Butterface IPA - 2009
Specifics
General Information
Method: All Grain
Source: Spence
Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):
 gallons  
Reference
Grains
6.00 pounds
Pale Malt (2 Row) US
42.9% of grist
5.50 pounds
Pale Malt, Maris Otter
39.3% of grist
0.50 pounds
Cara-Pils/Dextrine
3.6% of grist
0.50 pounds
Caramel/Crystal Malt - 10L
3.6% of grist
0.50 pounds
Caramel/Crystal Malt - 60L
3.6% of grist
0.50 pounds
Munich Malt
3.6% of grist
0.50 pounds
White Wheat Malt
3.6% of grist
14.00 pounds 100% of grist
Miscellaneous Ingredients (Non-Fermentable)
0 Irish Moss @ 10 minutes (Clarity)  
0 Yeast Nutrient @ 15 minutes (Fermentation)  
0.01 Gypsum (Calcium Sulfate) @ 60 minutes (Water Agent)  
Reference
Hops
1.00 ounces 7.20% Leaf @ 7200 minutes
Type: Bittering and Aroma
Use: Dry Hop 		7.2 AAUs
1.00 ounces
Amarillo Gold
8.20% Pellet @ 60 minutes
Type: Aroma
Use: First Wort
8.2 AAUs
1.00 ounces 14.20% Pellet @ 60 minutes
Type: Bittering
Use: Mash 		14.2 AAUs
0.25 ounces 14.20% Leaf @ 60 minutes
Type: Bittering
Use: Boil 		3.6 AAUs
0.75 ounces 14.20% Pellet @ 7200 minutes
Type: Bittering
Use: Dry Hop 		10.7 AAUs
1.00 ounces 8.20% Pellet @ 35 minutes
Type: Aroma
Use: Boil 		10.7 AAUs
1.00 ounces 7.20% Leaf @ 5 minutes
Type: Bittering and Aroma
Use: Boil 		7.2 AAUs
6.00 ounces Total Hop Weight 59.2 AAUs
Yeast
Wyeast Labs London Ale III — Liquid — 0
Fermentation
Primary: 8 days @ 68° F
Secondary: 2 days @ 68° F
Tertiary: 5 days @ ° F
Age: 28 days @ 52° F
Notes
Day 1 (1/11)Made starter per Northern Brewer instructions (1 C DME to 1300 ml H20). Stir plate constantly for 2 days ... should have done only one day, but I was so stoked to try the stir plate.Day 2 (1/12)Mashed in around 154-155 for 60 min. Added 10 qt of 198 water, but didn't stir well enough. After 10 minutes, the therm was reading 156. Stired and waited an additional 10 min. Then sparged. Took 2 x as much water as I'd thought. Only had about 10 quarts in the sparge tank. So need 2 x as much next time, although I could have crashed the mash a bit earlier. May have been a little too runny. Might get some husk astrignecy. Sparged out a total of 28 cups (7 gallons). Will boil down to 6 with hops soaking up, so we'll see what that ends up being.Couldn't take Gravity Reading as I broke my hydrometer. Sucks!Pitched @ 78 degrees Day 7 (5/29)Ferment was most aggresive I've had in a long time. The starter really helped. So stoked I have the stir plate.Took grav reading today and was at 1.017 right in line with dry hopping schedule talked about on brewing radio network. Took whole hops and put them in boiled nylon hop bag. Didn't weigh down as I couldn't find anything heavy enough that I could sanitize in time (didn't have much time to put in the fermenter). Going to dry hop for four days and then transfer to secondary.Day 10 (6/2)Grav: 1.013. Transferred to secondary. Wish that I had the weights to weigh down the dry hop bag as it would have been much more saturated. Wrung out the hop bag to get as much as I could. Will crash in the cooler for a week after letting it sit at fermentation temps to allow for full fermentation. Planning on getting some dry yeast to add at bottling time after the crash.Day 12 (6/4)Transferred to chill chest ... will hold at that temp for 5 daysDay 22 (6/15)Took out of chill chest ... back to 68 degrees. Took so long in chill because of vacation. Think a lot of yeast may have dropped out. Going to inject fresh yeast at bottling time.Day 28 (6/21)Picked up package of dry yeast. Boiled up a pint of warm water, let it cool to 70 deg. Dropped in dry yeast, let it sit and hydrate. Added that and 3/4 C of corn sugar to bottling bucket.Day 35 (7 days after bottling): Carbonation is already well along. Proof that too much time in secondary dramatically reduces suspended yeast's ability to really attack new sugars added at bottling time
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