American Ales Averagely Perfect NorthEast IPA - AG (w/ partial mash option)

I think this would go well with the start of football season. Will be brewing it soon. Thanks @VikeMan and all who contributed

 

Started yeast last night.

 

Is there no specified dry hop duration or temp?

I know... I lobbied to end the polls so I could start brewing.,,

QUOTE="VikeMan, post: 4911164, member: 348498"]
Fermentation Dry Hop (@ 70% complete fermentation, SG @ ~1.027)
--Citra, 1.0 ounces
--Galaxy, 1.5 ounces
--Mosaic, 1.0 ounces
Traditional Dry Hop
--Citra, 1.25 ounces
--Galaxy, 1.5 ounces
--Mosaic, 1.0 ounces

 

I'm brewing this beer on Monday...can't wait! I'm going to do the traditional dry hop for 5 days at around 74° and will report back in the "Turned Out" thread.

 

Quick question about the water profile - the ppm listed here are for the final volume of wort, right? I do BIAB, so I never know if I should aim for these mineral concentrations in my mash (which includes all my boiloff water) or at the end of the boil.

 

This is most definitely on my to brew list can't wait

 

I know this a bit late, but I brewed this last Sunday. My experience with 1318, is that it ferments quickly, activity has already died down quite a bit. My question: When should I add the biotransformation hop addition? I can't find the poll thread where people discussed when to determine fermentation is 70% complete.

Thanks

 

I

I brewed this on the previous Sunday, pitched the yeast (starter) on Monday, and took a sample on Wednesday to find that it was down to 1.016. So I dropped the first dry hop addition in on Day 3, albeit a little too late. This beer finished like a champ.

The fermentation dry hop goal was 1.027, given an OG of 1.062 and an anticipated FG of 1.012. Full expected attenuation is therefore 1.062 - 1.012 = 0.050. So, 70% x 0.050 points = a 0.035 drop from the OG. Thus, 1.062 - 0.035 = 1.027.

Gravity readings are your friend!

 

Yes, I was think 2-3 days as well with this yeast. I was trying to avoid takin a sample that early on, thanks for confirming my initial thoughts. I actually brewed this on Monday, so I'll throw them in tonight. On a side note, my blow off container smells like orange sherbert, can't wait to get this one in the keg!

 

Maybe a newb question, but is this fermentation dry-hopped AND traditional dry hopped? Or is it either or?

 

Thanks for providing a partial mash option!

 

Sorry if I'm chiming in too late. I did my first dry hop at 70% estimated attenuation (this is inherently imperfect) and my second dry hop in the keg, after I deemed fermentation was done.

 

Serious question here. Why are we sticking to the 60 min boil if hops aren't added until the last ten minutes? If we're not using pilsner malt and we don't have bittering hops going in at the beginning of the boil, is there really a reason not to do something shorter? 30 minutes, 15 minutes, etc?

 

You can absolutely do a shorter boil. Just be sure to adjust your volumes and anticipated FG accordingly.

 

I meant "watch your FG" after adjusting volumes, but I'm realizing now that I worded it a bit strange.

 

Yessir. I'm striking out today, apparently.

 

Super newb questions here:

The "mini-mash" is steeping the grains, right? How long should I steep the grains, and at what suggested temperature.

How important is water profile to this beer? Would using distilled water make a big difference?

 

the mini mash would actually consist of taking all the specialty grains and oats and mashing them at like 150-153 for around 30 minutes or so... make sure you monitor your temp and keep it in that range. Distilled water is a good idea, that's what I used.

 

So did anyone finish this? I'd love to see some pictures, or a write up.

 

Thanks man, somehow I missed that link. Really appreciate all the effort you put into this. It was a great read!