Brewed 20L of this earlier and split the batch between yeasts.
11L using S-04 and 9L (Doh!) using US-05.
Recipe :
Title: Split Batch IPA 05 vs S-04
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 32 liters
Boil Gravity: 1.045
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.065
Final Gravity: 1.011
ABV (standard): 7.09%
IBU (tinseth): 86.79
SRM (morey): 6.97
FERMENTABLES:
5.5 kg - United Kingdom - Maris Otter Pale (91.1%)
0.3 kg - United Kingdom - Wheat (5%)
0.12 kg - German - Melanoidin (2%)
0.12 kg - United Kingdom - Munich (2%)
HOPS:
11 g - Magnum, Type: Leaf/Whole, AA: 12.8, Use: Boil for 60 min, IBU: 15.47
15 g - Centennial, Type: Pellet, AA: 10.3, Use: Boil for 20 min, IBU: 11.31
26 g - Centennial, Type: Pellet, AA: 10.3, Use: Boil for 15 min, IBU: 16.06
24 g - Centennial, Type: Pellet, AA: 10.3, Use: Boil for 10 min, IBU: 10.83
12 g - Citra, Type: Leaf/Whole, AA: 14.6, Use: Boil for 10 min, IBU: 6.98
46 g - Centennial, Type: Pellet, AA: 10.3, Use: Boil for 5 min, IBU: 11.42
46 g - Citra, Type: Leaf/Whole, AA: 14.6, Use: Boil for 5 min, IBU: 14.71
66 g - Centennial, Type: Pellet, AA: 10.3, Use: Dry Hop for 5 days
22 g - Citra, Type: Pellet, AA: 14.6, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Fly Sparge, Temp: 66 C, Time: 90 min, Amount: 20 L, 12L
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
1 each - Protofloc, Time: 15 min, Type: Fining, Use: Boil
1 tsp - Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 18 C
PRIMING:
Method: Table Sugar
Amount: 118g
CO2 Level: 2.2 Volumes
Managed to absolutely nail my 1.065 target :), i think the 90 minute mash helps with large grain bills.
I'm expecting the US-05 batch to ferment down to approximately 1.010 and the S-04 batch around 1.015.
The US-05 will be fermented at 18C and the S-04 15.5 (had good results before at that temp, kept esters under control).
Both beers will then be cold crashed in primary before being racked on to dry hops and hopefully bottled 6/7 days later. I'm going to cold crash for as little as possible after the dry hops have been added before bottling, as i'm pretty convinced the cold crash temps have been wiping out a lot of my aroma recently.
Couple of pics of my bizarre fermentation setup + hop sludge left in the grainfather. :thumb:
11L using S-04 and 9L (Doh!) using US-05.
Recipe :
Title: Split Batch IPA 05 vs S-04
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 32 liters
Boil Gravity: 1.045
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.065
Final Gravity: 1.011
ABV (standard): 7.09%
IBU (tinseth): 86.79
SRM (morey): 6.97
FERMENTABLES:
5.5 kg - United Kingdom - Maris Otter Pale (91.1%)
0.3 kg - United Kingdom - Wheat (5%)
0.12 kg - German - Melanoidin (2%)
0.12 kg - United Kingdom - Munich (2%)
HOPS:
11 g - Magnum, Type: Leaf/Whole, AA: 12.8, Use: Boil for 60 min, IBU: 15.47
15 g - Centennial, Type: Pellet, AA: 10.3, Use: Boil for 20 min, IBU: 11.31
26 g - Centennial, Type: Pellet, AA: 10.3, Use: Boil for 15 min, IBU: 16.06
24 g - Centennial, Type: Pellet, AA: 10.3, Use: Boil for 10 min, IBU: 10.83
12 g - Citra, Type: Leaf/Whole, AA: 14.6, Use: Boil for 10 min, IBU: 6.98
46 g - Centennial, Type: Pellet, AA: 10.3, Use: Boil for 5 min, IBU: 11.42
46 g - Citra, Type: Leaf/Whole, AA: 14.6, Use: Boil for 5 min, IBU: 14.71
66 g - Centennial, Type: Pellet, AA: 10.3, Use: Dry Hop for 5 days
22 g - Citra, Type: Pellet, AA: 14.6, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Fly Sparge, Temp: 66 C, Time: 90 min, Amount: 20 L, 12L
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
1 each - Protofloc, Time: 15 min, Type: Fining, Use: Boil
1 tsp - Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 18 C
PRIMING:
Method: Table Sugar
Amount: 118g
CO2 Level: 2.2 Volumes
Managed to absolutely nail my 1.065 target :), i think the 90 minute mash helps with large grain bills.
I'm expecting the US-05 batch to ferment down to approximately 1.010 and the S-04 batch around 1.015.
The US-05 will be fermented at 18C and the S-04 15.5 (had good results before at that temp, kept esters under control).
Both beers will then be cold crashed in primary before being racked on to dry hops and hopefully bottled 6/7 days later. I'm going to cold crash for as little as possible after the dry hops have been added before bottling, as i'm pretty convinced the cold crash temps have been wiping out a lot of my aroma recently.
Couple of pics of my bizarre fermentation setup + hop sludge left in the grainfather. :thumb: