Harry-My-Son IPA Brew Session

Brew Session Info

12/19/2017
(Include any important notes from brew day until tasting)

Shooting for 1.036 as the preboil gravity. First runnings pulled 1.065, preboil at 1.038, so a bit high. I ended up splitting the wort in the whirlpool, putting 5g each coriander and orange peel in along with hops for steeping in 4 gallons and then just hops for 3.t gallons; I got a new dip tube and it leaves a lot more wort behind than my last, about 0.5 gallons. My OG came 1.0414, though that was with a sample at 100F or so, meaning the actual OG was probably closer to 1.043, but who's counting? I ran out of oxygen for the non-spiced batch, so I shook the hell out of it for aeration instead. This will be a very interesting beer. 12/20/17 - High krausen about 12 hours after pitching with 6 inches of foam. I thought it was high krausen yesterday with lots of activity after 8 hours, but only 2 inches of foam. In any case, things are going well. 12/21/17 - Primary fermentation is essentially done. I will wait until Xmas day to start dry hopping though. 12/25/17 - Primary fermentation is complete as yeast is flocculating well already. Mixed 1.5oz each of Mosaic and Citra, 1.85oz into the spiced carboy and 1.15oz into the non-spiced carboy. 12/29/17 - Another dry hop addition, just like the one from Xmas day 12/30/17 - Pycnometer pulled 1.009, so I will bottle in the next day or so. 1/1/18 - Bottled to 2.4 volumes CO2. Total of 6.5 gallons of beer. Very fragrant in terms of hops, mostly mosaic. As it's impossible to get the dry hop bags out of the carboy before bottling, I was pouring the beer out and churned up all sorts of yeast, so the beer was very cloudy going into the bottles. I like to mix in some yeast for bottling but this was a lot. Hopefully no off flavors due to this.

Water Infusion

Brew Session Specific

10.25 lb kg
65 °FC
149 °FC
1.5 qt/lbl/kg
60 min.
8 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

11.34 gals liters
4.66 gals liters
4.09 gals liters
159.53 °FC
159.53 °FC
2.55 gals liters
7.25 gals liters
9.70 gals liters

Mash / Boil

Mash

5.35 PH
151 °FC
149 °FC
60 minutes

Boil

1.038 1.037 (estimated)
8.5 gallons liters 9.70 (gallonsliters estimated)
60 minutes minutes (60 minutes estimated)
8 gals liters

Gravity Estimates

Based on boiling 8.50 gallonsliters at 1.038 for 60 minutes, this will decrease your wort by 1.00 gallonsliters, bringing your after boil OG to 1.042.

You wanted an OG of 1.041. It looks like it will be over.

Fermentation

6.5 gallons liters 8.00 (gallonsliters estimated)
1.041 (1.041 predicted)
1.009 (1.010 predicted)

Conditioning

1/1/2018
10
Dextrose
oz g

Tasting Notes (3)

CheeseNips

Tasted on 1/21/2018 by CheeseNips

Notes:

Spiced - the hops have taken on an onion/garlic flavor on the front end that isn't terrible, but it's not the most pleasant. This one has definitely sat around too long and should have been drained by now. Oh well. The back end flavor is still pleasant.

CheeseNips

Tasted on 1/10/2018 by CheeseNips

Notes:

Non-spiced - pours about 3mm foam that lingers. Aroma is mosaic hops, mostly resinous pine. Flavor is exactly like the aroma, resinous pine throughout. Body is good, on the thinner side but works for a lighter, refreshing beer. Carbonation is on the lower end, just enough to have a sharpness. Solid pale ale with great flavor that you'd never know is 4% ABV.

CheeseNips

Tasted on 1/10/2018 by CheeseNips

Notes:

Spiced - pours almost no foam, but what does form lingers. Color is a darker yellow but not orange. Aroma is resinous pine, mosaic hops, with a slight note of grapefruit. Taste is interesting as it is resinous pine, morphs into an almost fruity pebbles flavor, then finishes back with resinous pine. Body is thinner like the non-spiced but the carbonation sharpness is less prevalent. Not appreciably different to give a different rating so it definitely needs more spice in the next go round to distinguish it. Very good pale ale.

Recipe Facts

Harry-My-Son IPA
American IPA
  • 8.00 Gallons Liters Batch Size
  • 9.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.041 OG
  • 1.010 FG
  • 58.5 IBU (tinseth) Bitterness
  • 1.44 BG:GU
  • 2.8° SRM Color
  • 85% Efficiency
  • 3.9% ABV Alcohol
  • 134 per 12oz Calories
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