Recipe Type: All Grain Yeast: WLP051 Cal V Ale Yeast Starter: Yes Batch Size (Gallons): 5 Original Gravity: 1.065 Final Gravity: 1.011 IBU: 45 Boiling Time (Minutes): 60 Color: 6.5 Primary Fermentation (# of Days & Temp): 1wk Secondary Fermentation (# of Days & Temp): 3wk Tasting Notes: Very floral Thai-style IPA
Here's a recipe (or modification of a recipe) for a Thai style IPA, or Thai-PA as I call it.
It's a direct modification of Eschatz's Two Hearted clone that was tweaked for a 5.5 gal batch and fortified with some traditional Thai herbs. First of all, thanks to Eschatz for a kick-ass recipe.....I had great results this go round.
12 lbs Pale Malt (2 Row) US
2 lbs Vienna Malt
1 lb Cara-Pils/Dextrine
1 lb oz Caramel/Crystal Malt - 20L
1 lb Rice Hulls
*mash at 158 F
1.00 oz Centennial (60 min) First wort hopped
0.25 oz Centennial added at start of boil
1.00 oz Centennial (15 min)
Irish Moss (15 min)
1.00 oz Centennial (5 min)
1 bunch/handful each: lemongrass, basil, thai basil, mint, zest of 5 limes and 1/2oz. bitter orange peel (5 min)
1.00 oz Centennial (1 min)
Dry hopped in secondary with 1oz each: Centennial & Sorachi
Cold crashed, force filtered and bottled.
7% ABV
I tried a bottle at 10 days and was surprised at the amount of carbonation it had already built up. For appearance, I noticed a light golden, slightly opaque color and very frothy head.....good retention. The nose was very floral and I could really smell the lemongrass. It has a wonderful taste that's bitter, but balanced by the rest of the elements. As the name indicates, it's Thai first and IPA second. A great year-round brew that is sure to be a conversation starter. Cheers, and hat's off to Eschatz once again! I was just going for a trial taste, but am starting on my 3rd bottle now..........
Here's a pic. It's a little darker than I wanted, but that's just for style points. I served this at a local homebrew festival last week and it got a lot of compliments.
Have you brewed with sorachi Ace hops before? Northern Brewer's description says it very lemony. I have a recipe built up for an IPA with a blend of citra, cascade, and sorachi. The dry hop will be primarily sorachi. Wondering how much of that lemongrass aroma you got is from the hops and how much from the actual lemongrass.
I used sorachi in a pale ale before, but didn't notice a real citrusy smell. For this one, the lemongrass prevails and the remaining fruit and seasonings covered up most of the hops, but not in a bad way. If anything, the bitterness complimented the flavors nicely and left a good balance, tho individual hops are hard to pick out
All-Grain - Thai-PA
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