Alexholsch
Active Member
- Joined
- Dec 7, 2021
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Hey guys, I brewed an IPA and I´m currently on day 19 of fermentation. Its been cold crashed and gelatin for 4 days at 0-2 C*. My procedure for the gelatin was adding 1g of gelatin for every gallon of beer and 2oz of water for every gram of gelatin: came out to 10gr of gelatin in 20oz of water for my 10 gallon batch. So 2 days ago I tried a pressure transfer from the unitank into my cornelius keg. I was only able to fill about 3/4 of a keg in over an hour, I kept having to disassemble the keg couplers and cleaning them of hop matter. I decided to let it condition for 2 more days, but again i had the same issue; although I did dump a good amount of hop cake from the bottom port. Pretty sure more time would definitely help get all the hop matter to sediment but im trying to get these beers out quickly since im selling them at a nano brew pub, not to mention I really enjoy clear beer. So apart from more time im thinking of trying out inline filters, hop bags/socks, maybe even investing in a bright beer tank. Just wondering if anyone has had success with any of these techniques? or if they have any other recommendations? I think its worth noting I also added super moss in the kettle. Cheers ! Oh the recipe is below.
6.4% / 15 °P
Recipe by
alejandro holschneider
All Grain
Batch Volume: 28 L
Boil Time: 60 min
Mash Water: 21.52 L
Sparge Water: 18.12 L
Total Water: 39.64 L
Boil Volume: 33.61 L
Pre-Boil Gravity: 1.055
Final Gravity: 1.012
IBU (Tinseth): 60
BU/GU: 0.99
Colour: 14.6 EBC
400 g (5%) — Briess American Honey Malt — Grain — 65 EBC
200 g (2.5%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
170 g (2.1%) — Weyermann Acidulated — Grain — 3.5 EBC
5 g (5 IBU) — Columbus/Tomahawk/Zeus (CTZ) 15.5% — Boil — 50 min
25 g (9 IBU) — Cascade 6.7% — Boil — 30 min
28 g (7 IBU) — Cascade 6.7% — Boil — 15 min
28 g (10 IBU) — Centennial 9.1% — Boil — 15 min
37 g (2 IBU) — Centennial 9.1% — Boil — 0 min
37 g (3 IBU) — Simcoe 13% — Boil — 0 min
56 g — Cascade 5.5% — Dry Hop — 4 days
56 g — Centennial 10% — Dry Hop — 4 days
28 g — Simcoe 13% — Dry Hop — 4 days
20 g — Cascade 5.5% — Dry Hop — 4 days
20 g — Centennial 10% — Dry Hop — 4 days
15 g — Simcoe 13% — Dry Hop — 4 days
Hopstand at 70 °C
10.182 g — Gypsum (CaSO4) — Mash
1.591 g — Calcium Chloride (CaCl2) — Sparge
5.307 g — Gypsum (CaSO4) — Sparge
Diacetyl/Flocc — 22 °C — 3 days
Dump yeast/dry hop — 18 °C — 1.5 days
Dry hop "free" rise — 20.5 °C — 3 days
Gelatin/Biofine — 0 °C — 2.5 days
FV/Keg — 5 °C — 2 days
Carbonation: 2.4 CO2-vol
118Mg2+
0Na+
8Cl-
58SO42-
208HCO3-
16
6.4% / 15 °P
Recipe by
alejandro holschneider
All Grain
BB60 Pale Ale
70% efficiencyBatch Volume: 28 L
Boil Time: 60 min
Mash Water: 21.52 L
Sparge Water: 18.12 L
Total Water: 39.64 L
Boil Volume: 33.61 L
Pre-Boil Gravity: 1.055
Vitals
Original Gravity: 1.061Final Gravity: 1.012
IBU (Tinseth): 60
BU/GU: 0.99
Colour: 14.6 EBC
Mash
Temperature — 66 °C — 60 minMalts (7.97 kg)
7.2 kg (90.3%) — Avangard Pale Ale Malt — Grain — 5.9 EBC400 g (5%) — Briess American Honey Malt — Grain — 65 EBC
200 g (2.5%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
170 g (2.1%) — Weyermann Acidulated — Grain — 3.5 EBC
Hops (381 g)
26 g (23 IBU) — Simcoe 12.7% — Boil — 60 min5 g (5 IBU) — Columbus/Tomahawk/Zeus (CTZ) 15.5% — Boil — 50 min
25 g (9 IBU) — Cascade 6.7% — Boil — 30 min
28 g (7 IBU) — Cascade 6.7% — Boil — 15 min
28 g (10 IBU) — Centennial 9.1% — Boil — 15 min
37 g (2 IBU) — Centennial 9.1% — Boil — 0 min
37 g (3 IBU) — Simcoe 13% — Boil — 0 min
56 g — Cascade 5.5% — Dry Hop — 4 days
56 g — Centennial 10% — Dry Hop — 4 days
28 g — Simcoe 13% — Dry Hop — 4 days
20 g — Cascade 5.5% — Dry Hop — 4 days
20 g — Centennial 10% — Dry Hop — 4 days
15 g — Simcoe 13% — Dry Hop — 4 days
Hopstand at 70 °C
Miscs
3.055 g — Calcium Chloride (CaCl2) — Mash10.182 g — Gypsum (CaSO4) — Mash
1.591 g — Calcium Chloride (CaCl2) — Sparge
5.307 g — Gypsum (CaSO4) — Sparge
Yeast
1.3 pkg — Fermentis US-05 Safale American 81%Fermentation
Primary — 20 °C — 5 daysDiacetyl/Flocc — 22 °C — 3 days
Dump yeast/dry hop — 18 °C — 1.5 days
Dry hop "free" rise — 20.5 °C — 3 days
Gelatin/Biofine — 0 °C — 2.5 days
FV/Keg — 5 °C — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+118Mg2+
0Na+
8Cl-
58SO42-
208HCO3-
16