“Heroes” AIPA

American IPA- 12 gallons

I am brewing this to enter into the Urban Chestnut Homebrew contest. It is a slightly different version of my DIPA. I am using a different yeast a little more White Wheat and dropping the grapefruit and tangerine peel.

Thursday September 7th, 2017

Brewer- Rob

Grain Bill-31lbs total

  • 15 lb. Simpson Golden Promise
  • 10 lb. 2-Row
  • 3 lb. White Wheat
  • 1 lb. Caramel Crystal 60L
  • 1 lb. Flaked Oats
  • 1 lb. Flaked Rice

Hop Bill

  • 2 oz. Simcoe- 60 min.
  • 2 oz. Citra- 15 min.
  • 4 oz. Mosaic- 5 min.
  • 2 oz. Citra- 5 min.
  • 2 oz. Amarillo- 0 min.
  • 2 oz. Mosaic – 0 min.
  • 2 oz. Simcoe- Dry hop 5 days in secondary
  • 2 oz. Citra- Dry hop 5 days in secondary

Yeast

Omega DIPA OYL-052

In the past I have used Wyeast 1056 but wanted to try this yeast as I have had good success with other Omega yeasts. This one is known as the “Conan” as it is a strong fermenter and thought to originate from Heady Topper IPA in Vermont.

Calculated Stats:

  • OG: 1.072
  • FG: 1.018
  • IBU’s: 63
  • SRM: 7
  • ABV: 7.1

Mash schedule (Batch Sparge)

Treated 20.5 gallons of tap water with campden tablets the day before. Strike grain with 11 gallons @175 degrees. Held mash for 60 minutes at 156 degrees. Mash out with 1.5 gallons of boiling water. Mash reached 160 degrees. Vorlauf for 15 minutes collected 8 gallons. Added 8 gallons of 172 degree water and ran off 7 more gallons for a total of 15 in kettle. Discarded 1+ gallon of wort at end of runoff. Boil started at 12:05

Hop Schedule 

Used both hop spiders.

2 oz. Simcoe- 60 min.
2 oz. Citra- 15 min.
4 oz. Mosaic- 5 min.
2 oz. Citra- 5 min.
2 oz. Amarillo- 0 min.
2 oz. Mosaic – 0 min.
2 oz. Simcoe- Dry hop 5 days in secondary
2 oz. Citra- Dry hop 5 days in secondary

I started a whirlpool at 15 minutes and added Irish Moss. At ten minutes I added 3 tsp of Yeast nutrient. Because of using both spiders and the size of the chiller I decided to sanitize the chiller with star san and remove the hop spiders at the end of the boil and then add the chiller. Also the last 2 hop additions I added directly to the wort as I had removed the spiders.

Started cold break at 1:10pm could not get wort below 80 degrees. Pulled out chiller and kept whirlpool going while cleaning up. Ended up with 12+ gallons in the kettle lost some in hop spiders but boiled off 2+ gallons as it was furious boil. Pumped wort into fermenter but did not pitch yeast until about 9pm. It is currently bubbling away very steadily in the basement. Will wait until it slows and then transfer and dry hop it for 5 days. I should have brewed this 2 or 3 weeks ago as it may not be at its peak for the contest but it still should be a good beer. Measured the OG at 1.071 and sample tasted good and balanced. Will update this later. Cheers!

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