Overnight Showers (West Coast Azacca/El Dorado IPA) (American IPA | 21A)

Overnight Showers (West Coast Azacca/El Dorado IPA) (American IPA 21A)

Name: Overnight Showers (West Coast Azacca/El Dorado IPA)
Style: American IPA (21A)
Type: All Grain

Recipe Specifications

Boil Size: 7.51 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.069 SG
Estimated Color: 4.8324324
Estimated IBU: 88.7 IBUs (Tinseth)
Estima.ed ABV: 7.4 %
Brewhouse Efficiency: 72.0%
Boil Time: 60 minutes

Ingredients

Amount Name Type %
6 lbs 5.9 oz Pale Malt, Maris Otter Grain 45.0%
6 lbs 5.9 oz Pilsner (2 Row) Ger Grain 45.0%
1 lbs 6.6 oz Rye, Flaked Grain 10.0%
0.50 oz Chinook [13.0%] - Boil 60.0 min Hop -
1.00 oz Azacca - ADHA 483 [15.0%] - Boil 5.0 min Hop -
1.00 oz El Dorado [14.3%] - Boil 5.0 min Hop -
0.50 oz Chinook [13.0%] - Boil 5.0 min Hop -
2.00 oz Azacca - ADHA 483 [15.0%] - Steep/Whirlpool. 20.0 min Hop -
2.00 oz El Dorado [14.3%] - Steep/Whirlpool. 20.0 min Hop -
3.00 oz Azacca - ADHA 483 [15.0%] - Dry Hop 60.0 min Hop -
1.00 oz El Dorado [14.3%] - Dry Hop 60.0 min Hop -
1 pkg Barbarian (Imperial#A04) Yeast -

Mash

Mash Schedule: Single Infusion, Light Body, Batch Sparge

Name Description Step Temperature Step Time
Mash In Add 4.92 gal of water at 157.9 F 148.0 F 60.0 mins

Notes

4/18/19

  • Brewed at home. Beautiful warm and sunny day.
  • Collected ~3G from first runnings, then just under 5 gallons after 1st sparge.
  • Ended up with ~7.5G in the fermenter pre-boil.
  • The gravity was low, so I boiled for 75 minutes.
  • Ended up with ~4.7G in the fermenter at 1.060 which was lower then expected.
  • Added the yeast to the beer at ~68F at 3pm.

4/24/19

  • Gravity reading was 1.012, it’s done at 6.3% abv.
  • Really fruit forward!

5/25/19

  • Added 2 oz Azacca and 1 oz Ekuanot (cryo) to keg when racking beer. Let sit in cooler for 20 minutes then added gelatin. Used 1/4 cup cold water and just over 1/2 teaspoon of the gelatin powder. Mixed it up then in 10s increments in the microwave heated up the mixture until the temp was about 145F. Then I added to the keg, sealed and purged 3 imes.
  • Kegged in the afternoon. Set pressure to 30PSI around 6pm (for 24 hours) then turned down to normal 11PSI.

Tags: