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Old 10-27-2007, 04:43 PM   #1
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Default All-Grain - Ambrosia IIPA

Recipe Type: All Grain
Yeast: Nottingham Dry
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.077
Final Gravity: 1.026
IBU: 69.2
Boiling Time (Minutes): 60
Color: 8.8 SRM
Primary Fermentation (# of Days & Temp): 7 days @ 68
Secondary Fermentation (# of Days & Temp): 21 days @68

This was based off one of my favorite extract recipes. I dabbled with other AG IPAs and was never quite as satisfied. This recipe is definitely as wonderful as my original. I tweaked it for AG and went all out and it's a winner!

Recipe: Ambrosia IPA
Brewer: Orpheus
Style: Imperial IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.089 SG
Estimated Color: 8.8 SRM
Estimated IBU: 69.2 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 93.10 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.90 %
1.00 oz Centennial [10.00 %] (Dry Hop 21 days) Hops -
1.00 oz Cascade [5.50 %] (Dry Hop 21 days) Hops -
3.00 oz Northern Brewer [8.50 %] (60 min) Hops 69.2 IBU
1.00 oz Cascade [5.50 %] (1 min) (Aroma) Hops -
4.00 oz Oak Chips (Secondary 14.0 days) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Notes: I actually took 1 # of the base malt and toasted it in a 350 degree oven for 15 minutes prior to crushing with the rest of the grains.

I was only going to dry hop for 2 weeks and add the oak for 1 week but I neglected my secondary for an extra week and I'm glad I did!

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Old 12-10-2007, 10:21 PM   #2
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I read the rave reviews this got in the other thread, so I think I definitely want to make this.

Orpheus, what temperature did you mash at? Is it just a single infusion mash?

I'm not at the point where I can tell what the temp should be based on the grain bill/desired malt profile, so please excuse the n00bish question.

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Old 12-13-2007, 11:30 PM   #3
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No problems,

I used a single infusion mash @ 154 degrees for 60 minutes. I just plugged all the ingredients into BeerSmith myself and let the program tell me my temps, etc.

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Old 03-26-2008, 01:36 AM   #4
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This keg was my 'Chanukah keg." The thing kept giving beer. It recently kicked, but the last couple glasses were simply heaven!

My next batch is going to be a stout, but I'll have to get this beer going again ASAP.

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Old 05-28-2008, 04:48 AM   #5
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How come you dont have a yeast starter for this batch? Since it's gravity reading is above 1.050, the yeast might not survive that long.

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Old 05-28-2008, 06:14 AM   #6
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Quote:
Originally Posted by BrewMunster View Post
How come you dont have a yeast starter for this batch? Since it's gravity reading is above 1.050, the yeast might not survive that long.
No need for a starter with dry yeast.
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Old 05-28-2008, 05:18 PM   #7
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Any particular reason why?

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Old 05-28-2008, 06:11 PM   #8
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Quote:
Originally Posted by BrewMunster View Post
Any particular reason why?
The cell count in dry is way higher than liquid, so no starter needed.

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Old 11-25-2009, 01:11 AM   #9
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I made a batch using this recipe and it turned out great. I had to make a few substitutions because my local brew shop didn't have a few of the ingredients, but I tried to stick as close to the recipe as possible. It turned out to be one of the best beers I've made. The oak chips are a nice touch.

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Old 12-28-2009, 12:14 AM   #10
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brewing this up tomorrow, looking forward to my first batch in a long time!!

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