I fancied a nice big hoppy beer, so here we go…
- Length: 25 litres
- OG: 1.062
- FG: 1.016
- ABV: 6.1%
BeerXml File: Stone IPA
- Style: American IPA
- Length: 25 litres
- Yeast: English Ale (White Labs WLP002)
- OG: 1.067
- FG: 1.017
- ABV: 6.6 %
- Colour: 18.2 EBC
- Bitterness: 78.5 IBUs
|Flagon Pale Ale Malt||6||6.599||93|
|Crystal Light - 45L (Crisp)||89||0.526||7|
|Name||Alpha||Form||Amount (g)||Time (mins)|
Hardness: 2ml sample, 5.8ml left in syringe = 4.56 meq/L = 228 ppm CaCO3.
From TW report, hardness = 269 ppm CaCO3, Na = 17.3, SO4 = 23.9, Cl = 36. Treament calculator gives Ca = 107.72, Carbonate = 136.7. Assume Mg = 5.
For the required 39 litres of liquor, using Dry Pale Ale template, suggested treatment is 44ml CRS (i.e. 1.1ml per litre), 11g gypsum, 1.2g salt (and 4g epsom salts, 2.6g calcium chloride). Will still ignore the items in brackets as I don’t have any!
Will be pitching this on to the slurry left from the Celebration Ale. After fiddling around with the pitching rate calculator on the Mr. Malty website, I took around 300ml of thin slurry from the Celebration Ale.
Forgot to measure the post-boil volume, but never mind…
Light on gravity, but longer on volume than planned. Never mind!
2013-03-08: Only down to 1.022 so far. If it’s not shifted in the next couple of days I’ll try rousing it. I also need to chuck in the dry hops. Maybe I didn’t use enough slurry – but it did start fermenting about when I expected it to. Tastes and smells good at the moment, though, if less bitter than I expected.
2013-03-09: There’s clearly some activity still happening, but not much. I’ve added the dry hops (smelling gorgeous!) and while stirring them in have given it a bit of a rouse. It only needs to drop from 1.022 to around 1.017, so it doesn’t have far to go. Mind you, since it started a bit lower than hoped, it will probably end a bit lower than the recipe calculated.
2013-03-12: Dropped to 1.016, which is good. Now the dry hops are in this one has come alive in flavour. Really nice, drinkable, IPA. I’ll give it another couple of days like this and if it’s finished, crash cool it in preparation for kegging.
2013-04-03: Kegged on 2013-03-30, and 10 bottles. Now it’s been in the keg for a few days it’s very drinkable. Good, big hoppy aroma and flavours, strong bitterness. Don’t know if it will clear fully, it’s rather cloudy at the moment, but doesn’t taste any the worse for it and I’d run out of lovely big hoppiness so I’m not planning on letting it settle for ages before drinking it!