Hoppy Ending

Flavor Description for Hoppy Ending:
Delicious fruit and citrus forward taste. Prevailing fruits of orange, tangerine, pineapple dominate the front and very light in the back. A creamy and airy medium body with a good medium carbonation. Has a lot of tropical flavors and aromas with very little grapefruit to be found. This is a NEIPA so expect the beer to be cloudy. And, yes, it’s supposed to be cloudy.

Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
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Boil Size: 7.07 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.90 gal
Estimated OG: 1.064 SG
Estimated Color: 5.4 SRM
Estimated IBU: 65.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
26.80 mg 20% Phosphoric Acid (Mash 60.0 mins) Water Agent 1 –
8 lbs Thomas Fawcett Pearl Malt (3.0 SRM) Grain 2 64.0 %
4 lbs 8.0 oz Pilsner (2.3 SRM) Grain 3 36.0 %
0.04 tsp Fermcap (Boil 61.0 mins) Other 4 –
0.75 oz Magnum [12.20 %] – Boil 60.0 min Hop 5 33.7 IBUs
39.83 g Calcium Chloride (Boil 60.0 mins) Water Agent 6 –
3.35 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 7 –
0.50 g Canning Salt (Boil 60.0 mins) Water Agent 8 –
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 9 –
1.00 oz Mosaic (HBC 369) [11.40 %] – Boil 10.0 m Hop 10 15.2 IBUs
1.00 oz Mosaic (HBC 369) [11.40 %] – Boil 5.0 mi Hop 11 8.4 IBUs
0.23 tsp Yeast Nutrient (Boil 5.0 mins) Other 12 –
0.00 mg Immersion Chiller (Boil 5.0 mins) Other 13 –
1.00 oz Mosaic (HBC 369) [12.25 %] – Steep/Whirl Hop 14 8.2 IBUs
0.9 pkg Vermont IPA (Giga Yeast #GY054) Yeast 15 –
3.00 oz Mosaic (HBC 369) [12.25 %] – Dry Hop 3.0 Hop 16 0.0 IBUs
1.00 oz Citra [12.00 %] – Dry Hop 3.0 Days Hop 17 0.0 IBUs

Mash Schedule: BIAB Large Electric Kettle
Total Grain Weight: 12 lbs 8.0 oz
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Name Description Step Temperat Step Time
Mash Step Add 32.29 qt of water at 156.6 F 150.0 F 60 min

Notes:
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For the dry hop I need to use multiple bags because the stainless steel container I have gets clogged and doesn’t let the wort flow through to extract the aromas and flavors.

Mash pH goals:
5.4 IPA’s

Add the whirlpool hops and DO NOT COOL THE WORT for 10 minutes. Then chill normally.

Pitch at 68 degrees.

BREW NOTES:
No pressure in fermentation keg after about 18 hours. Found a leak at the keg seal. Replaced the seal and then pressurized to about 5 lbs. I know I added some oxygen to the headspace when I did this.

pH measured high after 10 minutes at 5.7 but when I tested it in the pH 7.0 solution it reads 7.2. So it appears that the reading was about .2 high which works out to just about perfect.

Post mash voluime was perfect after I let the bag drain for about 10 minutes.

Post mash SG was 1.051 vs. the 1.048 predicted. So a little better efficiency than expected.

Used 4ml of hopshot instead of the Magnum at 60 minutes.

FG was 1.066 vs. the 1.064 predicted.

Cooled with tap water to 100 degrees then used 10 ice trays to cool to 66 degrees. Ground water was 75 degrees. Ice was just about all gone at end of cooling. Probably should have a few more ice trays.

Empty keg weighed 9.25 lb. Full weight was 50 lb. 50-9.25=40.75 lbs wort. 8.34 lb X 1.066=8.89 lb per gallon. 40.75/8.894.58 gallons into fermentor keg. Probably too much. Might need to reduce the volume by about .25 gallons.

Pitched at 66 degrees.