Roulette IPA Brew Session

Brew Session Info

10/26/2013
(Include any important notes from brew day until tasting)

Started with 5.5gal of mash out. Added 4 gal of sparse out. Boiled down to 5.8gal and started 60 min timer Added champagne yeast to secondary, let sit for 6 days then put in fridge for 3 weeks. Let sit in fridge for 3 weeks before kegging.

Water Infusion

Brew Session Specific

20.5 lb kg
150 °FC
150 °FC
1.48 qt/lbl/kg
120 min.
5.25 gals liters

Equipment Profile

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

Calculated Totals

11.23 gals liters
9.22 gals liters
8.09 gals liters
150.00 °FC
150.00 °FC
5.02 gals liters
3.14 gals liters
7.95 gals liters

Mash / Boil

Mash

PH
150 °FC
150 °FC
60 minutes

Boil

1.084 (estimated)
7.95 gallons liters 7.95 (gallonsliters estimated)
120 minutes minutes (60 minutes estimated)
5.25 gals liters

Gravity Estimates

Based on boiling 7.95 gallonsliters at 1.084 for 120 minutes, this will decrease your wort by 2.00 gallonsliters, bringing your after boil OG to 1.105.

You wanted an OG of 1.112. It looks like it will be under.

Fermentation

5.25 gallons liters 5.20 (gallonsliters estimated)
1.111 (1.112 predicted)
1.022 (1.027 predicted)

Conditioning

11/23/2013
20
PSI

Tasting Notes (2)
MASIPA

Tasted on 12/8/2013 by MASIPA

Notes:

Nice Slightly hoppy Similar to Founders Devil Dancer. Hint of champagne flavor. Fresh 8

MASIPA

Tasted on 11/14/2013 by MASIPA

Notes:

Very good Hoppy,slight champagne scent Very good flavor, slight champagne taste, sweetness hides high abv. Smooth 8/10

Recipe Facts

Roulette IPA
Double IPA
  • 5.20 Gallons Liters Batch Size
  • 5.80 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.112 OG
  • 1.027 FG
  • 118.3 IBU (brewgr) Bitterness
  • 1.06 BG:GU
  • 9.6° SRM Color
  • 75% Efficiency
  • 10.9% ABV Alcohol
  • 400 per 12oz Calories
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