Recipe for a 'Murican IPA, brewed for a club-only competition to take place in February. I was aiming for something with a combination of fruity-piney hops, without super-high bitterness, and a reasonably malty profile to support it. Hence, the combo of Simcoe, Calypso and Centennial hops, with a bit of Munich, Victory and Wheat malt thrown in. All very-late addition hops with extensive whirlpooling. Acid malt for mash pH.
Recipe: Club IPA Feb 2017
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 6.89 gal
Post Boil Volume: 5.89 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.11 gal
Estimated OG: 1.063 SG
Estimated Color: 7.9 SRM
Estimated IBU: 50.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
5.25 gal Boston, MA Water 1 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 80.0 %
1 lbs Munich Dark (BestMälz) (12.7 SRM) Grain 5 7.6 %
8.0 oz Victory Malt (25.0 SRM) Grain 6 3.8 %
8.0 oz Wheat Dark (BestMälz) (9.1 SRM) Grain 7 3.8 %
6.0 oz Acid Malt (3.0 SRM) Grain 8 2.9 %
4.0 oz Munich 20 (Briess) (20.00 SRM) Grain 9 1.9 %
1.00 oz Calypso [13.00 %] - Boil 1.0 min Hop 10 1.9 IBUs
1.00 oz Centennial [10.00 %] - Boil 1.0 min Hop 11 1.4 IBUs
1.00 oz Simcoe [13.00 %] - Boil 1.0 min Hop 12 1.9 IBUs
1.00 oz Calypso [13.00 %] - Steep/Whirlpool 30. Hop 13 16.5 IBUs
1.00 oz Centennial [10.00 %] - Steep/Whirlpool Hop 14 12.7 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 30.0 Hop 15 16.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 16 -
1.00 oz Calypso [13.00 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 18 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 19 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 2.0 oz
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Name Description Step Temperat Step Time
Mash In Add 20.41 qt of water at 161.4 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 4.36gal) of 168.0 F water
Notes:
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After flame out and addition of Whirlpool hops, recirculate using March pump, allowing to whirlpool for 5 minutes at ~210F. Then cool to 180F and allow to whirlpool at 180F - 160F for 30 minutes. Apply gentle heat if needed to prevent it sinking too fast to 160F.
Created with BeerSmith 2 - http://www.beersmith.com
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Brewed 1/16/17.
Slightly lower than hoped for mash temp, around 150F. Got ~7.25 gallons of 1.055 OG wort into the boil kettle. Rolling boil, added hops as specified and whirlpooled. Applied some gentle heat to avoid dipping down to 160F too fast. Then cooled rapidly to 100F.
Transferred wort, with quite some hop gunk and trub, into fermenter. Got ~6 gallons of 1.066 wort. Cooled to 62F, then pitched 1 packet of rehydrated S-05 yeast. Did not aerate. Wort sample smelled nice and hoppy, with a pieny character, and tasted fairly bitter.
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