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Old 09-20-2011, 09:54 PM   #11
stblindtiger
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Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 55.2 %
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 27.6 %
1 lbs Caramel/Crystal Malt - 30L (30.0 SRM) Grain 3 6.9 %
8.0 oz Munich Malt (9.0 SRM) Grain 4 3.4 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
3.00 oz Columbus [14.00 %] - Boil 60.0 min Hop 6 118.1 IBUs
2.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
2.00 oz Cascade [5.30 %] - Boil 0.0 min Hop 9 0.0 IBUs
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 6.9 % Boil 0.0 min
2.00 oz Chinook [13.00 %] - Dry Hop 14.0 Days Hop 12 0.0 IBUs
2.00 oz Centenial [10.00 %] - Dry Hop 14.0 Days Hop 11 0.0 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 10 -

Mash for an hour at 151.

Est OG 1.073
IBU's 118.1
SRM 7.5
Est ABV 8.6%

I think this will be the final recipe... What about the yeast though? Think WLP001 is a good choice? Or should I go with Wyeast 1056?

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Old 09-21-2011, 02:58 AM   #12
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It's basically a tossup between the two strains; I've actually seen arguments that they're identical elsewhere in the forums. Just use whatever you prefer; they're both clean strains and do well with IIPAs.

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Old 09-21-2011, 03:20 AM   #13
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My 2¢,

ditch the L60, and add 1lb of granulated sugar. IIPAS need to be dry and lack caramel flavor component. It muddles the hops. and if you can rig a hopback (Hopjack) that really helps with maintaining the hop aroma integrity. Or just cool your wort as quick as you can after flame out. Personally too, I love to use WLP007 for IPA's. gets them really dry and adds a little ester note to make up for the lack of malty-ness.

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Old 12-07-2011, 12:49 AM   #14
stblindtiger
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Just to follow up, I LOVED this beer! Very nice and hoppy, and dry.

I entered it into a homebrew competition and it received an average of 38 points. Both judges thoguht it was too dry and I should have mashed at a higher temp and that is why they scored it the way they did. They still thoguht it was good, just too dry.

I liked that it was dry though, so it worked for me!

Thanks again for the advice!

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Old 12-07-2011, 05:16 AM   #15
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Quote:
Originally Posted by stblindtiger View Post
Just to follow up, I LOVED this beer! Very nice and hoppy, and dry.

I entered it into a homebrew competition and it received an average of 38 points. Both judges thoguht it was too dry and I should have mashed at a higher temp and that is why they scored it the way they did. They still thoguht it was good, just too dry.

I liked that it was dry though, so it worked for me!

Thanks again for the advice!

What was the final gravity? I'm taking notes for a IIPA I'm brewing Saturday. I LOVE Pliny and was going to use Vinnie's grainbill mashed at 151*. I fear if it's too thin when the hops fade after a couple weeks the entire beer will feel watery. Perhaps I'll just dry hop again when the keg's half empty...
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Old 12-07-2011, 05:19 AM   #16
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I have to say I prefer a dry finish on an IPA. I know Dogfish Head is really big out that way, but I think their IPAs are way too sweet in the finish. A dry finish makes me want to drink more; a sweet finish leaves me with a sticky sensation in the back of my throat that makes me want to follow it up with a glass of water instead of more IPA.

Pliny the Elder is the #1 commercial example of the style in the BJCP guidelines, and it finishes pretty darn dry...

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