East India IPA- Batch 42

Friday I made a batch of my East India IPA.  I redid the recipe from last time, with only two differences.  As I was getting my ingredients, Steinbarts ran out of the 120L crystal malt.  So, I used 1/4lb of the 120L crystal and 1/4lb 80L crystal.  I also had access to some loose leaf Cascade hops, which was nice as I am all out of Cascade pellets. I used some Safale SA-04 English ale yeast, as it’s cheap and it’s what I used the last time I made this and it turned out great.

Grains added to the pot

Grains added to the pot

Added the grains to 1 gallon of water and did a protein rest at 130 for 30 minutes.

Greggory helping me brew

Greggory helping me brew

After the protein rest I added 1/2 gallon of near-boiling water to the grains to bring it up to 150.  The strange thing was it should have done it easily, as technically 1/4 gallon should have.  I eventually got things settled at 150 degrees and let it simmer there for 45 minutes.

Josiah helping me also

Josiah helping me also

Mashing the grains

Mashing the grains

Next, I took the temp up to 158 for 15 minutes, then up to 168 to stop the conversion process.  I sparged with 2 gallons of 170 degree water.  I added 1/2 the gypsum to the boil water and 1/2 to the sparge water.

Sparging the grains

Sparging the grains

Once sparged I began the boil.  Had an incident with the malt extract bucket falling into the water and splashing wort all over the stove.  Argh!  Cleaned that up and realized I wasn’t stirring the malt extract, and naturally some got scorched on the bottom of the pot.

Once the boil started I added the first batch of hops.  2oz of Chinook and 1/2oz of Centennial.  Wowza!  Hoppy goodness!

2.5OZ Chinook and Centennial Hops

2.5OZ Chinook and Centennial Hops

At the 30 minute boil mark I added 1/4oz Centennial and 1/4oz of the loose leaf Cascades.  With 2 minutes remaining I added the remaining Cascades, which was 1/2oz worth.  More than last time, but didn’t see the need to leave them sitting around.  Another thing I forgot this time was the Irish Moss.  Grr…..

Filtered out the hops as best as I could and added it to my fermenter, topping it off to 5 gallons.  Yesterday I aerated the beer, took my hydrometer reading and pitched the yeast.  My initial gravity came out to 1.074, more than last time I brewed this.  Hmm…. ok.  Maybe my sparging was better this time.  Who knows.

The fermentation has really kicked off on this.  I plan on letting it go for a week then transferring it to a secondary fermenter with some oak chips.  Should add more to this delightfully wonderful beer.

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