Coyotl Nanobrewery
Batch twenty-one: Monkey Knife Fight IPA

1/17/2010 13:15:11 Activated smack pack, 2.5 gallons water in kettle for strike with BC Sulfate Media Blend, pint of boiling water in tun to pre-heat
1/17/2010 13:45:25 Strike water hit 160°F. Added 2.5 quarts to mash, stabilized at 151°F.
Added a pint of strike water and stirred, down to 142°F, added a pint of boiling water, back up to 150°F.
1/17/2010 13:55:12 Still messing with temp, should have added strike water at 170°F.
Added boiling water a cup at a time until I hit 155°F, starting 45 minute mash.
1/17/2010 14:45:22 Began recirculating mash, draining and sparging with 170°F water. Had trouble recirculating and adding due to the turbulance caused
by pouring water into the tun, finally just added it all and drained it all at once.
1/17/2010 15:10:41 Added 6.6 lbs Amber LME off burner, water to about 2/3 of the pot. On high heat for boil
1/17/2010 15:27:32 Added second burner.
1/17/2010 15:45:37 Beautiful rolling boil, added 1oz UK Pilgrim pellet hops (11% Alpha)
1/17/2010 16:33:30 Added whirlfloc tablet and 1oz UK First Gold pellet hops (7.3% Alpha)
1/17/2010 16:45:03 Off heat, into ice bath to cool
1/17/2010 17:09:05 Cooled down to about 110°F, added to huge chunk of ice in bucket, added about 1.5 gallons of water, now stable at 70°F and five gallons.
1/17/2010 17:17:45 Pitched yeast at 70°F. Sample read 1.056 at 71°F (corrected to 1.057) and refractometer reads 14.2° Brix
1/18/2010 00:30:00 Fermentation evident, moved to chiller at 70°F.
1/18/2010 08:30:00 Fermentation srtong, adjusted chiller to 64°F.
1/31/2010 13:16  Still a thick krausen on top, but readings indicated that it is ready for secondary. Racked to secondary in semi-purged carboy.
Refractometer reads about 8.25. According to the Refractometer tool in Beer Smith, this (factoring OG 1.057) means that the current specific gravity is 1.018, but a direct conversion on the brix to SG chart would equate to 1.033.
  • Manual readings with hydrometer: 1.018 at 68°F
  • Original readings with hydrometer: 1.056 at 71°F
  • Beer Smith refractometer tool: 1.018, 5.1% abv, app/real att = 68.1%/55.1% 192.9 cal/12oz
  • Beer Smith recipe view: actual 5.1% abv
    • 2/11/2010 22:12 Still just a bit of yeast slick on top, added 1oz UK East Kent Goldings pellet hops (5.3% Alpha) for dry hopping. Gently swirlled the wort around in the fermenter to rouse yeast as the pellets seemed to sink right away, might crush them up next time. Once settled, there was a thin layer of hop dust floating at the top of the wort.
    2/17/2010 13:00 Another refractor reading at 7.8 Brix sets FG at 1.015. Sanitized the end of an autosiphon and half-filled a plastic 2L bottle, gassing to see how it is before I keg/bottle/etc.
  • Beer Smith refractometer tool: 1.015, 5.5% abv, app/real att = 73.1%/59.3% 191.5 cal/12oz
    • 2/23/2010 22:18  Kegged, Final stats: OG 1.057, FG 1.015, app/real att = 73.1%/59.3%, 5.3% abv, 41.7 IBU, 250 cal/12oz

    Notes:

  • Partial mash using hops and LME obtained from a Global Crossing EDGE award
  • Should have added strike water at 170°F, need to figure a better way to sprinkle sparge and recirc. Read a suggestion that I should have set a plate on the mash to avoid holes during recirc. Never did think that it ran clear...
  • Estimated 6% abv with a completion around the middle of February 

    YEAST STRAIN: 1318  |  London Ale III.
Origin: From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.
Flocculation: high
Attenuation: 71-75%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 10% ABV