This simple recipe was used in order to evaluate the new HBC 586 hop variety.
Name: HBC 586 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: 1.066 SG
Estimated Color: 4.0494678
Estimated IBU: 61.3 IBUs (Tinseth)
Estima.ed ABV: 7.2 %
Brewhouse Efficiency: 72.0%
Boil Time: 60 minutes
Ingredients
| Amount | Name | Type | % |
|---|---|---|---|
| 10 lbs | Pelton Pilsner-style Malt | Grain | 71.4% |
| 4 lbs | 2-Row Pale | Grain | 28.6% |
| 0.50 oz | Eukanot [14.0%] - Boil 60.0 min | Hop | - |
| 1.00 oz | LUPOMAX® HBC 586 [13.0%] - Boil 5.0 min | Hop | - |
| 2.00 oz | LUPOMAX® HBC 586 [13.0%] - Steep/Whirlpool. 20.0 min | Hop | - |
| 1.50 oz | LUPOMAX® HBC 586 [13.0%] - Dry Hop 60.0 min | Hop | - |
| 1 pkg | Flagship (Imperial Yeast#A07) | 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
4/3/22
- Began brew day around 8am. Heated up ~4.5G of water to ~200F then transferred to the mash tun using the pump.
- Temp became around 175F after transfer. Let sit in the mash tun while I had breakfast.
- Added the grain with the water around 163F and stirred until it got to about 150F then let it in the mash tun for 1 hour.
- 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 ~170F water at a slow rate through the sparge head. After all the water was moved I removed the sparge head and stirred gently.
- Re-arranged the hoses again and mashed out through the pump to the brew kettle.
- Collected just under 8G @ 1.048. This was slightly under, so I am going to boil for an extra 15 minutes.
- Turned off heat and added whirlpool hops after starting the whirlpool (forgot to let it cool to 190F). Whirlpooled for 20 minutes.
- Chilled to 68F then pumped it into the sanitized fermenter.
- Ended up with ~4.6G @ 1.060. This is low, but better than last brew.
4/6/22
- Took gravity reading as it looked mostly done and it was 1.012. Going to let it sit until Saturday then keg to clean up any fermentation byproducts.
4/9/22
-
Kegging day, hydrometer reading is 1.011
- Racked on top of dry hops. Got about 4.2G.
- Purged with co2 3 times.
- 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 hours, then will dial down to serving pressure, ~12psi
Tags: American IPA