4-A: Nowruz - American IPA (14B)

Brewer	Clinton Ebadi
Date	03/20/2011

Batch Size	6.000 gal	Boil Size	5.973 gal
Boil Time	60.000 min	Efficiency	85%
OG	1.070	FG	1.021
ABV	6.3%	Bitterness	56.8 IBU (Tinseth)
Color	12 SRM (Morey)	Calories (per 12 oz.)	233

Fermentables

Total grain: 12.750 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Pale Malt (2 Row) US	Grain	8.000 lb	Yes	No	79%	2 L
Caramel/Crystal Malt - 20L	Grain	10.000 oz	Yes	No	75%	20 L
Caramel/Crystal Malt - 40L	Grain	10.000 oz	Yes	No	74%	40 L
Caramel/Crystal Malt - 60L	Grain	16.000 oz	Yes	No	74%	60 L
Extra Light Dry Extract	Dry Extract	2.500 lb	No	Yes	95%	3 L

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Chinook	10%	0.176 oz	Boil	60.000 min	Pellet	4.8
Chinook	10%	0.176 oz	Boil	5.000 min	Pellet	0.9
Chinook	10%	0.176 oz	Boil	10.000 min	Pellet	1.7
Chinook	10%	0.176 oz	Boil	15.000 min	Pellet	2.4
Chinook	10%	0.176 oz	Boil	20.000 min	Pellet	2.9
Chinook	10%	0.176 oz	Boil	25.000 min	Pellet	3.3
Chinook	10%	0.176 oz	Boil	30.000 min	Pellet	3.7
Chinook	10%	0.176 oz	Boil	35.000 min	Pellet	3.9
Chinook	10%	0.176 oz	Boil	40.000 min	Pellet	4.2
Chinook	10%	0.176 oz	Boil	45.000 min	Pellet	4.4
Chinook	10%	0.176 oz	Boil	50.000 min	Pellet	4.5
Chinook	10%	0.176 oz	Boil	55.000 min	Pellet	4.6
Cascade	7%	0.494 oz	Boil	20.000 min	Pellet	5.6
Cascade	7%	0.494 oz	Boil	5.000 min	Pellet	1.9
Cascade	7%	0.494 oz	Boil	10.000 min	Pellet	3.4
Cascade	7%	0.494 oz	Boil	15.000 min	Pellet	4.6
Citra	11%	1.000 oz	Dry Hop	60.000 min	Pellet	0.0

Misc

Name	Type	Use	Amount	Time
Water Crystals	Water Agent	Boil	0.282 oz	60.000 min
Yeast Nutrient	Other	Boil	1.000 tsp	15.000 min
Irish Moss	Fining	Boil	1.000 tsp	15.000 min

Yeast

Name	Type	Form	Amount	Stage
Wyeast - Whitbread Ale	Ale	Liquid	0.528 cup	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
Conversion Step, 68C	Infusion	3.844 gal	169.335 F	154.400 F	60.000 min
Final Batch Sparge	Infusion	3.712 gal	180.887 F	165.200 F	15.000 min

Notes

Originally intended to be a mostly late addition IPA, change to continous hopping suggested by RetroJ on IRC. Recipe was formulated for 13% AA Chinook / 5% AA Cascad and an early addition of DME, but the Chinook available was 10% and Cascade 7%... the DME was accidentally added late in the boil, but this proved to be a good thing. Boil was accidentally extended to ~80 minutes owing to the time it took to assemble the hop additions. Post boil volume was a bit low and so extra distilled water was added. Irish moss was forgotten as well (oops), but the yeast nutrient was not. Dry hopped for 13 days in the primary fermenter. FG = 1.020.

Instructions

1. Add 8.000 lb Pale Malt (2 Row) US, 10.000 oz Caramel/Crystal Malt - 20L, 10.000 oz Caramel/Crystal Malt - 40L, 16.000 oz Caramel/Crystal Malt - 60L, 16.000 oz Caramel/Crystal Malt - 60L, to the mash tun.
2. Bring 3.844 gal water to 169.335 F, 3.712 gal water to 180.887 F, for upcoming infusions.
3. Add 3.844 gal water at 169.335 F to mash to bring it to 154.400 F. Hold for 60.000 min.
4. Add 3.712 gal water at 180.887 F to mash to bring it to 165.200 F. Hold for 15.000 min.
5. Bring the wort to a boil and hold for 60.000 min.
6. Put 0.176 oz Chinook into boil for 60.000 min.
7. Put 0.282 oz Water Crystals into boil for 60.000 min.
8. Put 0.176 oz Chinook into boil for 55.000 min.
9. Put 0.176 oz Chinook into boil for 50.000 min.
10. Put 0.176 oz Chinook into boil for 45.000 min.
11. Put 0.176 oz Chinook into boil for 40.000 min.
12. Put 0.176 oz Chinook into boil for 35.000 min.
13. Put 0.176 oz Chinook into boil for 30.000 min.
14. Put 0.176 oz Chinook into boil for 25.000 min.
15. Put 0.176 oz Chinook into boil for 20.000 min.
16. Put 0.494 oz Cascade into boil for 20.000 min.
17. Put 1.000 tsp Yeast Nutrient into boil for 15.000 min.
18. Put 0.494 oz Cascade into boil for 15.000 min.
19. Put 0.176 oz Chinook into boil for 15.000 min.
20. Put 1.000 tsp Irish Moss into boil for 15.000 min.
21. Put 0.176 oz Chinook into boil for 10.000 min.
22. Put 0.494 oz Cascade into boil for 10.000 min.
23. Put 0.176 oz Chinook into boil for 5.000 min.
24. Put 0.494 oz Cascade into boil for 5.000 min.
25. Add 2.500 lb Extra Light Dry Extract, to the boil at knockout.
26. You should have 5.500 gal wort post-boil. You anticipate losing 1.000 qt to trub and chiller loss. Add 3.000 qt top up water into primary. The final volume in the primary is 6.000 gal.
27. Cool wort and pitch Wyeast - Whitbread Ale Ale yeast, to the primary.
28. Let ferment until FG is 1.021.
29. Transfer beer to secondary.
30. Put 1.000 oz Citra into fermenter for 60.000 min.