Another IPA - Another FAIL

Not having great feelings about the IPA I brewed for my friends' wedding, and needing more beer to give as gifts to a few other friends, I gave the IPA carousel another ride. Especially since the previous IPA wasn't ready for comparison by this brewday, I forged ahead with a completely new and different recipe.

Sad to say, though, the results were much the same, for all the same process issues mentioned in the previous post. The time has come for me to buckle down and really figure out my processes for hoppy beers. I foresee a very straightforward series of pale ales and IPAs in the next year to master these issues.

Again, for posterity, here's the recipe. Looking forward to switching gears next brewday for a style that's more in my wheelhouse.

#162 Payback IPA

Batch size: 5 gallons
Projected OG: 1.065
Projected SRM: 4.9Projected IBU: 42.2
Boil time: 70 minutes
Brewhouse efficiency: 70%   

Grains
 64.7% - 11 lb 2 row
17.6% - 3 lb Weyermann Rye
17.6% - 3 lb Weyermann Vienna

Hops
.4 oz Millennium (15.0%) (60 min)
1 oz Cascade (8.4%) (20 min)
1 oz Ahtanum (3.9%) (15 min)
1 oz Cascade (10 min)
1 oz Ahtanum (5 min)
2 oz Cascade (dry hop 2 days)
2 oz Ahtanum (dry hop 2 days)


Yeast
WLP001 California Ale - 1 l shaken starter

Extras

1 tsp Yeast nutrient (5 min)
.5 tablet Whirlfloc (5 min)

Water (mash)
Profile: Reno
10g Gypsum, 3g Table salt, 12 ml Lactic acid (88%)
2 g Citric acid (sparge)

Brewday: 1 May 2017
Mash: 22 qts @ 150F for 90 minutes
Sparge: 19 qts @ 212F
Pre-boil volume: 7.75 gallons
Pre-boil SG: 15.0P (1.060)

Target water profile: Light colored & hoppy (brewersfriend.com)
Ca 69.0, Mg 3.0, Na 40.4, Cl 52.9, SO4 146.8
Alkalinity -90.0, RA -140.9, pH 5.48

Fermented in swamp cooler at 63F ambient.

5 May 2017: Allowed swamp cooler to free rise to 65F.
7 May 2017: Removed fermenter from swamp cooler to free rise to room temp. Spiked to 73F ambient the next day, so moved back to swamp cooler at 68F and agitated daily.

Dry hop: 11 May 2017
Moved fermenter back out of swamp cooler to free rise to ~70F ambient. Agitated daily.

Bottled: 16 May 2017
FG: 1.012
ABV: 7.0%
Bottled with 5.1 oz table sugar.