Trans-Atlantic IPA

cweston · 02-17-2007, 01:36 PM

Recipe Type: All Grain
Yeast: Wyeast 1098 British Ale
Yeast Starter: Yes
Batch Size (Gallons): 5.25
Original Gravity: 1.062
Final Gravity: 1.013
IBU: 54
Boiling Time (Minutes): 60
Color: 8 srm
Primary Fermentation (# of Days & Temp): 1 week
Secondary Fermentation (# of Days & Temp): 3 weeks

Grains:
11 lb 2-row
1 lb Toasted 2-row
8 oz Munich
8 oz Crystal 20L
8 Oz Flaked wheat

Hops:
1 oz Centennial 8.5%AA 60 min
.33 Oz Columbus 12%AA 60 min
.5 oz Cascade 6.9%AA 15 min
.5 oz Columbus 12%AA 15 min
1 oz Cascade 6.9%AA 1 min
.5 oz Cascade 6.9%AA dry hop

Mashed 60 min at 153

This was my attempt to marry what I like about classic British IPAs with the big, complex hopping strategy of American IPAs. I love American IPAs but they tend to be pretty big beers and they are sometimes a little one-dimensional hops delivery vehicles.

This is very good. I wish it had finished a point or two hger in FG--it was very cold when I brewed this and I think I lost more heat than usual in the mashtun.

**Baron von BeeGee** · 02-17-2007, 01:39 PM

It looks good. I sure do like Columbus.

cweston · 02-26-2007, 01:45 PM

yeah, it was plain-old American two-row. I'm pretty budget-conscious, so on hoppy beers especially I try to keep the grain costs to minimum, since you're mostly going to be tasting the hops anyway.

cweston · 04-02-2007, 02:14 PM

Update: I bottled this about 2 months ago, and it is right up there with the best beers I've made. Early on, it was all about the hops flavor and aroma, of course--I'm starting to taste some of the yeast character and the grainbill a little more now.