American IPA Recipe - Velveteen Habit

Recipe Info

Recipe Image

Velveteen Habit

by on
All Grain
5.5 Gallon(s)
7.25 Gallon(s)
60 min
62%
Tropical Milkshake NEIPA

Fermentables

69% - Pale Ale - US
11
37
3
Mash
9% - Rolled Oats - US
1.5
33
2
Mash
6% - Flaked Wheat - US
1
35
1
Mash
3% - Rice Hulls - US
0.5
0
0
Mash
3% - Maltodextrin - US
0.5
0
0
Late
3% - Lactose - Milk Sugar - US
0.5
0
1
Late
3% - Corn Sugar (Dextrose) - US
0.5
46
0
Late
2% - Dry Malt Extract - Amber
0.35
42
10
Late
15.85 lb kg total fermentables

Hops

Mosaic
0.2
Pellet
FirstWort
60 min(s)
12.7
7.9
Denali
0.2
Pellet
FirstWort
60 min(s)
14
8.7
Citra
0.2
Pellet
FirstWort
60 min(s)
12
7.4
Mosaic
0.6
Pellet
FlameOut
0 min(s)
12.7
0.0
Denali
0.3
Pellet
FlameOut
0 min(s)
14
0.0
Citra
0.15
Pellet
FlameOut
0 min(s)
12
0.0
Mosaic
0.75
Pellet
FlameOut
0 min(s)
12.7
0.0
Denali
0.6
Pellet
FlameOut
0 min(s)
14
0.0
Citra
0.5
Pellet
FlameOut
0 min(s)
12
0.0
Mosaic
0.9
Pellet
FlameOut
0 min(s)
12.7
0.0
Denali
0.75
Pellet
FlameOut
0 min(s)
14
0.0
Citra
0.6
Pellet
FlameOut
0 min(s)
12
0.0
Mosaic
1
Pellet
DryHop
4 day(s)
12.7
0.0
Denali
0.5
Pellet
DryHop
4 day(s)
14
0.0
Citra
1
Pellet
DryHop
4 day(s)
12
0.0
Mosaic
0.75
Pellet
DryHop
8 day(s)
12.7
0.0
Denali
0.75
Pellet
DryHop
8 day(s)
14
0.0
Citra
1.25
Pellet
DryHop
8 day(s)
12
0.0
11 oz g total hops

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Maltodextrin
8
oz
Primary
Lactose
8
oz
Primary
Vanilla Bean
2
each
Primary
Everclear (95%)
1
oz
Primary
Pears
3
lb
Secondary
Mango
3
lb
Secondary

