Boxing day IPA

This one was meant to be a standard American Pale Ale, but I somehow got ridiculous efficiency and it ended up coming out a bit on the strong side. The good news is that it seems to have handled that high alcohol content with a very smooth taste.  I may put this down to it being the first brew I did with my temperature controller.

Anyway, here's the recipe (keeping in mind the efficiency was way higher than you should expect normally)

Brew Type: Partial Mash
Style: American IPA
Batch Size: 20.00 L  
Boil Volume: 10.00 L
Boil Time: 60 min

Ingredients:

• 1.50 kg Pale Liquid Extract (15.8 EBC) Extract 40.0 %
• 2.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 53.3 %
• 0.25 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 6.7 %
• 25.00 gm Cascade [7.10%] (40 min) Hops 9.4 IBU
• 20.00 gm Cascade [7.10%] (60 min) Hops 8.6 IBU
• 10.00 gm Sticklebract [12.20%] (60 min) Hops 7.4 IBU
• 20.00 gm Cascade [7.10%] (20 min) Hops 5.2 IBU
• 7.00 gm Hallertauer, New Zealand [7.10%] (20 min) Hops 1.8 IBU
• 15.00 gm Cascade [7.10%] (5 min) Hops 1.3 IBU
• 20.00 gm Cascade [5.50%] (Dry Hop 6 days) Hops - 
• 1 Pkgs American Ale (DCL Yeast #US-05) Yeast-Ale 

Beer Profile
Estimated Original Gravity: 1.061 SG (1.056-1.075 SG)
Measured Original Gravity: 1.066 SG

Estimated Final Gravity: 1.018 SG (1.010-1.018 SG)
Measured Final Gravity: 1.010 SG

Estimated Color: 17.8 EBC (11.8-29.6 EBC)

Bitterness: 33.6 IBU (40.0-70.0 IBU) Alpha Acid Units: 4.2 AAU

Estimated Alcohol by Volume: 5.7 % (5.5-7.5 %)
Actual Alcohol by Volume: 7.3 %

Mash Profile Single Infusion, Medium Body, No Mash Out
Mash Grain Weight: 2.25 kg
Sparge Temperature: 75.6 C
Sparge Water: 6.38 L

Mash In: Add 5.87 L of water at 74.4 C 67.8 C 60 min


Carbonation and Storage
Carbonation Type: Corn Sugar
Carbonation Volumes: 2.8 (2.2-2.7 vols)
Estimated Priming Weight: 145.4 gm

Notes

• OG reading was 1.070. This sounds a bit too high. I must have got excellent efficiency. This has effectively changed the beer from an APA to an American IPA :)
• Mashed in with 75C strike water. Mash temp stayed at 68C for 65min.
• Sparged in about 5L water at 75C, then added the 1st wort to this. Made use of a sanitised colander to hold the grain bag this time, which worked well.
• Wort volume was down by end of boil. Maybe had the boil turned up too hard.
• Cooled wort down to 27 in 30mins with water ice bath.
• Pitched in rehydrated and proofed yeast and popped it in the temp controlled fridge at 17C for 14 days.
• Dry hopped 20g Cascade after 8 days.