House of the Rising Sun JPA |
Type: All Grain | Date: 6/30/2003 |
Batch Size: 5.00 gal | Brewer: Chris Poel (cj in j) |
| Boil Size: 6.20 gal | Asst Brewer: |
| Boil Time: 80 min | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Taste Rating(out of 50): 43.0 | Brewhouse Efficiency: 72.00 |
| Taste Notes: CJ's famous very hoppy IPA |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 5.00 lb | Pale Malt (2 Row) Bel (3.0 SRM) | Grain | 42.92 % | | 4.75 lb | Pale Malt, Maris Otter (3.0 SRM) | Grain | 40.77 % | | 0.90 lb | Cara-Pils/Dextrine (2.0 SRM) | Grain | 7.73 % | | 0.50 lb | Caramel/Crystal Malt - 60L (60.0 SRM) | Grain | 4.29 % | | 0.50 lb | Caravienne Malt (22.0 SRM) | Grain | 4.29 % | | 1.70 oz | Centennial [10.00 %] (20 min) | Hops | 34.8 IBU | | 1.10 oz | Northern Brewer [8.50 %] (60 min) | Hops | 31.6 IBU | | 0.50 oz | Cascade [5.50 %] (60 min) | Hops | 9.3 IBU | | 2.20 oz | Centennial [10.00 %] (2 min) | Hops | 6.3 IBU | | 1 Pkgs | European Ale (White Labs #WLP011) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.062 SG | Measured Original Gravity: 1.062 SG |
| Est Final Gravity: 1.019 SG | Measured Final Gravity: 1.016 SG |
| Estimated Alcohol by Vol: 5.54 % | Actual Alcohol by Vol: 6.00 % |
| Bitterness: 81.9 IBU | Calories: 279 cal/pint |
| Est Color: 9.3 SRM | Color: |
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Mash Profile |
| Mash Name: Double Infusion, Light Body | Total Grain Weight: 11.65 lb |
| Sparge Water: 0.57 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Double Infusion, Light Body| Step Time | Name | Description | Step Temp |
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| 30 min | Protein Rest | Add 10.49 qt of water at 132.1 F | 122.0 F | | 30 min | Saccrification | Add 9.32 qt of water at 187.9 F | 150.0 F | | 10 min | Mash Out | Add 9.32 qt of water at 210.3 F | 168.0 F | |
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| Mash Notes: Double step infusion - for light body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts. |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 |
| Pressure/Weight: 4.2 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 70.0 F | Age for: 35.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
Total boil time is 80 min. Boil for 20 min, then add Cascade and Northern Brewer bittering hops and boil 40 min. Add Centennial flavor hops and boil for 5 min. Add whirlfloc and yeast nutrient and boil for 15 min. At end of boil, add Centennial aroma hops, whirlpool and cool t- 20°C. Whirlpool and cool t- 20°C t- pitch starter.
Oxygenate/aerate well. Ferment at 20°C for 4-5 days. If gravity is near target, dump yeast and condition for 1-2 days before crash cooling. Keep cool for 4-5 days, then let warm back up to room temperature. Dump yeast, prime, and bottle. Condition at room temperature for 1-2 weeks, then in refrigerator for 2-3 weeks.
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