Other stuff » IPA

Tongue Splitter and 1800 IPA – bottling

Steve — Tue, 28 Jun 2011 15:03:39 +0000

My first double bottling night. Took about 3.5 hours but now I’ve got 4 cases of goodness aging in the basement.

Tongue Splitter – secondary and determining FG

Steve — Tue, 14 Jun 2011 12:35:04 +0000

1.041

41*.67 = 28

41-28=1.013

41*.71=29

41-29 = 1.012

I think what you are looking for is how to estimate what gravity your beer will end fermentation at, which is your final gravity. To do this you need to know the avg attenuation of the yeast you are using.

Example:
If your OG is 1.054
Your avg atten of your yeast is 75% (example – all are different)

54 * 0.75 = 40
54 – 40 = 14
Your FG Estimate will be 1.014

This can all be influenced based on how fermentable the sugars in the wort are and what temps you mash at, the vigor of your boil, etc.

Brew Day – Tongue Splitter

Steve — Sun, 22 May 2011 03:32:08 +0000

Northern Brewer Tongue Splitter extract kit. Here is their description:

American pale ales have evolved from a nontraditional offshoot of English pale ales into a style all their own as well as a distinctive celebration of our homegrown beer culture. This kit is similar to our Extra Pale Ale but is more aggressively (some might say insanely) hopped. Engineered to be an alpha-acid delivery vehicle, this kit is sure to please lovers of the humulus lupus and freak out squares.

Tongue Splitter
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.045

Malt 1: 6 lbs Pilsen malt syrup (60 mins)

Adjunct: 1 tsp Irish Moss (15 min)

Grain 1: 0.5 lbs Dingemans Caramel Pils
Grain 2: 0.5 lbs Simpsons Caramalt

Hop 1: 0.75 oz Summit (60 min)
Hop 2: 1 oz Glacier (15 min)
Hop 3: 1 oz Cascade (10 min)
Hop 4: 0.5 oz Cascade (2 min)
Hop 5: 0.5 oz Liberty (2 min)
Hop 6: 0.5 oz Cascade (dry hop)
Hop 7: 0.5 oz Liberty (dry hop)

Yeast: Wyeast 1332 Northwest Ale Yeast (65°-75°F)

Boiling Schedule:
Collected 3 gallons of water. Steep grains at 125°F for 20 minutes. Bring to a boil. Remove water from heat and mix Malt. Add Fermcap to reduce boil foam. Bring water back to a boil. Add Hop 1 @ 60 minutes, 2 @ 15, 3 @ 10, 4 @ 2, 5 @ 2, 6 and 7 dry hop two weeks prior to bottling. Add Irish Moss with 15 minutes left in the boil.

Notes:
Primary temps were around 62-64. I’ll leave in the primary for about 3 weeks and then take hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. I’ll leave in secondary for about 2 weeks. Bottle with 6 oz of corn sugar. Bottle condition for up to 2 weeks.

My actual OG was 1.041.

Town Hall 1800 Historic English IPA – secondary

Steve — Sat, 14 May 2011 14:06:50 +0000

Racked the beer to secondary and was given hope from the hydrometer taste test. Very earthy but a bit more characteristic of an IPA. Nothing like the citrusy taste of its American versions. We’ll see how it matures over the next month or so prior to bottling. I’ve been told this beer changes on you the older it gets. Hydrometer reading was still 1.014. This would be about 6.1% abv.

Town Hall 1800 Historic English IPA – Hydrometer reading

Steve — Sat, 07 May 2011 20:25:43 +0000

Just checked and with the +0.002 added to the reading it was 1.014 @ around 67-68 degrees. Very dissapointed in the taste. Left an earthy, nasty aftertaste, not at all IPA-like. Hope this one isn’t ruined. This would be about 6.1% abv if finished. Not sure what my next step is. Secondary, bottling or dump it?

Brew day – Town Hall 1800 Historic English IPA

Steve — Sun, 17 Apr 2011 21:46:22 +0000

Northern Brewer Town Hall 1800 Historic English IPA Pro Series extract kit. Here is their description:

The Pro Series beer kits have been developed in conjunction with professional brewers, using their own award-winning beer recipes.

Town Hall Brewery’s beer is renowned throughout the US, but only available at their amazing brewpubs in Minneapolis – until now. One of a handful of breweries to have an “A” rating on BeerAdvocate.com, it is known for producing high-quality beers in both experimental and classic styles.

