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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) ================================================================================ 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 ================================================================================ 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 ================================================================================ 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 ================================================================================ Name Type Form Amount Stage Wyeast - American Ale Ale Liquid 125,00 mL Primary Mash ================================================================================ Name Type Amount Temp Target Time BIAB Infusion 8,846 L 77,413 C 67,000 C 1 hr Instructions ================================================================================ 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.
Didn't carbonate after 2 months, so moved back to bucket to retry. Turns out it was carbed by then, and SG measured 1.012. Taste is very malty, no hops left. Rebottled carbonated beer in 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: