GrainFather Bew #7 - 60 Minute IPA

Looking forward to this one, expecting good results if I can avoid another yeast infection!

Recipe: 60 Minute IPA
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.055 SG
Estimated FG: 1.013 SG
Estimated ABV: 5.6 %
Estimated Color: 9.3 EBC
Estimated IBU: 62.7 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
5.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 100.0 %
7.00 g Ahtanum [3.80 %] - Boil 60.0 min Hop 2 2.4 IBUs
7.00 g Mosaic (HBC 369) [14.10 %] - Boil 60.0 m Hop 3 8.9 IBUs
7.00 g Ahtanum [3.80 %] - Boil 30.0 min Hop 4 1.8 IBUs
7.00 g Cascade [7.70 %] - Boil 30.0 min Hop 5 4.1 IBUs
7.00 g Mosaic (HBC 369) [14.10 %] - Boil 30.0 m Hop 6 6.8 IBUs
7.00 g Ahtanum [3.80 %] - Boil 25.0 min Hop 7 1.7 IBUs
7.00 g Cascade [7.70 %] - Boil 25.0 min Hop 8 3.7 IBUs
7.00 g Mosaic (HBC 369) [14.10 %] - Boil 25.0 m Hop 9 6.2 IBUs
7.00 g Ahtanum [3.80 %] - Boil 20.0 min Hop 10 1.4 IBUs
7.00 g Cascade [7.70 %] - Boil 20.0 min Hop 11 3.2 IBUs
7.00 g Mosaic (HBC 369) [14.10 %] - Boil 20.0 m Hop 12 5.4 IBUs
7.00 g Ahtanum [3.80 %] - Boil 15.0 min Hop 13 1.2 IBUs
7.00 g Cascade [7.70 %] - Boil 15.0 min Hop 14 2.6 IBUs
7.00 g Mosaic (HBC 369) [14.10 %] - Boil 15.0 m Hop 15 4.4 IBUs
7.00 g Ahtanum [3.80 %] - Boil 10.0 min Hop 16 0.9 IBUs
7.00 g Cascade [6.60 %] - Boil 10.0 min Hop 17 1.7 IBUs
7.00 g Mosaic (HBC 369) [14.10 %] - Boil 10.0 m Hop 18 3.2 IBUs
7.00 g Ahtanum [3.80 %] - Boil 5.0 min Hop 19 0.5 IBUs
7.00 g Cascade [6.60 %] - Boil 5.0 min Hop 20 0.9 IBUs
7.00 g Mosaic (HBC 369) [14.10 %] - Boil 5.0 mi Hop 21 1.8 IBUs
17.00 g Ahtanum [3.80 %] - Boil 0.0 min Hop 22 0.0 IBUs
17.00 g Cascade [6.60 %] - Boil 0.0 min Hop 23 0.0 IBUs
17.00 g Mosaic (HBC 369) [14.10 %] - Boil 0.0 mi Hop 24 0.0 IBUs
1.0 pkg US West Coast Yeast (Mangrove Jack's #M4 Yeast 25 -

Well that went off without a hitch and ended up bang on my targets. It's sitting in the fridge at a constant 18 degrees and I could see signs of the start of fermentation this morning.

Tested tonight, down to 1.010 so a little bit lower than expected but not sign of a yeast infection thank god. Hopefully it'll stay the same and I can bottle at the weekend.

It's quite bitter so will need a good few weeks to condition, hop aroma not as pronounced as I'd have liked but I'm still confident it's going to turn out as a good brew.

Are you going to dry hop it?

RZH said:

Are you going to dry hop it?

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I've thought about it but I want to get it bottled at the weekend in order to get another brew on so won't have time now.

DoctorMick said:

I've thought about it but I want to get it bottled at the weekend in order to get another brew on so won't have time now.

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Fair enough, well it looks like a mighty fine brew nonetheless - those hop additions sound delicious. Let us know how it drinks!

A well known IPA from Derby has lots of late hops like this, yet no dry hopping. A lot of people who know the beer would probably have guessed otherwise though.

Just checked again and it's down to either 1.008 or 1.009 so quite a bit lower than predicted by BeerSmith, it gives an attenuation of about 85% which seems very high. That said, I'm obviously very paranoid about getting another infection but it tastes absolutely fine so I'm probably worrying about nothing.

DoctorMick said:

Just checked again and it's down to either 1.008 or 1.009 so quite a bit lower than predicted by BeerSmith, it gives an attenuation of about 85% which seems very high. That said, I'm obviously very paranoid about getting another infection but it tastes absolutely fine so I'm probably worrying about nothing.

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From what I've read on other forums the MJ west coast yeast ins't very flocctuant which may lead to the high attentuation your getting. The two summer yeasts i've used (MJ WH and Mauribrew 514) weren't very flocctuant either an bothe had high attenuations in the 80% - 85% range

MyQul said:

From what I've read on other forums the MJ west coast yeast ins't very flocctuant which may lead to the high attentuation your getting. The two summer yeasts i've used (MJ WH and Mauribrew 514) weren't very flocctuant either an bothe had high attenuations in the 80% - 85% range

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Thanks for that, it's reassuring. The brew that went bad had a really obvious sour taste and this doesn't so I'm confident it's fine.