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**guinnessface** · 10-01-2011, 04:41 AM

Recipe Type: All Grain
Yeast: WLP051 Cal V Ale
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.065
Final Gravity: 1.011
IBU: 45
Boiling Time (Minutes): 60
Color: 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.

7% ABV

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..........

**guinnessface** · 10-15-2011, 11:37 PM

Here's a pic. It's a little darker than I wanted, but that's just for style points. I served this at a local homebrew festival last week and it got a lot of compliments.

**Sea** · 10-16-2011, 12:08 AM

looks great. I'll have to try this.

corymcd · 12-27-2011, 08:35 PM

Wow. Just added this on my next to brew list!

**guinnessface** · 12-28-2011, 11:28 AM

Glad to hear it! Please let me know how yours turns out.....I'd really be interested to hear another brewer's take on the recipe and the process.

ajbosco · 02-02-2012, 12:28 PM

How did you go about preparing the Thai spices? Did you leave everything in during fermentation too?

**guinnessface** · 02-02-2012, 03:53 PM

Between my neighbor's garden and mine, we had most of the herbs covered. I didn't measure out the portions too closely, but I think about 1/2 cup of the herbs and about 3-4 tbsp of zest would work well.
I added them all in the last 5-10 minutes of the boil. I was afraid that any more time would create astringency. Most of the flavors came out great, but the lemongrass remained the dominant one over time.
Consider making 1 cup of spice tea ( 2-3 cups of water boiled with the same amount of herbs for 5 min then pull off 1 cup) and add it to secondary. I imagine it would have a similar effect. I hope you get a chance to brew it!

**guinnessface** · 02-02-2012, 03:54 PM

Oh, to answer our original question: I strained everything out after the boil for a cleaner fermentation