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**Darkness** · 05-15-2012, 03:32 AM

Recipe Type: All Grain
Yeast: Wyeast
Yeast Starter: One quart
Batch Size (Gallons): 11.5
Original Gravity: 1.085
Final Gravity: 1.08
IBU: 113
Boiling Time (Minutes): 60
Color: 6.9
Primary Fermentation (# of Days & Temp): 14 days at 64deg
Secondary Fermentation (# of Days & Temp): 14 days at 64
Tasting Notes: Great body, Fresh Citrisy and Piney backed by solid bitterness

19# 2 Row American
8# Golden Promise
2# Honey malt
6# CaraPils
2# Corn sugar

Hops
60min- 2oz Simcoe, 2oz Columbus
45min- 2oz Chinook
25min- 1oz Simcoe, 1oz Centennial
15min- 2oz Citra

Dry Hop into secondary
2oz Simcoe
2oz Citra

Wyeast- American Ale

Mash at 162 for 60min. I am running a RIMS so really good efficiency. I shoot for a 11.5gal so after transfers we get little over 10gal.
This beer scored 90 overall in a small competition, and it was not fully carbonated. Ok it was only in bottle 2 weeks in a 64deg basement it was flat.

All my friends and I love it let me know if you try it and what you think!
Thanks and good brewing

djfriesen · 05-15-2012, 06:22 AM

Only as 1 qt starter huh? Isn't that an underpitch? And 1.08 FG has to be amistype. Maybe 1.018, given your mash temp? And 6# is more Carapils than I see very often. How does that do as far as head retention? I bet you could float on your back on it, if the glass was big enough.

Good looking recipe, though. I really like the Simcoe/Citra dry hop. For reference, what is your assumed efficiency?

**Darkness** · 05-15-2012, 11:28 AM

Never ran the numbers but the last batch I made was three weeks ago, I had a OG of 1.080 and didn't use the Corn Suger. And thanks I looked at the wrong mash temp. I have 40gal between me and friends right now this mashed at 162 made the change above as well.

Primary- 10gal Hop Slap, 10gal Wheat, 10gal Honey Brown,

Secondary-5gal French Saison, 5gal Belgian Saison, 5gal Bourbon Barrel Aged Black IIPA, 10gal Flanders Red, 5gal Centennial IPA

On tap- Hop Slap, BBB IIPA, Centennial IPA, Irish Red, Hot Brown Apple

***Yooper*** · 05-15-2012, 12:25 PM

Something seems weird about the recipe- mashing at 162 with 6# of carapils just doesn't seem correct. I would expect that a mash temp would be about 10 degrees cooler, although I know that there is one IPA recipe that Jamil has that is mashed at 160. 6 pounds of carapils is about three times what I'd expect, and I've never seen that much in one recipe before.

Can you confirm the recipe and the mash temp?

**Homercidal** · 05-15-2012, 01:32 PM

Hopslam is fairly malty. I'm not sure the 162 is terribly far off (but on a gravity that big it probably is), but the 6# of carapils??

Holy wha!