- 9.5 lbs. pale malt (2 row US)
- 1 lb. Vienna malt
- 0.5 lb. cara-pils malt
- 0.5 lb. 40° crystal malt
- 0.5 lb. 20° crystal malt
- 3 oz. Cascade whole hops (bittering)
- 1 oz. Cascade whole hops (late addition aroma, 5 minutes before flame-out)
- 1 tsp. Irish moss (last 15 minutes of boil)
- 1 package of Safale American Yeast (US-05)
- 2 oz. Citra hops pellets (dry hop)
- Mash-in with 15.4 quarts of water at 173°. I stirred once, after 30 minutes. The mash temperature ended at 154° after 60 minutes. The mash ended up at about 75 minutes, due to the time required to heat the sparge water.
- I sparged with 0.62 gallons of water at 170°, stirred, and let it sit for 10 minutes. I collected 2.78 gallons before the tun ran out of liquid. I then sparged with 3.22 gallons of water at 170°, stirred, let it sit for 15 minutes, and decanted. This round collected 3.34 gallons.
- In total, I collected 6.12 gallons of wort, with a gravity of 1.040 at 60°. This equals a mash efficiency of 56.7% as calculated by BeerSmith.
- I heated the wort to boiling and added the 3 oz. of whole Cascade hops. At the 45 minute mark, I added the Irish moss. At the 55 minute mark, I tossed in the final Cascade addition.
- It took about 25 minutes to get the wort down to 70°, using the wort chiller. I then whirlpooled the wort and let it sit for 20 minutes before transferring to the fermenter.
- In the end, I had 4.75 gallons of wort with a starting gravity of 1.047 at 60° This is a bit lower than conventional style for an IPA, but I figure that is just par for the course as I figure out this new mode of brewing.
- I pitched the yeast, and left the beer to ferment at an ambient temperature of ~62°.
- Mash efficiency is still lower than I like; next time I might aim for hotter sparge water to mobilize more of the sugars, and I will probably adjust my grain bill to compensate for a lower efficiency. I'll give it another try or two, but I am wondering if the crack I'm getting from the mill at the local homebrew supply is too coarse.