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Old 08-29-2011, 05:04 PM   #1
MadScienceTeacher
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Default Partial - No Name American IPA

Recipe Type: Partial Mash
Yeast: Wyeast 1272
Yeast Starter: n/a
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.014
IBU: 49.7
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: bottle conditioned
Secondary Fermentation (# of Days & Temp): 6
Tasting Notes: Good citrus notes. Nicely aromatic. Great head retention.

Grains:
1lb 2-row
0.5lb 40° Crystal
Extract:
7lb Briess Dry Malt - Pilsen Light
Hops:
2oz centennial (60min)
2oz cascade (5min)
2oz willamette (5min)

Grains were mashed at ~150°F for 30min. Rinsed with hot tap water to ~3 gal total volume.

Boil for 60min. After cooling in ice bath, cold water added to bring total volume to 5gal.

Use about 5oz (by weight) corn sugar at bottling.

Enjoy! This is my best recipe yet!

Cheers!

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Old 08-29-2011, 06:03 PM   #2
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Why the 1 lb of 2-row?

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Old 08-30-2011, 03:27 PM   #3
MadScienceTeacher
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When I've been doing partial mash I've taken to putting in some just for feel and head retention. The beers I've made without anything but the specialty grains just don't have the same feel. Must be the unfermentables that are not in the malt extract.

Cheers!

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