BrewBlog: Ice Auger IPA
Specifics
General Information
Method: All Grain

Trying a stab at an American IPA.  Called it the Ice Auger because I've been doing a lot of ice fishing this month, and my ice auger, while quite old, is sharp and it cuts a smooth hole.

I hope this beer has a sharp taste, but retains a little smoothness.

Featuring American grains, hops and yeast.

Comments
Original Gravity: 1.058
Final Gravity: 1.009
Initial Gravity (Plato): 14.27° P
Final Gravity (Plato): 2.31° P
Real Extract: 4.47° P
Apparent Attenuation: 83.8%
Real Attenuation: 68.7%
Alcohol By Volume (ABV): 6.5%
Alcohol By Weight (ABW): 5.1%
Calories (12 ounces): 189

Calculations derived from Peter Ensminger's article Beer Data: Alcohol, Calorie, and Attenuation Levels of Beer

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
1.00 pounds DME - Light 6.3% of grist
1.00 pounds Total Extract Weight 6.3% of grist
Reference
Malts and Grains
Non-Fermentables
2 tsp Irish Moss @ 15 minutes  
Reference
Hops
1.00 ounces 12.5% Pellets @ 90 minutes
Type: Bittering
Use: Boil
12.5 AAUs
1.00 ounces 13.1% Pellets @ 45 minutes
Type: Bittering
Use: Boil
13.1 AAUs
1.00 ounces 7.1% Pellets @ 30 minutes
Type: Aroma
Use: Boil
7.1 AAUs
0.50 ounces 7.1% Pellets @ 15 minutes
Type: Aroma
Use: Boil
3.6 AAUs
1.00 ounces 6% Pellets @ 1 minutes
Type: Aroma
Use: Boil
6 AAUs
4.50 ounces Total Hop Weight 42.3 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 125 ml
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 26.3 Efficiency: 78.7%
Notes:

Boil cereal adjuncts to add to infusion mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 104°F

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 122°F

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 150°F

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 168°F

Add 35% of mash water at 208° F / 98° C

Procedure

1.  Heat 19 qt \s water to 170.5F

2.  Grind grains in malt-mill. (grain temp 62F)

3.  Preheat mash tun , add grains and water.  Temp at 156.  Start time 1:25pm
     Watch the Vikings beat Dallas while waiting for the mash.

4.  Stop mash at 2:25 -- add 7 qt boiling water to bring mash to 168F  Rest for 15 minutes.

5.  Vorlauf and Drain Mash Tun

6.   Batch Sparge 4.5 gallons water at 168. Stir well and then let sit for 20 minutes. Vorlauf and Drain Mash Tun.

I collected 8 gallons.  will do a 90 min boil

Hops

International Bitterness Unit Calculator
  Garetz Rager Tinseth Daniels
Hop 1 IBU: 39.1 49.3 33.6 49.3
Hop 2 IBU: 8.6 13.3 14.5 20.9
Hop 3 IBU: 0.4 3.5 4.7 6.5
Hop 4 IBU: 0 3.5 0.7 4.2
Total IBUs: 48.1 69.6 53.5 81
Average IBUs: 63
Target IBUs:

60


Boil

Good strong boil.  Added 1# Light DME at 45 minutes.

 

Tasting Reviews
5 Reviews Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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