Lagunitas IPA CYBI recipe

52. Lauganitas IPA #1

American IPA

Type: All Grain	Date: 26/06/2011
Batch Size (fermenter): 45.00 l	Brewer: Steve
Boil Size: 57.65 l	Asst Brewer:
Boil Time: 60 min	Equipment: Esky, false bottom2
End of Boil Volume 47.84 l	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 45.00 l	Est Mash Efficiency 71.6 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes: I like it… would def use these hop combos again, maybe mash lower though and aim for a drier beer.
Ingredients
Ingredients Amt Name Type # %/IBU 9.18 kg Pale Malt, Maris Otter (5.9 EBC) Grain 3 75.0 % 1.08 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4 8.8 % 0.72 kg Munich (Cargill) (18.7 EBC) Grain 5 5.9 % 0.72 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 6 5.9 % 0.54 kg Caramunich III (Weyermann) (139.9 EBC) Grain 7 4.4 % 40.00 g Centennial [10.00 %] – Dry Hop 5.0 Days Hop 16 0.0 IBUs 35.00 g Northern Brewer [15.00 %] – Boil 60.0 min Hop 8 37.5 IBUs 40.00 g Cascade [7.80 %] – Dry Hop 5.0 Days Hop 15 0.0 IBUs 22.00 g Centennial [10.00 %] – Boil 30.0 min Hop 10 8.0 IBUs 42.00 g Fuggles [4.20 %] – Boil 30.0 min Hop 9 6.4 IBUs 62.00 g Cascade [7.80 %] – Aroma Steep 0.0 min Hop 12 0.0 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 - 2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 - 10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 - 1.0 pkg American Ale II (Wyeast Labs #1272) [125.00 ml] Yeast 13 - 1.0 pkg London ESB Ale (Wyeast Labs #1968) [125.00 ml] Yeast 14 -
Beer Profile
Est Original Gravity: 1.060 SG	Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 5.9 %	Actual Alcohol by Vol: 5.8 %
Bitterness: 52.0 IBUs	Calories: 683.8 kcal/l
Est Color: 25.6 EBC
Mash Profile
Mash Name: Single Infusion, Full Body	Total Grain Weight: 12.24 kg
Sparge Water: -1.52 l	Grain Temperature: 11.5 C
Sparge Temperature: 75.6 C	Tun Temperature: 11.5 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 31.82 l of water at 87.4 C 71.0 C 45 min Mash Out Add 39.60 l of water and heat to 78.0 C over 2 min 78.0 C 10 min
Sparge Step: Fly sparge with -1.52 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.5
Pressure/Weight: 10.02 PSI	Carbonation Used: Keg with 10.02 PSI
Keg/Bottling Temperature: 2.0 C	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 2.0 C
Notes
Gypsum was 4 x tsp into kettle mash temp was ok, little bit over 70 then added some cool to hit ~69. did 30 min whirlpool with the 0 min hops used wort chiller got down to 30degC 17.3 brix post boil – volume looks low. split the wort into two fermenters and pitched different yeasts and diluted. red fermenter ~21L @ 16.8 brix – wyeast 1272 – 1.069 coopers fermenter ~21L @ 17.1 brix wyeast 1968 – 1.070 01/07: Coopers – 10.8 brix Red – 10.4 brix Dry hopped 20g Cas and 20g Cent each 03/07 Cascade are whole hops, Centennial are pellets

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