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Old 02-23-2011, 01:14 AM   #1
molsonG
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Default Anyone ever brew the legendary Sister Star of the Sun IPA Recipe?

I came across Dave Brockington's Sister Star of the Sun IPA recipe and want to brew it. It looks like a ton of Chinooks. Can anyone give me some feedback on how this beer turns out? I know it's a recipe that's been around for awhile and been brewed many times. Is it outdated? Thanks

Sister Star of the Sun

13 lbs Maris Otter Pale Malt
.25 lb. dark crystal malt - 135L
.25 lb wheat malt
3 oz Chinook hops - 60 min
2 oz East Kent Goldings hops - 15 min
2 oz Fuggle hops - flameout
1 tsp Irish Moss or Whirlfloc
Wyeast 1028 (London Ale)

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Old 02-23-2011, 01:15 AM   #2
molsonG
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More info i found

Quote:
Introduction
I like to design my own beers, and everything that I brew is a beer that, ultimately, I have designed. Of all the beers in my repertoire, India Pale Ale (IPA) is perhaps the singular beer which I would claim to be my trademark beer. I have brewed this beer (or some variation on it) 20 times since I designed my first IPA in 1990. This beer has won more awards than any of my other recipes; in fact it is responsible for nearly a third of the ribbons on my wall. Tellingly, every batch that I have entered has won at least a second place ribbon at competition. This beer does have an impressive hop profile. In the words of Alan Marshall, this beer is "not for the hop virgin."

Hops
An IPA ought to have an assertive hop bitterness, period. If the beer does not have a stick-to-your-ribs bitterness, it simply is not an IPA, marketing claims regardless. When I first designed the IPA, I selected Chinook as my bittering hop, primarily for its very high alpha acid percentage. I have stuck with Chinook through the years, although several reputable brewers have a strong disdain for the hop, because it simply offers (in my opinion) the best clean, sharp bittering profile that I had tried. I have sampled IPA's made with Centennial, Nugget, Galena, and even Cascade as the prime bittering agent, and none of those beers convinced me to switch away from Chinooks. The Nugget and Galena, especially, had a rougher bitterness than the Chinooks; I found that rough bittering to detract from the beer. (Ironically, the Nuggets have a lower co-humulone percentage than do the Chinooks; normally hops higher in co-humulone are regarded as having a "harsher" b itterness. This has yet to be proved scientifically, however.) Centennials work OK, but are not as sharp as the Chinooks (and tend to have lower alpha acid ratings as well.) As for the Cascades, one must dump a ton of Cascades, with their relatively paltry alpha rating, to do any credible damage to the wort. While I am not a Cascade detractor (I brew a pale ale which is completely hopped with Cascades) the five or six ounces per five-gallon batch in an IPA to get the IBU's high enough leaves behind an overbearing Cascade profile (and you know what I mean) which also detracts from what ought to be the primary focus of an IPA -- the bittering hop. Better IPA's have a strong malt profile as well, which is really important to support the bittering hop; healthy additions of flavor and aroma hop round an IPA out to perfection.
The flavor and aroma hops have been carefully selected. Use East Kent Goldings as the 15-minute hop. I have chosen to go with imported Fuggle as the finishing hop (allow the hop to steep while chilling; do not boil) although many people tend to prefer E KG to Fuggle in that capacity (and this is the only beer where I utilize those two hops in that order). I imagine that they can be switched with no serious impact on the beer. If you choose to switch them, though, make sure that both varieties are used at some point towards the end of the beer; having several varieties of hop in this beer adds a distinct sophisticating note. If you don't have imported fuggle lying about, Willamettes serve as an excellent substitute (over domestic Fuggles, even). The E KG's can be replaced with British Columbia Goldings, but I much prefer the real thing.


Malt/Hop Balance
This is the current incarnation of my IPA. I make sure that I have some of it on tap or in bottles at my house at all times. Clearly, the dominating factor in the recipe is the three ounces of Chinook hops in the kettle. The 13 pounds of Hugh Baird Bri tish ale malt lends an excellent supporting maltiness to this beer. If Hugh Baird is not available, try either Munton & Fison (I have had excellent results with that malt). Marris Otter-based malts, such as that offered by Crisp Malting, are a stunning base for this beer. Do not, under any circumstances, use domestic two-row -- the beer is too insipid, lacking a credible maltiness, making for a rather one-dimensional IPA. Obviously, stay away from six-row as well. Furthermore, I wouldn't use DeWolf-Cosyns Pale Ale malt. I have a bunch of that around and tried it in the IPA once; the malt profile wasn't nearly as good as the English Pale based IPA's. The 135 crystal adds a coppery hue and some caramel notes to the maltiness. The wheat merely aids in head retention. If one is kegging, dry-hop with a quarter-ounce of Fuggles in the keg.

Specifics:
O.G.: 1.060-65
F.G.: 1.012
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Old 02-23-2011, 10:51 PM   #3
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bump bump bump

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Old 02-24-2011, 10:54 PM   #4
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one more try

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Old 02-26-2011, 04:57 PM   #5
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bump

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