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08-24-2008, 12:59 AM
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#1
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Senior Member
Join Date: Nov 2007
Location: ANCHORAGE!!
Posts: 3,890
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Heater IIPA
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For our long cold ass winter nights here in AK
Give me some input!
17.0 American Two-row Pale
2.0 Munich Malt
1.0 Vienna Malt
0.8 Belgian Special B
0.8 Flaked Wheat
60 1 Warrior
60 1 Summit
30 1 warrior
30 1 Summit
10 1.0 Cascade
5 1.0 Cascade
Dry 1.0 Simcoe
Dry 1.0 Amarillo
1.095 (1.085 to 1.099) OG-
I get 116.6 IBU corrected-
Using Wyeast 1272 should yield 9.3%
This is the first time Ive used Vienna or Munich- So let me know if Im using too much
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Quote:
Originally Posted by Tenchiro
The successful have nobody to blame but themselves, I really wish they would take some responsibility for their own actions...
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Last edited by MikeFlynn74; 08-24-2008 at 11:44 PM.
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08-24-2008, 01:01 AM
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#2
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Senior Member
Join Date: Sep 2007
Posts: 633
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I dunno about special b in an IIPA, almost sounds like what you want is a barleywine.
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08-24-2008, 01:03 AM
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#3
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Senior Member
Join Date: Feb 2008
Location: Spotsylvania, VA
Posts: 393
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You're fine with the vienna and munich. I don't have much more to add except maybe not enough cascade, but I'm a cascade fan.
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Too much too fast to keep track of...
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08-24-2008, 01:18 AM
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#4
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Senior Member
Join Date: Nov 2007
Location: ANCHORAGE!!
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Quote:
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almost sounds like what you want is a barleywine
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Close but I want a nice dry finish.
__________________
Quote:
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If you find yourself going through hell, keep going- Winston Churchill
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Quote:
Originally Posted by Tenchiro
The successful have nobody to blame but themselves, I really wish they would take some responsibility for their own actions...
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08-24-2008, 01:27 AM
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#5
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Senior Member
Join Date: Mar 2007
Location: Georgia
Posts: 5,510
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Quote:
Originally Posted by MikeFlynn74
Close but I want a nice dry finish.
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I would add 1lb of plain sugar (cane, corn). Subtract enough of the 2-row to get back to your desired OG. |
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08-24-2008, 01:30 AM
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#6
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Senior Member
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,163
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If you want a larger hop-nose, you're going to need a lot more late hop additions (think 10 minutes and below).
The recipe in my drop down was ok, but still didn't deliver in the aroma department.
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08-24-2008, 01:32 AM
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#7
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Senior Member
Join Date: Mar 2007
Location: Georgia
Posts: 5,510
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Quote:
Originally Posted by PseudoChef
If you want a larger hop-nose, you're going to need a lot more late hop additions (think 10 minutes and below).
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Good point. Maybe move the magnum you have for dry hopping to a 60 minute addition then you can shift everything up in the boil. |
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08-24-2008, 02:12 AM
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#8
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Senior Member
Join Date: Jan 2008
Location: Haymarket VA
Posts: 1,180
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Quote:
Originally Posted by MikeFlynn74
Close but I want a nice dry finish.
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I just made a barleywine that used 2# corn sugar to keep it from being too syrupy. OG 1.097 - FG 1.012. I used yeast nutrient in the boil, pitched on a cake of Nottingham + 2 minutes of pure O2. It started out as an IIPA, but just kept getting bigger 
It is only 2 weeks old, but the samples taste great.
http://www.homebrewtalk.com/f12/barley-rye-n-75727/ |
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08-24-2008, 02:56 AM
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#9
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Senior Member
Join Date: Sep 2006
Location: San Diego, CA
Posts: 3,106
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I might use Wyeast 1056 for that, just to get the attenuation up as much as possible.
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60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout
Lagering:
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08-24-2008, 02:59 AM
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#10
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Senior Member
Join Date: Nov 2007
Location: ANCHORAGE!!
Posts: 3,890
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Weird I thought 1272 attenuated better
__________________
Quote:
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If you find yourself going through hell, keep going- Winston Churchill
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Quote:
Originally Posted by Tenchiro
The successful have nobody to blame but themselves, I really wish they would take some responsibility for their own actions...
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