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Berryman Bitter Beer IPA
American IPA • All Grain • 13 gal
Brew date 3/18/15 Batch 20 #2 on new system Similar to Loowit's Shadow Ninja IPA, the big alpha hops are added late in the boil.
March 18, 2015 pm 02:58pm
0.0/5.0 0 ratings
Ingredients (All Grain, 13 gal)
- 25 lbs
Northwest Pale Ale Malt; Great Western
Northwest Pale Ale Malt; Great Western
A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.
- 2 lbs
Crystal 40; Great Western
Crystal 40; Great Western
A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.
- 2 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 3 oz
Citra® - 12.0 AA% whole; boiled 60 min
Citra®
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
- 2 oz
Mosaic® - 12.5 AA% whole; boiled 20 min
Mosaic®
Mosaic™ (HBC 369) is an aroma hop variety developed by Hop Breeding Company, LLC that was released in 2012. It offers a unique and complex blend of floral, tropical, fruity, and earthy characteristics that translate very favorably into several styles of beer. Mosaic™ is the daughter of Simcoe® (YCR 14) and a Nugget derived male.—usahops.org
- 2 oz
Summit™ - 17.0 AA% whole; boiled 10 min
Summit™
Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.
- 2.5 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Brew date: 3/18/15 Ambient temp: 61 and sunny Foundation water 118° - 5 gal HLT 168° - 15 gal, with 8 gal into mash Mash in 12 noon Protein Rest 123° @ 12:20 Mash Recirc 130° @ 12:30 Mash Rest 146° @ 12:45 Sacc Rest 157° @ 1:20-1:35 Mash Out 171° @ 1:45 Pump Over 169° @ 2:10 (lots of grain in wort, recirculated, was able to increase flow rate, much clearer, and stopped sparge early with very full mash tun.) At the last moment it sucked the mash tun dry, and pulled a shit tun of grain through to the BK. I compensated by using a ton of hops to help filter the grain out of the finished wort. Boil Start 3:25 Pre boil: 1.068 SG 60min 1oz Citra 45min 1oz Citra 25min 1oz Citra 20min 1oz Mosaic 15min 1oz Mosaic 2.5 Whirlfloc tablets 10min 1oz Summit 5min 1oz Summit Flameout 2oz Cascade (Estate Grown) added 2lbs of Golden Brown Sugar during whirlpool recirc. Very clear wort with little debris. I sparged up to get a big fill, but it killed my gravity. Preboil 1.068 OG 1.056 TG 1.012 for both batches 1 & 2 12.25 gal total 5.75 gal transfered to #1 FastFerment / 1217 West Coast IPA Wyeast 6.5 gal transfered to #2 FastFerment / 1272 American Ale II Wyeast Both packets of yeast were at the 6 month mark (despite being purchased yesterday) and did not noticeably "inflate". Uptown Market has consistently had old or out of date product. I truly hope this does not affect the fermentation. Update: 3/21/15 Neither of the fermentors are showing any airlock movement, but upon opening, they have a light foamy krausen and obvious hops oils (rusty foam). Repitched another pack of 1217 West Coast IPA yeast (1pm 3/21/15) that did inflate overnight offering some assurance this pack would be viable. Update: 3/23/15, #1 is now bubbling every few seconds and becoming more active. I have not added anything to FF2, as none of the local shops had any 1272 American Ale II in stock. Just like FF1, this fermentor just shows a slow fluffy foam krausen. If it continues to be extremely slow, I will make a yeast starter with US05 and let it loose. I have concluded that the seal on the FastFerment lids has to be very tight to get any airlock activity. Update: 4/2/15 With all visible activity halted, both FastFermentors (1 & 2) were cold crashed in the chest freezer at 34° Held for 36 hrs, then brought back inside. Dropped the collection ball off both fermentors, and saved them remains. Upon reattaching the collection balls, quite a bit of air is released and stirs up the sediment. Note: release most of the air back, filling 2/3 of the collection ball with beer, then wait until it has settled again before releasing to knock loose any remaining blockages. 4/24/15 #1 racked to "coors #1" 1/6 bbl keg with no co2, will fill headspace with co2 tomorrow and force carb. #2 bottled in 36 x 22oz brown bottles.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 14.2 SRM | 6 - 15 | |
| Alcohol: | 5.8% ABV | 5.5% - 7.5% | |
| Bitterness: | 77.1 IBU | 40 - 70 | |
Discussion
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