Yesterday I brewed the fifth and final batch of beer for my wedding in August (see previous posts for the Wedding Pils, Wedding Blond, Wedding Hybrid, and Wedding APA): an American IPA loaded with hops and fermented with Conan. I’ve brewed a slightly similar recipe before (see here), and while it was a nice beer, it ended up a bit too sweet with WLP007. This time I’m changing up the hop bill slightly based on what I have in the freezer, and I’ll be fermenting the wort with Conan. I’m hoping for a hoppy and bitter IPA, with loads of fruity aromas from both the hops and the yeast.
The malt bill is similar to the APA I brewed last week, and it consists of Maris Otter, Munich, CaraPils and CaraAmber. I mashed quite low (63C) in order to get a very fermentable wort. I’ve used Conan a couple of times before and I’ve ended up with around 78% attenuation. I aimed for an original gravity just below 1.070, in order to get a beer with around 7.5% ABV. For the hops, I chose to bitter with Herkules (using up the last from a 100g bag), added some Cascade and Centennial during the boil, and at flameout I added even more Cascade and Centennial together with some Amarillo. The bitterness levels should be around 70-80 IBU, depending on how much the whirlpool hops contribute. I pitched a 1.5L starter of Conan after I had cooled the wort down to around 20C. I placed the fermenter in my fermentation fridge and set the fermentation temperature to 19C. I checked the fermenter 24 hours later, and it was fermenting violently with krausen coming out of the airlock. After a quick clean-up things were looking good again. Man it was smelling good inside the fermentation fridge!
Recipe Details
Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
21 L |
90 min |
86.1 IBUs |
14.6 EBC |
1.068 |
1.012 |
7.4 % |
|
Actuals |
1.046 |
1.01 |
4.7 % |
Style Details
Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
American IPA |
14 B |
1.056 - 1.075 |
1.01 - 1.018 |
40 - 70 |
11.8 - 29.6 |
2.2 - 2.7 |
5.5 - 7.5 % |
Fermentables
Name |
Amount |
% |
Pale Malt, Maris Otter |
5.5 kg |
79.14 |
Munich II (Weyermann) |
1 kg |
14.39 |
Carafoam (Weyermann) |
300 g |
4.32 |
Caraamber (Weyermann) |
150 g |
2.16 |
Hops
Name |
Amount |
Time |
Use |
Form |
Alpha % |
Herkules |
30 g |
90 min |
Boil |
Pellet |
19 |
Cascade |
20 g |
25 min |
Boil |
Pellet |
5.5 |
Centennial |
20 g |
25 min |
Boil |
Pellet |
8.5 |
Cascade |
50 g |
0 min |
Boil |
Pellet |
5.5 |
Centennial |
30 g |
0 min |
Boil |
Pellet |
8.5 |
Amarillo |
20 g |
0 min |
Boil |
Pellet |
9.2 |
Cascade |
40 g |
4 days |
Dry Hop |
Pellet |
5.5 |
Citra |
40 g |
4 days |
Dry Hop |
Pellet |
12 |
Centennial |
20 g |
4 days |
Dry Hop |
Pellet |
10 |
Simcoe |
40 g |
0 min |
Dry Hop |
Pellet |
13 |
Amarillo Gold |
20 g |
0 min |
Dry Hop |
Pellet |
8.5 |
Miscs
Name |
Amount |
Time |
Use |
Type |
Gypsum (Calcium Sulfate) |
8.00 g |
60 min |
Mash |
Water Agent |
Calcium Chloride |
6.50 g |
60 min |
Mash |
Water Agent |
Lactic Acid |
2.00 ml |
60 min |
Mash |
Water Agent |
Yeast
Name |
Lab |
Attenuation |
Temperature |
Conan (C1) |
Suregork |
77% |
18.33°C - 21.11°C |
Mash
Step |
Temperature |
Time |
Mash In |
65°C |
75 min |