Bronze Medal Winner, 2005 Great American Beer Festival. “Recipe converted from historic recipe dated from the year 1800. Bittering calculations were off the charts, so we used the same number of pounds of hops, but moved much of the addition to the later part of the boil. Original recipe called for 1 bittering addition. Very earthy, nutty malt character with a tremendous hops flavor!” -Town Hall Head Brewer Mike Hoops

Town Hall 1800 Historic English IPA
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.078

Malt 1: 9.45 lbs. Gold Malt LME (60 min)

Adjunct 1: 1 lbs Clear Candy Sugar (60 min)
Adjunct 2: 1 tsp Irish Moss (15 min)

Hop 1: 4 oz East Kent (60 min)
Hop 2: 3 oz East Kent (15 min)
Hop 3: 7 oz Fuggle (15 min)

Yeast: Wyeast 1098 British Ale Yeast (64°-75°F)

Boiling Schedule:
Collected 2.5 gallons of water. Bring to a boil. Remove water from heat and mix Malt and candy sugar. Add 6 drops of Fermcap to reduce boil foam. Bring water back to a boil. Add Hop 1 @ 60 minutes. Add hop 2 and hop 3 addition at 15 minutes. Add Irish Moss with 15 minutes left in the boil.

Notes:
Used a 48 hour starter. Used a brew belt. Primary temps were around 68. I’ll leave in the primary for about 3-4 weeks and then begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. I’ll leave in secondary for about 2 months. Bottle with 6 oz of corn sugar. Bottle condition for up to 2 weeks. I plan on aging this one a long time.

My actual OG was 1.060. Missed my target big time and don’t know why. Only guess is that a lot of wort was retained/lost when I pulled and disposed of the hops in the muslin sack. I pitched @ 65° and fermented @ 66-68°. Crazy amount of hops additions… 14 oz! Stunk up the house real nice

Double IPA – bottling

Steve — Sat, 16 Oct 2010 04:35:50 +0000

Bottled the Double IPA after a couple weeks of dry hopping with an ounce of Cascade. Not much aroma as I was expecting. Used T-58 for bottling yeast along with 5 oz of corn sugar and 1 oz of table sugar in 16 oz of water.

Double IPA – secondary

Steve — Sun, 01 Aug 2010 13:20:34 +0000

I racked to secondary today, after about a month left in the primary due to the July 15 and 22nd floods that have kept us busy. Our basement rose to about 80 degrees during that time, so I hope no odd flavors or aromas are born from that. My FG was 1.013, making my ABV 8%, due to the 60 degree pitch OG and the 77 degree secondary OG. Should be a good beer from what I’ve read but I’m concerned about the heat. Also, the beer is a lot darker that I thought, but who cares if it taste great I guess. Now I’ll let it set until early October, then dry hop for a week.

Chinook IPA – bottling day

Steve — Tue, 13 Jul 2010 02:53:05 +0000

Bottled up the Chinook IPA. Didn’t have much body to the uncarbed beer but nice aroma. I dry hopped and secondaried the beer for 11 days @ 70°. Using T-58 for bottling yeast.

Double IPA – brew day

Steve — Sat, 10 Jul 2010 02:51:10 +0000

Northern Brewer Double IPA extract kit. Here is their description:

Double IPA, sometimes called Imperial IPA, is an emerging style of beer that is distinctly American. The goal is to get as many hops in the beer as possible. Making the beer to an extremely high gravity (and alcohol) makes it possible to tolerate bitterness in excess of 90 IBUs. Lots and lots of hop flavor and aroma in our recipe help disguise a thick, full-bodied amber-gold beer of barley wine stature. Recommended: 2-stage fermentation and yeast starter.

Double IPA
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.083

Malt 1: 12 lbs. Pilsen Malt LME (60 min)
(screwed up and should have been 3 lbs at 60 mins and 9 lbs at 15 mins)

Adjunct: 1 tsp Irish Moss (15 min)

Grain 1: 4 oz Briess Caramel 120
Grain 2: 12 oz Dingemas Caramel Pils

Hop 1: 1 oz Summit – (60 min)
Hop 2: 1 oz Centennial – (30 min)
Hop 3: 1 oz Cascade – (10 min)
Hop 4: 2 oz Summit – (0 min)
Hop 5: 1 oz Cascade – (dry hop in secondary for 2 weeks)

Yeast: #1056 American Ale (60°-72°F)

Boiling Schedule:
Collected 2.5 gallons of water. Steep grains at 155°F for 20 minutes. Bring to a boil. Remove water from heat and mix Malt. Bring water back to a boil. In hop tea pot add Hop 1 @ 60 minutes, Hop 2 @ 30 minutes. Add Hop 3 in primary brew pot @ 10 minutes and Hop 4 @ 0 minutes in the boil. Add Irish Moss with 15 minutes left in the boil.

Notes:
I pitch yeast @ about 67° . My fermentation temps are 70-71°. I’ll transfer to secondary fermenter after about 14 days or begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Proceed to secondary fermentation for 2months . Add Hop 5 @ 2 weeks prior to bottling. Bottle with 5 oz of corn sugar and 1 oz of table sugar. Bottle condition for up to 2 weeks.

My actual OG was 1.074. I pitched @ 67° and fermented @ 70°.