BrewBlog: iPKa
Specifics
General Information
Method: All Grain

My first brew in years.  Lost all my recipes but luckily managed to find a copy of this one.  The iPKa has done very well in snobby beer circles, hopefully I'll nail it again, this is probably my 5th time brewing it.

Comments

New gear!  Maelstrom stir plate.   I did 4 ounces DME in 2 cups of water for 10 minutes, added 2 cups of cold water, and pitched Rogue Pacman for a 1 liter starter.   Put it on the stir plate for about 18 hours and it was done. 

Foolishly stepped it up to a 2.5 liter starter for some reason and its stirring away.  But i'll be fine on brew day tomorrow.

Also will be my first time brewing with the grainfather, and with Assistant Brewer Alex Waskow.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
10.00 pounds 80% of grist
0.50 pounds 4% of grist
0.50 pounds 4% of grist
0.50 pounds 4% of grist
0.50 pounds 4% of grist
0.50 pounds 4% of grist
12.50 pounds 100% of grist
Non-Fermentables
1 tsp Irish Moss @ 15 minutes  
Reference
Hops
1.00 ounces 13.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
13.5 AAUs
0.50 ounces 10% Pellets @ 30 minutes
Type: Flavor
Use: Boil
5 AAUs
0.50 ounces 10% Pellets @ 20 minutes
Type: Flavor
Use: Boil
5 AAUs
0.50 ounces 12.8% Pellets @ 15 minutes
Type: Flavor
Use: Aroma
6.4 AAUs
0.50 ounces 12.8% Pellets @ 10 minutes
Type: Aroma
Use: Aroma
6.4 AAUs
1.00 ounces 10% Pellets 6.4 AAUs
1.00 ounces 12.8% Pellets 12.8 AAUs
5.00 ounces Total Hop Weight 59.1 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Rogue Pacman
Manufacturer: Wyeast
Product ID: 1764
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 2000 ml
Equipment Profile

My Equipment [VTBrewer]

Batch Size: 5.5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: gallons
Efficiency: 80% Mash Tun Weight: pounds
Hop Utilization: 100% Mash Tun Volume: gallons
Loss: gallons Mash Tun Specific Heat:
Procedure

For me, I need 2 ounces of acidulated malt to account for water hardness.

 

Dough in at 152 with 5.0 gallons and adjust PH.  Rest for 60 minutes.  Raise to 170 for 10 minutes.

 

Sparge with 3.65 gallons water.

 

These water amounts are specific to using the grainfather.

Fermentation
Primary: 21 days @ 68° F
Tasting Reviews
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Patrick's BrewBlogs
All Club BrewBlogs
Waimea Wheat Aug 7, 2016
Honey Imperial IPA Aug 6, 2016
Heady Topper Clone Jun 19, 2016
Honey Cream Ale May 21, 2016
iPKa May 15, 2016
Patrick's Brew Status
Waimea WheatOn Tap
Heady Topper ClonePrimary
Honey Cream AlePrimary
Honey Imperial IPAPrimary
iPKaPrimary