Seven Seas Session IPA
- 7.5 lbs. 2-row malt (Great Western Malting Co.)
- 1.25 lbs. 10° Munich malt
- 1 lb. white wheat malt
- 0.5 lb. crystal 60° malt
- 0.5 lb. crystal 15° malt
- 1 tbs. 5.2 pH stabilizer
- 1 oz. Falconer's Flight 7C's Blend hops pellets (10.3% alpha, 4.9% beta), 15 minute boil
- 2 oz. Falconer's Flight 7C's Blend hops pellets (10.3% alpha, 4.9% beta), 10 minute boil
- 1 oz. Falconer's Flight 7C's Blend hops pellets (10.3% alpha, 4.9% beta), 5 minute boil
- 1 Whirlfloc tablet (10 minute boil)
- 1 pkg. English Ale Yeast (WLP002), prepared in 1 liter starter, 12 hours in advance
- 2 oz. Falconer's Flight 7C's Blend hops pellets (10.3% alpha, 4.9% beta), 14 day dry hop
- I mashed in with 16.75 quarts of water at 170°, to hit a mash temperature of 159.7° at the start. After 10 minutes, the mash was at 159.5°, 157.6° after 45 minutes, and 154.5° after 60 minutes.
- I added 0.8 gallons of water at 210°, which raised the mash temperature to 160°. I let it sit for 10 minutes, vorlaufed, and collected 3.25 gallons of wort. Then, I added 3.8 gallons of water at 185°, which raised the mash temperature to 168°. This was then vorlaufed after 10 minutes at the remainder of the wort was collected.
- All together, I collected 6.75 gallons of wort at a gravity of 1.043. This works out to 74% efficiency.
- I brought the wort to a boil, and added the first ounce of hops at 45 minutes, two more ounces at 50 minutes (along with a Whirlfloc tablet), and the final ounce of hops at 55 minutes.
- After 60 minutes of boiling, I turned off the flame and chilled the wort as much as I could. Given the high temperatures (and the warm-ish tap water), I was only able to chill down to about 90°. I transferred the wort into the fermenter, and then set it to chill in the fermentation chamber. Once I reached 70° (after about 3 hours), I pitched the yeast. I started fermentation at 68°, and will drop the temperature to 65° once visible fermentation was under way (persumably within a few hours).
- In the end, I had 5.25 gallons of wort at a gravity of 1.052. I plan to ferment for at least 10 days before dry hopping.