Alpine Tundra IPA
Brewed: 06/04/2023 Kegged: 06/19/2023
2023 IPA.
I wanted an IPA to have on tap for visiting family ... particularly my Brother-in-Law "Jon".
I had a significant amount of IPA hops in the freezer that I wanted to use for this brew.
Looking through the IPA's I'd brewed in the past, I didn't really want to re-brew any of those with the "new" hops. I decided to brew a brand-new recipe. I figure the bitterness for my new IPA should be right in the middle, so I aimed for 65IBU. I didn't want to use any "cara" malts, so I used pale and Vienna malts with a small amount of Chocolate Rye Malt to bring the color up into the proper IPA range. I decided to go right down the middle on ABV, aiming for 6.5% ABV. I prefer dry, crisp West-Coast IPA's so I opted for a low mash temperature (150ish) and designed my water profile with about 12g of gypsum added to accentuate the hop character. The hops I decided to go with (mostly because I had a bunch of them): Mosaic / Galaxy / Citra / Talus. They are great IPA hops, so that should be a good IPA combination. I added them as late in boil as possible to get appropriate bitterness, and to add at least 4 oz of dry hops as well. I dry hopped in the fermenter with the suis vid magnets to drop hop bags. I also help some back to dry hop in the keg. I wanted the beer to be as clear as possible, so I'll added gelatin fining, but told myself I wouldn't freek out if there is some haze as long as it isn't ugly cloudy. The resulting recipe is below. On untappd: Alpine Tundra IPA 
For more about this beer, see Sheppy's Blog: Alpine Tundra
| Alpine Tundra IPA --- Batch 1 |
| Style |
|
American IPA |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
6.60 gal |
| Brewhouse Efficiency |
|
68.00 |
|
Boil Time |
|
60 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.060 SG |
|
Estimated FG |
|
1.011 SG |
| Recipe Bitterness |
|
58.5 IBUs (Rager) |
|
Alcohol by Volume |
|
6.4 % |
| BU : GU |
|
0.977 |
|
|
|
|
| Recipe Color |
|
7.4 SRM |
|
|
|
|
| Measured OG: |
|
1.063 |
|
Measured FG: |
|
1.011 |
| ADF: |
|
82 |
|
Measured ABV: |
|
6.9% | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
Volume |
| 8.71 gal |
Denver, Colorado |
Water |
1 |
- |
- |
| 12.00 g |
Gypsum (Calcium Sulfate) (Mash) |
Water Agent |
2 |
- |
- |
| 1.00 tsp |
Lactic Acid (Mash) |
Water Agent |
3 |
- |
- |
| 10 lbs 4.0 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
4 |
76.6 % |
0.80 gal |
| 3 lbs |
Vienna Malt (3.5 SRM) |
Grain |
5 |
22.4 % |
0.23 gal |
| 2.0 oz |
Chocolate Rye Malt (250.0 SRM) |
Grain |
6 |
0.9 % |
0.01 gal |
| 0.500 oz |
Eclipse (HPA-016) [17.60 %] - Boil 40.0 min |
Hop |
7 |
26.9 IBUs |
- |
| 1.00 Items |
Whirlfloc Tablet (Boil 10.0 mins) |
Fining |
8 |
- |
- |
| 1.000 oz |
Citra [13.20 %] - Boil 10.0 min |
Hop |
9 |
10.6 IBUs |
- |
| 1.000 oz |
Mosaic (HBC 369) [12.20 %] - Boil 10.0 min |
Hop |
10 |
9.8 IBUs |
- |
| 0.500 oz |
Eclipse (HPA-016) [17.60 %] - Boil 10.0 min |
Hop |
11 |
7.1 IBUs |
- |
| 1.00 tsp |
Yeast Nutrient (Boil 10.0 mins) |
Other |
12 |
- |
- |
| 1.000 oz |
Talus (HBC 692) [6.20 %] - Boil 5.0 min |
Hop |
13 |
4.1 IBUs |
- |
| 1.0 pkg |
Safale American (DCL/Fermentis #US-05) [50.28 ml] |
Yeast |
14 |
- |
- |
| 1.000 oz |
Citra [12.00 %] - 3.0 Days Before Bottling for 0.0 Days |
Hop |
15 |
0.0 IBUs |
- |
| 1.000 oz |
Eclipse (HPA-016) [17.60 %] - 3.0 Days Before Bottling for 0.0
Days |
Hop |
16 |
0.0 IBUs |
- |
| 1.000 oz |
Mosaic (HBC 369) [12.20 %] - 3.0 Days Before Bottling for 0.0
Days |
Hop |
17 |
0.0 IBUs |
- |
| 1.000 oz |
Talus (HBC 692) [6.20 %] - 3.0 Days Before Bottling for 0.0
Days |
Hop |
18 |
0.0 IBUs |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Saccharification |
Add 32.32 qt of water at 157.1 F |
150.0 F |
45 min |
| Heat |
Heat to 156.0 F over 10 min |
156.0 F |
20 min |
If steeping, remove grains,
and prepare to boil wort
Recipe Notes From Denver water, gypsum
puts my water profile at Ca=123,Mg=8,Na=21,SO4=270,Cl=23,HCO3=104 Acid to
bring water pH to around 5.3 Mash as directed. Boil as directed. Chill
water to as close to 60F as possible. Pitch yeast and pre-load fermentor to
5psi. Pressure ferment with spunding valve set to 7 - 10 psi. Dry hop half
of the dry hops a day or two into fermentation. After main fermentation is
done set spunding valve to 5psi. Let total fermentation go a total of 2
weeks. Pressure transfer into keg with the rest of the dry hops. Chill and
add gelatin after a couple days in the fridge.
Brewing Record
| Brew Date: |
|
|
|
Strike Temp: |
|
|
| Mash Temps: |
|
|
| Pre-boil OG |
|
(1.054 SG) |
|
Pre-boil Vol |
|
(6.60 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
|
| Fermentation |
|
|
|
|
|
|
| Day 1: |
| Day ... |
| Day ... |
|