American India Pale Ale
"ViennaPA"
Recipe:
*******
14.0 lb Weyermann Vienna Malt (grain)
Hops:
*****
1.00 oz Nugget (~13% AA - 13.0 AAU)(45 min @ 1.035 wort / ~42.9 IBU)*
1.00 oz Amarillo (9% AA - 9.0 AAU)(10 min @ 1.035 wort / 11.7 IBU)
*Hops taken from garden. Harvested 8/14
Yeast:
******
White Labs "English Ale Yeast" WLP002
Best Before: Nov-11-12
Lot Number: 1002ITSSKYA1
Harvested from August Amber Ale
Used Yeast Nutrient (5 tsp)
Notes:
******
5.75 gal
OG: 1.058
FG: ?.??? (?.?% ABV)
1730: Heated up lauter / mash tun with 130F faucet water. Heated up 4.20 gal of mash water to 172F.
1800: Started mash. 4.20 Gallons of water, 14 lbs of grain. 154.0F Mash temp. (Theoretical was 158F... losing ~4.0F to mash tun)
1840: Temperature 000.0F. ( did not measure )
1930: Temperature 153F. Iodine test (not done, but would have) showed conversion. Took off ~6.9qt of mash to boil for mash out.
1950: Added decoction to mash tun for mashout. Temperature 169.0F.
2010: Started first running.
2020: First running complete and on stove. Started batch sparge and second running.
2030: Second running complete and on stove. SG of first runnings 1.088
2035: First running boiling. SG of second runnings 1.035
2100: Started cooling first running.
2110: Second running boiling. (slight overboil)
2110: Added bittering hops to second running. 1.00oz Nugget @ 1.035 (50 min remaining)
2130: Placed first pot in bucket @ 75F. On yeast cake. (Pleasant fruity clove aroma from yeast cake)
2145: Added Aroma / Flavor hops to second running. 1.00oz Amarillo @ 1.035 (15 min remaining)
2155: Removed hops. Started cooling second pot
2215: Moved second pot into bucket.
All pots of wort filled bucket (not carboy this time) to 5.75 gal. Took specific gravity.
SG at 5.75 gal: 1.058
Added 0.0 gal of Water
SG at 5.75 gal: 1.058
Pitched yeast (80 F) before second pot was added to bucket.
Color ~18 SRM. Tan Brown.
2012/04/22
**********
1530 Slow ferementation noted.
Temperature ~75F.
2012/04/23
**********
Temperature at 1600 is 70F.
Fermentation very active.
Transfered from bucket to carboy.
2012/04/23
**********
Temperature at 1600 is 68F.
Blow off clean up.
Nice fruity esters and spicy hop aroma
2012/04/29
**********
Temperature for the past week has been ~65F - 68F
Fermentation has slowed
Pleasant aroma through fermentation
"ViennaPA"
Recipe:
*******
14.0 lb Weyermann Vienna Malt (grain)
Hops:
*****
1.00 oz Nugget (~13% AA - 13.0 AAU)(45 min @ 1.035 wort / ~42.9 IBU)*
1.00 oz Amarillo (9% AA - 9.0 AAU)(10 min @ 1.035 wort / 11.7 IBU)
*Hops taken from garden. Harvested 8/14
Yeast:
******
White Labs "English Ale Yeast" WLP002
Best Before: Nov-11-12
Lot Number: 1002ITSSKYA1
Harvested from August Amber Ale
Used Yeast Nutrient (5 tsp)
Notes:
******
5.75 gal
OG: 1.058
FG: ?.??? (?.?% ABV)
1730: Heated up lauter / mash tun with 130F faucet water. Heated up 4.20 gal of mash water to 172F.
1800: Started mash. 4.20 Gallons of water, 14 lbs of grain. 154.0F Mash temp. (Theoretical was 158F... losing ~4.0F to mash tun)
1840: Temperature 000.0F. ( did not measure )
1930: Temperature 153F. Iodine test (not done, but would have) showed conversion. Took off ~6.9qt of mash to boil for mash out.
1950: Added decoction to mash tun for mashout. Temperature 169.0F.
2010: Started first running.
2020: First running complete and on stove. Started batch sparge and second running.
2030: Second running complete and on stove. SG of first runnings 1.088
2035: First running boiling. SG of second runnings 1.035
2100: Started cooling first running.
2110: Second running boiling. (slight overboil)
2110: Added bittering hops to second running. 1.00oz Nugget @ 1.035 (50 min remaining)
2130: Placed first pot in bucket @ 75F. On yeast cake. (Pleasant fruity clove aroma from yeast cake)
2145: Added Aroma / Flavor hops to second running. 1.00oz Amarillo @ 1.035 (15 min remaining)
2155: Removed hops. Started cooling second pot
2215: Moved second pot into bucket.
All pots of wort filled bucket (not carboy this time) to 5.75 gal. Took specific gravity.
SG at 5.75 gal: 1.058
Added 0.0 gal of Water
SG at 5.75 gal: 1.058
Pitched yeast (80 F) before second pot was added to bucket.
Color ~18 SRM. Tan Brown.
2012/04/22
**********
1530 Slow ferementation noted.
Temperature ~75F.
2012/04/23
**********
Temperature at 1600 is 70F.
Fermentation very active.
Transfered from bucket to carboy.
2012/04/23
**********
Temperature at 1600 is 68F.
Blow off clean up.
Nice fruity esters and spicy hop aroma
2012/04/29
**********
Temperature for the past week has been ~65F - 68F
Fermentation has slowed
Pleasant aroma through fermentation