- Recipe Type
- All Grain
- Yeast
- Wyeast 1272
- Yeast Starter
- 3L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.098
- Final Gravity
- 1.022
- Boiling Time (Minutes)
- 90
- IBU
- ~125
- Color
- Copper
- Primary Fermentation (# of Days & Temp)
- 28 @65F
- Secondary Fermentation (# of Days & Temp)
- 14 @70F
- Tasting Notes
- Rich malt character, and tons of pine and citrus hop bitterness and flavor
20 lbs Pale Malt
1 lbs Crystal 20L
0.5 lbs Special B
0.5 lbs Munich
0.5 lbs Cara-Pils
Single Infusion Mash @ 154F 75 min
Boil Time 90 min
0.5 oz Warrior 90 min
0.75 oz Warrior 60 min
1.5 oz Nugget 40 min
0.5 oz Nugget 20 min
1.0 oz Amarillo 20 min
1.0 oz Amarillo 0 min
0.75 oz Warrior 0 min
1.00 oz Willamette 0 min
1.00 oz Warrior 5 day dry hop
1.00 oz Willamette 5 day dry hop
1.00 oz Amarillo 5 day dry hop
Wyeast 1272 Yeast with 3L starter
OG 1.098
FG 1.022
From BeerSmith:
IBU 126.9
SRM 14.9
ABV 10.1%
Mashed in with 30.75 quarts of water, mash at 154F for 75 minutes.
Drained mash tun, batch sparge with 3.5 gallons of water. (collected 8 gallons Pre-Boil, gravity 1.072)
Boil for 90 minutes following hop schedule above. Whirlfloc tablet at 15 minutes. Chill wort, transfer and pitch yeast. Primary for 4 weeks, secondary for 3 weeks, dry hop for final 5 days. Kegged and served at 2.3 volumes CO2.
This started as my attempt at a clone of Thomas Creek's Up The Creek Extreme IPA. However, I lightened it up a bit in color and malt character, and scaled the IBU's back just a bit to fit the IIPA style guidelines better. The beer is dangerously drinkable, not for everyone, but definitely a winner with my hop head friends.
1 lbs Crystal 20L
0.5 lbs Special B
0.5 lbs Munich
0.5 lbs Cara-Pils
Single Infusion Mash @ 154F 75 min
Boil Time 90 min
0.5 oz Warrior 90 min
0.75 oz Warrior 60 min
1.5 oz Nugget 40 min
0.5 oz Nugget 20 min
1.0 oz Amarillo 20 min
1.0 oz Amarillo 0 min
0.75 oz Warrior 0 min
1.00 oz Willamette 0 min
1.00 oz Warrior 5 day dry hop
1.00 oz Willamette 5 day dry hop
1.00 oz Amarillo 5 day dry hop
Wyeast 1272 Yeast with 3L starter
OG 1.098
FG 1.022
From BeerSmith:
IBU 126.9
SRM 14.9
ABV 10.1%
Mashed in with 30.75 quarts of water, mash at 154F for 75 minutes.
Drained mash tun, batch sparge with 3.5 gallons of water. (collected 8 gallons Pre-Boil, gravity 1.072)
Boil for 90 minutes following hop schedule above. Whirlfloc tablet at 15 minutes. Chill wort, transfer and pitch yeast. Primary for 4 weeks, secondary for 3 weeks, dry hop for final 5 days. Kegged and served at 2.3 volumes CO2.
This started as my attempt at a clone of Thomas Creek's Up The Creek Extreme IPA. However, I lightened it up a bit in color and malt character, and scaled the IBU's back just a bit to fit the IIPA style guidelines better. The beer is dangerously drinkable, not for everyone, but definitely a winner with my hop head friends.
