Sick Puppy Brew Fun

Yesterday was a nice brew day! It wasn't too hot (90's), no interruptions, and the outcome couldn't have been more perfect. Here are the pics!

Boiling the starter in the house Thursday night. Sharon was gone so I didn't have to worry about the beer smell that seems to permeate everywhere in the house. Smells good to me!














Some folks ask "Why go to all the trouble to make a starter?" These pics should clear that up.

The starter Thursday night. If you look really, really closely you can see little white flecks of yeast in there.


















The yeast Friday morning. Looks like those yeasties procreated just a little! ;-)


















Cleaning a few kegs while the grain is mashing. It sure is nice having a hot water spigot outside.














My OG was supposed to be 1.064. Nailed it!

Sick Puppy IPA Brewday Planned

This Saturday is my 3rd IPA brew day! I'm going to be switching back and forth between the Surly Sow and Sick Puppy IPAs to have on tap. I'll make notes each time I make these and hopefully each will become better and better! The Surly Sow will be more bitter/hoppy/piney while the Sick Puppy will have more emphasis on the malt and flavor hop additions. Definitely two different ends of the IPA spectrum.

This will be my first take of the Sick Puppy which is a take-off of the Lagunitas IPA from the CYBI episode on The Brewing Network. I've made a couple of changes depending on ingredients that I have on hand as well as making this just a few IBUs higher than the original.

Here's the recipe that I'll be brewing on the 15th.

Sick Puppy IPA
14-B American IPA
Author: Wade L. Williams

Size: 11 gal
Efficiency: 64.0%
Attenuation: 75.0%
Calories: 213.01 kcal per 12.0 fl oz

Original Gravity: 1.064 (1.056 - 1.075) (Lagunitas = 1.059)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 13.48 (6.0 - 15.0)
Alcohol: 6.29% (5.5% - 7.5%) (Lagunitas = 5.07%)
Bitterness: 48.1 (40.0 - 70.0) (Lagunitas = 45.6)

Ingredients:
15.12 lb Pale Ale Malt (It's what I have left)
9 lb American 2-row (I ran out of Pale Ale and regular 2-row was all that B3 had in stock)
2.0 lb White Wheat Malt
1.8 lb Munich Malt
1.2 lb Crystal Malt 60°L
2.75 lb Crystal 15
1 oz Vanguard (4.5%) - added during boil, boiled 60 min (I had it on hand so figured I'd use it)
.75 oz Magnum (14.4%) - added during boil, boiled 60 min
1.3 oz Glacier (6.0%) - added during boil, boiled 30 min (Supposed to be Wilamette, but B3 was out so I subbed Glacier)
1.0 oz Centennial (9.1%) - added during boil, boiled 30 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
2.0 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 10 min
2.5 oz Cascade (7.8%) - added during boil, boiled 1 min
1.5 oz Cascade (5.5%) - added dry to primary fermenter
1.5 oz Centennial (10.0%) - added dry to primary fermenter
2.0 ea Wyeast 1968 London ESB

Notes
Mash temp 158-160 (Yup, that's high!)

Ferment temp: 66F for three days - slowly raise to 70F over the next 3-4 days

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