5 Minute IPA
Batch Size: 3 gal Boil Size: 3.1 gal Boil Time: 5.000 min
Efficiency: 77% OG: 1.053 FG: 0.996 ABV: ~6.5%
Bitterness: 38.5 IBUs Color: 5 SRM
Pale Malt (2 Row) 3 lb
Aromatic Malt 3 oz
Vienna Malt Grain 12 oz
Corn Sugar 8 oz
Wheat, Flaked 1 lb
Total: 5.437 lb
Green Bullet 2 oz First Wort
Green Bullet 1 oz Boil 5 min
Cascade 1 oz Boil 5 min
Green Bullet 2 oz Flameout (20 minute)
Cascade 2 oz Flameout (20 minute)
Green Bullet 1 oz Dry Hop 3 day
Cascade 1 oz Dry Hop 3 day
WLP566 - Belgian Saison II Yeast Ale - 1.3L starter
154F for 30 minutes [this went longer]
I chilled the wort to 120F after a 20 minute hop stand with the lid on. After it had been in the ferm chamber over night it was pitched at 68F and slowly ramped up over a week to 78F. After confirming final gravity the beer was cold crashed, the hops added, gelatin added, and the beer bottled two weeks after brew day. It was carbonated and ready to drink in 6 days.
Let's follow along with some low quality pictures.
Mash in at 154F. Nailed the temperature, I'll bring it to a boil whenever I can get back into the kitchen.
Some time later, I squeeze out the bag and add the first round of hops. Here it is heating up to a boil.
Add some boil hops, throw in the generous dose of flameout hops, and the 20 minute hop stand with the lid on is shown here.
Can anybody read that? No? Well, I took that to say 13 brix, which means I was at 1.053 OG, more or less. I don't care too terribly much about the exact gravity, I just try and get in the ballpark.
The finished beer! You wouldn't know that I had used gelatin by looking. The clarity is not good. Sadly, it is all gone or I would have taken a better picture for this blog post.
I had about a dozen different people taste. Some veteran craft beer drinker, some not. Our informal results indicate that nobody can taste any DMS. In general, it's a decent IPA if not a great example. I feel that many of the tasters did not enjoy the Green Bullet hops. I personally find them delectable and will continue using them, but to each their own. The worst comment was that it had some harsh bittering. Now that I think about it, the worst review would be from Poncho who practically spit it out before washing the taste out with some Bud Light. I believe some of the testers objected to my choice of a somewhat flavorful yeast, as well. If I do this again it will use a more neutral yeast.
I don't know if there really isn't a DMS issue for sure. It may have never made it to the bucket, or it may have been flushed out during fermentation. It also may have been covered up by the aggressive hopping.
I'm certain this has more than 38 ibu. This may be because of the first wort hopping and the hopstand. I didn't chill the beer before the hopstand, so it likely spent some time above 180F. If I were to guess, it's 65 or more IBU, but I don't know how to calculate it given that the utilization depends on temperature and I didn't bother to measure the rate at which the wort cooled.