Sputm IPA

Alright, it has been a busy past few months .  I think my last post was in June! Holy crap!

not too much had been going on. I have brewed a few beers since. A whiskey barrel stout, and a coffee stout that turned out incredibly well, and was very well received by all who had the opportunity to sample it.

This post is a bump to keep the blog alive. A few weeks ago I made my second ever online purchase with @hopsdirect. They continue to be my favorite online hops supplier.  I ordered 5 pounds, 1 pound each of pellet Magnum, Columbus, Bravo, and leaf Citra and Belma.

This past weekend I brewed up about 12 gallons of what I have dubbed Sputum IPA in lieu of my recent recovery of pneumonia. Brewday went off without a hitch, pre boil gravity was 1 point under at 1.059, but OG ended up a point over at 1.071.  I split the brew into two 6 gallon batches, and innoculsted one with @WhiteLabs WLP001, and the other with WLP007.

Today is the 4th day of fermentation, and when I checked yesterday, the WLP001 was still blowing of a little while the WLP007 had subsided. Hoping to switch to airlocks today or tomorrow.

The plan is a 21 day primary, cold crash at 32F for 3 days rack to secondary, dry hop and allow the beer to warm to about 65-70F for 7 days and then cold crash a second time before racking to kegs and carbing.

I plan to dry hop one with Citra and Columbus, and I think the other will be strictly Belma which is @HopsDirect very own pedigree of hop.  I have heard mixed reviews on its place for bittering, flavoring, and dry hop additions, so I think I'll experiment with it as a sine dry hop and see what my perception is of its flavor. Worse comes to worst, I can throw some Citra in the keg to compensate if the flavor doesn't bode well.

Sputum

American IPA

Type: All Grain	Date: 12/15/2012
Batch Size (fermenter): 11.00 gal	Brewer: Tyson
Boil Size: 13.81 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment (15gal Kettle & 52qt Coleman Xtreme MLT)
End of Boil Volume 12.48 gal	Brewhouse Efficiency: 79.00 %
Final Bottling Volume: 11.00 gal	Est Mash Efficiency 86.2 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes: ~
Ingredients
Ingredients Amt Name Type # %/IBU 20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.0 % 3 lbs 8.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 2 13.3 % 1 lbs 5.3 oz Borlander Munich Malt (Briess) (10.0 SRM) Grain 3 5.1 % 1 lbs English Crystal 15 (15.0 SRM) Grain 4 3.8 % 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 1.9 % 42.00 g Bravo [15.50 %] - Boil 60.0 min Hop 6 44.9 IBUs 28.00 g Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 7 27.1 IBUs 28.00 g Belma [12.10 %] - Boil 20.0 min Hop 8 7.2 IBUs 28.00 g Citra [12.00 %] - Boil 10.0 min Hop 9 4.2 IBUs 14.00 g Columbus (Tomahawk) [14.00 %] - Boil 10.0 min Hop 10 2.7 IBUs 14.00 g Citra [12.00 %] - Boil 5.0 min Hop 11 1.8 IBUs 14.00 g Columbus (Tomahawk) [14.00 %] - Boil 5.0 min Hop 12 2.3 IBUs 28.00 g Citra [12.00 %] - Boil 0.0 min Hop 13 0.0 IBUs 28.00 g Columbus (Tomahawk) [14.00 %] - Boil 0.0 min Hop 14 0.0 IBUs
Beer Profile
Est Original Gravity: 1.069 SG	Measured Original Gravity: 1.071 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.2 %	Actual Alcohol by Vol: 7.8 %
Bitterness: 90.1 IBUs	Calories: 239.5 kcal/12oz
Est Color: 6.5 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge	Total Grain Weight: 26 lbs 5.3 oz
Sparge Water: 7.10 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.30
Mash Steps Name Description Step Temperature Step Time Mash In Add 39.61 qt of water at 162.0 F 149.0 F 90 min
Sparge Step: Batch sparge with 3 steps (Drain mash tun, , 3.55gal, 3.55gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.3
Pressure/Weight: 244.93 g	Carbonation Used: Bottle with 244.93 g Corn Sugar
Keg/Bottling Temperature: 70.0 F	Age for: 30.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 65.0 F
Notes
12/30/12 - gravity check: WLP001 - 1.011 @ 71°F = 1.012, Smellsof tropical fruit, priamrily pineapples. WLP007 - 1.012 @ 71°F = 1.103, Smells of tropical fruit, primarily pineapple, the bitterness seems less harsh than the WLP001. 1/06/2012 - Racked to secondary: WLP001 - 1.010 @ 56.5° = 1.010, Added 2oz of Citra for dry hop, plan to dry hop for ~7 days. WLP007 - 1.012 @ 58.3° = 1.012, Added 2oz of Belma for dry hop, plan to dry hop for ~7 days.

Additionally, I have a batch of Apfelwein fermenting as well, its a deviation from @EdWort recipe, I don't care for it as dry as his recipe makes it, so I use either US-05 or Notty when I make it, and I cut back on the sugar slightly.


Like I said not a whole lot happening, but things are a brewin'.

Keep tuned for big news coming in the next several months. I know its a cliffhanger right?  There will be some big announcements in the not too distant future. Thanks to those of you following, and if you've stumbled here by accident or for a peek please follow.

My posts are sporadic at the moment due to school, but I only have three semesters left, then it will be back to normal (fingers crossed).

I do apologize for the lack of photos in this post I was trying to focus on brewing a great IPA rather than documenting my brewing process and procedures, but photos will come.

Cheers!