Tuesday, March 18, 2014

American IPA Immersion Whirlpool Hopstand Only


I have become damn near obsessed with the idea of capturing every drop of oil from the hops I brew with. I have really enjoyed brewing pale ales and ipa's using hopstanding or whirlpool hopping only to achieve this goal. This beer was made with no bittering hops and the hops that were added were added at flameout and constantly agitated by whirlpooling for 60 minutes at 185 degrees Fahrenheit. The theory I am testing is whether hopstanding preserves more of the delicate aroma and flavors of hops. Typically aroma hops are boiled for the last 15-30 minutes of the boil, which may very well drive off many of the volatile aromatics.


This brew is all about the hops! I have used no specialty malt except a small amount of vienna for a slight bready/biscuit flavor. I really wanted to leave an empty canvas as far as malt goes to leave enough room for the hops to shine through! The yeast is also quite neutral and attenuates well enough to ferment down to a level of 1.010, which is a house favorite level of dryness for my ipa's and pale ales.

While the mash was done at 150 degree Fahrenheit, I made sure to recirculate the wort using my pump in order to extract as much sugar from the grain as possible. My goal is to end up with a dry beer that finished around 1.010. I prefer my ipa's and pale ales as dry as possible, there is something very refreshing about a dry beer, don't you think? Check it out:

Once the brew in a bag mash and 60 minute boil was complete I added my hops and whirlpooled for 60 minutes:


After an hour I was ready to chill the wort down to 68 degrees Fahrenheit with my copper immersion chiller:


I then began to aerate the wort by using the pump I had to recirculate and force air into it at high pressure!


After 5 minutes of adding air I began to pump the wort into my 3 gallon glass carboy. I took a gravity reading and was pleasantly surprised to see that I had hit my original gravity dead on at 1.052!


For you nerds out there wondering, yes I added all of the hot and cold break into the fermenter. If I ever brew a lager I might whirlpool the wort long enough to separate the trub from the wort, but with an ipa this hop forward any slight off flavor would certainly go unnoticed. I will get back to everyone with results in three weeks, until then cheers!

-CLICK HERE FOR TASTING NOTES-

RECIPE:
Type: All Grain
Batch Size: 1.50 gal
Boil Size: 3.09 gal
Boil Time: 60 min
End of Boil Vol: 2.09 gal
Final Bottling Vol: 1.28 gal
Fermentation: Ale, Single Stage
Date: 01 Feb 2014
Brewer: Orion Chandler
Asst Brewer:
Equipment: My 7 Gal Pot
Efficiency: 70.00 %
Est Mash Efficiency: 93.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
2 lbs 11.2 ozPale Malt (2 Row) US (2.0 SRM)Grain191.5 %
4.0 ozVienna Malt (3.5 SRM)Grain28.5 %
0.25 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining3-
1.00 ozAmarillo Gold (between 175-180F) [8.80 %] - Steep/Whirlpool 60.0 minHop49.7 IBUs
1.00 ozColumbus (between 175-180F) [16.30 %] - Steep/Whirlpool 60.0 minHop518.0 IBUs
1.00 ozSimcoe (between 175-180F) [12.70 %] - Steep/Whirlpool 60.0 minHop614.0 IBUs
1.0 pkgCalifornia Ale (White Labs #WLP001) [35.49 ml]Yeast7-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 41.7 IBUs
Est Color: 3.3 SRM
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.5 %
Calories: 172.0 kcal/12oz

Mash Profile

Mash Name: BIAB, Medium Body
Sparge Water: 0.00 gal
Sparge Temperature: 168.1 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 2 lbs 15.2 oz
Grain Temperature: 65.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
SaccharificationAdd 13.23 qt of water at 155.0 F151.0 F75 min
Mash OutHeat to 168.0 F over 7 min168.0 F10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 7.00 days
Storage Temperature: 65.0 F

Notes

Whirlpool hops between at 185 for 60 minutes.
Brewed 03/16/2014: OG 1.052 at 2.10 gallons.

1 comment:

  1. Sounds really great, but a question for you. The thing is that I made a recipe and took the same amount of hops but double up since I made an 3 gal batch, BeerSmith says IBU will be 251 and that is ALOT.

    I know Beersmith works in 90C for Whirlpool option, so If I choose between 175-182F would the IBU go down?

    ReplyDelete

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