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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:

recipes/nociception.txt · Last modified: 2017/09/11 12:10 (external edit)