WC / NE IPA Split
Specifics
General Information
Method: All Grain

Attempted to make two distinct IPAs by only changing the water chemistry, yeast, and timing of dry hops. 

WC IPA received gypsum in the fermenter to increase Sulfates for sharper hop character and dry hopped in the keg.  Yeast was 1056

NE IPA portion used original water profile which was 2:1 Chrloride:Sulfate and employed dry hopping during the latter part of fermentation.  Used WY 1318 for yeast. 

**ZERO minute hops were a 20 min whirlpool from 200 to 180

 

Mashed at 153, 60 min boil

Dry hopped with 2oz each of Amarillo, Mosaic, and Azacca
Recipe
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Enter desired final yield (volume):  gallons
Reference
Grains
18.75 pounds 69.4% of grist
8.25 pounds 30.6% of grist
27.00 pounds Total Grain Weight 100% of grist
Reference
Hops
1.00 ounces 16.1% Pellets @ 60 minutes
Type: Bittering
Use: First Wort 		16.1 AAUs
3.00 ounces 7.9% Pellets @ 5 minutes
Type: Aroma
Use: Aroma 		23.7 AAUs
3.00 ounces 10.8% Pellets @ 5 minutes
Type: Aroma
Use: Aroma 		32.4 AAUs
3.00 ounces 12% Pellets @ 5 minutes
Type: Aroma
Use: Aroma 		36 AAUs
3.00 ounces 7.9% Pellets @ 0 minutes
Type: Aroma
Use: Aroma 		23.7 AAUs
3.00 ounces 10.8% Pellets @ 0 minutes
Type: Aroma
Use: Aroma 		32.4 AAUs
3.00 ounces 12% Pellets @ 0 minutes
Type: Aroma
Use: Aroma 		36 AAUs
19.00 ounces Total Hop Weight 200.3 AAUs
Water Profile
Source: NEIPA water
Sulfate: 52 ppm
Calcium: 63 ppm
Magnesium: 8 ppm
Chloride: 102 ppm
Sodium: 15 ppm
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