American IPA Juana Peña - Columbus/Mosaic IPA

[Remmy]

Recipe Type

All Grain

Yeast

Fermentis / Safale - American Ale Yeast US-05

Yeast Starter

No

Additional Yeast or Yeast Starter

No

Batch Size (Gallons)

6

Original Gravity

1.058

Final Gravity

1.009

Boiling Time (Minutes)

60

IBU

49.76

Color

3.69

Primary Fermentation (# of Days & Temp)

13 days | 65F

Tasting Notes

Medium-bodied, tangerine aroma, slightly biscuity with slight bitterness up front.

I kegged this beer a few hours ago and below is a picture of the first pull off of the tap. I aimed for slightly lower IBU on this beer (under 50) as compared to most of the IPAs I make, which have higher IBU. One thing I noticed immediately was that the bitterness is present up-front, when taking each sip. However, it did not linger as I enjoyed the pint.



The best way to describe this beer's aroma are very prominent tangerine and orange notes. Very citrus-forward aroma. I did not get any pine aroma whatsoever. And I did not bother dry-hopping this beer.



I will be brewing this again, very soon.

View attachment IMG_5842.jpg



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Juana Peña - Columbus/Mosaic IPA



Brew Method: All Grain

Style Name: American IPA

Boil Time: 60 min

Batch Size: 6 gallons (fermentor volume)

Boil Size: 7.25 gallons

Boil Gravity: 1.048

Efficiency: 78% (brew house)





STATS:

Original Gravity: 1.058

Final Gravity: 1.009

ABV (standard): 6.42%

IBU (tinseth): 49.76

SRM (morey): 3.69



FERMENTABLES:

10 lb - American - Pale 2-Row (85.1%)

0.25 lb - Belgian - Caramel Pils (2.1%)

1 lb - American - Red Wheat (8.5%)

0.5 lb - Cane Sugar (4.3%)



HOPS:

0.25 oz - Columbus, Type: Pellet, AA: 15.4, Use: Boil for 15 min, IBU: 6.16

2 oz - Mosaic, Type: Pellet, AA: 11.3, Use: Boil for 10 min, IBU: 26.43

1 oz - Columbus, Type: Pellet, AA: 15.4, Use: Boil for 5 min, IBU: 9.9

1 oz - Mosaic, Type: Pellet, AA: 11.3, Use: Boil for 5 min, IBU: 7.27



MASH GUIDELINES:

1) Infusion, Temp: 150 F, Time: 60 min, Amount: 3.75 gal

2) Sparge, Temp: 170 F, Time: 2 min, Amount: 5.5 gal

Starting Mash Thickness: 1.33 qt/lb



YEAST:

Fermentis / Safale - American Ale Yeast US-05

Starter: No

Form: Dry

Attenuation (avg): 81%

Flocculation: Medium

Optimum Temp: 54 - 77 F

Fermentation Temp: 65 F

Pitch Rate: 0.35 (M cells / ml / deg P)

 

[Calaeb]

What kind of water profile do you use for this beer? Any additions made?

 

[Tarpon87]

Do you feel like anything is missing from not adding a dry hop addition? When you make it again will you omit the dry hop again?

 

[Remmy]

What kind of water profile do you use for this beer? Any additions made?

No additions. I have my well water tested yearly and the last report showed pH 7.1. I don't send the water to get tested for specific minerals, etc. It tastes good from the tap, so I brew with it.

Do you feel like anything is missing from not adding a dry hop addition? When you make it again will you omit the dry hop again?

I'm not sure a dry-hop would hurt. But with these late additions, the beer smells hoppy enough for me. I did not intend for this beer to be extremely hop-forward.