My 2016-01-18 IPA (left) vs. Ballast Point Sculpin (right) | Original
My 2016-01-18 IPA (left) vs. Ballast Point Sculpin (right) | Original

The efficiency on this batch was terrible. I believe this is due to Colorado Malting Co. Pale Ale malt, which I used as the base. It’s been hit and miss for me. I love the idea of using primarily local ingredients in brewing.

Updates

2016-02-22: Added 1oz Columbus, 1oz Mosaic to primary fermentor

2016-01-31: Move to keg with surescreen + 1oz each Equinox, Citra, Galaxy

2016-04-09: 3rd place, American IPA, NHC Denver (First Round); 2nd place, Fruit beer (Mango added), NHC Denver (First Round)

Stats

  • OG: ¯\_(ツ)_/¯
  • FG: ¯\_(ツ)_/¯
  • IBU (Tensith): 122.9
  • Batch Size: 6 Gallons
  • Boil Time: 90 Minutes
  • Mash Eff: 48%

Fermentables

Ingredient Amount % When
Colorado Malting Pale Ale Malt 14lb 0oz 88.9 % Mash
Briess CaraPils 1lb 0 oz 6.3 % Mash
Bards Carastan 8.00 oz 3.2 % Mash
Weyermann Sauer(Acid) Malt 4 oz 1.6 % Mash

Hops

Variety Alpha Amount IBU Form Time
Chinook 10.5 % 1.00 oz. 32.5 Loose Pellet FWH
Columbus 15.5 % 1.00 oz. 28.6 Loose Pellet 30 Min
Mosaic 13.0 % 1.00 oz. 18.5 Loose Pellet 10 Min
Galaxy 15.0 % 1.00 oz 7.0 Loose Pellet Flame Out
Mosaic 13.0 % 1.00 oz 6.1 Loose Pellet Flame Out
Citra 15.0 % 1.00 oz 7.0 Loose Pellet Flame Out
Equinox 12.5 % 1.00 oz 5.9 Loose Pellet Flame Out
Columbus 15.5 % 1.00 oz 7.3 Loose Pellet Flame Out
Galaxy 15.0 % 1.00 oz 0.0 Loose Pellet Dry Hop
Mosaic 13.0 % 1.00 oz 0.0 Loose Pellet Dry Hop
Citra 15.0 % 1.00 oz 0.0 Loose Pellet Dry Hop
Equinox 12.5 % 1.00 oz 0.0 Loose Pellet Dry Hop
Columbus 15.5 % 1.00 oz 0.0 Loose Pellet Dry Hop

Other

Ingredient Amount When
Wyeast BCN 1 tsp. 10 Min. remaining in boil
Whirlfloc 1 tablet 2 Min. remaining in boil

Mash

Step type Temp Duration
Rest 154°F 60 Min.

Yeast

Strain Amount Starter
White Labs WLP001–California Ale 1 New-Fangled Pack Thing Nope

Notes

  • Had to sub Equinox for Nelson Sauvin.
  • 10 Gallons RO Water (faucet was frozen)
  • Heat 7.5 Gallon water to 165°F
  • 2 tsp. Gypsum in mash—no pH taken
  • Preboil gravity 1.037 :(
    • Added ½ gallon of water to make up volume
    • Added 1 lb Corn Sugar Preboil to make up gravity—all that was available
  • Final vol. ~5gal :(
  • Fermented in SS Conical
  • 60 sec 02 @1LPM through sintered stone at bottom of SS Conical
  • Conical in dining room—basement was too cold.