#brewmagic

So this is my first time really brewing a New England style IPA. I have brewed many IPAs in my life, substituting different hops, yeast and grains. Messing with water chemistry. Doing different hopping techniques. You name it. For this brew I wanted to go high on the flaked oats and calcium chloride to get that signature soft mouthfeel that’s true to the style. I also wanted to use the correct yeast. In comes in Barbarian from Imperial. Their website describes it as follows. “ Ready to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA. “ To go along with medium flocculation this yeast should work great for the style.

Recipe Specifics:

Batch Size (Gal) - 5.5

Total Grain (Lbs) - 16.25

OG - 1.071 (17.5 plato)

Anticipated SRM - 14.3

Anticipated IBU - 0

Brewhouse Efficiency - 81.50%

Wort Boil Time - 60 minutes

Grain/Sugar:

63.1% - 10.25 lbs. 2-row

24.6% - 4 lbs. Flaked Oats

6.2% - 1 lb. Vienna

6.2% - 1 lb. White Wheat

Hops:

2 oz. Citra (13.4% alpha acids) @ Flameout (20 min. hop stand)

2 oz. Equinox (13.4% alpha acids) @ Flameout (20 min. hop stand)

1 oz. Mosaic  (12.3% alpha acids) @ Flameout (20 min. hop stand)

4 oz. Citra @ dry hop (7 days)

2 oz. Mosaic @ dry hop (3 days)

2 oz. Equinox @ dry hop (3 days)

Extras:

2 tsp Yeast Nutrient @ 15 min.

1 Whirlfloc Tablet @ 15 min.

Yeast:

Imperial A04 Barbarian

Water Profile:

Krum, TX

Mash Schedule:

Protein Rest - 20 min @ 122F

Alpha Amylase Rest - 45 min @ 155F

Mash Out - 168F

04/14/2017 - Made 1.25 L yeast starter on stir plate. My stir plate broke so luckily I work at a brewery and used ours at Community.

04/15/2017 - Brewed with Brian, Nate and myself on my Sabco BrewMagic. Started with 2 gallons of filtered Krum tap water and 4.5 gallons of distilled water for mash-in. Mash pH @ 5 min. 5.85. Added 10.2 grams of Calcium Chloride, 1.4 grams of Gypsum, 2.3 grams of epsom salt. Mash pH down to 5.7. I figured I’d wait until we raised up to the 155F rest to check again. I added 1.5 ml of lactic acid. pH down to 5.45. Left as is. Sparged with 1.3 gallons of filtered Krum tap water and 2.9 gallons of distilled water (added 2 ml of lactic acid to bring down pH). Collected 8 gallons of wort for boil. We did not have to dilute because our runnings never got below 2.5 Plato. Pre-boil gravity measured 1.058 (15 plato). Chilled to 68F and whirlpooled for 20 min. Collected a little over 5 gallons in fermenter. Added 30 seconds of pure O2, followed by the yeast starter. Set the SS Brewtech temp. controller to 64F.

4/17/2017 - 8 PM - Upped the temp to 72F. Gravity = 10 Plato.

4/18/2017 - Added first set of dry hops, 2 oz. Mosaic & 1 oz. Equinox.

4/22/2017 - Added second dry hops, 4 oz. Citra. Gravity = 3.5 Plato (1.014).

4/24/2017 - Crashed. Gravity = 1.014. 7.4% ABV, 79% Apparent Attenuation.

4/15/2017:

Appearance - Black from initial sight. Hues of brown come through on the edge of the glass in the light. Plenty of roasted malt to make it dark.

Smell - 

Taste - 

Mouthfeel - 

Drinkability & Overall - 

Recipe Specifics:

Batch Size (Gal) - 5.0

Total Grain (Lbs) - 8.875

OG - 1.054 (13.2 plato)

Anticipated SRM - 27.2

Anticipated IBU - 26.5

Brewhouse Efficiency - 81.65%

Wort Boil Time - 60 minutes

Grain/Sugar:

78.9% - 7 lbs. Vienna

5.6% - 8 oz. Special B

4.2% - 6 oz. Chocolate Malt

2.8% - 4 oz. Carafa II

2.8% - 4 oz. roasted Barley

8 oz. brown sugar @ 15 min. left in boil

Hops:

0.5 oz. Warrior (15.4% AA) @ 60 min.

