TANDEMBRYGGERIET BrewBlog > BrewBlogs

IPA

Specifics

Style:

Category:	India Pale Ale (IPA)
Number:	14B

A decidedly hoppy and bitter, moderately strong American pale ale.

Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA.

Brew Date:

October 3, 2014

Tap Date:

October 26, 2014

Yield:

44.47 liters

Bitterness (Calc):

47 IBU (Tinseth)

BU/GU:

0.84

Calories:

184 (12 ounces)

ABV:

6.2%

ABW:

4.8%

Batch No:	2014/15
OG:	1.056
OG (Plato):	13.81° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.59° P
App. Atten.:	81.5%
Real Atten.:	66.7%

General Information

Method:	All Grain

Method:

All Grain

Bale Breaker Brewing Company's Top Cutter IPA clone
BYO Sept. 2014, p. 12

Originalrezept f. 19 l @ 65 % eff.:

4.89 pale ale
0.34 munich
0.11 vienna
0.11 carapils
0.11 Caramel 40 L

OG: 1.058
FG: 1.008
IBU = 70
SRM=7.2
ABV=6.8 %

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

11.20 kilograms

Best Pale Ale Malz

87.8% of grist

0.80 kilograms

Best Münchener Malz Typ I

6.3% of grist

0.25 kilograms

Best Wiener Malz

2% of grist

0.25 kilograms

Best Karamellmalz hell

2% of grist

0.25 kilograms

Best Karamellmalz dunkel

2% of grist

12.75 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	44.47 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	87.3 litres	44.47 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	12.8 kilograms
Grain Absorbtion:	22.6 litres
Total Water Needed:	128.8 litres	87.3 litres (runoff) + 22.6 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	31.9 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	96.9 litres	128.8 litres (total water) – 31.9 litres (mash water)

)

100% of grist

Hops

81.00 grams

Chinook

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy spicy aroma, strong versatile bittering hop.
Typical Use:	Bittering.
Substitution:	Galena, Eroica, Nugget, Bullion
Example:	Pale Ale, Stout, Porter, IPA; Sierra Nevada Celebration Ale, Sierra Nevada Stout

11% Pellets @ 60 minutes
Type: Bittering
Use: Boil

891 AAUs

41.00 grams

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

12% Pellets @ 15 minutes
Type: Bittering
Use: Boil

492 AAUs

55.00 grams

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

12% Pellets @ 0 minutes
Type: Flavor
Use: Boil

660 AAUs

55.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

12% Pellets @ 0 minutes
Type: Aroma
Use: Boil

660 AAUs

55.00 grams

Mosaic

Region:	USA
AAU Range:	11 - 13%
Notes:	Also known as HBC369, Mosaic is the first born child of Simcoe. Some have described it as Citra on steroids, but it’s much more than that. Rich in Mango, lemon, citrus, earthy pine, tropical fruit, herbal and stone fruit notes. Mosaic combines a very complex hop aroma with fairly high alpha-acids and low cohumulone which makes it a perfect triple purpose hop (Bittering/Flavor/Aroma). This combination ultimately provides clean bitterness and aroma profiles that cannot be accomplished by other hops or blends, truly a one of a kind and yet another “wonder hop” from the great folks at the Hop Breeding Company.
Typical Use:	Bitterin, flavor, aroma, dry hopping

11.1% Pellets @ 0 minutes
Type: Aroma
Use: Boil

610.5 AAUs

74.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

Pellets
Type: Aroma
Use: Dry Hop

74.00 grams

Ahtanum

Region:	United States
AAU Range:	5 - 6%
Notes:	Floral, citrus, sharp, and piney.
Typical Use:	Aroma, bittering.
Substitution:	Cascade, Amarillo
Example:	Lager, American Ale

