superdave12
Back of the Yards Brewing Company
- Recipe Type
- All Grain
- Yeast
- Wyeast 1056 or WLP007
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 3
- Original Gravity
- 1.096
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 90
- IBU
- 95
- Color
- 8 SRM
- Primary Fermentation (# of Days & Temp)
- Ferment at 72 degrees until 1.016
- Secondary Fermentation (# of Days & Temp)
- Seven days at 36 degrees
- Tasting Notes
- Pine, grapefruit, and alcohol
I found this recipe in Mitch Steele's new book, IPA: Brewing Techniques, Recipes and the Evolution of the India Pale Ale.
The recipe given in the book doesn't provide specific measurements for the grain bill and hops, so I went to my local homebrew shop, "Saint Louis Wine and Beer Making", and they helped me sort it out using brewing software. Here is the recipe I brewed yesterday.
Also, Steele's recipe calls for either WLP002 or WLP007. I had recently brewed an IPA from Brewing Classic Styles, so I used the yeast cake for this bigger, high ABV, IPA.
Grain bill:
10 pounds of 2 row
1 pound of Victory
Hops schedule:
1.28 oz Summit for 90 minutes
1.5 oz of Crystal in the whirlpool
1.5 oz of Chinook in the whirlpool
1 oz of Simcoe and 1 oz of Crystal for dry hopping in the secondary.
I used distilled waters with Burton's salts. I did an acid rest at 110, protein rest at 125, and saccrification rest at 152.
The recipe given in the book doesn't provide specific measurements for the grain bill and hops, so I went to my local homebrew shop, "Saint Louis Wine and Beer Making", and they helped me sort it out using brewing software. Here is the recipe I brewed yesterday.
Also, Steele's recipe calls for either WLP002 or WLP007. I had recently brewed an IPA from Brewing Classic Styles, so I used the yeast cake for this bigger, high ABV, IPA.
Grain bill:
10 pounds of 2 row
1 pound of Victory
Hops schedule:
1.28 oz Summit for 90 minutes
1.5 oz of Crystal in the whirlpool
1.5 oz of Chinook in the whirlpool
1 oz of Simcoe and 1 oz of Crystal for dry hopping in the secondary.
I used distilled waters with Burton's salts. I did an acid rest at 110, protein rest at 125, and saccrification rest at 152.
