====== Nociception ====== **Style:** IPA Bentleybrau Brewery's Nociception \\ Mango-Habañero IPA ===== Partial Mash BIAB ===== **Brewed:** 2017-02-18 \\ **Target OG:** 1.066 \\ **Strike hit:** 60C \\ **OG:** 1.070 \\ **FG:** 1.016 \\ **ABV:** 7.1% \\ **BrewTarget Recipe:** Nociception - American IPA (14B) ================================================================================ Batch Size 25,842 L Boil Size 11,342 L Boil Time 1,000 hr Efficiency 85% OG 1,066 sg FG 1,017 sg ABV 6,8% Bitterness 54,8 IBU (Tinseth) Color 13,8 srm (Morey) Fermentables ================================================================================ Name Type Amount Mashed Late Yield Color Weyermann - Pale Ale Malt Grain 2,500 kg Yes No 85% 3,4 srm Dry Extract (DME) - Light Dry Extract 1,800 kg No Yes 95% 8,0 srm Caramel/Crystal Malt - 10L Grain 500,000 g Yes No 75% 10,0 srm Cara-Pils/Dextrine Grain 300,000 g Yes No 72% 2,0 srm Weyermann - Vienna Malt Grain 300,000 g Yes No 81% 3,9 srm Caraamber Grain 200,000 g Yes No 75% 30,0 srm Chocolate Malt (US) Grain 80,000 g Yes No 60% 350,0 srm Carafa III Grain 25,000 g Yes No 70% 525,0 srm Total grain: 5,705 kg Hops ================================================================================ Name Alpha Amount Use Time Form IBU Columbus/Tomahawk/Zeus 15,5% 13,000 g Boil 1,000 hr Pellet 17,7 Hersbrucker 3,0% 15,000 g Boil 1,000 hr Pellet 3,9 Nugget 13,0% 12,000 g Boil 1,000 hr Pellet 13,7 Columbus/Tomahawk/Zeus 15,5% 12,000 g Boil 30,000 min Pellet 12,5 Nugget 13,0% 8,000 g Boil 30,000 min Pellet 7,0 Columbus/Tomahawk/Zeus 15,5% 20,000 g Boil 0,000 s Pellet 0,0 Hersbrucker 3,0% 20,000 g Boil 0,000 s Pellet 0,0 Yeasts ================================================================================ Name Type Form Amount Stage Wyeast - American Ale Ale Liquid 125,00 mL Primary Mash ================================================================================ Name Type Amount Temp Target Time BIAB Infusion 8,945 L 77,213 C 67,000 C 1 hr Instructions ================================================================================ 0 - Add 2,500 kg Weyermann - Pale Ale Malt, 200,000 g Caraamber, 300,000 g Cara-Pils/Dextrine, 500,000 g Caramel/Crystal Malt - 10L, 300,000 g Weyermann - Vienna Malt, 80,000 g Chocolate Malt (US), 25,000 g Carafa III to the mash tun. 1 - Bring 8,945 L water to 77,213 C for upcoming infusions. 2 - Add 8,945 L water at 77,213 C to mash to bring it to 67,000 C. Hold for 1,000 hr. 3 - You should now have 4,708 L wort. Add 5,500 L water to the kettle, bringing pre-boil volume to 10,208 L. 4 - Bring the wort to a boil and hold for 1,000 hr. 5 - Put 15,000 g Hersbrucker into boil for 1,000 hr. 6 - Put 12,000 g Nugget into boil for 1,000 hr. 7 - Put 13,000 g Columbus/Tomahawk/Zeus into boil for 1,000 hr. 8 - Raise water to boil and then remove from heat. Stir in 1,800 kg Dry Extract (DME) - Light, . 9 - Put 12,000 g Columbus/Tomahawk/Zeus into boil for 30,000 min. 10 - Put 8,000 g Nugget into boil for 30,000 min. 11 - Put 20,000 g Hersbrucker into boil for 0,000 s. 12 - Put 20,000 g Columbus/Tomahawk/Zeus into boil for 0,000 s. 13 - Stop boiling the wort. 14 - Add 1,800 kg Dry Extract (DME) - Light, to the boil at knockout. 15 - You should have 8,208 L wort post-boil. You anticipate losing 0,000 mL to trub and chiller loss. Add 16,500 L top up water into primary. The final volume in the primary is 24,708 L. 16 - Cool wort and pitch Wyeast - American Ale Ale yeast, to the primary. 17 - Let ferment until FG is 1,017 sg. 18 - Transfer beer to secondary. **Brewday Notes:** \\ Mashed in a plastic bucket so I could do two at once. \\ Fucked up in BrewTarget: too much water at too low a temperature (10L @ 75C). Strike was 58C. \\ Added 5L boiling water to bring mash up to 15L @ 64C after 30 minutes.\\ Resulted in 14L in the bucket after straining, more than fits in the boil. OG 1.052, way too low. Wtf am I doing. Eyeballed ~13L into the boil. The rest will have to be sanitized in batches. \\ Carefully brought 13L to boil, to avoid foam over. \\ Boiled vigorously at stove #9 for 60 minutes without lid to bring down water level, and added the rest. \\ Added boiled 2L mango juice, 1L pineapple juice, 7 large habañeros, 1 ghost chile to primary. \\ Yeast starter: smack pack in oven at 35C for 2 hours until inflated, then mixed with 250ml/25g DME in oven at 35C for 2 hours, then left on counter for 4 hours until frothy. Split between Icelidae and Nociception. \\ Wait wait wait, Boil SG is 1.072 after boil down. WTF. \\ OG @25C: 1.070. Ok. \\ Shook bucket for 3 minutes. \\ Mild bubbles at 12 hours, strong bubbles at 24 hours. \\ Bodacious bubbles at 36 hours, calmed to frequent bubbles at 48 hours. \\ Bubbled for ~14 days. \\ Bottled 2017-03-19 (31 days) - 48x 33cl, 3x 75cl, 4x 50cl\\ Primed 112g table sugar (~2.2 volumes) \\ FG: 1.016 (ABV: 7.1%) \\ **Tasting Notes:** \\