Pepper IPA

Grain Bill
35# Pilsner
15# Maris Otter
5# Biscuit
1# Vienna
12.5 oz Munich

Hop Bill – boil
4 oz Nugget – boil 60 min
6 oz Sterling – boil 60 min
1 oz East Kent Golding – boil 60 min
3 oz Nugget – boil 10 min
3 Apollo – boil 5 min
3 Summit – boil 5 min
2 oz Nugget – dry hop
2 oz Columbia – dry hop
2 oz Summit – dry hop
2 oz Apollo – dry hop

Yeast– Wyeast Irish Ale 1084

Expected Brew Plan
Strike 168F with 15 gallons
Mash in 150F 1 hour
Lauter w/ 35 gallons 165F
Collect 30g in boil kettle
Boil and add hops at specified boil time
Cooled to 65F
Aiming for OG of 1.060 w/ ABV of 6%

Actual Brew– May 6 , 2017
Strike temp was 165F
10:45 Mashed in at 145F (lower than the desired 150F)
10:47 Drank beer
11:55 Begin vorlauf
12:15 Run off
12:40 Sparged with 30g at 165F
1:30 Collected 30 g
1:45 Begin boil, added Hops (Nugget, Sterling, East Kent Golding)
2:45 Checked gravity.  It was lower than desired at 1.048.  Aiming
for 1.060 so let it boil down.
3:15 Added Hops (Nugget)
3:17 Drank more beer
3:25 Added Hops (Apollo, Summit)
3:30 Flame out and began cooling
Collect 23 gallons in fermenter
OG = 1.054

Calculated Stats–
Starting Gravity = 1.054

Brewers– Kyle L, Frederick G, Tom V, Charles U,

Fermentation-
Left the beer in primary (a 40 gallon drum) for 6 days. For secondary,
the beer was moved into to 5 carboys and dry hopped each with
different hops as an experiment to taste the differences between the
hops:
Carboy 1 w/ 5 gallons – 2 oz Nugget
Carboy 2 w/ 5 gallons – 5 gallons – 2 oz Summit
Carboy 3 w/ 5 gallons – 2 oz Columbia (in bag)
Carboy 4 w/ 5 gallons – 2 oz Apollo (in bag)
Carboy 5 w/ 2.5 gallons – 1 oz Nugget (in bag)

Carboy 1 was put in a fridge to crash it in hopes that it would clear
up a bit before moving to a keg in a week.

Pepper plan-
For the first keg a bag of the following will be added for 5 days:
5 oz dried Guajillo peppers
1/4 oz Arbol peppers

This will be tried out.  Depending on reaction from the drinkers,
I’ll add or remove peppers for the remaining 5 gallon batches.

kyle

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