So, I just dreamed up a big IPA, I think I might be going a little overboard, but that is kinda what I'm shooting for.
I want a big IPA, not too much, but right on the line.
Here's what I'm thinking,
Ingredients:
17.0*lb (93.2%) Maris Otter - added during mash
0.75*lb (4.1%) Crystal Malt 40°L - added during mash
.5*lb (2.7%) Cara-Pils® Malt - added during mash
0.5*oz (8.3%) Columbus (15.0%) - added during boil, boiled 90.0*m
0.5*oz (8.3%) Chinook (13.0%) - added during boil, boiled 90.0*m
0.5*oz (8.3%) Citra (12.0%) - added during boil, boiled 30.0*m
0.5*oz (8.3%) Chinook (13.0%) - added during boil, boiled 30.0*m
0.5*oz (8.3%) Cascade (5.5%) - added during boil, boiled 15.0*m
0.5*oz (8.3%) Centennial (10.0%) - added during boil, boiled 15.0*m
0.5*oz (8.3%) Cascade (5.5%) - flame out
0.5*oz (8.3%) Citra (12.0%) - flame out
0.5*oz (8.3%) Centennial (10.0%) - flame out
0.75*oz (8.3%) Centennial (10.0%) - added dry to secondary fermenter
0.75*oz (8.3%) Citra (12.0%) - added dry to secondary fermenter
0.75*oz (8.3%) Chinook (13.0%) - added dry to secondary fermenter
00:15:00 Dough In - Liquor: 6.84*gal; Strike: 171.33*°F; Target: 156.0*°F
01:45:00 Rest - Rest: 90*m; Final: 153.6*°F
02:15:00 Sparge - Sparge Volume: 12.5*gal; Sparge Temperature: 180.0*°F; Runoff: 7.62*gal
I'm thinking british ale II for the yeast. Probably around 63dF for two days then raise 1dF for three days, hold for three days (66dF) followed by a crash cool at 36dF for four to five days then off to the keg! What do you think...
Oh yeah, I'll be making a big ass starter so the fermentation should only take about 4 days.
I want a big IPA, not too much, but right on the line.
Here's what I'm thinking,
Ingredients:
17.0*lb (93.2%) Maris Otter - added during mash
0.75*lb (4.1%) Crystal Malt 40°L - added during mash
.5*lb (2.7%) Cara-Pils® Malt - added during mash
0.5*oz (8.3%) Columbus (15.0%) - added during boil, boiled 90.0*m
0.5*oz (8.3%) Chinook (13.0%) - added during boil, boiled 90.0*m
0.5*oz (8.3%) Citra (12.0%) - added during boil, boiled 30.0*m
0.5*oz (8.3%) Chinook (13.0%) - added during boil, boiled 30.0*m
0.5*oz (8.3%) Cascade (5.5%) - added during boil, boiled 15.0*m
0.5*oz (8.3%) Centennial (10.0%) - added during boil, boiled 15.0*m
0.5*oz (8.3%) Cascade (5.5%) - flame out
0.5*oz (8.3%) Citra (12.0%) - flame out
0.5*oz (8.3%) Centennial (10.0%) - flame out
0.75*oz (8.3%) Centennial (10.0%) - added dry to secondary fermenter
0.75*oz (8.3%) Citra (12.0%) - added dry to secondary fermenter
0.75*oz (8.3%) Chinook (13.0%) - added dry to secondary fermenter
00:15:00 Dough In - Liquor: 6.84*gal; Strike: 171.33*°F; Target: 156.0*°F
01:45:00 Rest - Rest: 90*m; Final: 153.6*°F
02:15:00 Sparge - Sparge Volume: 12.5*gal; Sparge Temperature: 180.0*°F; Runoff: 7.62*gal
I'm thinking british ale II for the yeast. Probably around 63dF for two days then raise 1dF for three days, hold for three days (66dF) followed by a crash cool at 36dF for four to five days then off to the keg! What do you think...
Oh yeah, I'll be making a big ass starter so the fermentation should only take about 4 days.