BeerBorg

I've heard about Scott for years and he's an award winning brewer that is now starting his own brewery. So my friend (female from Cali that loves IPA's) asks me to brew a true WCIPA. Not sure this is but with some minor tweaks, I did brew it today. I changed the name cuz I very slightly changed minor stuff but I like the fact that he keg hops. I've done this a number of times and keep reminding myself I should to this much more often. It just works.
Just a few hitches with the chiller pump but I came close enough to claim success. The fact that it has 12 oz of quinoa flake was enough to catch my eye and attention. If it works, then it's a great conversation right?

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Metry Station IPA
Brewer: Scott
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.81 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.062 SG
Estimated Color: 4.2 SRM
Estimated IBU: 81.1 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU Volume
8 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 1 60.4 % 0.63 gal
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 30.2 % 0.31 gal
12.0 oz Flaked Quinoa (1.6 SRM) Grain 3 5.7 % 0.06 gal
8.0 oz Cara-Pils/Dextrine (1.3 SRM) Grain 4 3.8 % 0.04 gal
0.53 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 5 22.6 IBUs -
10.40 g Gypsum (Calcium Sulfate) (Boil) Water Agent 6 - -
6.30 g Epsom Salt (MgSO4) (Boil) Water Agent 7 - -
3.40 g Calcium Chloride (Boil) Water Agent 8 - -
0.53 oz Simcoe [13.00 %] - Boil 10.0 min Hop 9 7.6 IBUs -
1.98 oz Centennial [10.00 %] - Steep/Whirlpool 30.0 min Hop 10 23.1 IBUs -
1.98 oz Citra [12.00 %] - Steep/Whirlpool 30.0 min Hop 11 27.8 IBUs -
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 12 - -
1.98 oz Simcoe [13.00 %] - Dry Hop 6.0 Days Hop 13 0.0 IBUs -
1.00 oz Citra [12.00 %] - Dry Hop 6.0 Days Hop 14 0.0 IBUs -
1.98 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 13 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 36.12 qt of water at 155.6 F 148.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Temperature: 61F 24 hours then 66F for 3 days then 68F for 7 days

Dry Hopping:
1.98 Simcoe and .98 Citra for 6 days
Kegged with 1.98 Simcoe and .53 Citra in weighted bag. Double flushed keg and bag of hops with C02 and left at room temperature for 2 days then into keezer.

Beer-lord wrote: Dry Hopping:
1.98 Simcoe and .98 Citra for 6 days
Kegged with 1.98 Simcoe and .53 Citra in weighted bag. Double flushed keg and bag of hops with C02 and left at room temperature for 2 days then into keezer.

Need to get a bit more precise with your hop schedule! I heard it was 1.98369758532 Simcoe and .984423425897 Citra then 1.9834759821449 Simcoe and .537841128497 Citra!

I left it that way in BS but I couldn't get that exact if I wanted to since my scale doesn't do OCD like I do.
Of course I went to the next highest amount. Converting his recipe to my brew size is what did that I guess. But Steve, you math is wrong but I've attached something to help fix it.

Were the water additions added to the boil or the mash strike water? I'm not familiar with using BS.

10.40 g Gypsum (Calcium Sulfate) (Boil) Water Agent 6 - -
6.30 g Epsom Salt (MgSO4) (Boil) Water Agent 7 - -
3.40 g Calcium Chloride (Boil) Water Agent 8 - -

Beer-lord wrote:I left it that way in BS but I couldn't get that exact if I wanted to since my scale doesn't do OCD like I do.
Of course I went to the next highest amount. Converting his recipe to my brew size is what did that I guess. But Steve, you math is wrong but I've attached something to help fix it.

ScrewyBrewer wrote:Were the water additions added to the boil or the mash strike water? I'm not familiar with using BS.

10.40 g Gypsum (Calcium Sulfate) (Boil) Water Agent 6 - -
6.30 g Epsom Salt (MgSO4) (Boil) Water Agent 7 - -
3.40 g Calcium Chloride (Boil) Water Agent 8 - -

Since I BIAB I add them all to the mash. It was not enough. I had to add .5 ml of lactic acid to get me down to 5.4 which is where Soctt told me he likes to have the PH for this beer.
I've never used BS for water additions but with the new version 3, it does a so so job. I actually used your program to configure the additions and added it in manually to BS.

I simply refuse to use hops in less then 1/4oz amounts. Any more fine then that to me just seems silly and then I end up with some funky amount of hops that I have to figure out what to do with.

Also sometimes if I am feeling lazy I will pour a 1oz bag of hops onto a plate and eyeball split it into 1/2 or 1/3 or 1/4oz (ish) piles and use them that way. If I am off by a few grams here and there, whatever.

My anal-retentive German ancestors who are probably spinning in their graves saying "nooooooooooooooooooooo!" Or "neinnnnnnnn!" Or such.

Last Sunday was 21 days since brewing and 5 days in the keg and it was pretty good. Today, 5 days later, it's almost perfect. I will definitely brew this again. Don't know how long it will taste good with keg hopping but I'll take a good, hoppy, 5.8% IPA any day. This has everything I like in it (plus quinoa) and I can see how it's an award winning IPA. And I like the 002 in this beer for a nice change from my regular Chico style yeast. This WILL be brewed again and again. Maybe my version is not medal worthy but this is better than some of the beers I had today at a local, small taproom! Yes, I said that!

What does the flaked quinoa add to this, besides making it a complete protein assuming some of it remains in the beer? (the complete protein part is good for me, I never considered putting quinoa in beer before, but it's actually a good idea in my case since I use beer as food/calorie supplement).

I never read where Scott explains his use of quinoa but it is discussed on other forums that it helps head retention. Why use it and not carapils or something else, I don't know.
But I say, why not?

Beer-lord wrote:I never read where Scott explains his use of quinoa but it is discussed on other forums that it helps head retention. Why use it and not carapils or something else, I don't know.
But I say, why not?

If it's for proteins for head retention, then carapils won't make your beer contain a complete protein (it's more about adding unfermentable body building sugars), where quinoa will.

I don't know if that's their reasoning, but it's good enough for me to give it a shot.

Beer-lord wrote:Last Sunday was 21 days since brewing and 5 days in the keg and it was pretty good. Today, 5 days later, it's almost perfect. I will definitely brew this again. Don't know how long it will taste good with keg hopping but I'll take a good, hoppy, 5.8% IPA any day. This has everything I like in it (plus quinoa) and I can see how it's an award winning IPA. And I like the 002 in this beer for a nice change from my regular Chico style yeast. This WILL be brewed again and again. Maybe my version is not medal worthy but this is better than some of the beers I had today at a local, small taproom! Yes, I said that!

WLP-002 is perfect in a NE IPA it's my go to yeast for this style. And there's something about the Simcoe/Citra combination that works with it. Happy to hear your recipe turned out so well.