Brewing the Same New England IPA with 3 Different Yeasts Brewday

If you saw the video of the first New England IPA taste test, this is the experiment we talked about doing in that video. We use 3 different yeasts with the same wort and see which one turns out best.

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Equipment:
Clawhammer Supply 120V Electric System: https://bit.ly/2ugBQKg
Anvil propane burner: https://bit.ly/3j6nD7z
Blichmann Riptide pump: https://bit.ly/3alWNnO
Monster Mill: https://bit.ly/3aohPlJ
Grain scale: https://bit.ly/2V0tOAO
Hop scale: https://amzn.to/2GgRrzS
Jaded immersion chiller: https://bit.ly/3j8bjUn
Statis Glycol Chiller: https://bit.ly/2G5hABx
Hudson sprayer for sanitizer: https://amzn.to/2RY1Fbw
Refactometer: https://amzn.to/39Hd45A
Brewfather App: https://bit.ly/38JXW7t
Floating Diptube: https://bit.ly/2EC1Qp7
PH meter: https://amzn.to/34UEoye




Here's the recipe but I don't suggest you make it.

Brewfather Recipe: https://share.brewfather.app/MLxX3ytMuYbU71


NEIPA test batch 3
New England IPA
6.2% / 15.5 °P

All Grain
BIAB (No sparge)
67% efficiency
Batch Volume: 7 gal
Boil Time: 60 min
Mash Water: 9.56 gal
Total Water: 9.56 gal
Boil Volume: 7.96 gal
Pre-Boil Gravity: 1.059

Vitals
Original Gravity: 1.063
Final Gravity: 1.016
IBU (Tinseth): 17
Color: 4.1 SRM

Mash
Temperature — 152.6 °F — 45 min

Malts (17 lb 13 oz)
15 lb 4.4 oz (85.8%) — Rahr Pale Malt, 2-Row — Grain — 1.8 SRM
2 lb 8.6 oz (14.2%) — Briess Oats, Flaked — Grain — 1.4 SRM

Hops (15.65 oz)
3.82 oz (10 IBU) — HBC 586 13.3% — Aroma — 10 min hopstand
1.68 oz (3 IBU) — Amarillo whole 7.7% — Aroma — 10 min hopstand
1.27 oz (4 IBU) — Galaxy 16% — Aroma — 10 min hopstand
3.38 oz — Amarillo whole 7.7% — Dry Hop — day 1
2.55 oz — HBC 586 13.3% — Dry Hop — day 1
1.68 oz — Amarillo whole 7.7% — Dry Hop — day 3
1.27 oz — HBC 586 13.3% — Dry Hop — day 3
Hopstand at 176 °F

Miscs
10.309 g — Calcium Chloride (CaCl2) — Mash
3.564 g — Epsom Salt (MgSO4) — Mash
3.564 g — Gypsum (CaSO4) — Mash

Yeast
1 pkg — Imperial Yeast A38 Juice 76%
1 pkg — Wyeast Labs 1318 London Ale III 75%

Fermentation
Primary — 68 °F — 14 days

Water Profile
Ca2+ 80
Mg2+ 8
Na+ 8
Cl- 112
SO42- 74
HCO3- 16