tspilker
Well-Known Member
- Joined
- Mar 23, 2009
- Messages
- 203
- Reaction score
- 1
Slightly dry, with a smooth balance of hop bitterness, aroma and maltiness. First sip made me think it had an almost smokey taste to it. The IBUs are there, the aroma is there. This is definately a drier IPA for those of you that prefer the hops a little more than the malt.
This might be too lit. Better color though
Amount Item
6.00 lb Light Dry Extract (8.0 SRM)
3.00 lb Vienna Malt (3.5 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM)
1.00 oz Chinook [11.40%] (60 min) Hops 18.5 IBU
1.00 oz Cascade [7.50%] (30 min) Hops 9.4 IBU
0.50 oz Chinook [11.40%] (30 min) Hops 7.1 IBU
0.50 oz Centennial [8.30%] (15 min) Hops 3.3 IBU
0.50 oz Cascade [7.50%] (15 min) Hops 3.0 IBU
1.00 tsp Irish Moss (Boil 15.0 min)
0.50 oz Chinook [11.40%] (5 min) Hops 1.8 IBU
0.50 oz Centennial [8.30%] (5 min) Hops 1.3 IBU
0.50 oz Cascade [7.50%] (5 min) Hops 1.2 IBU
1.00 oz Cascade [7.50%] (Dry Hop 7 days) Hops -
1.00 oz Centennial [8.30%] (Dry Hop 7 days) Hops -
6 gal Water
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash the grains at 155 for an hour, then sparge. Add DME and bring to a boil. Add 60 min hop addition and continue to boil following hop additions. Ferment at 68 degrees for 7-10 days. Rack to secondary for 7-10 more days
View attachment recipes.xml
This might be too lit. Better color though
Amount Item
6.00 lb Light Dry Extract (8.0 SRM)
3.00 lb Vienna Malt (3.5 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM)
1.00 oz Chinook [11.40%] (60 min) Hops 18.5 IBU
1.00 oz Cascade [7.50%] (30 min) Hops 9.4 IBU
0.50 oz Chinook [11.40%] (30 min) Hops 7.1 IBU
0.50 oz Centennial [8.30%] (15 min) Hops 3.3 IBU
0.50 oz Cascade [7.50%] (15 min) Hops 3.0 IBU
1.00 tsp Irish Moss (Boil 15.0 min)
0.50 oz Chinook [11.40%] (5 min) Hops 1.8 IBU
0.50 oz Centennial [8.30%] (5 min) Hops 1.3 IBU
0.50 oz Cascade [7.50%] (5 min) Hops 1.2 IBU
1.00 oz Cascade [7.50%] (Dry Hop 7 days) Hops -
1.00 oz Centennial [8.30%] (Dry Hop 7 days) Hops -
6 gal Water
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash the grains at 155 for an hour, then sparge. Add DME and bring to a boil. Add 60 min hop addition and continue to boil following hop additions. Ferment at 68 degrees for 7-10 days. Rack to secondary for 7-10 more days
View attachment recipes.xml