- Recipe Type
- All Grain
- Yeast
- Wyest 1098
- Additional Yeast or Yeast Starter
- Yeast fortifier
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.059
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 90
- IBU
- 5.9
- Color
- 22
- Primary Fermentation (# of Days & Temp)
- 5
- Secondary Fermentation (# of Days & Temp)
- 2-4
- Additional Fermentation
- None
- Tasting Notes
- Awesome
Roman Nailer IPA
Ok I changed this a bit after brewing the Stone IPA clone a few times,
which was awesome, but I feel the need to tinker based in the day
season whathaveyou
SO, here goes... I brewed on good Friday so I call this the Roman
Nailer IPA, basically a stone with some he-brew added in and a few hop
substitutions to bump up the citrus notes... Here goes, let me know
how yours fairs.
Roman Nailer IPA - 10 gal batch half it for 5 gal - all grain
22 lbs American 2-row pale malt
.75 lb 60L Crystal malt
.75 lb 40L Crystal malt
1 lb Cara-Pils/Dextrine Malt
Hops: whole cone measurements here - half if you use pellet hops
2 oz Magnum 16.7% 90 min
2 oz Citra 14% 20 min
1 oz Centennial 6% 5 min
Yeast:
Wyeast 1098 activator pack - British ale
yeast Substitutions ( I've been told but haven't tried) White Labs
WLP007 (the James bond of yeast) WLP005, 001 work too I guess
Mash:
Infusion fly sparge Stepped mash -
133 degrees added grain -> hold for 30 min -> raise to 153 and hold
for 15 min -> raise to 168 and hold a couple mins then sparge with 174
degree water for 30 min .........
This method was so efficient I was able to pull 13 gal of wort and I
ran another 5gal through and made a batch with the tailings the next
day
I added 1 lb of date sugar and made a 4.7% ABV light pale ale
The Boil: 90 min - use hop schedule above
At the last ten min add 2 tabs (10 gal batch here remember 1 for 5
gal) of whirloc or irish moss and 1 tsp of yeast nutrient
I cold break with a wort plate chiller - just use your method - but
break it quickly
Remember to aerate well... I just pour the ale pails from one to
another 5-6 times from like 2-3 feet over the pail back and forth
tills it's foamy
Ferment: this will surprise you
68 degrees in my kitchen in a dark corner 5 days done. I hit my target gravity
Transfer to secondary -> wait 2days *If there is no sediment or
negligible -> keg
If it's still active give it another 3 days -> keg
I have had both happen usually in colder seasons - I assume I was low
on my temp a bit
Kegging:
I rarely bottle if I do tho I pull a Gal and add 2.5 oz of priming
sugar by weight and bottle 3 liters for put up and keg the rest for
drinking
So I force carbonate: I put it in the keg charge it up to 30psi and
refrigerate to 40 ish - by then it has taken on like 15lbs off the
pressure -> then I set the pressure to about 27psi and rock it for 20
min -> then park it for 3 days the Longer it sits the better it gets
but it only ever lasts a week or so that's why I put three liters away
for the co-lec-tion *Enjoy
Chris Ryckeley
Ok I changed this a bit after brewing the Stone IPA clone a few times,
which was awesome, but I feel the need to tinker based in the day
season whathaveyou
SO, here goes... I brewed on good Friday so I call this the Roman
Nailer IPA, basically a stone with some he-brew added in and a few hop
substitutions to bump up the citrus notes... Here goes, let me know
how yours fairs.
Roman Nailer IPA - 10 gal batch half it for 5 gal - all grain
22 lbs American 2-row pale malt
.75 lb 60L Crystal malt
.75 lb 40L Crystal malt
1 lb Cara-Pils/Dextrine Malt
Hops: whole cone measurements here - half if you use pellet hops
2 oz Magnum 16.7% 90 min
2 oz Citra 14% 20 min
1 oz Centennial 6% 5 min
Yeast:
Wyeast 1098 activator pack - British ale
yeast Substitutions ( I've been told but haven't tried) White Labs
WLP007 (the James bond of yeast) WLP005, 001 work too I guess
Mash:
Infusion fly sparge Stepped mash -
133 degrees added grain -> hold for 30 min -> raise to 153 and hold
for 15 min -> raise to 168 and hold a couple mins then sparge with 174
degree water for 30 min .........
This method was so efficient I was able to pull 13 gal of wort and I
ran another 5gal through and made a batch with the tailings the next
day
I added 1 lb of date sugar and made a 4.7% ABV light pale ale
The Boil: 90 min - use hop schedule above
At the last ten min add 2 tabs (10 gal batch here remember 1 for 5
gal) of whirloc or irish moss and 1 tsp of yeast nutrient
I cold break with a wort plate chiller - just use your method - but
break it quickly
Remember to aerate well... I just pour the ale pails from one to
another 5-6 times from like 2-3 feet over the pail back and forth
tills it's foamy
Ferment: this will surprise you
68 degrees in my kitchen in a dark corner 5 days done. I hit my target gravity
Transfer to secondary -> wait 2days *If there is no sediment or
negligible -> keg
If it's still active give it another 3 days -> keg
I have had both happen usually in colder seasons - I assume I was low
on my temp a bit
Kegging:
I rarely bottle if I do tho I pull a Gal and add 2.5 oz of priming
sugar by weight and bottle 3 liters for put up and keg the rest for
drinking
So I force carbonate: I put it in the keg charge it up to 30psi and
refrigerate to 40 ish - by then it has taken on like 15lbs off the
pressure -> then I set the pressure to about 27psi and rock it for 20
min -> then park it for 3 days the Longer it sits the better it gets
but it only ever lasts a week or so that's why I put three liters away
for the co-lec-tion *Enjoy
Chris Ryckeley