As for fermentables I'm constrained to using extract to brew due to my apartment size. I kept it pretty simple with extra light dry malt extract, sugar, and carapils. I'm developing a mild hatred for caramel malt in IPAs so I left that out. I added the pound of sugar to get the FG down and add dryness. This was done at the end of the boil to keep my hop utilization up. In an effort to keep as much hop aroma as possible around I also added a stirring component when chilling the wort. I used my wort chiller like normal, but left a spoon in during the last 20 minutes of the boil to sanitize it. Once I had the wort chiller going I would periodically stir. This really sped the cooling step up since I was able to displace the cooled wort from around the coils with hot wort from the middle of the kettle. The wort temperature was down to 75F in under 10 minutes by far the fastest time I have achieved.
This was my first time fermenting with American Ale II, but with a 1 L starter that was intermittently shaken for 24 hours the fermentation took-off in under 12 hours once pitched. The hop aroma that was coming out of the fermenter when the air lock was active was intoxicating. The FG landed at 1.008 after 5 days (the OG was 1.053 instead of the 1.056 I was aiming for). I transfered to the a secondary and added in the dry hops.
I stole a sample when transferring to see how the beer was progressing and it was terrific. The color is a little lighter than I expected, but that isn't such a big deal. The citrus aroma is very strong even before the dry hops were added. The taste was had a strong but mellow bitterness and tons of tropical hop flavor (tangerine, mango, pineapple, and orange). Hopefully this awesome hop profile holds up! I'll add tasting notes after this is bottled and carbed.
Here's the recipe.
Selected Style and BJCP Guidelines |
Minimum OG: | 1.056 SG | Maximum OG: | 1.075 SG |
Minimum FG: | 1.010 SG | Maximum FG: | 1.018 SG |
Minimum IBU: | 40 IBU | Maximum IBU: | 70 IBU |
Minimum Color: | 6.0 SRM | Maximum Color: | 15.0 SRM |
Recipe Overview |
Wort Volume Before Boil: | 3.00 US gals | Wort Volume After Boil: | 2.50 US gals |
Volume Transferred: | 2.50 US gals | Water Added To Fermenter: | 3.10 US gals |
Volume At Pitching: | 5.60 US gals | Volume Of Finished Beer: | 5.25 US gals |
Expected Pre-Boil Gravity: | 1.013 SG | Expected OG: | 1.059 SG |
Expected FG: | 1.011 SG | Apparent Attenuation: | 80.9 % |
Expected ABV: | 6.3 % | Expected ABW: | 5.0 % |
Expected IBU (using Tinseth): | 63.6 IBU | Expected Color (using Daniels): | 9.2 SRM |
BU:GU ratio: | 1.09 | Approx Color: | |
Mash Efficiency: | 75.0 % | ||
Boil Duration: | 60.0 mins | ||
Fermentation Temperature: | 64 degF |
Fermentables |
Ingredient | Amount | % | MCU | When |
US Carapils Malt | 1.50 lb | 18.8 % | 0.3 | In Mash/Steeped |
Extract - Munton Extra Light Dry Malt | 5.50 lb | 68.8 % | 3.4 | Start Of Boil |
Sugar - White Sugar/Sucrose | 1.00 lb | 12.5 % | 0.0 | Start Of Boil |
Hops |
Variety | Alpha | Amount | IBU | Form | When |
Amarillo | 8.2 % | 2.00 oz | 32.7 | Loose Pellet Hops | 60 Min From End |
Citra | 12.3 % | 0.50 oz | 12.3 | Loose Pellet Hops | 60 Min From End |
Amarillo | 8.2 % | 0.50 oz | 4.1 | Loose Pellet Hops | 15 Min From End |
Citra | 12.3 % | 0.50 oz | 6.1 | Loose Pellet Hops | 15 Min From End |
Citra | 12.3 % | 0.50 oz | 4.4 | Loose Pellet Hops | 10 Min From End |
Amarillo | 8.2 % | 0.50 oz | 1.6 | Loose Pellet Hops | 5 Min From End |
Citra | 12.3 % | 0.50 oz | 2.4 | Loose Pellet Hops | 5 Min From End |
Citra | 12.3 % | 1.00 oz | 0.0 | Loose Pellet Hops | At turn off |
Amarillo | 8.2 % | 1.00 oz | 0.0 | Loose Pellet Hops | At turn off |
Citra | 12.3 % | 2.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
Amarillo | 6.9 % | 2.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
Other Ingredients |
Ingredient | Amount | When |
Irish Moss | 0.17 oz | In Boil |
Yeast Nutrient | 0.02 oz | In Boil |
Yeast |
Water Profile |
Target Profile: | No Water Profile Chosen |
Mash pH: | 5.2 |
pH Adjusted with: | Unadjusted |
Total Calcium (ppm): | 8 | Total Magnesium (ppm): | 0 |
Total Sodium (ppm): | 3 | Total Sulfate (ppm): | 5 |
Total Chloride(ppm): | 6 | Total Bicarbonate (ppm): | 20 |
Mash Schedule |
Mash Type: | Extract |
Schedule Name: | No Chosen Schedule |
Step Type | Temperature | Duration |
Recipe Notes |
Add sugar at flame out. 1 tsp. irish moss at 15min 1/2 tsp yeast nutrients at 10 min |
UPDATE: 2/28/2011
I just transfered this beer into a tertiary fermenter since I won't be able to bottle for a few days and I didn't want it sitting on the 4 ounces of dry-hops that long. The tropical hop aroma and flavor is crazy now. It's too bad I have to wait another 2 weeks before I have this beer bottled and carbed.
