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From “Secrets From the Master Brewers”

Wyeast 3068 Yeast

OG: 1.05, FG: 1.012

Mash grains at 152-155 dF for 60 min. Sparge and collect wort. Bring wort to a boil and add 5/8 oz Tettnanger hops. Boil fo 60 min, adding 5/8 oz Tettnanger hops after 30 minutes and 5/8oz Tettnanger hops during final 5 minutes. Cool wort to 70-72 dF and pitch yeast. Ferment for 5 to 7 days at 70-72 dF. Transfer to a secondary fermenter, and ferment an additional 7 days. Drop the temperature to 45 dF for the final 2 days of secondary conditioning. Bottle or keg. Age 5 to 7 days before serving.

From https://www.brewersfriend.com/homebrew/recipe/view/448502/hazy-juicy-ipa

Grain Bill:

1 lb American = Carapils

Mash Guideline

Starting Mash Thickness: 1.5 qt/lb

Yeast: Omega Yeast Labs – DIPA Ale

Attenuation 81%, Flocculation Medium-low, Optimum Temp: 65-72 dF, No Starter, Fermentation Temp: 63 dF

Notes:

Mash all grain 60 min @ 154, fly sparge until 7.0 in boil kettle. Boil, add warrior, 20′ hop stand with 6oz hops. Rack to fermenter, pitch omega yeast. When krausen begins to fall around day 5-6, add dry hops. Let sit on dry hops 3 days, cold crash 2 days. Rack to keg.

OG 1.062, FG 1.012, ABV 6.51%, IBU 98.86, SRM 4.26

Day-of (2/16/2020) specific notes:

Had trouble with temperature, but kept it around 154, then rose to 160’ish before sparging. Dry-hopped at beginning (soaked in mild phosphoric acid). Purchased grain from Fermentation Solutions in Campbell, but hops and yeast from MoreBeer.

OG=1.061

Grain bill:  13.2 2-row barley (Morebeer:  GR-306) ; 1lb carapils (Morebeer:  GR-480)

Grain in at 140 dF.  Wait 15′.  Heat to 151 dF.  Stay at temp for 75′.  Sparged @ 170dF.  SG = 1.062 (5g)

Boil.  Put in Goldings (0.75′ with 4% alpha) for 50′

{Should have put in 2 parts:  (0.325 w/ 4% alpha) for 30′ then (0.325 w/ 4% alpha) for 30′

At 60′ put in 0.5 oz of 4% alpha Hallertau Mittelfru for 30′.  Added 10oz of 45 candy sugar syrup.

At 90′ (flameout) put in 0.5oz of 4% Hersbrucker at flameout w/ 18g of coriander and orange peel.

SG = 1.082.  Cool overnight, then pitched yeast.

Grain bill:

• 5.5 lb Vienna (GR410)
• 5.5lb Pilsner (GR310)
• 1lb German Munich (GR400)
• 1lb Caramalt (10degL) {substituted for 1lb Cara Hell}

Hops:

• 1 oz Hallertau Mittelfruh (4.3% AA) & 1 oz Tettnanger (4.6% AA){ boil for 60 min}
• 1 oz German Hersbrucker (2.3% AA, 8.8% Beta) {boil for 15 min}

17 qt Strike Water, heated to 165F.  Put grain in and mash @ 150-155F.

Sparged @ 170F.

Pitched yeast @ ~85F.

Original gravity:  1.060/15%

Today (12/15/13), we’re going to try a recipe from “Secrets From the Master Brewers”:  Evacutinus.

Evacutinus is styled after Schneider’s Aventinus, a Dark Weizenbock.

Recipe:

• 7 pounds 2-row pale malt (Morebeer GR300)
• 9.25 pounds wheat malt (GR390)
• 0.5 pounds crystal malt – 60L (GR560).  Recipe called for 80L
• 1.25 pounds munich malt (GR400)
• 0.7 pounds carafoam malt (GR451).  Recipe called for 11L caramalt
• 0.5 pounds carafa special malt 2  (GR691) .  Recipe called for carafa or other dark crystal malt
• 1.25oz German Northern Brewer hops (60min)
• 1.25oz German Northern Brewer hops (steep for 10min)
• Belgian Trappist Yeast (White Labs WLP500)

Directions:

• Mash grains for 60-90 min (6gal H2O) at 152-155F.  Sparge and collect wort.
• 60min boil w/ 1.25oz German Northern Brewer hops
• Turn off heat, steep for 10min w/ 1.25oz German Northern Brewer Hops

 Notes:

This time, I put the grain in when I heated the water up to 155F but it scorched a bit on the bottom.  Next time, I’ll just heat the water up to temperature, pour it into the mash tun, and then add the grains.

After primary fermentation, the beer tasted a bit on the hoppy side, but after secondary fermentation, it mellowed out and tastes quite like Aventinus.

Initial gravity reading 1.055/14.0 @ 75-80F (adjusted to 1.057 IG).

Transferred to keg:  1/1/2014.  Final gravity reading 1.016/4.5 @ 60F