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Old 08-23-2008, 06:35 PM   #1
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Default All-Grain - Wounded Knee IPA

Recipe Type: All Grain
Yeast: Safale-05
Yeast Starter: None
Batch Size (Gallons): 11
Original Gravity: 1.055
Final Gravity: 1.011
IBU: 56
Boiling Time (Minutes): 90
Color: 10 SRM
Primary Fermentation (# of Days & Temp): 14 days at 65 degrees
Tasting Notes: Inspired by Dude's Lake Walk Pale Ale - This beer is awesome!

Bee Cave Brewery Wounded Knee IPA

11 gallon batch

16# Two Row Pale
4# Toasted Two Row
1.5# Crystal 20 L
1# Flaked Barley
0.5# Rice Hulls

Mash 60 Minutes at 154

90 minute boil

1 oz. Amarillo at 60 min
1 oz. Simcoe at 45 min
1 oz. Cascade at 30 min
1 oz. Cascade at 15 min
1 oz. Simcoe at 10 min
1 oz. Amarillo at 5 min.

Dryhop in the keg, 1/2 oz. Simcoe 1/2 oz. Amarillo each keg.

1 whirlfloc at 5 min.

Safale -05

Ferment at 65 degrees for 10-14 days, then crash cool for a week before kegging.



A Big Thanks goes to Dude for the base recipe!
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Old 08-23-2008, 06:37 PM   #2
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Ed, i'm sure your beer is phenominal. I cant wait to give this one a try!
Some of the recipes of yours that i've done have been "crash cooled" (except the apfelwein). Are you crashing to clear it or to stop your ferm before you get too dry?

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Old 08-23-2008, 06:47 PM   #3
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Quote:
Originally Posted by eschatz View Post
Some of the recipes of yours that i've done have been "crash cooled" (except the apfelwein). Are you crashing to clear it or to stop your ferm before you get too dry?
Since it's just before kegging, I'm guessing it's to clear the yeast.

Looks good Ed! I don't care for most "over the top," ultra-hoppy IPAs, but this one looks well balanced. Interesting hop schedule, how did you arrive at that combination?

(Hope the knee is back in form!)
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Old 08-23-2008, 06:51 PM   #4
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I ferment in buckets in a chest freezer. I drop the temp after fermentation is finished to clear the yeast and to firm up the sediment on the bottom of the bucket so very little is transferred when I rack through the spigot.

The hop schedule is based on Dude's Lake Walk Pale Ale.

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Old 08-23-2008, 06:59 PM   #5
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nice, thanks Ed. I've got a batch of your haus bubblin' away. I decided on it as my first batch in the new apt!

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Old 09-25-2008, 02:39 PM   #6
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"Dryhop in the keg, 1/2 oz. Simcoe 1/2 oz. Amarillo each keg."

Does the flavor change in the keg whether you drink it in 1 week or 3 months? I assume you leave them in the keg until it is empty?

Also, Do you crash cool in the primary? I am assuming you don't rack into a secondary just to crash cool.

Thanks

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Old 09-25-2008, 02:45 PM   #7
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Originally Posted by planenut View Post
"Dryhop in the keg, 1/2 oz. Simcoe 1/2 oz. Amarillo each keg."

Does the flavor change in the keg whether you drink it in 1 week or 3 months? I assume you leave them in the keg until it is empty?

Also, Do you crash cool in the primary? I am assuming you don't rack into a secondary just to crash cool.

Thanks
I crash cool in the primary for a few days at near 34 degrees. The yeast drops out well and the yeast cake firms up nicely so when I rack to a keg, very little transfers at the spigot.

I leave the herb ball in the keg till it is empty. I don't drink the beer for several weeks after kegging, so I do not notice much of a change over time with the dry hopping.
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Old 09-25-2008, 03:03 PM   #8
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Excellent, I look forward to trying this recipe.. and can't wait to taste the your Kolsch in my primary..

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Old 10-08-2008, 01:43 PM   #9
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Hello Ed,

I went to the LHBS here and unfortunately they were out of several items for this recipe.
This is what I ended up with, I would have to wait on mail order to get the correct items so I went ahead and made some substitutions. They were out of 2 row pale until Friday, Don't stock 2 row toasted or flaked barley, no simcoe or amarillo either. While it won't be wounded knee, should I go ahead and brew this or should I order and wait on the correct ingredients? If I brew, can you reccomend a hop schedule with the hops I have? Thanks

11 # Marris Otter
.75 Crystal 20L

1.5 oz Summit 16.17 AA
3.0 oz Cascade 6.7 AA

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Old 10-08-2008, 05:42 PM   #10
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Quote:
Originally Posted by planenut View Post
Hello Ed,

I went to the LHBS here and unfortunately they were out of several items for this recipe.
This is what I ended up with, I would have to wait on mail order to get the correct items so I went ahead and made some substitutions. They were out of 2 row pale until Friday, Don't stock 2 row toasted or flaked barley, no simcoe or amarillo either. While it won't be wounded knee, should I go ahead and brew this or should I order and wait on the correct ingredients? If I brew, can you reccomend a hop schedule with the hops I have? Thanks

11 # Marris Otter
.75 Crystal 20L

1.5 oz Summit 16.17 AA
3.0 oz Cascade 6.7 AA
Try this.

9# Marriss Otter
2# Toasted Marris Otter
.75# Crystal 20L

0.5 oz. Summit at 60
0.5 oz. Cascade at 45
0.5 oz. Summit at 30
0.5 oz. Cascade at 30
0.5 oz. Cascade at 15
0.5 oz. Cascade at 10
0.5 oz. Cascade at 5

Dry hop with 1/2 ounce Cascade & 1/2 ounce Summit.

Toast your Marris in the oven at 350 for 30 minutes stirring at the 10 and 20 minute mark.

This is a totally different recipe, but I think it will turn out a tasty hoppy beer.
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Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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