I’m making this an IPA since I thought the Brett-C and Citra combo was amazing. I decided to up the ABV, it is winter after all, and in doing so I also upped the hop content. The strategy was to use one hop for bittering at the beginning of the boil and then a bunch of flame out hops and dry hop like crazy. Instead of using 100% Citra, since I’m low and I can’t find any fresh Citra, I’m supplementing with Chinook and Falconer’s Flight. For bittering I decided to go with a staple of IPAs, Centennial
I ended up under-gravity again and I’m starting to think it’s not my process that has changed. I used to pretty much always hit my target OG and often be too high. The only change besides moving is the new LHBS. I think that they might not be crushing my grain correctly, just one more reason I need my own barley crusher. Other than that the brew day was uneventful, which is a nice change of pace from my last few brew days.
Original Gravity: 1.050
Estimated IBU: 70
Efficiency Est: 65%
Boil Time: 60 min
- 70% - 9.5 lbs –Two Row
- 22% - 3 lbs – Wheat Malt
- 4% - 0.5 lbs – Carapils
- 4% - 0.5 lbs – Acid Malt
- 60 minutes - Centennial – 2oz
- Flame out – Citra – 1oz
- Flame out – Falconer’s Flight – 1oz
- Flame out – Chinook – 1oz
- Dry hop 14 days – Citra – 2oz
- Dry hop 14 days – Falconer’s Flight – 1oz
- Dry hop 14 days – Chinook – 1oz
- WLP644 Brettanomyces bruxellensis Trois
Mashed single infusion for 60 minutes at 153oF, single sparge at 170oF
(11/24/12) – Brewed by myself. Easy brew day. Chilled to 80F and placed the carboy in the chest freezer. Three hours later I pitched the 1 liter starter a week before. For the mash I added 3 tsp of gypsum and 1 tsp of Calcium Chloride and 2 tsp gypsum and 1 tsp Calcium Chloride to the sparge water. I didn’t shake or add any additional aeration to the wort except during transferring from kettle to carboy. Set fermentation temperature to 57F targeting 62F.
(11/9/12) - Added all but one packet of Falconer's Flight to the dry hopping.
(12/21/12) - Bottled with 0.5 cups of table sugar.
(1/9/12) - First tasting. Great results.