All-Grain - Bee Cave Brewery IPA - Page 9

keelanfish · 06-11-2009, 06:10 PM

The Warrior's I got are listed at 18.4%.

I'm amazed at how quickly the hop intensity has faded. At two weeks in the bottle the aroma and bitterness hit hard, but now, it's smoother and less aroma. I kind of liked it more earlier, but I'm a hophead I guess.

undallas · 06-12-2009, 04:40 PM

I brewed this beer with PM earlier this year... it is outstanding..
I shared among friends. All of them love the balance of hop, sweetness, and alcohol.
I'm going to modify the recipe to make a imperial version:

Imperial IPA (similar to Stone Ruination)

Type: Partial Mash
Date: 6/14/2009
Batch Size: 5.50 gal
Boil Size: 6.91 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00

Ingredients

Amount Item Type % or IBU
2.50 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 17.24 %
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 68.97 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.90 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 6.90 %
1.60 oz Centennial [9.10 %] (90 min) (First Wort Hop) Hops 62.3 IBU ***
0.50 oz Warrior [15.80 %] (90 min) (First Wort Hop) Hops 33.8 IBU
2.00 oz Centennial [9.10 %] (Dry Hop 7 days) Hops -
1.00 oz Centennial [9.10 %] (15 min) Hops 9.4 IBU
1.00 oz Centennial [9.10 %] (5 min) Hops 5.9 IBU

*** - I saved my 5 minutes hop from previous brew for bittering purpose.

Beer Profile

Est Original Gravity: 1.075 SG
Measured Original Gravity: 1.076 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.27 % Actual Alcohol by Vol: 7.59 %
Bitterness: 116.0 IBU Calories: 347 cal/pint
Est Color: 7.5 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 12.00 lb
Sparge Water: 4.85 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
90 min Mash In Add 15.00 qt of water at 161.4 F 150.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Using S04 yeast cake from previous brew (orange cascade PA)...
I'm intending to mash at 150F to get a drier taste.. I think sweet IPA makes me sick.
Lots of warning on S04... I think I'll keep it cool during first couple of days to reduce bubblegum estery flavor.
Let me know what you think...

craigbrew · 07-23-2009, 02:37 PM

I just made this last night with wort I got from a microbrewery and my O.G. was 1.075. I didn't up any of the hops like "undallas" did for his Imperial IPA. Am I going to still have an IPA? When do I dry hop this, after one week two weeks? Should I up the dry hops amount?

wk1h · 07-28-2009, 03:49 AM

Quote:

Originally Posted by craigbrew

I just made this last night with wort I got from a microbrewery and my O.G. was 1.075. I didn't up any of the hops like "undallas" did for his Imperial IPA. Am I going to still have an IPA? When do I dry hop this, after one week two weeks? Should I up the dry hops amount?

Imperial IPA like what undallas made means that you go over the top and try to pack as much AAs in the beer as possible. 100+ IBUs is crazy! You have to up the malt just to make it tolerable to drink. Otherwise your face will implode.

Sounds like you'll do just fine to me. Worse case scenario is that you made a darn fine pale ale, but I don't think that will be the end product for you.

wk1h · 07-28-2009, 03:50 AM

I made this with my own alterations to it. I used Amarillo because the LHBS was all out of Centennial, I also toned down the AA's slightly and cranked the body a little by using WLP051. My end product should be about 50 IBUs, 6.7% ABV and FG of 1.018.

I tasted a sample at bottling time. Holy citrus! But wow, so good! I don't think I've ever tasted a beer this good at bottling.

Thanks man.

undallas · 07-28-2009, 06:06 PM

My IIPA has been sitting in primary for 6 weeks now....
I didn't have temp control, so it smells like bubble gum at first (S04 yeast).
I haven't smell it lately, but I'll rack it this weekend to secondary for another month + 1 week dry hop before I bottle it.
This should turn out pretty good.

craigbrew · 07-29-2009, 07:27 PM

In the directions it says to ferment for 10 days then keg, but it also says to dry hop. how long should I dry hop? When you dry hop do you have to keg it right after or can I leave it on the hop to age? Should I age it then dry hop?

**EdWort** · 07-29-2009, 07:53 PM

I now dry hop for 10 days and then remove the hops from the keg.

nyer · 08-10-2009, 05:52 PM

I just started drinking my third batch of this. My first two sucked because of my well water and because of a change in the recipe a local brewer suggested. Now that I got my water straightened out with gypsum and since I went back to the original recipe I'm finally drinking a great IPA. This is easily the best IPA I have made yet. If you like a nice citrucy IPA you need to make this beer. I'm going to start doing 10 gallon batches of it and I'm keeping this one on tap from now on.

NTOLERANCE · 08-25-2009, 10:22 PM

I have nugget hops growing in my back yard. Any thoughts on subsituting them for the Amarillos? (since I cant get centennials here) It would be nice to use the hops from my yard.