Homebrew Time Lapse, Hoptastic IPA

Just over a year went by since my last entry, crazy!  The kid has grown and another is on the way.  Life moves fast now.  With limited time, I found that Twitter was the best medium to share my latest brewing adventures.  Posting the below time lapse video of my last brew day really brought me back here.  This brew was the 16th batch on the new system which has now yielded 195 gallons.  On my old 5 gallon system, the same volume would have taken 39 batches.  Since I started brewing with the B3 2050, I have been really enjoying splitting a batch in increments of 5 gallons to test out different yeast strains.  In the future, I want to also experiment with varying fermentation temperature schedules.

The video below was taken using a time lapse camera over the course of a casual homebrew day.  The camera took one shot every 2 seconds and compiled the images at a rate of 30 frames per second.  I edited out some of the longer waits (all grain, all day) to show more of the busy-body action of the day.  For a better resolution video, you can go here Chillindamos Homebrew Time Lapse.

Hoptastic IPA

Imperial IPA

BJCP: 14C	Date: 02/10/2013
Type: All Grain	Brewer: Sean
Batch Size: 15.50 gal	Asst Brewer:
Boil Time: 90 min	Equipment: 15G B3 2050
Est Original Gravity: 1.073 SG	Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 8.2 %	Actual Alcohol by Vol: 7.9 %
IBUs (Tinseth’s): 110.7 IBUs	Est Color: 9.6 SRM
Total Hop Weight: 21.50 oz	Calories: 243.1 kcal/12oz
Description:
Ingredients Amt Name Type # %/IBU 38.20 gal SD Alvarado Water 1 - 6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 - 35 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 3 81.4 % 3 lbs 8.0 oz Munich (Dingemans) (5.5 SRM) Grain 4 8.1 % 2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 4.7 % 2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 4.7 % 8.0 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 7 1.2 % 1.50 oz Homegrown Chinook [13.00 %] - First Wort 90.0 min Hop 8 27.9 IBUs 2.00 oz Homegrown Chinook [13.00 %] - Boil 60.0 min Hop 9 33.8 IBUs 1.00 oz Homegrown Columbus [14.00 %] - Boil 60.0 min Hop 10 18.2 IBUs 6.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 11 - 2.00 oz Homegrown Columbus [14.00 %] - Boil 20.0 min Hop 12 12.2 IBUs 1.00 oz Homegrown Cascade [5.50 %] - Boil 20.0 min Hop 13 2.4 IBUs 1.00 oz Simcoe [13.00 %] - Boil 20.0 min Hop 14 5.7 IBUs 1.00 oz Homegrown Cascade [5.50 %] - Boil 5.0 min Hop 15 1.2 IBUs 1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 16 2.8 IBUs 1.00 oz Homegrown Cascade 20 min Whirlpool [5.50 %] - Boil 1.0 min Hop 17 1.3 IBUs 1.00 oz Homegrown Centennial 20 min Whirlpool [10.00 %] - Boil 1.0 min Hop 18 2.2 IBUs 1.00 oz Homegrown Columbus 20 min Whirlpool [14.00 %] - Boil 1.0 min Hop 19 3.0 IBUs 1.40 oz Simcoe Rocket 175°F [13.00 %] - Aroma Steep 0.0 min Hop 20 0.0 IBUs 0.45 oz Homegrown Centennial Rocket 175°F [10.00 %] - Aroma Steep 0.0 min Hop 21 0.0 IBUs 0.15 oz Homegrown Cascade Rocket 175°F [5.50 %] - Aroma Steep 0.0 min Hop 22 0.0 IBUs 1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 23 - 1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 24 - 1.0 pkg Pacific Ale (White Labs #WLP041) [35.49 ml] Yeast 25 - 3.00 oz Homegrown Cascade [5.50 %] - Dry Hop 10.0 Days Hop 26 0.0 IBUs 3.00 oz Homegrown Centennial [10.00 %] - Dry Hop 10.0 Days Hop 27 0.0 IBUs
Mash Steps Name Description Step Temperature Step Time Infusion Add 52.47 qt of water at 161.3 F 148.0 F 70 min Mash Step Heat to 168.0 F over 50 min 168.0 F 5 min
Mash Type: SMART 148 and Mash Out	Total Grain Weight: 43 lbs
Sparge Temperature: 168.0 F	Pre-boil Volume: 18.95 gal
Days in Primary: 7.00	Primary Temperature: 68.0 F
Days in Secondary: 10.00	Secondary Temperature: 66.0 F
Days in Tertiary: 7.00	Tertiary Temperature: 65.0 F
Carbonation Type: Keg	Volumes of CO2: 2.4
Pressure/Weight: 13.72 PSI	Carbonation Used: Keg with 13.72 PSI
Keg/Bottling Temperature: 45.0 F	Storage Temperature: 42.0 F
Notes: B3 2050 Batch #16 Divded wort into 3 five gallon carboys pitched with 1 vial each of the 3 yeast strains. No starters. One minute of oxygen via diffusion stone in each carboy. Also, 1 vial of WLN4000 Clarity-Ferm in each carboy (first time use).
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