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Old 10-30-2010, 04:38 AM   #1
burnunit
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Join Date: Oct 2010
Location: Minneapolis, MN
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Default All-Grain - Transatlantic IPA

Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: 2L
Batch Size (Gallons): 5
Original Gravity: 1.055
Final Gravity: 1.015
IBU: 51.9
Boiling Time (Minutes): 60
Color: 9.36 SRM
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 9
Tasting Notes: Tangy citrus/mineral spine, good malt bottom, fairly friendly at cellar temp.

Grain
10 lbs Maris Otter
3 lbs Vienna Malt
0.5 lbs Crystal Malt (60L)
0.25 lbs Carapils

Mash Details
Infusion: 4.3 gallons strike water @ 171° F for 60 minutes @153° F
Batch sparge by vorlauf, drain, add 3.1 gallons sparge Water @ 168° F and drain again.
Volume to Kettle: 6.2 gallons for 60 minutes
Fermented for a week and racked to secondary with whole EKG hops.
Bottled and carbonated with 4.5 oz. corn sugar.

Hops
4.1 AAUs (8.2%α x 0.5 oz.) Amarillo (Pellets) Boil (60 minutes)
8.0 AAUs (8.0%α x 1 oz.) Northern Brewer (Pellets) Boil (60 minutes)
2.7 AAUs (5.4%α x 0.5 oz.) Goldings (Pellets) Boil (15 minutes)
2.7 AAUs (5.4%α x 0.5 oz.) Goldings (Pellets) Boil (5 minutes)
4.1 AAUs (8.2%α x 0.5 oz.) Amarillo (Pellets) Boil (5 minutes)
5.1 AAUs (5.1%α x 1 oz.) East Kent Goldings (Whole) Dry

Notes
Took a third running of about 1 gallon, sterilized in four 1qt mason jars under 15# pressure for later yeast starters.

Tested bottles within 1 week of bottling (I'm serious about my impatience). Taste has steadily improved in character over 3 week period.

Brewed up a nice orange-tan color. White 3-finger head. Decent balance of malt and hops in the nose. I'd say the hops flavor is predominantly citrus, and a hint of stone like slate or basalt, but not puckering. (yes, I've licked basalt before and that's the best analogy I could come up with) Still a little green after 2 weeks in bottle, but I'm an impatient taster.

I was going for a mix of American and British ingredients, pursuing mostly English IPA style guides, hence the "Transatlantic" name: British malt, American and British hops, American yeast, British SG and and IBU values. Wanted to see if I could do an assertive but not aggressive IPA and I feel I succeeded. I think it does well by the 14A. English India Pale Ale guide.

I'd like to try this recipe with the "hop bursting" techniques described in various places.

I tweeted a photo of the brew (and my label design) here.
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Last edited by burnunit; 10-30-2010 at 04:39 AM. Reason: easier reading, to put hops after the mash details
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