guinnessface
Well-Known Member
- 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
- Boiling Time (Minutes)
- 60
- IBU
- 45
- 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..........
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..........