The previous IPA was a success. We ran out of it last Saturday, so my wife asked me to make another preferrably using the exact same recipe. That was easier said than done as I had no more Crystal (135 EBC) and no more Safale US-56 dry yeast. I adjusted the recipe to use some Cara-münich malt and the Rogue Pacman yeast. I also took out the Chinook hops and added Columbus. The Amarillo also got upped a bit. In the end I think it is going to taste much the same.
Being somewhat feverish at the time I also forgot to add the mash hops, so I decided to make up for some of it by first wort hopping the 60 minutes addition of Amarillo.
The mash efficiency improved a bit this time as I tried to crush the grist a little finer. Still no sparge problems through, so there is more to go on I think.
The batch was brewed 2007-03-25. The brew day lasted 5 hours and 10 minutes.
Style:
American IPA
Type:
All grain, batch sparge
Colour:
33 EBC (Light brown)
Bitterness:
61 IBU
Malts:
6000g Maris Otter pale malt
1000g Amber malt
450g Crystal malt
400g Wheat malt
300g Cara-münich malt
200g Melanoidin malt
Mash:
66C, 60 min
76C, 10 min (mashout)
69% efficiency
Hops:
50g Amarillo pellets, 8.4%, first wort hops and boiled 60 min
30g Columbus pellets 12.2%, 30 min
30g Warrior pellets 13.8% 10 min
80g Amarillo pellets 8.4%, 1 min
Yeast:
Wyeast Rogue Pacman Ale Yeast, production date 2006-11-17, 1 liter starter
Boil:
90 min
OG: 1.072 FG: 1.018 (estimated)
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2 comments:
I have never mash hopped. What do you recommend for the process? (time, temp ext.)
I have seen some stuff on it, but advice has a lot of variety on it.
It is very simple: add the hops to the mash when you start the saccharification rest (aka mash-in when doing a single-step infusion mash). Use pellets only.
I seem to be getting surprisingly good hop aroma with mash hopping, much better than when steeping aroma hops at knock-out.
You should give it a try. :)
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