BrewBlog: Ravenwood IPA
Specifics
General Information
Method: All Grain

Pretty much a copy of NB;s Dead Ringer.

I dry-hopped for 7 days with 1 oz centennial pellet in each carboy.

I kegged on November 23rd.  It is still a little green. I'll give it a month in the keg before trying it again.

 

Comments
Calories, Alcohol, and Plato Calculator
Original Gravity: 1.056
Final Gravity: 1.0095
Initial Gravity (Plato): 13.81° P
Final Gravity (Plato): 2.43° P
Real Extract: 4.49° P
Apparent Attenuation: 82.4%
Real Attenuation: 67.5%
Alcohol By Volume (ABV): 6.2%
Alcohol By Weight (ABW): 4.9%
Calories (12 ounces): 183

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

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
1.00 pounds DME - Light 3.7% of grist
1.00 pounds Total Extract Weight 3.7% of grist
Reference
Malts and Grains
Non-Fermentables
2 tbsp 5.2 Stabilizer @ mash minutes  
2 tbsp Yeast Nutrient @ 15 minutes  
2 tabs Whirlfloc @ 10 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Safale
Manufacturer: Fermentis
Product ID: US-05
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: Medium
Temperature Range: 59–75°F
Amount: 48 gr
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
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
Water Amounts Calculator
Target Final Boil Volume: 11 gallons  
Evaporation Rate: 1.5 gallons per hour  
Boil Time: 60 minutes  
Runoff Volume Needed: 12.96 gallons 11 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount: 26 pounds  
Grain Absorbtion: 5.2 gallons  
Total Water Needed: 19.16 gallons 12.96 gallons (runoff) + 5.2 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed: 8.65 gallons based on 1.33 quarts per pound of grain
Sparge Water Needed: 10.51 gallons 19.16 gallons (total water) – 8.65 gallons (mash water)

 

Calculations derived from Ray Daniels' book Designing Great Beers.

Doughed in at 140F and did protein rest for 15 minutes. Recirculated to bring mash up to 154.  It took nearly 30 minutes to get there.

Mashed at 154 for 60 minutes

I think my water amounts are a little high.  I am not losing much to equipment loss, nor am I boiling off more than a gallon.  I think I can cut my water amounts by about 1.5 gallons next time.  I will verify when I move the beer from the primary to the secondary.

I put my hops in hop bags as opposed to directly into the wort

 

Fermentation
Primary: 11 days @ 66° F
Secondary: 39 days @ 62° F
Tasting Reviews
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