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Old 11-22-2013, 01:27 AM   #1
Osedax
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Default My House IPA

Recently I won a local homebrew competition with this IPA. Yes, entered against barley based beers. This recipe won its category and took best in show. I was pretty stoked on the win. I have the "award" glasses somewhere... Anyway, just thought I would share. Let me know what you guys think. The hop schedule is pretty awesome. (shh.. its the one from Lagunitas Hop Stoopid)

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Non-Black IPA
Brewer: Osedax
Asst Brewer: Brandon Matrese And Andrew Kitch
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 5.50 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.067 SG
Estimated Color: 20.6 SRM
Estimated IBU: 101.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 77.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Red Millet (3.0 SRM) Grain 1 27.8 %
5 lbs White Quinoa (3.0 SRM) Grain 2 27.8 %
3 lbs Corn, Flaked (1.3 SRM) Grain 3 16.7 %
2 lbs Buckwheat, Oven Roasted (40.0 SRM) Grain 4 11.1 %
1 lbs Amaranth (3.0 SRM) Grain 5 5.6 %
0.75 oz Chinook [12.10 %] - First Wort 90.0 min Hop 6 44.7 IBUs
2.00 oz Columbus (Tomahawk) [16.30 %] - Boil 12. Hop 7 38.9 IBUs
1.25 oz Chinook [12.10 %] - Boil 12.0 min Hop 8 18.1 IBUs
2.00 oz Simcoe [13.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 10 -
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 11 5.6 %
1 lbs Honey, Buckwheat (60.0 SRM) Sugar 12 5.6 %
2.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 13 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 18 lbs



Its clearer than it looks. And that is a dogfish head IPA glass.

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Old 11-22-2013, 02:47 AM   #2
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101.7 ibu 's? Is it even drinkable? It looks sexy but wow!

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Old 11-22-2013, 05:56 AM   #3
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That looks tasty as sin, man. When I have cleared some of my freezer space from other hops I have used, I shall smuggle some more in past SWMBO to make this. May have to change a few things due to stuff I can't get hold of, but I will let you know when I make it and how it came out. Again, was it really 100+ IBU?

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Old 11-22-2013, 06:34 AM   #4
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This is awesome. I know some folks who would love to enjoy a great IPA again.

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Old 11-22-2013, 04:23 PM   #5
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Thanks. Yeah its drinkable. It is a bit bitter. I didn't really have a beer recipe tool at the time. I thought it was going to be around 75...

I entered a state wide comp earlier in the year with a different beer. It was a pale ale. It did well.(tied for 3rd in category) One of the judges nicked it for not being bitter enough. So I made this monster. Ha.

The first wort hopping definitely helps smooth the bitterness. A good recipe that I am continuing to evolve.

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Old 11-23-2013, 05:44 PM   #6
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Interested in the time and temp for your single infusion mash.
How did you mash 16 lb of grain and only come away with 7 gallons of wart for the boil? Something like this maybe: Use 1.5 quarts water per lb of grain (6 gallons). Probably left a gallon behind with the grain so that is 5 gallons. Small sparge with 2 gallons water.

Did you use any enzymes?

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Old 11-24-2013, 03:30 AM   #7
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I will find my original notes soon. Millet and quinoa absorb more than barley. The mash temp was probably 154F. The time was definitely 60 min. The grain to water ratio was 1.25 qt/lb. I most likely used a tsp of amylase. Its not really necessary. I will get back with the notes when I find them.

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Old 11-24-2013, 11:27 AM   #8
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Thanks.
Up until now I have been doing these complicated stepped mashes but began to realize that they were not adding enough for the trouble.

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Old 11-24-2013, 08:32 PM   #9
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I may have been drinking as I brewed this recipe. Ha. My notes are not as good as they normally are.

I know:
The rest was at 154F for 60min at 1.25qt/lb
I batch sparged
My mill was set to .010"
My first runnings were 1.051
My pre-boil volume was 7 gallons
And my post-boil gravity was 1.064

I have some fermentation info and other odds and ends as well.

Step mashes aren't pointless. They are just more work than the payout is worth to me. I will be adding a RIMS setup soon. Hopefully I will see a difference. Single infusion is working perfectly fine right now though. I've created some good beers so far with this method.

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Old 11-25-2013, 01:49 AM   #10
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Thanks for the info, that helps. Not sure exactly what size grist I am getting because I am using a victoria mill. By back calculating from your final gravity and adjusting for the sugars added at the end, I am guessing your total collected wart was about 1.040. That is better than what I am getting, but I am not far behind. I am doing partial mashes so I can easily adjust for "weak" wart. My plan is to bump up the grain bill a little bit and go for a single infusion mash.

Hope you post you RIMS system when you get it up and tested. I have read about RIMS and HERMS systems recently, but the descriptions are more directed at concept then execution. Seems like an effective way to provide step mash schedule with a fixed ratio of water to grist, but it also looks like a lot of extra stuff too keep working and clean.

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