Batch 31: Hop Gobbler IPA #2.

Finally, a re-hash of my wildly successful IPA from a year and a half ago. Since I'm doing 10 gallon batches, I did a little yeast experiment to see if WLP023 and Wyeast 1028 are the same or similar yeasts. (Conclusion: probably not).

Recipe

Grain Bill

22 lbs. Crisp Maris-Otter
2 lbs. Crisp Caramalt

Hops

2 oz. Kent Goldings Leaf hops (5.9% AA) @ FW
1 oz. Northern Brewer Leaf hops (8.7% AA) @ FW
2 oz. Nugget Leaf hops (13.4% AA) @ 60 minutes
4 oz. Northern Brewer Leaf hops (8.7% AA) @60 minutes
2 oz. Kent Goldings Leaf hops (5.9% AA) @45 minutes
1.5 oz Kent Goldings Leaf hops (5.9% AA) @20 minutes
0.5 oz Northern Brewer Leaf hops (8.7% AA) @20 minutes
1.5 oz Kent Goldings Leaf hops @knockout
2 oz Kent Goldings Leaf hops dry-hops.

Yeast

Batch (a): Wyeast 1028 London Ale, 2 qt starter.
Batch (b): WLP023 Burton Ale, 2 qt starter.

Mash

Single Infusion mash, 90 minutes at 154F.

Vitals

OG: 1.068
FG: 1.014
Calculated IBUs: 150+
Carbonation:

Timeline

Brew day: March 6, 2004

11:44 am: Mash-in @154F, 6.75 gallons of strike water @172F.
1:20 pm: Begin recirc+sparge.
1:50 pm: 10 gallon pot nearly full, split liquid and first-wort hops between 10 and 6 gallon pot. Divide last running between both pots.
2:05 pm: On to boil.
3:17 pm: Both pots boiling.
3:22 pm: 6 gallon pot: 1.058 @80F.
3:26 pm: 10 gallon pot: 1.057 @90F.
3:30 pm: First hop addition.
3:45 pm: Second hop addition.
4:00 pm: Put siphon tubes in to sanitize.
4:10 pm: Third hop addition + whirlfloc tablet.
4:30 pm: Add finishing hops, start racking and chilling.
4:45 pm: 10 gallon pot transferred.
5:04 pm: Finished 6 gallon pot, break for putting Grace down for a nap.
5:34 pm: Pitched yeast.
6:15 pm: Clean-up done, fermenters at 66F.

Transferred to secondary (kegs with surescreens) 3/19/2004, both batches in the 1.014-1.015 range. Added 1 ounce of Kent Goldings leaf hops to each keg.

Tasting notes

$Id: batch31.html,v 1.1 2004/04/10 19:18:53 chris Exp $