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Pinky IPA

Supplier:
	SF Brewcraft (Personal Recipe)

Malt and Stuff:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	5.0		35	175	Scotts Pale Malt Extract
	-----------	---	------	------
	5.0		NA	175	Totals

	Extract Potential:
		175 GU * 100% / 3 Gal = 58.3

Hops:
	Amount		When		Util %	AA %	Name
	------		----		------	----	----
	0.5 oz		60 MBEOB	24	13.2	Chinook
	0.5 oz		30 MBEOB	19	13.2	Chinook
	0.5 oz		15 MBEOB	12	5.7	Cascade
	0.5 oz		5 MBEOB		5	5.7	Cascade
	0.5 oz		Dry, 2nd F	0	6.0	Cascade
	0.55 oz		Dry, Keg	0	6.0	Cascade

Other Additions:
	Amount		When		What
	------		----		---------
	0.3527 oz/10 g	ABS		Gypsum (water conditioner)
	0.75 tsp	10 MBEOB	Irish Moss (clarifier)

Yeast:
	White Labs California Ale WLP001 (35 ml, liquid)
		Attenuation: 73-80
		Flocculation: High
		Optimum F Temp: 68-73

Priming:
	3.15 oz dextrose

Water Chemistry:
	0.3527 oz (10 Grams) Gypsum / 4 Gal:
		- +152 ppm Ca  == 167 ppm Ca Total
		- +370 ppm SO4 == 388 ppm SO4 Total
		- 5.684 mash pH

Estimates:
	Initial GU:	58.3
	Initial SG:	1.058
	Final SG:	1.010
	ABV:		6.3%
	Ageing:		2 week(s), 0.5 month(s)

	Mash pH:	5.5

	Mash Water:		4.0 Gal
	Initial Wort Volume:	3.0 Gal
	Evaporated Water:	1.0 Gal
	Average Wort Volume:	3.5 Gal

	Wort SG (Wg):		1.050
					58.3 GU * (3 Gal / 3.5 Gal) = 50 GU
	Cg:			1
					1 + ((1.050 - 1.050) / 0.2)
	IBU:			82.94
					7,489 / (3.00 Gal * 1)) * (
						(0.5 oz * 0.132 AA * 0.24) +
						(0.5 oz * 0.132 AA * 0.19) +
						(0.5 oz * 0.057 AA * 0.12) +
						(0.5 oz * 0.057 AA * 0.05))
	BU:GU Ratio:		1.42
					82.94 IBU / 58 GU

Brewing Dates:
	Yeast Starter:	04/09/2005, yeast pitch at 5:00 pm
	Brew / 1st F:	04/10/2005 (6), yeast pitch at 6:00 pm
	2nd F:		04/16/2005 (17 / 23)
	Keg:		05/03/2005 (11 / 34)
	Tap		05/14/2005 (22 / 56)
	Fin:		06/05/2005

Aged:
	13 days, 1.9 week(s), 0.4 month(s)
					(34 - 21)

Measurements:
	Wort Boil Time:		60 min

	Starting Mash Water:	4.00 Gal
	Boiled Wort Volume:	3.50 Gal
	Evaporated Water:	0.50 Gal
	Average Wort Volume:	3.75 Gal
	1st F Wort Volume:	3.50 Gal (added 0 Gal)

	Wort Pitch Temp:	86 F
	Fermenter Water Temp:	NA
	Wort Yeast Pitch Temp:	86 F

	Wort Cooling Time:	42 Min (214 F -> 86 F)

	Boiled Wort SG:		1.053
	1st F SG (OG):		1.049 (estimate high by 9 GU)
	2nd F SG:		1.008
	Keg SG:			1.007
	Tap SG (FG):		1.006 (estimate high by 4 GU)

	Mash Water pH:		8.15
	Treated Mash Water pH:	7.95
	Boiled Wort pH:		5.51
	1st F pH:		5.36
	2nd F pH:		4.46
	Keg pH:			4.55
	Tap pH:			4.49

Calculations:
	ABV:			5.63%
					(1.049 - 1.006) * 131
	Apparent attenuation:	85.71%
					(1.049 - 1.007) / (1.049 - 1) * 100

	Wort SG (Wg):		1.046
					49 GU * 3.5 Gal / 3.75 Gal == 45.73 GU
	Cg:			1
	IBU:			71.09
					7,489 / (3.5 Gal * 1) * (
						(0.5 oz * 0.132 AA * 0.24) +
						(0.5 oz * 0.132 AA * 0.19) +
						(0.5 oz * 0.057 AA * 0.12) +
						(0.5 oz * 0.057 AA * 0.05))
	BU:GU Ratio:		1.45
					71.09 / 49 GU

Yeast Starter:
	- 2 Pints (2 Cups, 0.25 Gal)
	- 3.625 oz (3 and 5/8 oz) Scotts DME
	- Boiled for 10 min
	- Added to primary fermenter
	- Pitched yeast at 78.6 F

	- Pre Boil SG: 1.037
	- Scotts DME Estimated MME: 40.83 GU
		37 GU * (2 Pt / 3.625 oz) * (1 Pt / 8 Gal * 16 oz / 1 lb)
		37 GU * (2 Pt / 3.625 oz) * 2

Brewing Notes:
	- used tap water
	- fermenters: plastic primary, 5 Gal carboy secondary

	- missed final wort volume estimate by 0.5 Gal!!!
	  probably used the pot lid too much.

	- aerated the wort with a 2 micron aeration stone + TeraTec DW12 pump.
	- started aerating the wort as soon as it started cooling and
	  continued for 20 min.
	- aerated the wort again after transfering it to the 1st fermenter
	  for another 10 min.

	- for dry hopping, boiled the hop bag with three stones for 10 min.
	  then added hops to the bag and steamed for another 5 min.
	- three stones was not enough to keep 0.5 oz of hops from floating.

Fermentation Notes:
	- at 12:30 am there was still no signs of fermentation, so i
	  pressed down all around on the edges of the lid to make sure
	  it was sealed.  after doing this it immediatly started bubbling.
	- lag time of 6 to 6.5 hours.

Liquid Malt Extract Info:
	- Malt Bucket (with rotating handle) + Lid: 10.375 oz
	- Malt Bucket (with rotating handle) + Lid + Malt Extract: 87.625 oz
	- Malt Extract: 77.25 oz
	- Calculated Maximum Malt Efficiency: 35.52 GU
		49 GU * (3.5 Gal / 77.25 oz) * (16 oz / 1 lb)

Notes:
	- started a procedure of bleeding of keg preassure to 7 or 8 psi
	  and then shaking the keg to agitate the yeast.  did this on
	  a semi-daily basis.  (when keg preassure reached 12 psi or
	  above.)

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