Isabelle's Icelidae
Style: IPA
Bentleybrau Brewery's Isabelle's Icelidae
A Sculpin IPA clone with added blood orange.
Partial Mash BIAB
Brewed: 2017-02-18
Target OG: 1.072
Strike hit: 67C
OG: 1.072
FG: 1.012
ABV: 7.9%
BrewTarget Recipe:
Isabelle's Icelidae - American IPA (14B)
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Batch Size 25,392 L
Boil Size 11,392 L
Boil Time 1,000 hr
Efficiency 80%
OG 1,070 sg
FG 1,017 sg
ABV 7,2%
Bitterness 68,5 IBU (Tinseth)
Color 9,6 srm (Morey)
Fermentables
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Name Type Amount Mashed Late Yield Color
Dry Extract (DME) - Extra Light Dry Extract 2,200 kg No Yes 95% 3,0 srm
Pale Malt (2 Row) US Grain 2,000 kg Yes No 79% 2,0 srm
Caraamber Grain 800,000 g Yes No 75% 30,0 srm
Cara-Pils/Dextrine Grain 500,000 g Yes No 72% 2,0 srm
Caramel/Crystal Malt - 10L Grain 500,000 g Yes No 75% 10,0 srm
Caravienne Malt Grain 200,000 g Yes No 74% 22,0 srm
Total grain: 6,200 kg
Hops
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Name Alpha Amount Use Time Form IBU
Columbus/Tomahawk/Zeus 15,5% 10,000 g Boil 1,000 hr Pellet 13,2
Hersbrucker 3,0% 25,000 g Boil 1,000 hr Pellet 6,4
Nugget 13,0% 20,000 g Boil 1,000 hr Pellet 22,1
Centennial 10,5% 15,000 g Boil 30,000 min Pellet 10,3
Hersbrucker 3,0% 20,000 g Boil 30,000 min Pellet 3,9
Simcoe 13,0% 15,000 g Boil 30,000 min Pellet 12,7
Centennial 10,5% 30,000 g Boil 0,000 s Pellet 0,0
Centennial 10,5% 25,000 g Dry Hop 1,000 hr Pellet 0,0
Simcoe 13,0% 40,000 g Dry Hop 1,000 hr Pellet 0,0
Yeasts
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Name Type Form Amount Stage
Wyeast - American Ale Ale Liquid 125,00 mL Primary
Mash
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Name Type Amount Temp Target Time
BIAB Infusion 8,846 L 77,413 C 67,000 C 1 hr
Instructions
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0 - Add 2,000 kg Pale Malt (2 Row) US, 500,000 g Cara-Pils/Dextrine, 500,000 g
Caramel/Crystal Malt - 10L, 200,000 g Caravienne Malt, 800,000 g Caraamber
to the mash tun.
1 - Bring 8,846 L water to 77,413 C for upcoming infusions.
2 - Add 8,846 L water at 77,413 C to mash to bring it to 67,000 C. Hold for
1,000 hr.
3 - You should now have 4,506 L wort. Add 5,500 L water to the kettle, bringing
pre-boil volume to 10,006 L.
4 - Bring the wort to a boil and hold for 1,000 hr.
5 - Put 18,000 g Nugget into boil for 1,000 hr.
6 - Put 7,087 g Columbus/Tomahawk/Zeus into boil for 1,000 hr.
7 - Put 15,000 g Hersbrucker into boil for 1,000 hr.
8 - Raise water to boil and then remove from heat. Stir in 2,500 kg Dry
Extract (DME) - Extra Light, .
9 - Put 7,087 g Simcoe into boil for 30,000 min.
10 - Put 10,000 g Centennial into boil for 30,000 min.
11 - Put 20,000 g Hersbrucker into boil for 30,000 min.
12 - Put 30,000 g Centennial into boil for 0,000 s.
13 - Stop boiling the wort.
14 - Add 2,500 kg Dry Extract (DME) - Extra Light, to the boil at knockout.
15 - You should have 8,006 L wort post-boil.
You anticipate losing 0,000 mL to trub and chiller loss.
Add 16,000 L top up water into primary.
The final volume in the primary is 24,006 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.
19 - Put 40,000 g Simcoe into fermenter for 1,000 hr.
20 - Put 25,000 g Centennial into fermenter for 1,000 hr.
Brewday Notes:
First brew on induction stove.
Strike hit 67C according to one thermometer. Two thermometers, two values. Yay.
Mash extract was too good: 6L from bag, batch sparged in 4L and topped up to 10L. Boil SG 1.082
Boiled at stove #8 (biggest burner), partially covered. Good rolling boil.
1 tsp fermaid, 1 tsp floc @ 10min remain.
Added 3L cold water to boil at flame-out – to prove it fits. Up to 2L more in boil would work if very, very careful with DME. 3L leaves no head space for DME foam.
Exactly 10L post-boil (13L post top-up). Added another 12L cold tap to 25L @ 34C.
OG 1.068. Why is it a bit low after super efficient extract? Damn it.
Added 2kg boiled blood oranges in muslin bag to fermenter.
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.
OG 1.072 @ 24C, on target. Must not have been mixed well for previous reading.
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 firmly for ~14 days. Kept bubbling slowly for 30 days. Removed orange bag to see if it stops (2017-03-19)
SG @ 2017-03-19: 1.018 (ABV: 7.1%)
Left for over 1 year. Airlock dried out.
FG: 1.012 (ABV: 7.9%)
Uncarbed tasted like a low-hop pale ale with a nice sour cherry hint.
Bottled 21L with 110g table sugar (~4.2L of trub)
Only 18L ended up in glass.
2018-06-24: Didn't carbonate after 3 months, so moved back to bucket to retry. Turns out it was carbed by then, and SG measured 1.012. Interesting that it was flat and uncarbed for literally months, then suddenly carbed up. Taste is very malty, no hops left. Reminds me of a Belgian Strong Ale. Rebottled 15L of carbonated beer in 5L mini-kegs. Added 40g (total guess) table sugar to replace the CO2 lost in the bucket, and pitched packet of Safale S-33 hydrated in a 20g/200ml DME starter for a few hours (starter was highly active and gassing). Scale only goes up to 4.5kg, so weighed kegs up to that and added another ~10s from the bottling wand, leaving 2-3cm headspace.
Tasting Notes: