Noc-a-homa I.P.A. (II)

Noc-a-Homa I.P.A.
O.G. 1.053

52.6 IBUs

This is the second batch of this recipe.

You can read how the loss of heat I was experiencing cost me some gravity. This recipe should have been 1.060. I am sure it will still be good.

Efficiency = 66% -- lowest since beginning to record

Mashing:

26 Minutes In: Temperature is under 150 degrees (we want 155), so I am boiling 2 cups of water to add.

33 Minutes In: Added the water. I will check again in ten minutes.

44 Minutes In: Added another 2 cups of boiling water because the temp was still under 150.

50 Minutes In: Added yet another two cups of boiling water. The temp did not move much at all (it was only six minutes). I will wait a full ten minutes to see what is going on. This issue seems very familiar. Maybe my thermometer has an issue?

65: Again.

83: Temp was 146, a full nine degrees less than what I need with only seven minutes to go. I added 4 cups of boiling water, and will add more time to the mash. So far I have added an extra twelve cups (1.5 quarts of water).

Other Notes:

7.21.08 -- Racked into secondary after a week of fermenting between 74-77 degrees. A little warm, I know. This will be a good opportunity to see how the higher temperature affects the beer since I can remember well what the last batch, which fermented closer to 70-73, tasted like. I also chose to dry hop this one with 1.5 oz of EKG instead of the 1 oz in the last one. Gravity read 1.020 at transfer time.

7.27.08 -- Kegged the beer. The gravity still read 1.020, which means this beer will be a little weak (4.3% ABV)9.26.08 -- This beer blew last Sunday when I was watching the Falcons' game. This was by far not my best work, but a good beer nonetheless. In other words, if I would have picked up a six-pack of this without knowing what I was getting, I would not have been too disappointed. The beer certainly lacked the body I was going for, but it still matured into something nice.