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Pucker-Up IPA

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 21, 2018

Specifics
Style: American IPA
Brewer: Chad Haatvedt
Brew Date: June 30, 2010
Yield: 5.5 gallons
Color (SRM/EBC): 6.4/12.6
Bitterness (Calc): 51 IBU (Tinseth)
BU/GU: 0.65
Calories: 259 (12 ounces)
ABV: 7.7%
ABW: 6%
Batch No: 2010-07
OG: 1.078
OG (Plato): 18.88° P
Target OG: 1.080
Reading 1: 1.02  (220 days)
FG: 1.020
FG (Plato): 5.08° P
Target FG: 1.010
Real Extract: 7.57° P
App. Atten.: 73.1%
Real Atten.: 59.9%
Status: Secondary
BJCP Style Info: American IPA
O.G.: 1.056 - 1.075
F.G.: 1.010 - 1.018
ABV: 5.5 - 7.5%
Bitterness: 40 - 70 IBUs
Color: 6 - 15 SRM
Info: A decidedly hoppy and bitter, moderately strong American pale ale.

Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA.

General Information
Method: All Grain

This beer is a cousin to my Ice Auger IPA.  I had some of Denny's Favorite 50 yeast that was swelling up in the fridge, so I thought I had better brew a batch.

I decided to try using a little rhubarb as a bittering agent.  Might get a little sugar out of it too.

YEAST STRAIN: 1450  |  Denny's Favorite 50

Back to Yeast Strain List

This terrific all-round yeast can be used for almost any beer style, and it is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produceas a big mouthfeel and accentuates the malt, caramel or fruit character of a beer without being sweet or under-attenuated.

Origin:
Flocculation: Low
Attenuation: 74-76%
Temperature Range: 60-70F 18-25C
Alcohol Tolerance: ABV 10%

Comments

Original Gravity: 1.078

Final Gravity: 1.02

Initial Gravity (Plato): 18.88° P

Final Gravity (Plato): 5.08° P

Real Extract: 7.57° P

Apparent Attenuation: 73.1%

Real Attenuation: 59.9%

Alcohol By Volume (ABV): 7.7%

Alcohol By Weight (ABW): 6%

Calories (12 ounces): 258

Extract
3.00 pounds DME - Light 16.9% of grist
3.00 pounds Total Extract Weight 16.9% of grist
Malts and Grains
14.00 pounds British Maris Otter Pale Malt 78.9% of grist
0.25 pounds American Dextrin (Cara-Pils) Malt 1.4% of grist
0.50 pounds Crystal Malt 40L 2.8% of grist
14.75 pounds Total Grain Weight 83.1% of grist
Non-Fermentables
12 oz Rhubarb @ 30 minutes  
Hops
1.00 ounces Galena 11.1% Pellets @ 60 minutes
Type: Bittering
Use: Boil
11.1 AAUs
1.00 ounces Cascade 5.4% Pellets @ 45 minutes
Type: Bittering
Use: Boil
5.4 AAUs
1.00 ounces Cascade 5.4% Pellets @ 30 minutes
Type: Bittering
Use: Boil
5.4 AAUs
2.00 ounces Cascade 5.4% Pellets @ 15 minutes
Type: Aroma
Use: Boil
10.8 AAUs
2.00 ounces Cascade 5.4% Pellets @ 1 minutes
Type: Aroma
Use: Boil
10.8 AAUs
7.00 ounces Total Hop Weight 43.5 AAUs
Boil
Total Boil Time: 70 minutes
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 25.4 Efficiency: 69.4%
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

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.

 

Special Procedures

I cut 12 oz of fresh rhubarb into 4 inch pieces, and quartered them lengthwise.  I add the rhubarb to the kettle after the sparging process. 

I am not sure how this will go over in this IPA, but I expect it to act somewhat like a bittering hop.  I should get some fermentable sugar from it too.

 

Fermentation
Primary: 14 days @ 70° F
Secondary: 220 days @ 68° F
Pucker-Up IPA
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 4.9  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 6.7  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 7.5  
Post-Boil Amount: 5.5  
Boil Time: 70  
Original Gravity: 1.078 / 18.9° P  
     
     
     
     
Brew Day Notes
 

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