Trying a wet-hop IPA with our hop harvest for this year, since we have enough hops this year to make a ridiculously hoppy beer. We're calling it Pliny the Agronomist.

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Ingredients

  • 11 lb. Briess 2 Row Brewers malt.
  • 7 oz. Simpsons Crystal Extra Dark.
  • 7 oz. Briess Carapils malt
  • 4 oz. Arcadian hops (9.8% A.A.) at 90 min.
  • 2.75 oz. Arcadian hops (9.8% A.A.) at 60 min.
  • 1.4 oz. Cascade hops (6.0% A.A.) at 25 min.
  • 1.6 oz. Newport hops (15.0% A.A.) at 15 min.
  • 1.6 oz. Newport hops (15.0% A.A.) at 5 min.
  • One pouch Wyeast 3724 (Belgian Saison).
  • 1 crushed Campden tablet.
  • 1 tbsp. gypsum.
  • Addition of 1 Jan 2024:
    • 1 cup white granulated sugar

Procedure

Treated ten gallons of tap water with gypsum and a Campden tablet, then allowed it to sit for fifteen minutes before dacanting off of the resulting mineral salts at the bottom.

Heated ~7.5 gallons of dechlorinated water in the electric boil kettle, then poured it over the mash bag and grains, bringing the mash temperature to 152℉. Moved the pot out of the way, covered it with a lid, and wrapped the pot in a sleeping bag. Mashed for 90:00, during which time the mash temperature fell to 149℉. Moved the wort to the electric boil kettle.

Boiled for 90 minutes, not starting the count until a full boil had been reached and the hot break had occurred. Added hops at 90, 60, 25, 15, and 5 minutes, sanitizing the immersion chiller by inserting it during the last fifteen minutes of the boil. Moved the wort from the large brew pot into a bucket, filtering it through the large sieve to catch hop trub. Agitated by stirring with the large brewing spoon.

Pitched Wyeast 3724, because it turns out I don't have the pouch of pale ale yeast I thought I did, then covered the bucket and popped in an airlock.

Brew day: date
Predicted original gravity: 1.0587
Measured original gravity: 1051
Estimated IBUs: 277.5
Predicted final gravity 1.0129
Predicted ABV: 6.6

Observations

  • 2024-01-01: Racked to new sanitized bucket, adding 1 cup sugar.