Throwdown APA

Our local homebrew club is hosting a competition of sorts,  a "Throwdown".  Best APA using a common set of recipe ingredients, may the best process win.

Guidelines

• 1.052/40 IBUs
• 90% Domestic 2-Row
• 5% Crystal 60
• 5% Wheat/CaraFoam/Oats/Flaked Barley (pick 1)
• Any combination of: Chinook/Centennial/Amarillo/Cascade/Citra
• Dry hop with 0-2oz's
• US-05 Yeast

Here's what my submission looks like...

APA Throwdown

OG 1.052/ IBU ~40 (Rager)/ SRM ~6/~41L

90.0% OiO Canadian Two-Row 
05.0% Weyermann CaraMunich III
05.0% Weyermann CaraFoam

12.07 AAU of Chinook @ 60 minutes
16.35 AAU of Centennial @ 05 minutes
16.35 AAU of Amarillo @ 05 minutes
16.35 AAU of Centennial @ 0 minutes
16.35 AAU of Amarillo @ 0 minutes

Dry hop 1oz Centennial for 7 days (each carboy)
Dry hop 1oz Amarillo for 7 days (each carboy)
 

Fermentis US-05 Yeast

Recipe Brewed March 9th

  

Mash was conducted at 153F for 60 minutes.  I then batch sparged and boiled the wort for 70 minutes hopping according to the schedule above.  At the end of the boil, I whirlpooled for 20 minutes and then proceeded to chill the wort to 68F.  The wort was given a chance to stand for 20 minutes where most of the cold break and hops and fallen to the bottom of the boil kettle.  

The wort was then transferred to each of the fermentation vessels where it was aerated with a Fizz-X wine degasser for 5 minutes.  US-05 packet pitched dry to both fermenters.  Showed signs of activity within 24 hours. 

1 tsp Calcium chloride, 1/2 tsp Gypsum, 1/2 tsp Epsom and 130g Acid malt added to the mash for pH of 5.52.  Additional 1/2 tsp Gypsum added to the boil.   Final water numbers:

Ca 42, Mg 10, Na 18, Cl 35, S04 99  

Update March 11th

Full krausen.  Performed first dirty skim

Update March 12th

Top cropped second rise, added to mason jar filled with boiled and cooled water.

Update March 25th

The cropped yeast continue to ferment in the mason jar even when placed in the fridge at 4c!  Twice, I had to clean up.  The top cropped yeast was very active.
Final gravity tested 1.0118 (3.03°P)

Update Match 27th 

Both fermenters racked to secondary.  1oz Centennial and 1oz Amarillo added to each carboy.

Update April 3rd

Both fermenters rack to keg.  The first transfer was very smooth.  When racking dry hopped beers, I use my 3/8th auto-siphon with a voile bag over the tip of the cane.  The bag is secured with a sanitized elastic.  This ensures no hop pellet particles make it through to the keg.  During the second transfer, I performed the same steps but this time the bag was causing quite a bit of air bubbles.  I removed the racking cane and change the bag for a new one after which, the transfer proceeded smoothly.  Hope I didn't oxidize the beer!  Will drink this one first.

Update April 4th

Sipping the first pint.  Cloudy and green but the foundation is there.  Interested in seeing (tasting) how this progresses.  I think the hop stand had a negative impact on the aroma.  I had expected more from the Amarillo hops (one of the hops I have decent experience with). 

Update April 7th

What a difference just a few days can make!  I bumped the pressure back to 34psi last night, vented and set to serving pressure again this morning.  Beer is now carbed and damn delicious!  The carbonation really helps to accentuate the hops.  It's had also cleared significantly since the first pour.  Looking forward to seeing how this one develops.

Update April 12th

We're several pints into this one now, aroma has diminished slightly, firm bitterness remains.  Could stand to be a touch clearer.  Excellent flavour, a real solid APA.  Thankfully I have a second keg because this is my go to tap at the moment.