Saturday, March 15, 2014

Batch 150, Hop Burst IPA

I ran across this recipe in Zymurgy a while back, and as it happened, I scored a bunch of free hops yesterday (Thanks Niko!) I had intended to brew an ESB, but with the sudden acquisition of a bunch of nice hops, this recipe came to mind. I have made a few changes to the recipe in Zymurgy -- the original had Simcoe and Sterling, and I didn't have any of those, but I did have some Meridian, so I used that instead, and compensated for the quantities by adding 2 oz of Citra and Meridian.

"Hops burst" is a process of using all late addition hops and no early/bittering additions. I did do a FWH since that was recommended in the recipe, but all of the rest of the hops are at 15 minutes, during whirlpool, and later some dry hops. It sure smelled good!

I'm also doing an experiment on this batch. I want to increase my fermentation capacity, but I really don't have room for another fridge or freezer. So I'm thinking to ferment in plastic bags. I should be able to ferment two 10 gallon batches in the same freezer since the bags will fit in the freezer better than the buckets, less wasted space. The experiment is I'm using Costco trash compactor bags. As far as I can tell, these should be food grade, but they've never been tested for compliance with the FDA rules since they aren't intended for food storage. I'm fermenting half of this batch in a bag, half in a regular bucket fermenter. I'll post some brewday pictures in another post.

Batch Size 10.061 gal Boil Size 12.561 gal
Boil Time 90.000 min Efficiency 70%
OG 1.059 FG 1.016
ABV 5.6% Bitterness 43.8 IBU (Tinseth)
Color 8.8 srm (Morey) Calories (per 12 oz.) 194


Total grain: 25.250 lb
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 20.000 lb Yes No 79% 2.0 srm
Munich Malt - 10L Grain 2.000 lb Yes No 77% 10.0 srm
White Wheat Malt Grain 1.250 lb Yes No 86% 2.0 srm
Biscuit Malt Grain 1.000 lb Yes No 79% 23.0 srm
Caramel/Crystal Malt - 60L Grain 1.000 lb Yes No 74% 60.0 srm


Name Alpha Amount Use Time Form IBU
Magnum 13.5% 0.500 oz First Wort 90.000 min Pellet 11.3
Amarillo 9.5% 1.500 oz Boil 15.000 min Pellet 10.1
Centennial 10.5% 3.000 oz Boil 15.000 min Pellet 22.3
Amarillo 9.5% 1.500 oz Aroma 0.000 s Pellet 0.0
Centennial 10.5% 1.500 oz Aroma 0.000 s Pellet 0.0
Citra 12.0% 2.000 oz Aroma 0.000 s Pellet 0.0
Meridian 6.7% 2.000 oz Aroma 0.000 s Pellet 0.0


Name Type Use Amount Time
pH 5.2 Stabilizer Water Agent Mash 2.029 tsp 0.000 s


Name Type Form Amount Stage
Wyeast - London Ale III Ale Liquid 0.528 cup Primary


Name Type Amount Temp Target Temp Time
Conversion Step, 68C Infusion 8.344 gal 164.983 F 154.400 F 60.000 min
Final Batch Sparge Infusion 7.500 gal 181.376 F 165.200 F 15.000 min


  1. Add 20.000 lb Pale Malt (2 Row) US, 2.000 lb Munich Malt - 10L, 1.000 lb Caramel/Crystal Malt - 60L, 1.250 lb White Wheat Malt, 1.000 lb Biscuit Malt to the mash tun.
  2. Bring 8.344 gal water to 164.983 F, 7.500 gal water to 181.376 F for upcoming infusions.
  3. Add 8.344 gal water at 164.983 F to mash to bring it to 154.400 F (152F actual). Hold for 60.000 min. Added 1.5 tsp lactic acid to bring pH to 5.4.
  4. Add 7.500 gal water at 181.376 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  5. Do first wort hopping with 0.500 oz Magnum,.
  6. Bring the wort to a boil and hold for 60.000 min.
  7. Put 1.500 oz Amarillo into boil for 15.000 min.
  8. Put 3.000 oz Centennial into boil for 15.000 min.
  9. Stop boiling the wort.
  10. Steep 1.500 oz Citra in wort for 0.000 s.
  11. Steep 1.500 oz Meridian in wort for 0.000 s.
  12. Steep 1.500 oz Centennial in wort for 0.000 s.
  13. Steep 1.500 oz Amarillo in wort for 0.000 s.
  14. You should have 11.061 gal wort post-boil. You anticipate losing 1.000 gal to trub and chiller loss. The final volume in the primary is 10.061 gal.
  15. Cool wort and pitch Wyeast - London Ale III Ale yeast, to the primary.
  16. Let ferment until FG is 1.016.
  17. Transfer beer to secondary.

Dry hopping will be with 1 oz Amarillo, 1.5 oz Centennial, and 2 oz Citra.

March 24, 2014, racked to secondary. Harvested about 3 pints of the yeast, which always looks great. After 1272, I think this London Ale III is my next favorite ale yeast. The experiment with fermenting in a bag seems fine so far. No off-flavors that I could detect from the hydrometer sample. I'm actually a little disappointed in the flavor, not a lot of hop flavor and very little bitterness. Since there is a crapload of hops in this recipe, I expected more. I did add dry hops to the secondary:

1 oz Amarillo
1.5 oz Centennial
2 oz Citra

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