Need more beer for this years Bug Boil. Collaborating with the OG Dry Hop Rob on a New England ish IPA. Gotta a bunch of hops needing to get used and some yeast that will be perfect for this.
Saturday April 16, 2022
11 gallons American IPA (NEIPA). Once again double batching the Foundry into the kettle.
Grain Bill – each batch
• 6 lbs. Golden Promise
• 2 lbs. Munich
• 1 lb. White Wheat
• 8 oz. Caramel 40
• 1.5 lbs. Flaked Oats
• 1.5 lbs. Flaked Wheat
• .5 bag of Rice Hulls
Hop Bill – Total Batch
• .5 oz Zythos Blend 10% – 45 minutes
• .5 oz Mt. Rainier 5.8% – 45 minutes
• .5 oz Zythos Blend 10% – 30 minutes
• .5 oz Mt. Rainier 10% – 30 minutes
• 1 oz Zythos Blend 10% – 5 minutes
• 1 oz Mandarina Bavaria 10% – 5 minutes
• 1 oz Zythos Blend 10% – Whirlpool
• 1 oz Mt. Rainier 10% – Whirlpool
Yeast
Omega Yeast Labs
OYL-11 British Ale V
British Ale V is undeniably a gold standard for brewing NEIPAs. Along with it’s huge fruity boost to juicy hop character comes a stable haze and residual sweetness that is a signature of this strain and a hallmark of a hazy IPA.
Calculated Stats
• OG – 1.057
• FG – 1.015
• ABV – 5.6%
• SRM – 6.8
• IBU – 65.5
Made water calculations as if we were brewing a full batch then split in half. Worked better than using the Foundry water volumes for a single batch brewed completely in Foundry.
Strike with 7.2 gallons @ 160˚. Used 1 gallon more than Foundry recommendation this grain weight. Hold 153˚. Sparge with 2 gallons.
Collected 7 gallons in kettle each batch for 14 gallon total. Pre-boil gravity = 1.044.
Hops per above schedule in mesh bags.
Chilled and pump to fermenter in kitchen.
With yeast starter 12 gallons. OG = 1.052
Sunday April 24
Gravity = 1.012
Racked to secondary.
Dry Hopped with the following…
• .5 oz. Zythos Blend – 10%
• .5 oz Mt. Rainier – 5.8%
• .5 oz. Mandarina Bavaria – 7.3%
• .5 oz. German Blanc – 7.2%
Added 2 oz priming sugar. Because.
Saturday April 30
Racked to 2 kegs.
Final Gravity = 1.011 – ABV = 6%
Hazy. Tastes good. Not going to bowl anyone over.