All Grain Recipe: #21 Union Jack IPA, v2.0

My original version of this recipe (here) had a lot of problems, but also a ton of potential. I've resolved to solve as many of those problems as possible in my first re-brew!




First off, more paranoia about chlorine. In my first batch, I ran the water through a filter slowly and still had a bit of chlorophenols. In subsequent batches, I ran it through painfully slowly. I'm talking 2 hours to fill a 5-gallon bucket. Then I added a whole campden tablet and let it sit overnight. No more chlorine. Take that, fucking chloramine.

Second, no more ridiculous efficiencies. Not only does high efficiency extract more of the 'bad' stuff, but it also made it harder to scale recipes to my system. Scaling the grain bill from a 70% efficiency recipe to my 90+% efficiency system generally just led to creating a totally different beer. I'm targeting an efficiency of about 75% using a single batch sparge BIAB.

Third, using a more holistic approach to scaling. BeerSmith scales to your efficiency by scaling every grain equally. This caused my original attempt to taste really plain, more like a Pale Ale with tons of hops. The specialty malts were reduced to the point where you could barely taste them. This time, I didn't scale the specialty malts. Instead, I scaled the base malt down to account for my extra 5% or so efficiency.

Fourth, be more careful about fermentation temperatures. My first attempt was a little fruitier than it should have been.

Fifth, lower the carbonation. My first version was around 2.6 volumes. Fuck that. It tasted harsh and dry. I'm going with somewhere in between 2.0 and 2.3 volumes, for a smoother, creamier mouth feel and more of a focus on the malt.

Sixth, better control of mash temps. The last one turned out drier than it should have. Nuff said.

Seventh (yeesh, I made a lot of mistakes, didn't I?), use the proper bittering hop. Columbus imparts a severely harsh bittering, especially when boiled at 60 minutes. Warrior at 90 minutes will create a bitterness that has less harshness and flavor contribution.

Eighth, get a clearer beer goddammit. This means using finings and hop bags. My more recent beers have all been clearer and cleaner, with less yeast on the bottom of the bottle.

Man, I wish I could just keg and be done with bottling!

Recipe as I brewed it is below. If you want the original CYBI recipe, see my last post or the CYBI episode.

Union Jack IPA

American IPA

Type: All Grain	Date: 7/17/2011
Batch Size (fermenter): 12.000 qt	Brewer:
Boil Size: 18.108 qt	Asst Brewer:
Boil Time: 90 min	Equipment: Brew Pot, Full Boil All Grain (5 Gallon, Aroma Hops)
End of Boil Volume 12.896 qt	Brewhouse Efficiency: 74.00 %
Final Bottling Volume: 8.500 qt	Est Mash Efficiency 76.5 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 0.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 6 lbs 4.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 80.6 % 15.8 oz Munich Malt (9.0 SRM) Grain 5 12.7 % 6.7 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 5.4 % 1.8 oz Carastan (30.0 SRM) Grain 7 1.4 % 7.00 g Amarillo Gold [9.30 %] - Dry Hop 4.0 Days Hop 18 0.0 IBUs 22.00 g Centennial [9.20 %] - Dry Hop 3.0 Days Hop 21 0.0 IBUs 15.00 g Cascade [6.40 %] - Dry Hop 4.0 Days Hop 16 0.0 IBUs 22.00 g Cascade [6.40 %] - Dry Hop 3.0 Days Hop 20 0.0 IBUs 15.00 g Centennial [9.20 %] - Dry Hop 4.0 Days Hop 17 0.0 IBUs 7.00 g Simcoe [12.10 %] - Dry Hop 4.0 Days Hop 19 0.0 IBUs 12.00 g Warrior [16.40 %] - Boil 90.0 min Hop 8 55.1 IBUs 26.00 g Cascade [6.40 %] - Aroma Steep 30.0 min Hop 13 0.0 IBUs 10.00 g Cascade [6.40 %] - Boil 30.0 min Hop 10 9.1 IBUs 26.00 g Centennial [9.20 %] - Aroma Steep 30.0 min Hop 14 0.0 IBUs 10.00 g Centennial [9.20 %] - Boil 30.0 min Hop 11 13.1 IBUs 3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 12 - 3.00 g Gypsum (Calcium Sulfate) (Boil 90.0 mins) Water Agent 9 - 1.0 pkg English Ale (White Labs #WLP002) [35.00 ml] Yeast 15 - 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 3 - 0.50 tsp Gelatin (Secondary 1.0 weeks) Fining 22 - 21.334 qt Walnut Creek Water 1 -
Beer Profile
Est Original Gravity: 1.070 SG	Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.3 %	Actual Alcohol by Vol: 7.4 %
Bitterness: 72.6 IBUs	Calories: 236.9 kcal/12oz
Est Color: 6.4 SRM
Mash Profile
Mash Name: BIAB Firestone	Total Grain Weight: 7 lbs 13.1 oz
Sparge Water: 12.167 qt	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 156.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 9.167 qt of water at 156.0 F 145.0 F 60 min Raise Temp Heat to 155.0 F over 10 min 155.0 F 15 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Drain mash tun, Batch sparge with 1 steps (12.167qt) of 168.0 F water
Mash Notes:
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.3
Pressure/Weight: 48.84 g	Carbonation Used: Bottle with 48.84 g Corn Sugar
Keg/Bottling Temperature: 74.0 F	Age for: 21.00 days
Fermentation: My Aging Profile	Storage Temperature: 72.0 F
Notes
Pitch at 17 C and raise to 19 C after 18-24 hours, once yeast growth is complete. Do first dry hop in primary when gravity is within 0.5 plato of terminal (for FW this is about 4 days, could be about a week). Transfer to secondary after 3 days and do second dose of dry hop for at least 3 days. In general, don't dry hop more than 14 days. FW dry hops 3 days for the second dose, I used 10 days on my last batch. MoreBeer has limited availability on Warrior and no Simcoe at all! Web site says they use warrior and simcoe for bittering, while the CYBI recipe just uses Warrior. It probably doesn't matter. Changes this time: * Reduce OG to 1.071. Figure out how to get less attenuation and more fruity character. First batch went from 72 to 12, it should have been 70 to 13. * Use warrior for bittering. * Try something different for scaling. Scale specialty grains from original recipe by 50% exactly, ignoring efficiency. Then, lower the 2-row to account for my slightly higher efficiency. Hopefully this will account for the less malty flavor I got in my original, high efficiency attempt. * Lower efficiency, single sparge with 12 quarts using 74% eff. aroma hop profile. * Raise temp for second mash step via stove instead of infusion. * Carb to 2.4 instead of 2.5. * After 4 days or when krausen has mostly fallen, dry hop in primary with large hop sack and marble/weight 3 days at 70 for diacetyl rest, transfer to secondary and dry hop second dose in large hop sack for 4 days, then bottle.