This is a reconstructed recipe, since Brewtarget silently dumped my notes before I had a chance to type them up. Sigh. This brew is an IPA made from the second runnings of batch 207, a Belgian-style tripel. For now, I'm going to call this batch, creatively, Citrusy Second-Runnings IPA.

Ingredients

  • second runnings from batch 207
  • 2 oz. BSG Citra hops (13.5% alpha acid) at 90 minutes.
  • 1 oz. Simcoe hops (12.4% alpha acid) at 25 minutes.
  • 1 oz. Nelson Sauvin hops (10.6% alpha acid) at 25 minutes.
  • 1 oz. Centennial hops (6.9% alpha acid) at 25 minutes.
  • 1 oz. Citra hops (12.8% alpha acid) at 20 minutes.
  • 1 oz. Amarillo hops (8.7% alpha acid) at 15 minutes.
  • 1 oz. Horizon hops (8.2% alpha acid) at 15 minutes.
  • 1 oz. Motueka hops (4.6% alpha acid) at 10 minutes.
  • 2 lb. C & H brown sugar, added 2 August 2020.
  • 1 lb., 0.2 oz. GW (brand) light brown sugar, added 13 September 2020.
  • 1 oz. Citra hops (12.8% alpha acid), added 17 October 2020.
  • 1 oz. Mandarina Bavaria hops (6.1% alpha acid), added 17 October 2020.
  • ⅔&nbspcup. GW light brown sugar, added 12 November 2020. (Did not add fresh yeast here: It hasn't been that long since primary.)

Procedure

Took the second runnings from batch 207 and conducted a second boil, adding hops according to the schedule above.

Brew day: 18 July 2020
Measured original gravity: 1.022
Calculated as-if original gravity: 1.046 (after sugar additions)

Bottling day : 12 November 2020
Final gravity: 0.998
Estimated ABV: 6.25%

Yield:

  • 22 x 12 oz. beer bottles
  • 12 x 22 oz. beer bottles

Total: Approx. 528 fl. oz., or 4 gallons and 1 U.S. pint.

Observations

  • 2020-08-02: Added brown sugar to beer.
  • 2020-09-13: Added brown sugar to beer.
  • 2020-10-17: Added dry hops to the bucket.
  • 2020-11-12: Bottled.