Brew Day: American IPA (Beer #34)

February 13, 2012 by Jack

Vital Stats:
Target OG: 1.065 Actual OG: 1.059
Target FG: 1.012 Actual FG: 1.010
ABV: 6.4%
Color: 7.6 SRM (Calculated)
Bitterness: 66.4 IBU (Calculated)
Yeast: Wyeast 1056 American Ale

On Friday, February 2nd, 2012 I brewed the “Hoppiness is an IPA” recipe from Brewing Classic Styles. I brewed one IPA before and it was pretty good, but this recipe is rather different from that one.

This was my first time using Simcoe and Amarillo hops. I was worried the beer might come out catty, but the gravity sample I tasted wasn’t too bad. There was a bit of cat pee, but the Simcoe hops seemed to give more of the desirable mango aroma and flavor. The mango/slight cattiness balanced very well with the grapefruit notes provided by the Amarillo hops.

Unfortunately neither of those hops were available in pellet form, so I got to try out commercial whole-leaf hops for the first time. They’re fun to brew with because they look so cool, but they’re kind of a pain in the ass because they soak up so much wort and leave you with a big wad of debris to throw away after you’re done.

Like the few batches before this one, I entered the recipe into BeerSmith as the book prescribes it, the used the “scale recipe” function to scale the grist bill to my system. This worked nearly perfectly when I used it before, but this time around I came up short of my target OG. I was targeting 1.065 but ended up with 1.059. The adjusted grist bill I used was:

– 9 lb 15.2 oz US 2-row
– 1 lb Crystal 20°L (Recipe calls for C15, but I couldn’t get it)
– 12.9 oz Munich (9°L)
– 5.6 oz Crystal 40°L

Because the beer is somewhat similar to the APA recipe I used in the past and because I’ve been having some issues with diacetyl in my beers lately, I chose to ramp this beer’s temperature towards the end of fermentation for a D-rest. When activity began to slow (after three days), I increased it from 67°F to 71°F and left it there for six days before dropping the temp to 34°F for a crash cool. It will be kegged two days from now.

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