All Grain Yeast:
WLP051 Cal V Ale Yeast Starter:
Yes Batch Size (Gallons):
5 Original Gravity:
1.065 Final Gravity:
45 Boiling Time (Minutes):
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.
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..........