Fakr'ed up IPA Bomb

[fakr]

Grain:

10lbs Canadian 2 row
2lbs Crystal 40
2lbs Caramel 60

Extract:

2lbs light amber spray malt
6lbs light LME
2lbs turbinado sugar

Hops:

2oz Magnum @ 60min
1oz Magnum @ 30min
1oz Amarillo @ 30min
1oz Cascade @ 30min
2oz Amarillo @ 15min
1oz Cascade @ 15min

1oz Amarillo & 1oz Cascade dry hops after primary fermentation

5g irish moss
1oz burtons brewing salts

IBUs:  unknown

Yeast: 2 packs of Fermentis s-04

Mash @ 152 w/ 5 gal - sparge 170 w/ 4-5 gal

OG - 1.084, FG unknown but will update once done.

[fakr]

completely miscalculated on the amount of wort in the kettle.  I used my newly acquired 22gal SS pot and did a quick volume calculation.  though I somehow had 31L starting off so dumped in pretty much the rest of the extract I had, and pretty much doubled up the hops.

Used my big 50L fermenter and it only filled up to the 23L mark!  was aiming for a big batch of pretty hoppy 1.064 OG and somehow ended up with only 23L @ 1.084.  Added an extra pack of yeast and aerated with pure oxygen for 30secs.

[Richard]

Go big or go home. This one is going to be quite the beast.

You using a spunding valve for this?

FWIW the 6.5 gallons you ended up with is what I'd have guessed for that quantity of grain + liquor... I don't bother much with water + IBU calculators any more; just learn your system. Other calcs seem handy still, for the record

[fakr]

it definitely wasn't my intention to have that high of an OG.  I took my first reading pre boil and was very disappointed (1.030) so my brew buddy and I made the executive decision to use up the rest of our extracts as we're no longer doing extract brewing in the future...we went a little too far. But maybe not if it turns out delicious.

No keg fermenting this time.  I would have but thought the batch was going to be bigger.  Will do keg fermenting next time.  I want to try out my krausen catcher!

[Richard]

Damn; something was screwed if your original volume was only 1.030 from 14lbs of grain. You should have been looking at more like 1.055-1.065, at a guess. I figure you were only getting about 50% efficiency there - so something is fundamentally wrong with the mashing.

Did you taste the wort at all before you added the extracts/sugars; was it sweet?

For an american-style IIPA that clean malt bill should be fine, and people do dry out their IIPA's with sugar, so...

[pliny]

it definitely wasn't my intention to have that high of an OG.  I took my first reading pre boil and was very disappointed (1.030)

Did you make a temperature correction for your gravity?
For example, if your hydrometer reads 1.030 and the temperature of your wort was 120F, then your gravity is 1.040.

Your looking at something like 150IBUs.

Take your time before you bottle and drink that beer.

[fakr]

the issue with the miscalculations on this batch were the following:

1.  New big kettle without water level markers
2.  somewhat misjudged how much water was actually put in the mash in the beginning.
3.  somewhat misjudged how much sparge water was used, but it was about the same as the mash volume.
4.  once in the kettle, a quick volume calculation came out to 31L..was probably 26 or so.
5.  I think the wort was a little too warm when taking the pre boil SG. it only showed 1.030.  Add pretty much 10lbs of malt and sugar as well as almost doubling the hops for a supposed 31L batch.

I only took the next SG post boil with wort temp of 20 degrees.  The supposed 31L preboil ended up being 23, SG 1.084, and almost double the original hops.

This was basically an "empty the kitchen cupboard" recipe that got out of control....I do hope it turns out though, as I'll make an all grain version.

[fakr]

Problem already with this brew.  I pitched last night just before posting, this morning the airlock still hadn't started, and when I went home for lunch today, something had happened to my air conditioner.  it was blowing outside air into the room and the room temp was 14c.  obviously, if fermentation had started, it stopped.  I closed the window and set the temp to 19-20c.

Do you guys think this is going to have a big impact on the end product?  I don't think fermentation really started up yet so I hope not.  I'm sure it would have if it was half way through though.

[Richard]

If it's not infected it'll be fine.

[Gil Breau]

Can't see anything being wrong with it....

[fakr]

perfect, thanks for the moral support!

[fakr]

Took an sg this morning and it's 1.030 and still producing CO2.  I think I'm good.  That is vigorous yeast!  Very quick fermentation.  it hasn't even been 3 whole days yet.

[fakr]

Racked to a secondary for aging last night.  SG was 1.018.  

Very hoppy and alcoholy taste at this point.  Making a small 1L starter tonight and will pitch in to secondary at high krausen to clean the beer up, get rid of diacetyls, etc.

Going to age for another month and then keg.  Should be perfect for christmas.

I don't have a lot of faith in the quality of the finished product as this was off the cuff and I went way too far with dry and liquid malts.  As stated earlier, I was cleaning out the leftover malts that I would most likely never have used and just threw them in the boil off the cuff.

I have a feeling the end product will be quite dry, due to low percentage of specialty grain.

[Kyle]

despite the unrepeatable and haphazard production, I think it'l be fine. By the way, I generally find the hops in my IIPAs to make them hard to drink until at least a month from brewday.

I think everyone here has had challenges where they mess something up and the beer ends up fine. As you brew more, you will get the process down for sure.

My first few AG batches were... uh, "non-scientific" in terms of production method.

[fakr]

Thanks Kyle.

Pliny, very sorry, I somehow overlooked your post.  No I unfortunately didn't do a temp correction on the hydrometer reading, and if I had, it probably would have been up over 1.040 like it should have been...no worries anymore though as I now have a refractometer with ATC.