Humulus Lupulus 2.0 IPA

Humulus Lupulus 2.0 IPA
Based on Humulus Lupus IPA, from Bob of Bob's Homebrew Supply


Original recipe:

12 lbs pale malt
1 lb Crystal Malt 40 L
1/2 lb Cara Pils
1/4 lb flaked barley
1 oz Black Patent

1.5 oz Chinook boiling
0.5 oz Chinook last 5 minutes
1 oz Kent Goldings last 2 minutes
1 oz Kent Goldings dry hop

Yeast: 1028, 1056 or 1098


Specifics and revisions:

12 lbs American 2 row for pale
3 oz Chinook boiling
1 oz Chinook last 5 minutes
2 oz Amarillo last 2 minutes
2 oz Amarillo dry hop
Used 1028 London Ale yeast


Mash water quantity: 13.8 lb. grain X 1.25 quarts/lb. + 4.5 = 21.1 quarts

Water to grain ratio: 21.1 / 13.8 = 1.53 quarts/lb.

Strike water temperature:
Tw = (.2/r)(T2-T1)+T2
Tw = (.2/1.53)(152-70)+152
Tw = .13 X 82 + 152
Tw = 162.5° F


Day before:

Set out 9 - 10 gallons of water, to allow chlorine to evaporate and raise temperature


Brew Day (yesterday):

Remove yeast from refrigerator
Heat mash water in mash tun
Pour off 12 quarts of water into small brew kettle, keep at 162.5°, to leave about 4 quarts above filter screen
Add grain and remaining water to mash tun
Mash for 1 hour
Heat about 5 gallons sparge water to 165-175° F
Sparge to get about 7 gallons of wort




My friend Charles came by to help with the brew.

1:36 Dough in complete
1:43 Temperature: 153° F
2:21 Temperature: 151° F
2:38 Temperature: 150° F

Recirculated until fairly clear, then sparged and lautered to 2 6-gallon buckets. This yeilded 7.5 - 8 gallons of wort, so I was worried that we had over-sparged. We lautered about 4 gallons into one bucket and a little less into a second bucket. The second running was noticably lighter. Ended up discarding about a quart from the second bucket and started the boil with 7+ gallons at 3:26.

Acheived full boil at about 4:00. Hot break was about 4:10, and we then added the boiling hops.





After the 1-hour boil, we were down about a gallon to what appeared to be at least 6.5 gallons of wort in our 10-gallon brew kettle. However, transfer to the primary fermenter yielded a little less than 5 gallons. Apparently the quarter pound of hops in the boil soaked up a fair amount of liquid.

Added the wort chiller and the last of the Chinook hops at 5:05. Amarillo added at 5:10. Continued boil until 5:12, then began cooling.

5:32 100° F
5:44 80° F OG: 1.052 = 1.054 corrected

Transferred to fermenter, filtering through strainer. Caught just a few small bits of hops and maybe a bit of grain.

Pitched yeast at 6:07.



Wyeast has new packaging for their yeast. I kinda miss the old tubes.