All Grain Batch 2 – English IPA with Chinook and Hallertau

It’s time for my second batch of all-grain beer.  This one will be an English IPA using chinook and hallertau hops.  Here’s the ingredient list:

• 6 lbs 6-row pale malt
• 12 oz cara-amber
• 8 oz amber malt
• 8 oz caramel wheat malt
• 0.5 oz chinook 13.9%AA at 60 minutes
• 1 oz hallertau 3.9%AA at 15 minutes
• 1 oz hallertau 3.9%AA at 8 minutes
• 1 oz hallertau 3.9%AA at 0 minutes
• 2 oz hallertau 3.9%AA dry hop
• Wyeast 1275 Thames Valley Ale Yeast

Procedure:

1. prepare checklist
2. lay out ingredients and equipment
3. Add grains to mash tun
4. bring 3 gallon spring water to 168 F
5. Add 2 1/4 gallons of 168F spring water to mash tun on top of grains, then stir well
6. continue to heat the remaining water to near boil
7. measure temperature after temperature equalizes in mash
8. adjust mash temperature using either heated mash water or cool spring water as needed to reach 155F
9. mash for 1 hour minutes at 155F
10. during mash, bring another 3 gallons of spring water to 172F
11. during mash, stir about every 15 minutes or so, checking temperature and adjusting if needed
12. at end of mash, begin draining wort into pitcher
13. allow first runnings to drain into a pitcher until clear
14. pour first runnings back on top of mash
15. drain remaining wort into boil pot until mash tun is near empty
16. add 1.5 gallons 172F water (adjusted as needed)
17. stir well
18. drain first runnings of first batch sparge into pitcher until clear (or close to it)
19. pour first runnings of first batch sparge back on top of mash
20. drain wort into main boil pot until near empty
21. add another 1.5 gallons 172F water to mash tun (adjusted as needed)
22. stir well
23. drain first runnings of second batch sparge to pitcher until clear (or close to it)
24. add first runnings back into mash tun
25. drain wort into main boil pot
26. add wort chiller to boil pot, filled with hot water
27. bring main boil pot to a boil
28. when boil is reached, add bittering hops, 0.5 oz chinook at 60 minutes
29. at 30 minutes, add about 1/4 tsp Wyeast nutrient blend to a small amount of spring water and dissolve
30. add nutrient blend at 15 minute mark
31. add 1/8 tsp Irish moss powder at 15 minute mark
32. add 1 oz hallertau at 15 minutes
33. add 1 oz hallertau at 8 minutes
34. add 1 oz hallertau at 0 minutes
35. hop stand for 10 minutes
36. at flameout, turn on water for wort chiller
37. begin sanitation procedures on spoon, thermometer, bucket, wine thief
38. stir occasionally with sanitized stainless spoon during cooling
39. ensure bucket, wine thief, thermometer, strainer, spoon are sanitized
40. when wort gets to about 72F, add to fermentation bucket, pouring through sanitized strainer to catch any extra solids and to help aerate
    
41. take OG reading with sanitized wine thief
42. thoroughly aerate wort with sanitized stainless steel spoon again
43. ensure wort is 72F or a little less before pitching yeast
44. ensure yeast is a little cooler than wort before pitching
45. pitch yeast
46. gently stir using sanitized stainless steel spoon
47. install sanitized bucket lid and airlock
48. ferment in closet for 14 days at 67F ambient air temp.
49. after 14 days, add dry hops, 2 oz hallertau
50. ferment a total of 21 days
51. take FG sample and bottle
52. use 3.5 oz corn sugar at bottling

Targets:

• OG  1.056
• FG 1.014
• SRM 11.5
• IBU 55.9
• ABV 5.5%

Actual OG: 1.046 (a little low)

Actual FG: 1.012

Notes: only yielded 2.5 gallons of usable beer due to excessive trub (no doubt from spilling during the transfer from kettle to bucket).