Looking through the IPA's I'd brewed in the past, I didn't really want to re-brew any of those with the "new" hops. I decided to brew a brand-new recipe.

I figure the bitterness for my new IPA should be right in the middle, so I aimed for 65IBU.

I didn't want to use any "cara" malts, so I used pale and Vienna malts with a small amount of Chocolate Rye Malt to bring the color up into the proper IPA range.

I decided to go right down the middle on ABV, aiming for 6.5% ABV.

I prefer dry, crisp West-Coast IPA's so I opted for a low mash temperature (150ish) and designed my water profile with about 12g of gypsum added to accentuate the hop character.

The hops I decided to go with (mostly because I had a bunch of them): Mosaic / Galaxy / Citra / Talus. They are great IPA hops, so that should be a good IPA combination.

I added them as late in boil as possible to get appropriate bitterness, and to add at least 4 oz of dry hops as well. I dry hopped in the fermenter with the suis vid magnets to drop hop bags. I also help some back to dry hop in the keg.

I wanted the beer to be as clear as possible, so I'll added gelatin fining, but told myself I wouldn't freek out if there is some haze as long as it isn't ugly cloudy.

The resulting recipe is below.

For more about this beer, see Sheppy's Blog: Alpine Tundra

Alpine Tundra IPA --- Batch 1

Style	American IPA	Batch Size	5.50 gal
Type	All Grain	Boil Size	6.60 gal
Brewhouse Efficiency	68.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.060 SG

Estimated FG

1.011 SG

Recipe Bitterness

58.5 IBUs (Rager)

Alcohol by Volume

6.4 %

BU : GU

0.977

Recipe Color

7.4 SRM

Color

Measured OG:

1.063

Measured FG:

ADF:

Measured ABV:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
8.71 gal	Denver, Colorado	Water	1	-	-
12.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	2	-	-
1.00 tsp	Lactic Acid (Mash)	Water Agent	3	-	-
10 lbs 4.0 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	4	76.6 %	0.80 gal
3 lbs	Vienna Malt (3.5 SRM)	Grain	5	22.4 %	0.23 gal
2.0 oz	Chocolate Rye Malt (250.0 SRM)	Grain	6	0.9 %	0.01 gal
0.500 oz	Eclipse (HPA-016) [17.60 %] - Boil 40.0 min	Hop	7	26.9 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	8	-	-
1.000 oz	Citra [13.20 %] - Boil 10.0 min	Hop	9	10.6 IBUs	-
1.000 oz	Mosaic (HBC 369) [12.20 %] - Boil 10.0 min	Hop	10	9.8 IBUs	-
0.500 oz	Eclipse (HPA-016) [17.60 %] - Boil 10.0 min	Hop	11	7.1 IBUs	-
1.00 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	12	-	-
1.000 oz	Talus (HBC 692) [6.20 %] - Boil 5.0 min	Hop	13	4.1 IBUs	-
1.0 pkg	Safale American (DCL/Fermentis #US-05) [50.28 ml]	Yeast	14	-	-
1.000 oz	Citra [12.00 %] - 3.0 Days Before Bottling for 0.0 Days	Hop	15	0.0 IBUs	-
1.000 oz	Eclipse (HPA-016) [17.60 %] - 3.0 Days Before Bottling for 0.0 Days	Hop	16	0.0 IBUs	-
1.000 oz	Mosaic (HBC 369) [12.20 %] - 3.0 Days Before Bottling for 0.0 Days	Hop	17	0.0 IBUs	-
1.000 oz	Talus (HBC 692) [6.20 %] - 3.0 Days Before Bottling for 0.0 Days	Hop	18	0.0 IBUs	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 32.32 qt of water at 157.1 F	150.0 F	45 min
Heat	Heat to 156.0 F over 10 min	156.0 F	20 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
From Denver water, gypsum puts my water profile at
Ca=123,Mg=8,Na=21,SO4=270,Cl=23,HCO3=104
Acid to bring water pH to around 5.3
Mash as directed.
Boil as directed.
Chill water to as close to 60F as possible.
Pitch yeast and pre-load fermentor to 5psi.
Pressure ferment with spunding valve set to 7 - 10 psi.
Dry hop half of the dry hops a day or two into fermentation.
After main fermentation is done set spunding valve to 5psi. Let total fermentation go a total of 2 weeks.
Pressure transfer into keg with the rest of the dry hops.
Chill and add gelatin after a couple days in the fridge.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.054 SG)	Pre-boil Vol	(6.60 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

05/31/2023 esheppy
Buying ingredients today. I'd like to get this brewed Sunday, but right now the Chubby is what I'd like to ferment in and T.Ra.Sh Light is in there. I may keg that early and leave at room temp for awhile to "condition".

06/03/2023 esheppy
Measured out the hops into bittering/ 10 minute/ dry hop bags. Also measured out gypsum. Not planning on doing water tonight because it will likely rain. Brew day tomorrow. Yum😋

06/04/2023 esheppy
Brew day today. Raining, so I'm glad I didn't set up on the patio last night. The brew went well. I missed that the Talus was supposed to all be in at 5 minutes rather than with everything else, so I separated out 1oz of the 10 minute bag. This likely means the IBU is actually lower, but who cares? Set up the pressure fermentation with hop bags ready to drop via suis vide magnets. The pre-boil gravity was low. I added sugar. This resulted in an OG a bit high. Oh well.

06/05/2023 esheppy
Fermentation only starting to get going around 6pm the next day. Pressure a little over 10 psi. I'll reduce that once we get full krausen.

Comments:

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