SWLABR NEIPA Brew Day

Mashing

I weighed out my salts, threw them in the pot, and added 10 quarts of De-ionized water. I always build up from DI water, it’s very easy and cheap, 45 cents a gallon at my local Whole Foods. ($5 for 10 gallons of water).

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I’m going to mash these grains at 150ºF. The grains were at 82ºF in the cabinet, so that equals a strike Water of 157ºF.

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Once it was heated to the right temperature, I killed the heat, slid the kettle off the burner, and dumped in all the grains. Stirred for a couple minutes, put the lid on it, and started my mash timer for 90 minutes.

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Sparging

For sparging with BIAB, bag squeezing has yielded good efficiencies and results for me. When the mash is finished, I remove the grain bag and place it on top of a mesh strainer that rests on my smaller second runnings kettle. From here I squeeze the bag down significantly until I get all the liquid out. Then I take my 3 quart copper tea kettle with warm DI water and SLOWLY pour warm water over the grains, rinsing and rehydrating all the grains. I let the bag sit for about a minute, and then squeeze it all down again. This process is repeated many times, as I’m only adding about half a quart back to the grain bag each time I sparge it, which is about 8 times rehydrated and squeezed with my set up. In total I make sure to sparge 4 quarts of DI water. I don’t worry about adding any minerals to my sparge water. People have told me otherwise, I’ve noticed no ill effects.

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Boiling

I added my sparge runnings back to the boil kettle, getting slightly more than 3 gallons, added 4oz of Pilsen DME, and 8oz of Lactose. Pre-boil gravity ~12.6ºP.

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Boil time: 60 min

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@15 I dumped in 1oz of Experimental Stone Fruit hops. This smells like fucking fruit loops. Awesome. Definitely getting some good fruit aromas off this, which I want. Cool.

 

@5 I dumped in 1oz of Mosaic hops.

Whirlpooling

I killed the heat and moved the kettle to a hot pad on the counter, started stirring hard, and dumped in my whirlpool additions (1oz EXP Stone Fruit, 1oz Mosaic, .3oz of Butterfly Pea Blossoms).

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For whirlpooling, being on a tiny setup, I stir by hand for 15 minutes. I also do my whirlpool additions at a higher temperature (north of 200ºF) rather than the recommended 170ºF. I prefer some isomerization to occur at the hotter temps.

Ending kettle gravity: 17.5ºP

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.3oz of picked blue heads was yielding a rather green looking wort… So I tossed in an extra .3oz of unpicked blossoms at about 7 min left in the whirlpool.

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As it’s cooling down in the ice bath, the top layer of wort is really dark blue. But any stirring and swirling brings up some yellow lupulin and wort making it a forest green color with a lot of shades of blue in it. Interesting. Will play this by eye in the coming week.

A quick filtration process going into the fermenter was done. I filter my beers ONLY when going into the fermenter. I stick a funnel on the carboy, and pour the beer slowly through a nylon mash bag into the funnel. The wort pools up quickly so I squeeze it all down, and pour some more, repeat, etc. I find this aerates the wort well, and lends to a much cleaner wort and a cleaner bottling day.

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Brew day complete, 2.5 gallons of wort at 16.6ºP

… if anyone can explain why my ending kettle gravities are always higher than my brew day complete gravities, that’d be great. I assume it’s because of temperature, but a few drops cooled on a refractometer should correct that?

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Fermenting

I am going to let this beer ferment at 68ºF 6 days, as I do all my IPAs, crash at around 55ºF on the 7th day, the and then bottle on the 8th day.

Thursday Day 1 – 4:00PM: 10 min after putting it in the chamber, really dark gray blue with trub separation occurring.

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Friday Day 2 – 9:41AM:  Grayish green color, notable fermentation happening.

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Saturday Day 3 – 9:00AM: Still grayish green color. Airlock activity has slowed down. Really does look awful. Maybe need to add more flowers to get some blue color?

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Saturday Day 3 – On Saturday night was my first experience scraping vanilla. I found them quite hard to slice open and peel back. I got 2 pods open and scraped out all the gritty vanilla stuff, and threw everything into the fermenter.

Sunday Day 4 – Still looks gross, but upon putting a light really close to the fermenter, there’s a noticeable deep magenta hue. Which might mean there’s plenty of color in this beer, just need to let some of the junk crash out.

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Bottling

I wanted this to finish blue, as the title states, but the beer finished a rather purple color when looking at in the fermenter, and while racking into my kettle and into bottle, it looked really dingy purple… Yikes.

 

I put the beer into 8 liter bottles, what I was aiming for, and had just enough for a hydrometer reading. Starting from 16.6ºP, the beer finished at 1.023 SG.

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I took note of the sample, and poured it into a taster glass, where I noticed a few different colors in different lighting sources.

Naked camera eye: Dark indigo purple color.

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Camera with flash on: gray. ehhhh.

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HOWEVER, shining a light through the glass, it showed something completely different.

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Cool. The sample tasted pretty good. A drinking review to come in 14 days.

2 thoughts on “SWLABR NEIPA Brew Day

  1. Pingback: SWLABR NEIPA 3.9.18 | OllieKodz Homebrewing

  2. Pingback: What the fuck is an India Pale Ale? – OllieKodz Homebrew

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