#1 – Twangy Tannic Dumper – Recipe

 

Brewing Steps: #1 – CITRA MANGO AIPA (12 gal)
American IPA
Type: All Grain Date: 26 Jul 2015
Batch Size (fermenter): 12.00 gal Brewer: Joshua
Boil Size: 14.00 gal Asst Brewer:
Boil Time: 90 min Equipment: Joshua’s Sabco Brew Magic
Final Bottling Volume: 11.50 gal Brewhouse Efficiency: 88.00  <– Yeah Right
Fermentation: #1 Ale, Three Stage – With Fruit addition Taste Rating(out of 50): 3.0
Taste Notes: Note 1: after 1 week in primary- very turbid – lots of yeast still in suspension. Taste is still very sweet (maybe that is the crystal and carapils malts?). Hops bitterness very appearent. Pineapple comes through in taste and smell. Mango is slightly present in smell, but is being overpowered. Mango present in taste, but I am looking for it, and its not in the foreground. Fermentation is going well. Into primary on July 26th – Fermentation had kicked off by 7 am July 27th. Fermentation has slowed by Aug 1st and is bubbling about every 30 minutes.
Hydrometer gravity is at 1.010 – May have been sticking to the sides of the thief.
Reflectometer shows gravity at 1.028. Need to convert to see if measruements agree. 1.028 is 7 brix. Both gravities agree.

Prepare for Brewing

Create a yeast starter with 3.00 l of wort – Nope, just pitch 2 packets of the darn yeast in…
Clean and Prepare Brewing Equipment
Total Water Needed: 17.50 gal
Water Prep
Amt Name Type # %/IBU
20.00 gal Colorado Springs Tap Water Water 1 –

Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
23 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 59.0 %
1 lbs Carapils (Briess) (1.5 SRM) Grain 3 2.6 %
1 lbs Crystal Light – 45L (Crisp) (45.0 SRM) Grain 4 2.6 %
Mash Steps
Name Description Step Temperature Step Time
Dough In – Add 8.50 gal of water at 111.1 F 104.0 F 10 min
Medium Chain Protein Rest Heat to 133.0 F over 10 min 133.0 F 30 min
Maltose Rest Heat to 144.0 F over 10 min 144.0 F 90 min
Dextrinization rest Heat to 158.0 F over 10 min 158.0 F 120 min
Mash out Heat to 168.0 F over 15 min 168.0 F 20 min
Fly sparge with 9.00 gal water at 172.0 F

First Wort Hops
Amt Name Type # %/IBU
1.00 oz Citra [13.20 %] – First Wort 90.0 min Hop 5 21.2 IBUs
1.00 oz Simcoe [12.70 %] – First Wort 90.0 min Hop 6 20.4 IBUs

Boil Wort
Add water to achieve boil volume of 14.00 gal
Estimated pre-boil gravity is 1.062 SG
Boil Ingredients
Amt Name Type # %/IBU
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 –
1.00 oz Citra [13.20 %] – Boil 15.0 min Hop 8 8.9 IBUs
1.00 oz Simcoe [12.70 %] – Boil 15.0 min Hop 9 8.6 IBUs
Steeped Hops
Amt Name Type # %/IBU
0.50 oz Citra [13.20 %] – Steep/Whirlpool 30.0 min Hop 10 3.5 IBUs
0.50 oz Citra [13.20 %] – Steep/Whirlpool 15.0 min Hop 11 2.2 IBUs
0.50 oz Simcoe [12.70 %] – Steep/Whirlpool 15.0 min Hop 12 2.1 IBUs
0.50 oz Simcoe [12.70 %] – Steep/Whirlpool 30.0 min Hop 13 3.3 IBUs
Estimated Post Boil Vol: 13.10 gal and Est Post Boil Gravity: 1.074 SG

Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 12.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
2.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 14 –
4 lbs Fruit – Mango (0.0 SRM) Adjunct 15 10.3 %
3 lbs Fruit – Pineapple (0.0 SRM) Adjunct 17 7.7 %
Measure Actual Original Gravity __1.056_____     (Target: 1.074 SG)
Measure Actual Batch Volume __12.00_____     (Target: 12.00 gal)
Fermentation
26 Jul 2015 – Primary Fermentation (6.00 days at 67.0 F ending at 67.0 F)
01 Aug 2015 – Secondary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
15 Aug 2015 – Tertiary Fermentation (14.00 days at 65.0 F ending at 65.0 F)
Dry Hop and Prepare for Bottling/Kegging

Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
1.00 oz Citra [13.20 %] – Dry Hop 14.0 Days Hop 19 0.0 IBUs
1.00 oz Simcoe [12.70 %] – Dry Hop 14.0 Days Hop 20 0.0 IBUs
1.00 oz Citra [13.20 %] – Dry Hop 7.0 Days Hop 21 0.0 IBUs
1.00 oz Simcoe [13.00 %] – Dry Hop 7.0 Days Hop 22 0.0 IBUs
Measure Final Gravity: ___1.010______  (Estimate: 1.024 SG)
Date Bottled/Kegged: 29 Aug 2015 – Carbonation: Bottle with 12.14 oz Table Sugar
Age beer for 30.00 days at 65.0 F
28 Sep 2015 – Drink and enjoy!
Notes
Batch low OG due to poor malt crush. post brewing, inspected mash and found 50% of grain whole.
Low yield (13.5) Gallons into the boil kettle. Need to review equipment setup in beersmith to figure out why. Maybe extra water absorption due to poor crush? Found issues with mash infusions. From now on full mash additions are from the beginning. No water infusions until sparge.Was mis calculating the mash water absorption – this has been fixed.Mango/pineapple fruit additions:Cut from pitt: Remove skin – puree meat in blender – Freeze – Once frozen solid – allow to thaw in Fridge. Add to fermenter after steam sanitation. allow fruit to pasturize in heat of sanitized fermenter.Whirlpool/Hopstand directions:Add 0.5 ounce of each hops after flameout – whirlpool/hopstand (30 minutes total)- wort temp needs to be @195 F.Add 0.5 ounce hops after flameout – whirlpool/hopstand (15 minutes total)- wort temp need to be @ 180 F.Begin active cooling / drain to fermenter after kettle temp is Less than 90 F.

Oxygen Condenser – FLow into Keg to release vacuum. Once under pressure – open vent valve and flow 4 liters/minute for 10 minutes into Wort. After 5 minutes of O2 – pitch both packages of yeast – continue to flow for the remaining 5 minutes.

Mango/pineapple fruit additions:

Cut from pitt: Remove skin – puree meat in blender – Freeze – Once frozen solid – allow to thaw in Fridge. Add to primary after 2 weeks fermentation.

2nd fruit addition targeted for 8/8

Allow 4 weeks in primary – once blow off ceases activity for 30 minutes or more – dryhop

Add Dryhops – 1-2 weeks maximum for dryhopping –

recipe is over carbinated from std 2.3 vol to 2.9 vol for best aroma.