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Old 06-20-2012, 05:37 PM   #1
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Default All-Grain - Tiber's Hop-Burst IPA

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: 2000 mL
Batch Size (Gallons): 11
Original Gravity: 1.066
Final Gravity: 1.012
IBU: 57
Boiling Time (Minutes): 90
Color: 6 SRM
Primary Fermentation (# of Days & Temp): 10 days @ 68-70
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Very floral, and not too bitter. Balanced malt presence.

This is for an 11 gallon batch, using 85-ish% efficiency. Adjust for your efficiency and batch size if necessary.

Grain:
22 lb 2-row
.75 lb Munich malt
.5 lb Honey malt
1 lb C-20

Mash at 152F for 90 minutes

Fly sparge with 172F water for 40 minutes

Boil: 90 minute total boil
1.25 oz. Summit 15.5% aa........20 min
1.5 oz. Amarillo 10.1% aa.........15 min
Irish moss..............................15 min
1.5 oz. Summit.......................10 min
1.5 oz. Amarillo........................5 min
1.25 oz. Summit.......................3 min
1.25 oz. Amarillo.......................0 min (flameout)

Ferment with clean ale yeast around 68F and let rise to 70F until completed. No secondary fermentation.

Dry hop with 1.5 oz Summit + 1.5 oz. Amarillo per each carboy for 5 days.

OG: 1.066
FG: 1.012
ABV: 7.2%


Picture:


Aroma:
Strong citrus and grapefruit on the nose. A little malty aroma with subtle honey malt notes. Low esters.

Appearance:
Light copper in color. Thin white head that leaves lacing on clean glassware. Clarity is moderate, but this beer is best enjoyed young to appreciate the hops, which is usually before the beer clears up in the keg.

Flavor:
Very hoppy, with citrus, grapefruit, and pine in the foreground, but very noticeable malt and subtle honey on the back end. Somewhat dry malt balance compliments the large amount of hops in this beer.

Mouthfeel:
Low-medium body, just enough to put the hops to the front. Medium carbonation. At only 57 IBUs, this beer is easy to drink, but won't disappoint hop heads alike.

I thoroughly enjoy this one. It's easy drinking, but full of flavor and actually quite balanced for an American IPA.

If you brew it, please provide feedback.

TB
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On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 09-09-2012, 04:32 PM   #2
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Some recent feedback on this beer...

From a friend in Chicago who drinks IPA almost exclusively:

Quote:
This is really good! I can't get anything like this at the store!
From another homebrewer:
Quote:
This is like the best IPA I've ever had. Dude, seriously.
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On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 09-09-2012, 11:29 PM   #3
llama_boy
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Looks interesting. I like the hop bursting technique too, been using it for awhile Did you use Marris Otter for the base?

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Old 09-10-2012, 01:46 AM   #4
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Quote:
Originally Posted by llama_boy View Post
Looks interesting. I like the hop bursting technique too, been using it for awhile Did you use Marris Otter for the base?
Not Marris Otter, just 2-row pale malt. An M.O. base would be interesting to try, though.

Been using the hop burst method for a while with good results. For me, it was a matter of finding the right malt/hop combo with this method.
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On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 09-10-2012, 01:58 AM   #5
jammin
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tasty looking recipe.

I have been wanting to brew with Summit recently. Sounds like a terrific hop. How does it compare to Amarillo?

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Old 09-10-2012, 03:54 AM   #6
Tiber_Brew
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Quote:
Originally Posted by jammin View Post
tasty looking recipe.

I have been wanting to brew with Summit recently. Sounds like a terrific hop. How does it compare to Amarillo?
They're both kind of citrusy, but to me Summit has more grapefruit characteristic to it. Amarillo reminds me more of a Cascade kind of citrus. It was just a matter of combining the two right. I've tried adding more varieties to this recipe, but I still like just the Summit and Amarillo combo the best.
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On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 09-19-2012, 06:31 PM   #7
Petekiteworld
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I would say amarillo is more grapefruit and summit is more orange/delicious. But nothing compares to the holy grail of hops: citra!

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Old 09-19-2012, 06:42 PM   #8
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Quote:
Originally Posted by Petekiteworld
I would say amarillo is more grapefruit and summit is more orange/delicious. But nothing compares to the holy grail of hops: citra!
Really? I could have it backwards.

EDIT: also, using Citra with this recipe might not be a bad idea. I have not tried that variety with this recipe yet. Thanks for the idea!
__________________
On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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Old 09-17-2014, 06:16 PM   #9
Tiber_Brew
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Tried this with Citra a few months ago. I gotta admit, I'm not a fan. The bitterness wasn't as clean and smooth, and the Citra aroma kind of clashed with the Summit. My advice would be to save the Citra for use with varieties such as Simcoe or Aussie/NZ types.

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On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
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