Induction IPA

This is a 1999 BJCP style 7 beer.

Recipe: India Pale Ale
Volume: 5 gallons
Dates:

Brew date: Oct 7, 2003
Transfer to secondary: Oct 14, 2003
Bottling: Oct 28, 2003

Ingredients:

Water source: basement utility sink filtered dispenser
Yeast: White Labs WLP023 Burton Ale (pitchable vial)

Grain bill

	Potential sg pppg	Points per gal
9 1/2 lbs Briess pale 2-row malt 1 lb Briess Munich malt 1 lb Weyermann Carahell malt 1/2 lb Briess caramel 60L malt	1.037 1.033 1.035 1.036	351.50 33.00 35.00 18.00
	Ideal: Pre-boil: Target:	437.50 437.50 437.50	/ 5 gal = 87.5 >>> 1.088 * 70% / 6 gal = 51.0 >>> 1.051 * 70% / 5 gal = 61.3 >>> 1.061

Hops

3/4 oz New Zealand Hallertauer hop pellets - bittering - 17% avg alpha Utilization: 60 minutes @ 1.051 = 23.1%	*IBU = 0.75 17 * 23.1 * 0.75 / 5 = 44.2**
1 oz English Kent Goldings whole hops - flavor - 6.6% avg alpha Utilization: 20 minutes @ 1.051 = 14%	*IBU = 1 6.6 * 14 * 0.75 / 5 = 13.9**
1 oz New Zealand Hallertauer hops - aroma - 7% avg alpha Utilization: 5 minutes @ 1.051 = 4.6%	*IBU = 1 7 * 4.6 * 0.75 / 5 = 4.8**
	Total IBU = 63

Other

1/2 teaspoon Irish Moss
20 minutes

Activity Log

Yeast Starter:

24 hrs before brew, boiled 2 oz of pale malt extract in 20 oz of water in flask for 10 minutes. Cooled in ice water bath in a bowl. Pitched vial of yeast and fitted stopper and airlock.
Fermentation didn't start at 24 hours. At 48 hours there was 1/2 inch of foam and one bubble every 20 seconds. Though the "best by" date was near (Oct 24), the real problem was probably that the temperature was only 65.4 f for a yeast that likes 68-73 f. Because of this, I will arrange the brewing booth for this beer.

Mash/Lauter/Sparge:

Using my new 10 gallon cooler with a false bottom, infused 4 gallons of 168 f water onto grain. Temperature was only 149 f so added hotter water until temperature was just over 150 f. Mashed for 20 minutes after reaching temperature. Iodine test showed conversion complete. Began to recirculate and found that something was wrong with my cooler/false bottom setup. Reverted to bucket/easymash screen setup. Recirculated until relatively clear. No additional sparge water was necessary due to water already added. Had to add mash to bucket in portions since it wouldn't all fit at the same time. Eventually reached 6 1/2 gallons in brewpot with the grainbed rinsed relatively well with water from mash.

Boil:

Boiled through first break and reduced for about 10 minutes, then added bittering hops. Boiled for 45 minutes then added flavoring hops and Irish Moss. Boiled for 15 more minutes then added finishing hops. Added cooling coil for the last 10 minutes of the 65 minute boil to sterilize. Cooled to ~75 f and siphoned to fermenter until stoppage due to whole hops. Used filtered funnel to strain hops and particles from remaining wort. Broke hydrometer during sanitation so no original gravity reading available. Aerated by rocking carboy on folded towel and pitched yeast starter. Checked yeast for possible contamination but it smelled good. Fitted stopper with airlock and put on basement floor.

Fermentation:

Placed fermenter in brewing booth with one bulb on under the bench.
Observations of primary (9 PM start):

12 hours: 1/4 inch foam, 2/3 bubble per second, 70.8 f
24 hours: foam varying from 1/2 to 1 inch, 4 bubbles per second, 72.3 f
36 hours: foam varying from 1/2 to 1 inch, 2 bubbles per second, 70.1 f
48 hours: 1 1/2 inches foam, 1/2 bubble per second, 70.1 f
60 hours: 2 inches foam, 1/3 bubble per second, 69.9 f
72 hours: 1 1/2 inches foam, 1/5 bubble per second, 69.8 f
108 hours: 1 1/2 inches foam, 1/9 bubble per second, 70.1 f
132 hours: 1 inch foam, 1/12 bubble per second, 69.1 f
144 hours: 1/2 inch foam, 1/17 bubble per second, 69.6 f
156 hours: 1/4 inch foam, 1/18 bubble per second, 69.4 f

Observations of secondary stage:

178 hours: no foam, 1 bubble every 38 seconds, 69.9 f
192 hours: sketchy foam, 1 bubble every 44 seconds, 69.9 f

Bottling:

Siphoned two 2 liter bottles 4/5 full, squeezed the air out and forced carbonated. Took FG reading of 1.012 which puts the alcohol content at about 6.2% ABV. Boiled 4 oz of corn sugar in 2 cups of water for 10 minutes and cooled pan with ice bath in sink. Placed sugar solution in bottling bucket and siphoned from secondary into bottling bucket. Filled and capped 35 12 oz bottles.

See Induction IPA labels here.

Results:

TBD