BeerBorg

Boiling

Swamp P.A.
American IPA (14 B)Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.52 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 4.60 gal
Fermentation: Ale, Single Stage
Date: 09 Feb 2014
Brewer: AB
Asst Brewer:
Equipment: Pot and Cooler ( 8 Gal/19 L) - All Grain
Efficiency: 65.00 %
Est Mash Efficiency: 74.8 %
Taste Rating: 30.0

Taste Notes:

Prepare for Brewing

Clean and Prepare Brewing Equipment
Total Water Needed: 8.44 gal

Mash or Steep Grains
Mash Ingredients Amt Name Type # %/IBU
9 lbs 4.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.7 %
3 lbs 1.5 oz Munich Malt - 20l (10.0 SRM) Grain 2 22.2 %
1 lbs 0.5 oz Wheat, Flaked (1.6 SRM) Grain 3 7.4 %
8.0 oz Caramel/Crystal Malt - 15l (10.0 SRM) Grain 4 3.6 %
Mash Steps Name Description Step Temperature Step Time
Mash In Add 17.39 qt of water at 168.2 F 156.0 F 45 min

Batch sparge with 2 steps (0.71gal, 3.39gal) of 168.0 F water

Add water to achieve boil volume of 6.52 gal
Estimated pre-boil gravity is 1.057 SG
Boil Ingredients Amt Name Type # %/IBU
1.02 oz Warrior [15.00 %] - Boil 60.0 min Hop 5 46.9 IBUs
1.02 oz centennial [11.00 %] - Boil 15.0 min Hop 6 17.1 IBUs
1.02 oz Cascade [5.50 %] - Boil 5.0 min Hop 7 3.4 IBUs
1.02 oz Simcoe [13.00 %] - Boil 5.0 min Hop 8 8.1 IBUs
1.00 oz Chinook [13.00 %] - Boil 0.0 min Hop 9 0.0 IBUs

Estimated Post Boil Vol: 5.98 gal and Est Post Boil Gravity: 1.065 SG 1.064!
Cool and Transfer Wort
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water if needed to achieve final volume of 5.00 gal
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients Amt Name Type # %/IBU
2.0 pkg us-05 (White Labs #WLP090) Yeast 10 -



Dry Hop and Bottle/Keg
Dry Hop/Bottling Ingredients Amt Name Type # %/IBU
1.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
1.00 oz cascade [9.20 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs

just curious... did you build this by percentages? I see weights and measures of 1.02 in hops, 17.39 qts etc...

Just a thing or two I see. And please don't think that what you have posted will not be ok (cause I'd drink the sh*t out of what you have listed) just not how I like my IPAs.
I'd mash at about 149* for more fermentables and a dryer beer. I'd also sub out 1lb of 2 Row for a 1lb of dextrose for the same reason. Dryer IPAs help bring the hops forward.

Like I said that's just me and my IPAs. I do love that combination of hops you have lined up and think that will taste great in the finished beer.

yes

Inkleg wrote:Just a thing or two I see. And please don't think that what you have posted will not be ok (cause I'd drink the sh*t out of what you have listed) just not how I like my IPAs.
I'd mash at about 149* for more fermentables and a dryer beer. I'd also sub out 1lb of 2 Row for a 1lb of dextrose for the same reason. Dryer IPAs help bring the hops forward.

Like I said that's just me and my IPAs. I do love that combination of hops you have lined up and think that will taste great in the finished beer.

Ink, I was after a sweeter IPA for SWMBO'd. Did I do it right?

It's a nice looking recipe. Like Inkleg said....the hop choices are outstanding. And if you're after a sweeter IPA, I think your on the right track. But I would still lower that mash temp some. Maybe get it down to 150 to 152 instead of 156. With the malts and the amounts you have, it should still have a nice malt backbone to it.

Well, if it will be sweeter then I've done good..
We shall see????

The higher mash temp and Munich malt will bring a sweetness to the beer. So ignore my other post as you seem to have a handle on this. Maris Otter would also be a good sub for the 2 Row for going that route. Not sure what the wheat will do as I've not used it.

I'm tickled your wife likes IPAs, mine can't stand them. Well I guess that leaves more for me, right?

Just cruise on over, I share....

I'm gonna try a dbl IPA with marris otter next Including some regional hops, Multi head and La Tier...

just a little note on sugars you can use plain ole table sugar as a sub for dextrose. Both are a 100% fermentable and table sugar is a lot cheaper.

haerbob3 wrote:just a little note on sugars you can use plain ole table sugar as a sub for dextrose. Both are a 100% fermentable and table sugar is a lot cheaper.

Agree, but depending on the yeast it does tend to take longer to ferment it and to me it seems the resulting acetaldehyde fermentation byproduct seems to take longer to clean up, as it's a bit more stress/work for the yeast to process it.

If you want to get technical, basically dextrose (glucose) is fermentable straight up by the yeast, but for cane sugar the yeast uses an enzyme called invertase to split the sucrose into glucose and fructose. The yeast will then eat the glucose and the fructose. It does like the glucose a lot better though. It can also be split with acid or heat (IE making invert sugar/candi syrup in the traditional manner). So yeah it does it but it takes longer and is more "work" IE more stressful.

It's not a big deal really in the fermenter with time for the yeast to work, but if you want the beer to be at its best in the fastest amount of time, dextrose is a better sugar to use. Even more so as a priming agent for bottle or cask conditioned beers that you want to drink sooner then later.

That said I prime with Dominos Dots, so I don't follow my own advice LOL. But I also don't try to crack beers before 3-4 weeks. I'd use dextrose if I was cracking a beer at 2 or cask conditioning.

A picture is worth 1000 words they say, so here is one:
EDIT: We used to have a charts and graphs topic on the old forum, maybe we should have one here?

live and learn!! I know that dextrose was glucose work with it every week but did not that there was a time differential with the break down good to know. I cheap I use table sugar plus I have about 10 pounds of vanilla sugar to use up. Should try making some with dextrose.

7 day reading at 1.012.
Do I want it to go any lower? Should I dry hop now?
Isnt 1.015 75%?

When do you plan to bottle/keg? I normally only dry hop for 5-7 days unless there are a ton of hops then I do 2 dry hops. 1 for 10 days and the 2nd for 5-7 days.