeast#A01) Yeast -

Mash

Mash Schedule: Single Infusion, Light Body, Batch Sparge

Name Description Step Temperature Step Time
Mash In Add 4.38 gal of water at 159.1 F 148.0 F 75.0 mins

Notes

9/29/22

  • Milled grain on the low side of recommendation @33, range is 33-45.

10/1/22

  • Started around 8am.
  • Heater mash-in water to 200F then pumped to the mash tun before breakfast.
  • After breakfast I added the grain and stirred until the temp was ~148F. Next time perhaps only pre-heat water to 190F as it took some time to get the temp down. Also adding cold water was much more effective than just stirring.
  • Added my sparge water (just under 5G) to my other kettle and began heating with 20 mins left in the mash.
  • Vourlaufed for ~10 mins while the water heated up.
  • Mashed out through the pump to the brew kettle. Collected just under 3G.
  • Re-arranged the hoses and connected the sparge head to the mash tun.
  • Pumped the ~175F water at a slow rate through the sparge head. After all the water was moved I removed the sparge head.
  • Re-arranged the hoses again and mashed out through the pump to the brew kettle.

  • Collected just under 6.5G @ 1.058.

  • Collected ~4.2G @ 1.060 post-boil.
  • Chilled to ~70F and pitched the yeast in the evening.

10/7/22

  • Took gravity reading was, 1.009. Going to let it sit for another 24hrs then cold crash it overnight and keg it on 10/9/22.

10/8/22

  • Cold crashed.

10/9/22

  • Kegged at ~60F.

  • Racked on top of dry hops.

  • Got ~3.75G in the keg.
  • Added 1 tsp of gelatin to 1/4 cup of cold water. Stirred and heated in 10s increments until the temp was about 145F and it was fully dissolved
  • Added to keg then purged with co2 3 times.
  • Set to 20PSI to burst carbonate for 24-48 hrs before setting back to serving pressure of ~13PSI.

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