Pellets
Type: Aroma
Use: Dry Hop

435.00 grams

Total Hop Weight

3313.5 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Procedure

Hefe wir verwenden die geerntete und gewaschene Hefe (WLP001; im Kühlschrank seit 28.09.) vom vorletzten Batch (Heldige Hans). Maischeschema 90 min @ 65 °C 5 min @ 78 °C Braumeister am 02.10. mit 60 l Wasser @ 14 °C befüllt, Pumpen entlüftet und programmiert. Brautag 16:20 Start Aufheizen auf Einmaischtemperatur; T=17 °C 16:24 Tauchsieder hinzu genommen 16:54 Einmaischtemperatur erreicht 17:02 Eingemaischt; Programmstart 17:22 PP, gerührt 18:35 Ende 1. Rast 18:49 PP, gerührt 19:01 Beginn 2. Rast 19:06 Ende 2. Rast 19:10 Malzrohr hoch. Start Aufheizen zum Kochen 19:46 Gespült mit 12 l Wasser @ 78 °C 19:56 Malzrohr entfernt. Pre-boil vol.: 64,17 l; SG: 1.048; Ausbeute: 77 % 20:05 würze kocht 20:34 Bitterhopfen rein - ohne Hopfenfilter 21:12 Kühler rein 21:18 Geschmackshopfen rein 21:18 Hefenahrung rein 21:33 Kochende, Aromahopfen rein - ohne Hopfenfilter, Kühlung an 22:38 T=16 °C; Wasser aus. Kühler entfernt, Whirlpool. 23:00 Würze marsch. OG: 1.056 23:38 fertig abgefüllt 23:47 fertig belüftet, Hefe rein Gärung 04.10. 00:00 Starttemperatur 15,9 °C; Thermostat auf 17,8-18,2 °C eingestellt 10:30 T=19,1 °C 21:20 T=19,4 °C; ca. 1 Plopp/Sek. 05.10. 11:30 T=20,6 °C; ca. 2 Plopp/Sek. 13:20 T=21,0 °C 20:00 T=21,2 °C 06.10. 07:00 T=21,0 °C; ca. 1 Plopp/Sek. (Heizung läuft) 18:45 T=21,0 °C; ca. 1 Plopp/2 Sek. 07.10. 07:00 T=21,1 °C; ca. 1 Plopp/3 Sek. 21:00 T=21,2 °C; ca. 1 Plopp/3 Sek. 08.10. 07:45 T=21,1 °C; ca. 1 Plopp/6 Sek. 19.10. 16:15 dry hopping

Hefe
wir verwenden die geerntete und gewaschene Hefe (WLP001; im Kühlschrank seit 28.09.) vom vorletzten Batch (Heldige Hans).

Maischeschema
90 min @ 65 °C
5 min @ 78 °C

Braumeister am 02.10. mit 60 l Wasser @ 14 °C befüllt, Pumpen entlüftet und programmiert.

Brautag

16:20 Start Aufheizen auf Einmaischtemperatur; T=17 °C

16:24 Tauchsieder hinzu genommen

16:54 Einmaischtemperatur erreicht

17:02 Eingemaischt; Programmstart

17:22 PP, gerührt

18:35 Ende 1. Rast

18:49 PP, gerührt

19:01 Beginn 2. Rast

19:06 Ende 2. Rast

19:10 Malzrohr hoch. Start Aufheizen zum Kochen

19:46 Gespült mit 12 l Wasser @ 78 °C

19:56 Malzrohr entfernt. Pre-boil vol.: 64,17 l; SG: 1.048; Ausbeute: 77 %

20:05 würze kocht

20:34 Bitterhopfen rein - ohne Hopfenfilter

21:12 Kühler rein

21:18 Geschmackshopfen rein

21:18 Hefenahrung rein

21:33 Kochende, Aromahopfen rein - ohne Hopfenfilter, Kühlung an

22:38 T=16 °C; Wasser aus. Kühler entfernt, Whirlpool.

23:00 Würze marsch. OG: 1.056

23:38 fertig abgefüllt

23:47 fertig belüftet, Hefe rein

Gärung

04.10. 00:00 Starttemperatur 15,9 °C; Thermostat auf 17,8-18,2 °C
eingestellt
10:30 T=19,1 °C
21:20 T=19,4 °C; ca. 1 Plopp/Sek.

05.10. 11:30 T=20,6 °C; ca. 2 Plopp/Sek.
13:20 T=21,0 °C
20:00 T=21,2 °C

06.10. 07:00 T=21,0 °C; ca. 1 Plopp/Sek. (Heizung läuft)
18:45 T=21,0 °C; ca. 1 Plopp/2 Sek.

07.10. 07:00 T=21,1 °C; ca. 1 Plopp/3 Sek.
21:00 T=21,2 °C; ca. 1 Plopp/3 Sek.

08.10. 07:45 T=21,1 °C; ca. 1 Plopp/6 Sek.

19.10. 16:15 dry hopping

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