Hop Savant

After brewing my Old Glory IPA 5 times and getting a good feel for the recipe, technique and quirks this recipe has and needs, it was time to brew something else.  A hop head needs more than a couple hop bombs in his back pocket.  This time of year I like to drink low ABV, malty beers but when a pound of fresh Simcoe lands in my lap I have to use it.  So the majority of this batch will be carbed and bottled to drink later.

A nice long mash is all I needed

The focus of this recipe is to push my comfort level of late hopping a beer.  I have a good understanding of whirlpooling on my system but I need to push the envelope further.  I crave an aroma packed Hop Bomb.  Keeping the 60 min and 20 min additions as low as possible, focusing on a good 2 min addition and the whirlpool addition.  Dry hopping will also be increased to let the aromatics shine.  For strength, anything over 7% is to much for my pallet.  I wanted to stay around 6.0% and try to let the WLP001 finish out as dry as possible.

16 SRM's of Sweet wort into the Kettle

Hop Savant

American IPA

Type: All Grain	Date: 10/6/2012
Batch Size (fermenter): 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.86 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Lewy's Tower
End of Boil Volume 6.24 gal	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 6.00 gal	Est Mash Efficiency 72.0 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50):
Taste Notes: Please see my "Tasting Notes" for this recipe.
Ingredients
Ingredients Amt Name Type # %/IBU 10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.5 % 3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 22.1 % 6.4 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 2.9 % 3.2 oz Carafa III (525.0 SRM) Grain 4 1.5 % 1.00 oz Bravo [15.50 %] - Boil 60.0 min Hop 5 48.0 IBUs 0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 20.0 min Hop 6 13.1 IBUs 0.50 oz Centennial [10.00 %] - Boil 2.0 min Hop 7 1.3 IBUs 0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 2.0 min Hop 8 1.8 IBUs 0.50 oz Simcoe [13.00 %] - Boil 2.0 min Hop 9 1.7 IBUs 1.00 oz Centennial [10.00 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs 0.50 oz Simcoe [13.00 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs 1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 12 - 2.00 oz Simcoe [13.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs 1.00 oz Amarillo Gold [8.50 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs 0.25 oz Centennial [10.00 %] - Dry Hop 3.0 Days Hop 15 0.0 IBUs
Beer Profile
Est Original Gravity: 1.060 SG	Measured Original Gravity: TBA SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: TBA SG
Estimated Alcohol by Vol: 5.8 %	Actual Alcohol by Vol: TBA %
Bitterness: 65.9 IBUs	Calories:
Est Color: 15.5 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge	Total Grain Weight: 13 lbs 9.6 oz
Sparge Water: 4.24 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 17.00 qt of water at 168.2 F 153.0 F 60 min
Sparge Step: Batch sparge with 2 steps (0.81gal, 3.43gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 10.59 PSI	Carbonation Used: Keg with 10.59 PSI
Keg/Bottling Temperature: 41.0 F	Age for: 10.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 49.0 F
Notes
Solid 10 min Whirpool with the Aroma Hops added right at Flameout. Extra long chilling to get the wort down to pitchable temps. Pitched the next morning around 10am
Created with BeerSmith

Hop Savant Tasting Session Link