Lightweight Galaxy

A simply sessionable IPL.

Grain Bill / Fermentables

  • 2 lbs Victory Malt
  • 2.5 lbs Bonlander Munich Malt
  • 2.6 lb Vienna Malt
  • 0.5 lb Carapils Malt

Hops

  • 1 oz Chinook (10.5  AAU)
  • 3.5 oz Amarillo (10.3 AAU)
  • 2 oz Galaxy (16 AAU)

Yeast

  • Mangrove Jack’s M84 Bohemian Lager (Yeast cake from Vienna Lager)

Other

  • Whirlfloc Tablet
  • Campden Tablet
  • Gypsom
  • Epsom Salts
  • Citric Acid

Target Stats

  • 5.5 Gallons
  • OG 1.038
  • FG 1.010
  • ABV 3.66%
  • IBU 49.21
  • SRM 10.33

Final Stats

  • 5.5 Gallons
  • OG 1.042 Hydrometer (1.031 Tilt)
  • FG 1.022 Hydrometer
  • ABV 2.63%
  • Efficiency 88%

Brew Day

Heat 8 gallons of water to 161°.  (Unfiltered Dover City water with chlorine removed with a campden tablet.)

Gently dough in grains until all grain is covered by water. Add 1/2 tsp gypsum and 1/4 tsp epsom salts and stabilize pH at ~5.2

Mash grains at 157° for 1 hour and 15 minutes.

Remove “grain bag“, rinse, squeeze and allow grains to drain.

Bring wort to a boil and continue for 45 minutes.

Add 0.5 oz Chinook hops and continue boil for another 10 minutes.

Add whirlfloc, yeast nutrient, 0.5 oz Chinook hops and continue boil for 4 minutes.

Add 0.5 oz Amarillo, 0.75 oz Galaxy hops and continue boil for last 1 minute. (This is a good time to drop in the wort chiller.)

Reduce wort temperature to 170° and add 1 oz Amarillo and 0.75 oz Galaxy hops.

Reduce wort temperature to 60° and take OG reading.

Sufficiently aerate during transfer to primary fermenter.

After primary fermentation, dry hop with 1 oz Amarillo, 0.5 oz Galaxy hops for 4 days to 1 week.

Keg and carb.

Enjoy!

Notes:

  • March 23, 2018 Brew Day
    • Added 1/2 tsp gypsom and 1/4 tsp epsom salts.
    • Added 1/2 tsp citric acid dropping the mash pH to 4.91, which is a bit lower than I was targeting.
    • Had to drop the mash temperature from 159° to 157° by adding a glass of ice cubes.
    • Transferred 67° wort onto existing, cold yeast cake, resulting in a 61° final pitch temperature.
    • Dropping to 52° as quickly as possible.
  • 7 days, started diacetyl rest at 68°.
  • 9 days, started dry hop, keeping the temperature at 68° for 4 days
  • 13 days, started cold crashing.
  • 18 days, kegged and force carbwed at 30 psi for 24 hours.
  • 19 days, initial samples are delicious.