I’ve been itching to release this post for some time now. As I am writing and editing this post I am working on gathering some statistics to put in here so you will have some info to chew on. This brew was probably my most documented brew day I have ever done and I must say it is pretty nice to look back and read what all I did for it. I took lots of photos of the entire process. The reason I did this experiment is for the Experimental Brewing Podcast, it made me brew a beer I’ve been wanting to brew for some time, but really just didn’t know where to start. Where I sorta failed at this experiment is that I actually used a Conan Yeast strain, rather than Wyeast 1318 London Ale III that the recipe suggested. I hope it doesn’t throw them off with their data.
Brew Day: June 4, 2016
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 11 gal | 60 min | 38.0 IBUs | 4.6 SRM | 1.055 | 1.013 | 5.5 % |
| Actuals | 1.053 | 1.01 | 5.6 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American IPA | 21 A | 1.056 - 1.07 | 1.008 - 1.014 | 40 - 70 | 6 - 14 | 2.4 - 2.9 | 5.5 - 7.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) US | 19 lbs | 82.61 |
| Munich 10L (Briess) | 2 lbs | 8.7 |
| Oats, Flaked | 2 lbs | 8.7 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Warrior | 0.5 oz | 60 min | Boil | Pellet | 15.9 |
| Centennial | 1 oz | 5 min | Boil | Pellet | 10 |
| Citra | 1 oz | 5 min | Boil | Pellet | 14.1 |
| Amarillo | 1 oz | 20 min | Aroma | Pellet | 9.2 |
| Centennial | 1 oz | 20 min | Aroma | Pellet | 10 |
| Citra | 1 oz | 20 min | Aroma | Pellet | 14.1 |
| Amarillo | 4 oz | 0 min | Dry Hop | Pellet | 9.2 |
| Centennial | 4 oz | 0 min | Dry Hop | Pellet | 10 |
| Citra | 4 oz | 0 min | Dry Hop | Pellet | 14.1 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride | 17.25 g | 60 min | Mash | Water Agent |
| Gypsum (Calcium Sulfate) | 17.25 g | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| American Ale (1056) | Wyeast Labs | 75% | 60°F - 72°F |
| DIPA Ale (OYL-052) | Omega | 76% | 65°F - 72°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 152°F | 60 min |
Notes
| Dry Hopped on 6/25/2016 |
Download
| Download this recipe's BeerXML file |
Wort is chilled in the the carboy ready for pitch
6/6/2016 – 7 AM – Still no sign of activity from the Omega Yeast
6/5/2016 Evening after pitching. Wyeast 1056 took off first.
6/6/2016 – 6 PM – Omega Yeast has taken off!
6/7/2016 – 7AM – Both beers happily fermenting away
6/7/2016 – 7 PM – This is smelling super good
The lapse of time in between these two pictures was Homebrew Con. Ok guys, it was my first one to attend, I apologize for not documenting them daily while I was off drinking a copious amount of beer.
6/12/2016 – Activity is slowing down quite a bit
6/17/2016 – Looks like it’s done with the super active fermentation now
6/25/2016
Dry hopped each primary fermenter with:
56 g. Amarillo (7.2% AA)
56 g. Centennial (10.0% AA)
56 g. Citra (12.5% AA)
7/3/2016 – These samples are from the carboy. Can you tell which one is which?
7/3/2016
Keg conditioned each keg with 3.6 ounces of table sugar and 3/4 cups of water. Simmered for 5 minutes.
Wyeast 1056 FG – 1.010
Omega OLY-52 FG – 1.012
7/18/2016
The kegs went into the kegerator to chill
7/21/2016 – First Triangle Test
Omega DIPA on the left, Wyeast on the Right
A little stats here for ya. Out of 25 total testers 20 of them picked the correct sample. I must know some people with really good palettes. Of the people who commented, it seemed that the Wyeast 1056 sample was the favorite among the two samples. Personally I like the Omega DIPA because it has a softer mouthfeel and doesn’t come across as sharp as the 1056. Me personally I think I get a slight touch of diacetyl in the 1056 sample. No one else mentioned this, but I would have written that down on a BJCP score sheet. There was a BJCP judge that tasted the samples and he didn’t mention the diacetyl either, so maybe I’m really sensitive to it.
This was a really fun experiment. I plan on doing more of these for sure. I appreciate the Experimental Brewing Podcast for pushing me over the edge and doing something scientific like this. Lets me geek out even more on beer.