Single Hop IPA – Galaxy

Let me get this out there, I love IPA’s; English, American, Imperial, it doesn’t matter, it’s rare that i’ll find an IPA that I don’t like (Greene King – i’m looking at you >:-/ ).  So it’s quite odd that I haven’t got around to brewing an IPA yet…

This changed a couple of weekends ago with my first batch – I thought i’d try a single hop American style IPA with one of my current favourite hops – galaxy.  Thank BrewDog and their recent IPA is Dead series for the inspiration on this one.

Recipe: Single Hop IPA - Galaxy
Style: American IPA
TYPE: All Grain

Recipe Specifications
Boil Size: 20.59 l
Post Boil Volume: 18.55 l
Batch Size (fermenter): 15.00 l   
Bottling Volume: 15.49 l
Estimated OG: 1.062 SG
Estimated Color: 16.0 EBC
Estimated IBU: 75.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 89.2 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
1.89 kg               Pilsner (2 Row) Ger (3.9 EBC)            Grain         1        47.5 %        
1.88 kg               Pale Malt, Maris Otter (5.9 EBC)         Grain         2        47.4 %        
0.20 kg               Caramel/Crystal Malt - 80L (157.6 EBC)   Grain         3        5.0 %         
22.07 g               Galaxy [15.00 %] - Boil 60.0 min         Hop           4        41.3 IBUs     
29.81 g               Galaxy [15.00 %] - Boil 20.0 min         Hop           5        33.7 IBUs     
0.50 tsp              Irish Moss (Boil 10.0 mins)              Fining        6        -             
1.0 pkg               British Ale II (Wyeast Labs #1335) [124. Yeast         7        -             
46.00 g               Galaxy [15.00 %] - Dry Hop 14.0 Days     Hop           8        0.0 IBUs      

Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 3.97 kg
Name              Description                             Step Temperat Step Time     
Mash In           Add 11.50 l of water at 71.4 C          64.4 C        75 min        
Mash Out          Add 6.72 l of water at 98.0 C           75.6 C        10 min        

Sparge: Fly sparge with 7.36 l water at 75.6 C


Notes / Measurements:

Brewed on 7th April 2012

Before we move on, here’s a PSA – always check your equipment!!!  Somehow I managed to forget this golden rule resulting in me (a) putting 4 kg of grain in the mashtun when the false bottom was not properly attached to the drainage pipe, and (b) proceeding to put in the first batch of mash liquor with the drainage tap open on the mashtun…

So, one slightly moist carpet later I went on ok with the mash, but when it came time to run off the wort and sparge nothing was coming out!!!  Not such a good start to the brew day.  So, I had to scoop out the water and grain into another container to realise my error (the false bottom wasn’t attached) – once fixed I got all the grain and the mash liquor back into the mashtun and got to sparging.  I managed to retain 24 litres of wort, with a pre-boil OG of 1.050 (target was 1.054 so we’ll call this close enough – I was just glad to be this far)!

Thankfully the boil was pretty much uneventful and all went to plan, ending up with 16.5 litres going into the fermenter with a post-boil OG of 1.057, again this was slightly below target (1.062), but I wasn’t too unhappy with that.

After pitching the yeast there was good fermentation going after 12 hours.  I transferred the wort into the secondary fermenter (a pressure barrel) after 4 days.

After 10 days in the barrel it was time to bottle, the FG came in at 1.018, which is quite a bit higher than expected, so we’re looking at about 5.1% ABV, maybe the yeast will still get a little bit of work done in the bottles. In preparation for bottling, I added 180g of light dry malt extract to the barrel for priming, and then after a short while got down to filling my first few bottles, now here’s where it all went wrong again…

After the fourth bottle nothing else was coming out of the barrel – the taps and pipes were blocked with all the hops used for dry hopping!  I ended up having to siphon all of the beer out and only managed to fill about 20 bottles (10 litres). 🙁

The bottles have been sitting for nearly a week now and they’re starting to clear a bit, but there’s some nasty looking crud at the bottom of a few of them – fingers crossed it’ll all taste ok!  Next time i’ll work on putting a filter over the tap in the barrel. 🙂

As usual, tasting notes etc to come once the beer is ready to drink…

My First Hefeweizen

I’ve always liked the hefeweizen style of beer, especially on a nice warm day. It’s not too heavy, hoppy or malty and is just damn refreshing.  So naturally I had to give it a go…

Batch Specifics:
Batch Size: 10 litres
Total Grain: 2kg
Anticipated OG: 1.047
Anticipated ABV: 4.5%
Anticipated EBC: 5.5
Anticipated IBU: 11.3
Est. Brewhouse Efficiency: 75%
Wort Boil Time: 120 minutes

50% – 1kg German Pilsner Malt
50% – 1kg Geman Wheat Malt

13.5g Spalter Spalt whole hops (4.9% AA) added to the boil at 40 minutes

Not good...

0.25 tsp Yeast Nutrient added to the boil at 20 minutes

Wyeast 3068 Weihenstephan Weizen – made into a 1 litre starter a couple of nights earlier

26 litres of Luton’s finest, boiled for 30 minutes the night before with half a camden tablet. This was cooled overnight and then I ran off 25 litres ready for brewing, leaving 1 litre and all the chalk to be disposed of.

Mash Schedule:
Mash In: 5.3 litres of water at 78℃ for 45 minutes
Mash Out: 2.1 litres of water at 98℃ for 10 minutes
Sparge: Fly sparge with 17.5 litres of water at 76℃

Look at that change in colour!

Brewed 21st January 2012

Mashed the 2kg of malt according to the schedule, and ran off 24 litres of wort at a disappointing OG of 1.019 (expected pre-boil OG was 1.029). So, I added 45g of light dried malt extract to bring the wort up to the target OG of 1.029.

After the boil, again the measured OG was way below target – I measured 1.026 in 16 litres of wort, but the expected target was 1.050 in 10 litres! So I had to add yet more extract (300g) and sugar (600g – as I ran out of extract) to bring the OG up to 1.045.

The wort was cooled using a copper immersion chiller, and then transferred into the fermentation bucket and pitched with 750ml of the yeast starter.  The other 250ml was put into the fridge – we’ll see if it’s viable for another batch in the future.

Not a perfect brew day, but there’s a lot more beer there than was expected – silver linings and all that…

There was good fermentation after 18 hours, and this kept going for another 4-5 days. After 7 days, I moved the wort into the barrel, OG was measured at 1.014, where it stayed for another 7 days before bottling (primed with 58g of brewers sugar) – the FG at bottling was 1.008, so we should be looking at about 4.8% ABV in the end.

That’s enough for this post, i’ll write about the results shortly!