Northwest IPA (2)

General

• OG 1.057
• FG 1.006
• IBU - 55

Grain Bill

• 11½ lb Breiss American 2-Row Malt
• 1 lb Crystal 60L
• 4 oz Vienna Malt
• 2 oz Carafa II

Water Treatment

• Sulfate 75 ppm
• 0.461 g/gal Gypsum
• Calcium 35 ppm
• Chloride 30 ppm
• pH = 5.3 Mash Water before dough-in

Mash Schedule

• 1 qt/lb
• Single infusion mash at 150°F for 60 minutes
• Sparged for 40 minutes
• Collected 6.0 gal

Hop Bill

• ½ oz Mt. Hood pellets 5.3%AA - First Wort Hopping
• ½ oz Galena pellets 13.0%AA - 90 minutes - 27 IBU
• ½ oz Mt. Hood pellets 5.3%AA - 30 minutes - 17 IBU
• ½ oz Cascade leaf 6.0%AA - 15 minutes - 11 IBU
• ½ oz Cascade leaf 6.0%AA - 1 minute
• 1 oz Cascade leaf 6.0%AA - dry hop

Yeast

• White Labs California Ale (001)

Results Summary

• Volume collected after boil - 5 gallons
• O.G. 1.057
• F.G. 1.006
• Days in primary fermenter - 9
• Days in secondary fermenter - 7

Notes

1. Irish Moss - 15 minutes
2. Next Time:
• The FG ended a bit lower than desired. Furthermore the maltiness is gone from the flavor. I suspect these are both a result of using White Labs 001 instead of Wyeast 1056. After a bit of research, I have found that these yeasts really have some siginificant differences and I don't think they can be used interchangeably as I once believed.
• The two times I have made this beeer I ended up with about ½ gallon less volume in the keg than I anticipated. I believe the beer is being lost in the dry hops as they seem to absorb so much. Next time I will increase the grain bill and runoff to collect a full 6½ gallons of runoff from the sparge.