1 oz. Czech Saaz @ flameout

Extras:

2 tsp Yeast Nutrient @ 15 min.

1 Whirlfloc Tablet @ 15 min.

Yeast:

Wyeast 3711 French Saison

Water Profile:

Krum, TX

Mash Schedule:

Beta Amylase Rest - 40 min @ 148F

Alpha Amylase Rest - 20 min @ 158F

Mash Out - 168F

03/03/2017 - Made 1 L yeast starter on stir plate.

03/04/2017 - Brewed with Brian, Kat and myself on my Sabco BrewMagic. Started with 1.25 gallons of filtered Krum tap water and 2.35 gallons of distilled water for mash-in. Mash pH @ 5 min. 5.10. Added 1.1 grams of gypsum, 1.4 grams of epsom salt, 2.7 grams of baking soda, and 2.7 grams of Calcium Chloride. Mash pH up to 5.45 @ 20 min. Left as is. Sparged with 1.8 gallons of filtered Krum tap water and 2.5 gallons of distilled water (added 2 ml of lactic acid to bring down pH). Stopped runoff when runnings reached 2.1 plato, diluted with 1 gallon of water to bring total boil kettle volume to 6.5 gallons of wort for boil. Pre-boil gravity measured 1.040 (10 plato). Chilled to 68F and whirlpooled for 15 min. Collected 4.5 gallons in fermenter. The evaporation was higher than expected. Added 30 seconds of pure O2, followed by the yeast starter. Set the SS Brewtech temp. controller to 70F. Will bump up temp to 75F on day 3 of fermentation.

7/18/2016:

Appearance - Crystal clear orange. Actually surprised by the clarity. Head dissipated quickly, but can stir one up with a quick swirl.

Smell - Fruity. The French Saison yeast is the main character. Peppery and candied fruit on the back end. Also a malty sweetness and crackery malt. Perfume-y.

Taste - Light citrus. A light sweet, honey sweetness. No off flavors whatsoever. Very clean and crisp.

Mouthfeel - Light body, silky and finishes dry and a touch of bitterness.

Drinkability & Overall - Very easy to drink, yet very flavorful. Perfect for the heat of the Texas summer. I’m loving it. Much better than my last saison. Like I said in the taste, there are no off flavors. Perfectly brewed saison.

To be brewed....

Another clone attempt. With more and more research done on the New England style IPA, the more I think I know how they are brewed. 30% Oats, wheat, FLOUR?!?, dry hopping during active fermentation?!? But you’re not supposed to do any of those things! With my attempt at Julius from Tree House I will use around 30% flaked oats in the grist bill to match the haziness of the beer. For the smooth, creamy, very little bitterness of the beer I will add 125-150 ppm of both sulfate and chloride, and mash at 155F. 

Recipe Specifics:

Batch Size (Gal) - 

Total Grain (Lbs) - 16.5

OG - 

Anticipated SRM - 4.1

Anticipated IBU - 27

Brewhouse Efficiency - 

Wort Boil Time - 60 minutes

Grain/Sugar:

53% - 8.75 lbs. Pale 2-row

28.8% - 4.75 lbs. Flaked Oats

6.1% - 1 lb. Vienna Malt

6.1% - 1 lb. White Wheat

3.0% - 8.0 oz. Dextrose

3.0% - Rice Hulls

Hops:

1.0 oz. Centennial @ 60 min.

2.0 oz. Amarillo @ 175F Steep/Whirlpool for 15 min

2.0 oz. Centennial @ 175F Steep/Whirlpool for 15 min

2.0 oz. Simcoe @ 175F Steep/Whirlpool for 15 min

1.0 oz. Amarillo dry hop 7 days

1.0 oz. Centennial dry hop 7 days

1.0 oz. Simcoe dry hop 7 days

1.0 oz. Amarillo dry hop 3 days

1.0 oz. Centennial dry hop 3 days

1.0 oz. Simcoe dry hop 3 days

Extras:

1 tsp Yeast Nutrient @ 15 min.

1 Whirlfloc Tablet @ 15 min.

Yeast:

Wyeast #2565 Kolsch Yeast

Water Profile:

Austin, TX

Mash Schedule:

Protein Rest - 15 min @ 122F