Monday, April 30, 2012

Old Glory #2

This is a recipe that I've brewed once and ended up with a lot of issues during the whirlpool.  I have a Blichmann HopRocket, its build quality is great.  Yet it lacks a basic necessity.  Not Clogging.   Now, I've used it as a Randel with great success, but the clogging issues as a hop back keep me away.  On the first attempt, the Hoprocket got clogged and managed to loose about 2 gallons of wort during the panic stricken line change.  So I ended up with a great beer, with a total yield of 2.9 gallons.

So I wanted to give it a go again, with the Hoprocket.  But with some fail safes in place.  The first was a stainless pan to collect any wort if or when the Hoprocket clogs.  The second was a big funnel to redeliver the sweet wort into the carboy.  The third and last was a smaller 2oz amount of Cascade whole leaf hops.  (Note: last time I used Columbus @3oz)  It was time to brew.

Whole Hop Columbus

Pellet Bravo Additions

1st Runnings of Wort
Starting to boil
1st pass on the Wort Chiller

Old Glory IPA all done in the chamber
The HopRocket did get clogged around the 3 gallon mark, so I disconnected the hoses and poured the liquid for the HopRocket into the stainless pot.  Then into the carboy.  The HopRocket plus the hot wort lines can carry about a gallon or more so retrieving this sweet goodness is a top priority.

Old Glory IPA #2
American IPA


Type: All Grain
Date: 4/28/2012
Batch Size: 6.00 gal
Brewer: Chris Lewis
Boil Size: 6.87 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Amount Item Type % or IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 72.58 %
1 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 8.06 %
1 lbs Rye Malt (4.7 SRM) Grain 8.06 %
9.6 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.84 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.03 %
4.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.42 %
0.50 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 20.4 IBU
0.50 oz Citra [12.00 %] (Dry Hop 3 days) Hops -
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
1.00 oz Bravo [15.50 %] (60 min) Hops 45.2 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (10 min) Hops 7.4 IBU
0.50 oz Citra [12.00 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Columbus (Tomahawk) [14.00 %] (0 min) (Aroma Hop-Steep) Hops -
2.00 oz Cascade [5.50 %] (0 min) (HopRocket) Hops -
2.00 oz Red Oak Honeycomb (Primary 24.0 hours) Misc
1 Pkgs Edinburgh Ale (White Labs #WLP028) [Starter 35 ml] Yeast-Ale

Beer Profile
Est Original Gravity: 1.055 SG
Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.28 % Actual Alcohol by Vol:  4.69 %
Bitterness: 73.1 IBU Calories: 218 cal/pint
Est Color: 6.9 SRM Color:

Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 12.40 lb
Sparge Water: 4.48 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
60 min Saccharification Add 15.50 qt of water and heat to 152.0 F over 15 min 152.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

This is attempt #2. The 2.00 oz of Cascade was in the HopRocket. Soaked for 24 hours (honeycomb Red oak) in the carboy after fermentation was started. The yeast was the 4th gen. The recipe was lowered in gravity for a more session-able ale.
Created with BeerSmith

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