Mash Steps

Single Infusion, Batch Sparge
Infusion
149
60 min

Special Instructions

1.
SUNDAY - 5/20/18
2.
Spray 4 oz water on all grains to condition. Mix well. Let sit 30 mins. Crush grain as usual. 68 deg F grain.
3.
Add 150 mg powdered sodium metabisulfite to each 5 gallon jug of Loveland, CO tap water to remove chloramine. (adds ~ 1-2 Na, 6 SO4, 2 Cl to water profile)
4.
Boil MASH water 2-3 minutes. Let cool to strike temp of 162 deg F.
5.
Starting water profile for Loveland, CO (ppm): Ca 7, Mg 2, Na 12, K 1, Cl 5, SO4 11, Alkalinity 34, pH 7.66
6.
Add 2.2g gypsum (CaSO4), 4.6g calcium chloride (CaCl2), and 1/4 tsp (~1.25mL) of 88% lactic acid to both 5 gal jugs of Loveland MASH and SPARGE water
7.
Water profile yielding the following mineral content (ppm): Ca 122, Mg 2, Na 14, Cl 162, SO4 80, Alkalinity -3, pH 5.34
8.
Single infusion MASH with 5 gal at 149 deg F for 60 mins (mash thickness: 1.33 qt/lb)
9.
Begin runoff from MASH to boil kettle. Vorlauf initial runnings. After grain bed is set, runoff to kettle as quickly as possible.
10.
Add SPARGE water when MASH runoff begins to noticeably slow. Stir to mix with SPRAGE water. Vorlauf again.
11.
Quickly runoff SPARGE to boil kettle until 6.5-6.75 gallons of wort are collected.
12.
After Batch SPARGE, boil 60 minutes, or until 5.5 gallons is reached. Brewing here in Fort Collins, CO at 5000', where H20 boils at 202-203F, so a bit faster than 'normal'. Boiling at a 1-1.25 gal/hr boil-off rate.
13.
It appears there are 9 'flame-out' (FO) hop additions. This is not the case. The first 3 are true FO additions. The second 3 are added 10 minutes after FO, where the whirlpool/occasional stirring will begin. The third 3 are added 20 mins after FO.
14.
At 30 mins after FO, begin rapidly chilling wort to pitching temp of 65 deg F.
15.
Gravity transfer from kettle to 6.5 gal bucket fermenter until 5.5 gal of wort are collected.
16.
Pitch smack pack of yeast (smacked during MASH, no starter) : WYEAST 1318 - London Ale III
17.
Pitched at 65 deg F and let naturally rise in cool basement to 69 deg F over 42 hours (no reason for this number other than work schedule, aim for about 36 hours).
18.
TUESDAY - 5/22/18
19.
Set temp controller to maintain 70 deg F.
20.
THURSDAY - 5/24/18
21.
Soak 2 vanilla beans (split, scraped, chopped thin) in 1 oz of 95% Everclear.
22.
SATURDAY - 5/26/18
23.
SLURRY: Boil 16 oz H2O for 3 minutes, add 8 oz MD, 8 oz Lactose, 8 oz Dextrose. Cool to 75 deg F, add crushed hop pellets from first dry hop and immediately add to primary.
24.
At around 1.023 G, add adjunct/dry hop SLURRY (6 days after pitching this go round).
25.
SUNDAY - 5/27/18
26.
Raise temp controller to 70 deg F to encourage complete attenutation.
27.
MONDAY - 5/28/18
28.
Dice 3# Pear & 3# Mango into 1/2 inch cubes. Added 1/8 tsp sodium metabisulfite to about 10 oz water, combine with fruit. Let sit for 24 hours loosely covered at room temp to allow SO2 to sanitize and diffuse off.
29.
TUESDAY - 5/29/18
30.
Freeze fruit in large ziploc bag for a day or two to rupture fruit cell walls.
31.
THURSDAY - 5/31/18
32.
Remove fruit bag from freezer, let thaw. Put back in freezer for two days.
33.
SATURDAY - 6/2/18
34.
Add thawed fruit mixture (in a 5 gal paint strainer bag), homemade vanilla extract. Purge head space of ferm bucket with 2-3 psi of CO2 4-5 times.
35.
Added 5.6 oz Amber DME to 6 oz water, boiled 10 minutes. Added to primary to account for fruit addition diluting final ABV.
36.
Secondary Fermentation from DME and fruit additions kicked off 4 hours later. Very active for 2 days. Monday night began to slow.
37.
FRIDAY - 6/08/18
38.
My first child was born! IT'S A BOY!
39.
MONDAY - 6/11/18
40.
Add second round of dry hops.
41.
THURSDAY - 6/14/18
42.
3 days after second dry hop, cold crash for 3 days as close to freezing as possible.
43.
SUNDAY - 6/17/18
44.
Place SS racking cane through port on bucket, but don’t dip into the beer yet. Attach CO2 to gas-in of bucket lid and purge headspace for 10 secs at 15 psi.
45.
Then, lower racking cane into bucket about 3 inches from the bottom, avoiding the fruit bags. CO2 jump from primary bucket to CO2 purged/star-san'd serving keg.
46.
'Burst carbonate' at 35 psi at 36 deg F for 2 days.
47.
SATURDAY - 6/10/18
48.
Do not vent pressure, but reduce CO2 to serving pressure for 5 days.
49.
THURSDAY - 6/14/18
50.
Take a pour to test, carbonate longer if needed.
51.
Serve at 39 deg F into a rinsed, but non-chilled glass.
52.
NOTE: The lactose and MD should have been added 5-10 mins before flame out. I forgot, so it was added with the hop SLURRY. This messes with the gravity numbers. Had I added them in the boil, there would have been a target OG of 1.072, target FG 1.019
53.
NOTE 2: The 1 oz of everclear would have added .12% of ABV to final product, but the pint of water added in the SLURRY dilutes the ABV back to 6.19%, so they effectively cancel each other out.
54.
NOTE 3: Not sure why Eff was so low. Hit all the numbers on the head in terms of mash temp, water volume/calcs, etc. The only variable I did not control was the crush at the LHBS.
55.
EXPECTED NUMBERS: OG 1.072/FG 1.019/Eff 74%/ABV 6.2%
56.
ACTUAL NUMBERS: OG 1.062/FG 1.012/Eff 62%/ABV 6.5%
57.
Next time I would

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Recipe Facts

Velveteen Habit
American IPA
  • 5.50 Gallons Liters Batch Size
  • 7.25 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.062 OG
  • 1.017 FG
  • 24.0 IBU (tinseth) Bitterness
  • 0.38 BG:GU
  • 6.0° SRM Color
  • 62% Efficiency
  • 5.9% ABV Alcohol
  • 211 per 12oz Calories
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