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Old 05-30-2012, 06:58 PM   #1
lazycomet
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Default All-Grain - Rathtrevor IPA

Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.070
Final Gravity: 1.017
IBU: 68.9
Boiling Time (Minutes): 60
Color: 11.8
Primary Fermentation (# of Days & Temp): 10 Days @ 20C (68F)
Secondary Fermentation (# of Days & Temp): 10 Days @ 18C (64.5F)
Tasting Notes: None yet.

Ok, this will be my first attempt at an IPA and after reading through a number of recipes I tried to combine concepts to create my own recipe. I'm really hoping I can get some feedback on this before heading to the brew shop this weekend.

NOTE: The Alpha% on the Magnum at my local brew shop is 20.5%.... no joke. And they're all out of Centennial, otherwise it'd be in there somewhere.

Grain:
12 lbs Pale Malt (2 Row) (2.0 SRM) 81.4 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) 6.8 %
1 lbs Munich Malt - 10L (10.0 SRM) 6.8 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) 3.4 %
4.0 oz Wheat Malt (2.8 SRM) 1.7 %

Hops:
0.25 oz Magnum [20.50 %] - First Wort 60.0 min 16.7 IBUs
0.25 oz Magnum [20.50 %] - Boil 60.0 min 15.2 IBUs
1.00 oz Cascade [9.10 %] - Boil 30.0 min 20.7 IBUs
1.50 oz Cascade [9.10 %] - Boil 10.0 min 14.6 IBUs
1.50 oz Cascade [9.10 %] - Boil 1.0 min 1.7 IBUs
2.00 oz Cascade [9.10 %] - Dry Hop 10.0 days
1.00 oz Simcoe [11.90 %] - Dry Hop 10.0 days

Misc.:
1.00 tsp Irish Moss (Boil 15.0 mins)

Yeast:
1.0 pkg American Ale (Wyeast Labs #1056)

Mash:
Single Infusion, Medium Body
Mash In at 154.0 F for 60 min
Mash Out at 168.0 F for 10 min


Looking forward to hearing what you have to say. Thanks.

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Last edited by lazycomet; 05-30-2012 at 09:15 PM.
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Old 05-30-2012, 09:48 PM   #2
duckmanco
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If it were my brew, I'd ditch the carapils and wheat malt, mainly to dry the beer out which will accentuate the hops incredibly well... I'd want it to finish around 1.10.1.012 tops. I'd replace their percentages with sugar, cane or corn.

I'd then do the magnum and 60 and 30 min instead of what I would consider a double 60 minute addition. Then I'd move all the rest of the boil hops which are all Cascades - great choice, to a 30 minute hop stand. Kill flame-> stir up wort to get it moving for 30 seconds or so without aerating-> toss in the 4 oz of pellets, cover the kettle and let steep for 30 minutes prior to chilling.

Prepare to taste and smell grapefruit.

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Old 05-31-2012, 04:31 AM   #3
lazycomet
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Ya, I see your point with magnum and double 60 minute. Good suggestion.

As for steeping the cascade hops after flame out for 30 minutes, I was always under the impression that you want to chill the wort as fast as possible after flameout in order to encourage cold break and to minimize risk of infection. Letting the wort stand for 30 minutes seems counter-intuitive, no?

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Old 05-31-2012, 06:40 PM   #4
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This is somewhat controversial, but no your wort will be fine. I highly recommend listening to the Brewing Networks Can you brew it Firestone walker show. That show goes in to some detail about hop stands (another term for the same thing). Also, then check out the can you brew it Firestone walker union jack podcast where it's put into practice.

The hop aroma and flavor you get is unreal. Also google "hop stand"

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