#69 Tutti Fruity Double IPA

Brew date: Feb. 22, 2018

Appearance: Light orange color, very slight haze.

Aroma: Mango, pineapple, citrus hop, some sweetness in the aroma, piny resinous on the backend, extremely faint ethanol.

Taste: Sweet fruit hop character, great even bitterness, dry finish but not over-much.

Final Thoughts: A really really great beer! I'd put it up against a lot of the IPAs out there... Excellent hop character, extremely good hop flavor -- bursting with mango, pineapple, and sweet orange. Not over bitter, with a dry finish but enough malt and resin in mouth to balance it all out.

Next Time: Don't change much. Keep the hopping schedule or add even more late additions.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.084	1.021	8.3%	82	76%	11.5

ACTUAL

BATCH SIZE	1ST RUN	2ND RUN	PRE-BOIL	OG	FG	EFFICIENCY	NOTES
6.5 gal	4 gal @ 1.085	4 gal @ 1.044		1.082	1.012

FERMENTABLES

NAME	AMOUNT	%	BRAND
2-row	10.75 lbs	52.9%	Briess
Pale ale	7 lbs	34.5%	Briess
Cara 45	12 oz	3.7%	Dingemans
Carapils	10 oz	3.1%	Briess
Acidulated	3 oz	0.9%	Best Malz
Corn sugar	1 lb	4.9%

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Idaho 7	1.25 oz	60 min	FWH	Pellet	12.3%	BSG
Idaho 7	1 oz	15 min	Boil	Pellet	12.3%	BSG
Zythos	0.75 oz	15 min	Boil	Pellet	8.7%	YCH
Pacifica	0.5 oz	15 min	Boil	Pellet	5.1%	BSG
Idaho 7	1 oz	5  min	Boil	Pellet	12.3%	BSG
Pacifica	0.5 oz	10 min	Whirl	Pellet	5.1%	BSG
Zythos	0.5 oz	10 min	Whirl	Pellet	8.7%	YCH
Idaho 7	0.75 oz	11 days	DH	Pellet	12.3%	BSG - Added 2/25
Zythos	0.75 oz	5 days	DH	Pellet	8.7%	YCH - Added 3/3
Pacifica	1 oz	5 days	DH	Pellet	5.1%	BSG - Added 3/3

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1.5 t	15 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
1056 American Ale	Wyeast	1.7 L starter	73-77%

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=9R4C63K

NAME	AMOUNT	TIMING	OTHER
RO Water	5 gal	48-52 Mash/Sparge
Filtered Water	5.5 gal	52-48 Mash/Sparge
Gypsum	8 g	Mash
Calcium Chloride	1 g	Mash

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	165 F	10 min	6.5 gal
Saccrification rest	152 F	60 min
Batch sparge	168 F	10 min	4 gal
Boil	212 F	60 min
Chill	78 F	15 min
Fermentation	68 F	9 days
Fermentation	70 F	5 days	Warm on 3/3
Chill	40 F	2 days	Chill on 3/7