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Cryckeley · 04-30-2011, 07:31 AM

Recipe Type: All Grain
Yeast: Wyest 1098
Additional Yeast or Yeast Starter: Yeast fortifier
Batch Size (Gallons): 10
Original Gravity: 1.059
Final Gravity: 1.011
IBU: 5.9
Boiling Time (Minutes): 90
Color: 22
Primary Fermentation (# of Days & Temp): 5
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): 2-4
Tasting Notes: Awesome

Roman Nailer IPA

Ok I changed this a bit after brewing the Stone IPA clone a few times,
which was awesome, but I feel the need to tinker based in the day
season whathaveyou

SO, here goes... I brewed on good Friday so I call this the Roman
Nailer IPA, basically a stone with some he-brew added in and a few hop
substitutions to bump up the citrus notes... Here goes, let me know
how yours fairs.

Roman Nailer IPA - 10 gal batch half it for 5 gal - all grain
22 lbs American 2-row pale malt
.75 lb 60L Crystal malt
.75 lb 40L Crystal malt
1 lb Cara-Pils/Dextrine Malt

Hops: whole cone measurements here - half if you use pellet hops
2 oz Magnum 16.7% 90 min
2 oz Citra 14% 20 min
1 oz Centennial 6% 5 min

Yeast:
Wyeast 1098 activator pack - British ale

yeast Substitutions ( I've been told but haven't tried) White Labs
WLP007 (the James bond of yeast) WLP005, 001 work too I guess

Mash:
Infusion fly sparge Stepped mash -
133 degrees added grain -> hold for 30 min -> raise to 153 and hold
for 15 min -> raise to 168 and hold a couple mins then sparge with 174
degree water for 30 min .........

This method was so efficient I was able to pull 13 gal of wort and I
ran another 5gal through and made a batch with the tailings the next
day
I added 1 lb of date sugar and made a 4.7% ABV light pale ale

The Boil: 90 min - use hop schedule above
At the last ten min add 2 tabs (10 gal batch here remember 1 for 5
gal) of whirloc or irish moss and 1 tsp of yeast nutrient

I cold break with a wort plate chiller - just use your method - but
break it quickly

Remember to aerate well... I just pour the ale pails from one to
another 5-6 times from like 2-3 feet over the pail back and forth
tills it's foamy

Ferment: this will surprise you
68 degrees in my kitchen in a dark corner 5 days done. I hit my target gravity

Transfer to secondary -> wait 2days *If there is no sediment or
negligible -> keg

If it's still active give it another 3 days -> keg

I have had both happen usually in colder seasons - I assume I was low
on my temp a bit

Kegging:
I rarely bottle if I do tho I pull a Gal and add 2.5 oz of priming
sugar by weight and bottle 3 liters for put up and keg the rest for
drinking

So I force carbonate: I put it in the keg charge it up to 30psi and
refrigerate to 40 ish - by then it has taken on like 15lbs off the
pressure -> then I set the pressure to about 27psi and rock it for 20
min -> then park it for 3 days the Longer it sits the better it gets
but it only ever lasts a week or so that's why I put three liters away
for the co-lec-tion *Enjoy

Chris Ryckeley

AR_Cowboy · 05-17-2011, 02:56 AM

I made this over the weekend as a full boil extract, started with 7 gallons, cut the fermentables in half, used 1 ounce of Magnum, 1 ounce of Citra, and 1/2 ounce of Centennial and followed the hop schedule. Had a few beers waiting for the steep and after I added the Magnum forgot to add the malt until 70 minutes into the boil. Added them all at once and got a little scorch on the bottom of the keggle. Pitched the yeast at 72 degrees and put it in the fermenter which is held at 65 degrees. I use 001 yeast and it's bulging the top of the bucket and blowing out the top of my vapor lock, I had to remove the top of the vapor lock and cover it with a cup. This is my first batch to blow out the vapor lock, but I have been using dry Notty and this is my first liquid yeast. My OG was 1.064. I will check it this weekend for FG and flavor to make sure the scorch didn't ruin it.

Cryckeley · 05-17-2011, 06:32 AM

Use a blow off tube in a pail of water. Sounds like you are high on sugar mine foamed and fell and made the finest ale in the land. Kidding of course but is really nice and now a staple in my book. Good luck let me know how it comes out. I used 1098 wyeast remember different yeasts bring a lot to the party.

