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Tiger's Paw IPA

Procedure
Ingredients for 20 litres Extraction Points
7 lb Pale Canadian 2 Row 7 x 35 = 245.0
500 gr Munich Malt 1.1 x 33 = 036.3
12 oz Crystal Malt 0.75 x 24 = 018.0
4 oz Wheat Malt 0.25 x 24 = 006.0
4 oz Flaked Wheat 0.25 x 24 = 006.0
total 318.3
Optimal Gravity 1.064
OG (25 litre) 1.037
OG (adjusted to 19 litre) 1.049
Effeciency 77%
1 tsp Gypsum in strike water  
1/4 tsp acid blend in sparge water  
21.0 oz Willamettes Hops ( 4.8 % alphas ) @ 60 min  
0.5 oz Willamettes Hops ( 4.8 % alphas ) dry hopped  
Wyeast 1098 British Ale starter  

Data

Brewed : Sep 8, 1996
Pitched : Immediately
Racked : Sep 19, 1996 (a bit late) -- 1/2 oz plug Willamettes added
Bottled : Oct 27, 1996 with 120 grams corn sugar

Procedure

Pre-heat cooler 10 minutes with 120F tap water. Draw off 7.5 quarts of 151F water to mash in at 133F. Insert sanitized frozen 600ml pop bottle for 10 minutes to bring down to 128F (a bit too low). Rest 25 minutes.

Add boiling water over 5 minutes to bring to 153.5F. Rest for 75 minutes. Conversion checks out fine with iodine, so begin recirculation (17 litres).

Add 1 tbsp crushed black patent malt to sparge to reduce chill haze. Begin runoff, sparging with water at 165F to 170F, pH 5.3 to 5.5. Runoff from 13:45 to 15:00 -- 75 minutes. Begin slow, run for 45 minutes, then slowly begin increasing the flow rate. Collected 25 litres of wort. Gravity of final runnings was 1.022.

Transfer wort to brewpot, bring to boil, boil 5 minutes then begin hop schedule according to above.

Whirlpool wort, let sit 5 minutes. Begin siphon out of brewpot into chiller.

Pitching

Started yeast on Sep 7, adding a total of 1000ml over the next few days. Pitched the entire volume at high kraeusen.

Other Information

 

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