Batch #59: 1837 Historical IPA

The last attempt is quickly becoming a favorite, especially for such a simple recipe. Here's another batch for when that one runs out, with a fruitier (and more readily available) yeast, and some added gypsum to hopefully bring out the bitterness a little more.

Recipe

Grain Bill

9.75 lb Crisp Maris-Otter
4.25 lb Durst Pilsner (rest of previous sack)

Hops

10 oz Yakima Golding (4.2% AA) @ 60 minutes
2 oz Yakima Goldings dry hops

Yeast

WLP023 Burton ale, 900 mL stirred starter.

Mash

Single infusion, 60 minutes at 153F.

Vitals

OG: 16.2 Brix (1.066)
FG:
Calculated IBUs: 100+
Carbonation:

Timeline

Brew day: October 9, 2005

10:25 am: Start heating up water.
11:15 am: Mashed in at about 153F (4.25 gallons 165F water).
12:16 pm: Begin first runoff (no sparge water added).
12:20 pm: Underlet 4.5 gallons sparge water.
12:25 pm: Stir and rest.
12:39 pm: Stir again, start runoff a minute later.
12:43 pm: Done, everything on to boil with 2 tsp Gypsum. Level a bit low (due to 2 boilovers between runoffs?), add about 1/2 gallon hot liquor.
1:05 pm: Boiling wimpily, swap out propane tank.
1:10 pm: Properly boiling.
1:15 pm: Add hops.
2:15 pm: Flame-out and therminate.
2:23 pm: Finished, pretty much 5 gallons on the nose collected.
2:30 pm: Pitched full starter, including any lingering anti-foam. Sealed fermenter in anticipation of headless ferment. Not counting on a good yeast crop.

Fermenting visibly the next morning, other nearby fermenters are in 65-68 range. There appears to be foam, so there's some hope for a yeast crop for a future big beer :-)

Collected yeast crop 10/15. S.G. 9.8 Brix (1.025, corrected).

Tasting notes

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