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brew of "ABC (BAC?)"

brewed on 2011-12-18 10:00 EST by jsled from recipe ABC (BAC?)
10.00gl | All Grain | American IPA | 1.065 | 100 IBU | 7 SRM

notes

Existing:
pH: 7.7
Ca: 50
Mg: 2
Na: 7.5
SO₄: 15
Cl: 17
HCO₃: 97.2
SO₄/Cl: 0.9

Target: "Pale Ale"
Ca: 165
Mg: 18
Na: 25
SO₄: 300
Cl: 55
HCO₃: 180
SO₄/Cl: 5.5
pH: 5.5

Gypsum: 7.1g mash, 13.2g sparge.
Epsom: 4.5g mash, 5.9g sparge.
Canning Salt: 1.4g mash, 1.9g sparge.
Chalk: 2.3g mash, 3.0g boil.
Lactic Acid (88%): 3.7ml, mash.

Adjusted as calculated:
Ca: 140.1
Mg: 17.8
Na: 27.2
SO₄: 216.9
Cl: 47.3
HCO₃: 100.9
SO₄/Cl: 4.6
pH: 5.2
efficiency: 76.29% | abv: 8.10% | attenuation: 88.24%

journal

date step volume temp gravity
(corrected)		 notes
2011-12-13 make starter 2.40 l With 1056 on stirplate in 4L flask until evening 12-14, then into fridge to cold crash.
2011-12-15 12:00 EST make starter 2.60 l Decanted spent wort, let raise to room temp; added 2.6L of fresh wort, back on stirplate.
2011-12-18 11:05 EST strike water 7.50 gl 183 f Started to pump strike water: pump head frozen solid in sub-0°C weather. Propane at start of heat: 25.8 lbs.
2011-12-18 11:35 EST dough-in 7.50 gl 152 f Pump head thawed out, pumped into cooler. Cooler stabilized at 172°F. Grains added; was targeting 154°F.
2011-12-18 12:20 EST mash 150 f Interrupted brew day from 12:40-13:30 going shopping; re-started HLT fire upon return.
2011-12-18 13:30 EST mash 147 f
2011-12-18 14:30 EST 1st runnings, start propane: 22 lbs.
2011-12-18 14:45 EST 1st runnings, end 4.50 gl 1.106
2011-12-18 14:45 EST sparge 4.50 gl 180 f
2011-12-18 14:50 EST 2nd runnings, start
2011-12-18 14:55 EST 2nd runnings, end 8.00 gl 1.078 Combined volume and gravity.
2011-12-18 14:55 EST sparge 4.50 gl
2011-12-18 15:10 EST 3rd runnings, start 1.026
2011-12-18 15:15 EST 3rd runnings, end 12.50 gl 1.061 Combined volume and gravity.
2011-12-18 15:20 EST boil, start 12.50 gl "60m" hop addition.
2011-12-18 15:30 EST boil, addition "45m" hop addition.
2011-12-18 16:05 EST boil note 11.75 gl delaying "10m" hops.
2011-12-18 16:15 EST boil note 11.25 gl
2011-12-18 16:23 EST boil note 10.80 gl
2011-12-18 16:30 EST boil note 10.50 gl
2011-12-18 16:35 EST boil note "10m" hops.
2011-12-18 16:40 EST boil note Recirculation started to sanitize pump, lines; immersion chiller added.
2011-12-18 16:50 EST boil, end
2011-12-18 16:55 EST boil note 72 c
2011-12-18 17:00 EST boil note 53 c
2011-12-18 17:05 EST boil note 47 c Switched to closed-loop.
2011-12-18 17:10 EST boil note 40 c
2011-12-18 17:15 EST boil note 37 c
2011-12-18 17:20 EST boil note 9.50 gl 33 c Removed the hop spider/hops.
2011-12-18 17:25 EST boil note 27 c
2011-12-18 17:30 EST boil note 26 c Added 20lbs of ice to cool reservoir.
2011-12-18 17:35 EST boil note 22 c Added 120s of just-barely-bubbling O₂.
2011-12-18 17:40 EST pitch 9.75 gl 18 c 1.068 Yeast introduced to kettle, distributed by recirculating pump.
2011-12-18 17:45 EST pitch 4.75 gl First carboy filled.
2011-12-18 17:50 EST pitch 4.75 gl Second carboy filled.
2011-12-21 18:00 EST primary fermentation 1.038 Solid fermentation from both carboys. Temp controller setpoint: 67°F, differential: 1°F.
2011-12-28 addition 1.008 Added 1/2 oz "west", 2oz "center" and 2oz 2011 "center" hops to better bottle in nylon stocking. Added 2oz Citra in nylon stocking to glass carboy.
2012-01-02 kegged Homegrown hops into "C" keg. Citra into "D" keg. ~12psi @ ~40°F. Both of these are a bit sweet, but really awesome. Note to future self: don't attempt to remove the hops from the carboy before racking. Rack first, then make a mess getting the hops squeezed out.