I haven't brewed nearly enough over the last few months. It was time to remedy this with a bang, so last weekend I planned to brew an American IPA. It got away from me a bit thanks to some overly zealous hopping (is that possible in an American IPA?) and a better than expected extraction of sugar from the mash.
5 kg Maris Otter
2 kg Munich malt
500g Cara Munich
35g Galena 13% AA 60 minutes
25g Centennial 10.5% AA 20, 10, 5, 0 minutes
60 IBU estimated
I gave my mash tun a serious workout and it held up admirably. Once again I treated my water, bring the calcium up to around 160 ppm through additions of calcium sulphate and calcium chloride. I rid myself of around 130 ppm of pesky alkalinity using carbonate reducing solution and everything went very well indeed. I planned for 75% efficiency and an OG of 1.070, but achieved about 80% and ended up with 1.078. Very gratifying but the fact that my last runnings came in at 1.030 indicates that I just can't get the damn fermentable sugar out of the mash tun. The chemistry was perfect; the temperature held at 66 C and pH fell in a spot on 5.4, but the damn grain held on to the sugar. Not to worry. I'm not a penny pincher and have no problem dumping the grain. Perhaps in future I'll do some small beer.
I opted for some first wort hopping because Galena can be a little harsh, and also the hop rate was quite liberal. I used pellets for the Centennial and had to break out some extra kit to cope with all the pellets. I planned to make a big beer with plenty of rich malt for quite some time, the hope being that the richer Munich malt will provide a decent base for the hops.
Below is a video of Saf 05 yeast hard at work. The wort looks like swamp water because my set up dumps all the break material into the fermenter, but the beer generally drops bright in the end with no ill effects.