Simcoe and the Three C’s IPA

A NW style IPA. More notes can be found here.

Type: All Grain Date: 29 Oct 2016
Batch Size
(fermenter):
5.50 gal
Brewer: Aaron Godfrey
Boil Size: 7.50 gal Asst Brewer:
Boil Time: 75 min Equipment: Coleman 70-Quart Xtreme Cooler
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 78.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes: Changed the quantities for grain slightly to make them a little lower then IPA #3. Trying out Citra Hop Hash which is the resinous hop hash from the inside of the machines that create pellets. Should be pretty potent and resinous.

Ingredients

Ingredients

Amt

Name

Type

#

%/IBU
13 lbs 9.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 95.0 %
8.5 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 3.7 %
3.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 3 1.3 %
0.75 oz Chinook [13.00 %] – Boil 63.0 min Hop 4 30.0 IBUs
1.00 oz Citra [12.00 %] – Boil 4.0 min Hop 5 5.9 IBUs
1.00 oz Simcoe [13.00 %] – Boil 4.0 min Hop 6 6.4 IBUs
2.00 oz Simcoe [13.00 %] – Steep/Whirlpool 0.0 min Hop 7 0.0 IBUs
1.00 oz Citra (Hop Hash) [12.00 %] – Steep/Whirlpool 0.0 min Hop 8 0.0 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] – Steep/Whirlpool 0.0 min Hop 9 0.0 IBUs
0.25 oz Chinook [13.00 %] – Steep/Whirlpool 0.0 min Hop 10 0.0 IBUs
1.0 pkg A24 Dry Hop (Imperial Organic Yeast #A24) Yeast 11
2.00 oz Citra [12.00 %] – Dry Hop 5.0 Days Hop 12 0.0 IBUs
2.00 oz Simcoe [13.00 %] – Dry Hop 5.0 Days Hop 13 0.0 IBUs
1.00 oz Columbus (Keg Hop) [14.00 %] – Dry Hop 0.0 Days Hop 14 0.0 IBUs

Beer Profile

Est Original Gravity: 1.068 SG Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.0 % Actual Alcohol by Vol: 7.4 %
Bitterness: 42.3 IBUs Calories: 228.8 kcal/12oz
Est Color: 5.1 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 14 lbs 4.9 oz
Sparge Water: 4.75 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 19.88 qt of water at 162.5 F 152.0 F 30 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun , 4.75gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.32 oz Carbonation Used: Bottle with 4.32 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes

10/28/16

– Brewed at Paul’s with new kettle.
– Preboil gravity was slightly low, 1.048, but got 7.75 gallons into the kettle.
– Boiled for 75 minutes, adding .75oz Chinook at 63 minutes.
– Post Boil was oddly only 1.049-1.050 according to a refractometer. When I got home I tried a hydometer and it gave me the same reading, which doesn’t make much sense.
– Ended up with 5.5 gallons or slightly more in the fermenter. Chilled to about 72F then pitched the yeast from the can at home.

11/4/2016

– Pulled a sample. Gravity is 1.012. Added 2 oz Citra whole leafe and 2 oz Simcoe whole leaf right to the primary fermenter. Used my mash paddle to try to dunk the hops to make sure they all get wet. Ideally I would transfer to secondary as I’m afraid that may introduce quite a bit of oxygen. Has a nicer bitter piny note. Along with the pine is citrus and even some tropical fruit, which I assume is from the stone fruit flavors from the yeast.

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