AR_Cowboy · 05-21-2011, 04:18 AM

I moved this to the secondary today (6 days old) but I probably should have waited. It still had an active yeast head and the SG is 1.030. It's building a head right now and still going strong so I guess that is a good thing. Tastes pretty good but still too sweet obviously. Put it back in the fermentering freezer at 65F.

Bottled the American Amber today and moved BM's Centennial Blonde to the 5 gallon secondary and also a one gallon secondary, I'm going to dry hop 5 gallons or 1, I haven't decided yet. Taste test to see if I like it hopped up or plain. It tastes great right now.

AR_Cowboy · 07-20-2011, 12:27 AM

Kegged last Sunday, July 10 and dry hopped with 1/2 oz Centennial and 1 oz Citra, both pellets. Removed the hop bag on July 18 and added CO2 @ 30 psi. Will kick it back to 10 tonight and try it on Saturday. The flavor is fantastic, I'm looking forward to it fully carbed and cold.

Cryckeley · 01-25-2012, 03:41 AM

Quote:

Originally Posted by AR_Cowboy

Kegged last Sunday, July 10 and dry hopped with 1/2 oz Centennial and 1 oz Citra, both pellets. Removed the hop bag on July 18 and added CO2 @ 30 psi. Will kick it back to 10 tonight and try it on Saturday. The flavor is fantastic, I'm looking forward to it fully carbed and cold.

How did it come out?

Cryckeley · 01-25-2012, 03:43 AM

Quote:

Originally Posted by Cryckeley

Roman Nailer IPA

Ok I changed this a bit after brewing the Stone IPA clone a few times,
which was awesome, but I feel the need to tinker based in the day
season whathaveyou

SO, here goes... I brewed on good Friday so I call this the Roman
Nailer IPA, basically a stone with some he-brew added in and a few hop
substitutions to bump up the citrus notes... Here goes, let me know
how yours fairs.

Roman Nailer IPA - 10 gal batch half it for 5 gal - all grain
22 lbs American 2-row pale malt
.75 lb 60L Crystal malt
.75 lb 40L Crystal malt
1 lb Cara-Pils/Dextrine Malt

Hops: whole cone measurements here - half if you use pellet hops
2 oz Magnum 16.7% 90 min
2 oz Citra 14% 20 min
1 oz Centennial 6% 5 min

Yeast:
Wyeast 1098 activator pack - British ale

yeast Substitutions ( I've been told but haven't tried) White Labs
WLP007 (the James bond of yeast) WLP005, 001 work too I guess

Mash:
Infusion fly sparge Stepped mash -
133 degrees added grain -> hold for 30 min -> raise to 153 and hold
for 15 min -> raise to 168 and hold a couple mins then sparge with 174
degree water for 30 min .........

This method was so efficient I was able to pull 13 gal of wort and I
ran another 5gal through and made a batch with the tailings the next
day
I added 1 lb of date sugar and made a 4.7% ABV light pale ale

The Boil: 90 min - use hop schedule above
At the last ten min add 2 tabs (10 gal batch here remember 1 for 5
gal) of whirloc or irish moss and 1 tsp of yeast nutrient

I cold break with a wort plate chiller - just use your method - but
break it quickly

Remember to aerate well... I just pour the ale pails from one to
another 5-6 times from like 2-3 feet over the pail back and forth
tills it's foamy

Ferment: this will surprise you
68 degrees in my kitchen in a dark corner 5 days done. I hit my target gravity

Transfer to secondary -> wait 2days *If there is no sediment or
negligible -> keg

If it's still active give it another 3 days -> keg

I have had both happen usually in colder seasons - I assume I was low
on my temp a bit

Kegging:
I rarely bottle if I do tho I pull a Gal and add 2.5 oz of priming
sugar by weight and bottle 3 liters for put up and keg the rest for
drinking

So I force carbonate: I put it in the keg charge it up to 30psi and
refrigerate to 40 ish - by then it has taken on like 15lbs off the
pressure -> then I set the pressure to about 27psi and rock it for 20
min -> then park it for 3 days the Longer it sits the better it gets
but it only ever lasts a week or so that's why I put three liters away
for the co-lec-tion *Enjoy

Chris Ryckeley

Raised the 2-row to 23lbs