Joe Louis Black Am. IPA (1.9 gal)  (BIAB)

Date/Start 09/21/13                      Date Bottled 10/      /         # Bottles  1

Wort Temperature at Pitch:      Brew House Eff:        7   %  

 Grain Weight  4.8 lbs

Water Volume  Strike==2.9g   Pre-Boil  2    Post-Boil. 1

  1a-Fill cooler w/hot water (  138  *)

  1b-Bring 2.9 G water to 164*, turn off heat but leave on burner.

    c-Empty cooler and replace w/heated water.

  2a-Place grain bag in cooler and slowly add PaleMalt and mix.

    b-Temp of mix should be 152*, cover and mash for 75 min  156

        Temp @ 60 min 153   45 min 152    30 min 152    @ 15 min 152   @ 0 min 147

    c-Add dark grain w/15 min left in mash

    d Drain bag w/calendar, squeeze bag w/coffee cups -

     e Empty cooler into boil kettle. 

  3-Measure   Brix =(  13.2   ) SG ( 1.0 56  ) and volume ( 2.65  ) and boil down to 2.0 gal

  4-Add 0.6 oz of Columbus hops boil for 60 min.

  6-At 15 min add 1 tsp Irish Moss

  7a-At 5 min add 0. 5oz Crystal hops.

  8-Remove from heat and cool quickly to 70* -

  9-Pour into fermenter and measure cold volume    1.     gal.

10-Airate well and take specific gravity Brix= ( 19 )  SG.  ( 1.082 )

11-Pitch US-05 yeast dry.

12-On Oct. 08 th  dry hop w/0.5 oz Centennial for 5 days.

13- On Oct 12 th Cold Crash for one week.

13-On Bottling day measure bottling volume(       ) and use 1.37 oz sugar to carbonate.