Alan's and Melissa's Tiger's Paw IPA

Bodensatz Brewing

Tiger's Paw IPA

Full Mash

This is our 2nd crack at making this recipe. Since we've only just begun mashing, we decided that it's best to try the same recipe a few times to get the new system down. Actually, that's what most people recommend. This time around we're using wheat malt instead of flaked wheat, and are using a different yeast. You can find data on our first batch right here.

Ingredients

8 lbs Canadian 2-Row Malt
3/4 lb UK Crystal Malt (?? L)
1/4 lb Munton and Fison malted wheat
2.0 oz Kent Goldings (5.8% alpha) @ 60 min
1/2 oz Randy Lawrence's Homegrown Hallertauer @ 5 min steep
750 ml Yeast starter of Wyeast 1338 European Ale
1 tsp Gypsum (in mash water)
1/2 tsp Acid Blend (in sparge water)

Method

Put 10 litres of 187!F water into pre-heated (with hot tap water) mash tun. Settled in at 182. Stirred in the grains really well, then the gypsum, although it should have been added first. This settled in at 160F, so 1.3 litres of cold water was added to bring the mash to 154F. Checked the pH with papers, and it was 5.1 or 5.2 -- just fine. Put the lid on and let it sit.

Kettle was filled with water, and heat turned on. 1/2 tsp Acid blend was added, and pH measured at about 5.0 -- perhaps a bit low, but still fine.

After 90 minutes, mash tun was opened, and temperature measured at 152.8F. Sparging began and lasted 80 minutes, with spargewater at 173 to 177 the entire time. Water was kept in a kettle on top of the stove, and was monitored regularly. 25 litres of wort were collected into the sanitized white bucket. After stirring, 1/2 was siphoned into the kettle, which was lifted to the stove, then the other 1/2 was added to it.

Wort reached a boil in 40 minutes. Allowed to boil 15 minutes, then added 2.0 oz Kent Goldings hops. After 45 minutes of boiling, 1 tsp Irish Moss was added. The hop/siphon-ring was also immersed to allow it time to sanitize. After 15 minutes more the heat was turned off and the finishing hops added. The wort was then whirlpooled with an electric hand-blender and allowed to sit 15 minutes.

The wort was then siphoned through the CF chiller, which had an in-line aeration hole drilled in the wort-out end. As this was being done, the 750ml yeast starter was pitched. The wort was 26!C

Data

brewed: June 23, 1996
pitched: immediately (5pm)
bottled: July 07, 1996 (Alan's 30th birthday!)
O.G. 1.043
F.G. 1.010
Extract Efficiency: 70%

Pitching

The night before a 250ml starter of Wyeast 1338 (European Ale) was begun. The morning of the mash, 500ml of well-aerated wort was added to that. It was not quite at high kraeusen when pitched. The wort was 26!C Unfortunately we had forgotten about starting the yeast until the night before, so the results were only average. In spite of this, however, fermentation began the next day sometime between 8am and noon.

Fermentation

Hadn't begun on Monday the 24th by 8am, but foam was covering the wort and bubbles were coming out of the blow-off at noon time.

Yield

53 x 341ml