user 22118
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- Jul 4, 2008
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So I am mashing in a small IPA right now. I want an IPA on tap, but I am tired of it sneaking up on me and kicking my a$$ after two pints. I am still working out the hop schedule, but here we go.
Old 56er IPA
10 Gallon
OG 1.056 / FG 1.014 / IBU 56 / SRM 7
21 lbs British Two Row
3 lbs Rye
.5 lb Crystal 40L
1 oz Centennial FWH
1 oz Centennial 60 min
1 oz Centennial 20 min
1 oz Cascade 20 min
2 oz Cascade 10 min
1 oz Centennial 5 min EDIT: Changed this to a Cascade addition
.5 oz Centennial Dry Hop
1 oz Cascade Dry Hop
Yeast from a local Brewery (002, S-04, Fullers strain)
153-154 Mash for 60 min, 60 min boil, 68* pitch temp, 62* ferment for two weeks and then a week of dry hopping.
Old 56er IPA
10 Gallon
OG 1.056 / FG 1.014 / IBU 56 / SRM 7
21 lbs British Two Row
3 lbs Rye
.5 lb Crystal 40L
1 oz Centennial FWH
1 oz Centennial 60 min
1 oz Centennial 20 min
1 oz Cascade 20 min
2 oz Cascade 10 min
1 oz Centennial 5 min EDIT: Changed this to a Cascade addition
.5 oz Centennial Dry Hop
1 oz Cascade Dry Hop
Yeast from a local Brewery (002, S-04, Fullers strain)
153-154 Mash for 60 min, 60 min boil, 68* pitch temp, 62* ferment for two weeks and then a week of dry hopping.