- Recipe Type
- All Grain
- Yeast
- Vermont Ale
- Yeast Starter
- 1.5L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.093
- Final Gravity
- 1.023
- Boiling Time (Minutes)
- 60
- IBU
- 137
- Color
- 7.3 - Amber
- Primary Fermentation (# of Days & Temp)
- 17 days at 64°F
- Tasting Notes
- Very fruity, citrusy, balanced bitterness despite no hops until flameout
Technically this is closer to an imperial pale ale, despite the 137 theoretical IBU's. It is easily my most requested beer, with a few buddies saying I should only make this. It's part of my own Jenova IPA series (Birth, Life, Death, Synthesis) for fans of that.
Grains
-13 lb Maris Otter
-1 lb Wheat
-1.5 Cane Sugar
Hops
-2 oz Belma @ 0 min
-2 oz Meridian @ 0 min
-1 oz Galena @ 0 min
-1 oz Belma, whirlpool at 175°F for 20 min
-1 oz Meridian, whirlpool at 175°F for 20 min
-1 oz Galena, whirlpool at 175°F for 20 min
-2 oz Belma, dry hop 4 days
-2 oz Meridian, dry hop 4 days
-1 oz Galena, dry hop 4 days
Yeast
Vermont Ale Yeast (I harvested Heady dregs)
Mash at 150°F for 60 minutes, double batch sparge. Ferment at 64°F for ~17 days, then dry hop for 4 days. Don't worry about no hops until flameout, there will still be plenty of bitteress. I would not substitute the yeast as it really helps out the hop flavors a ton.
Pic for those interested!
Grains
-13 lb Maris Otter
-1 lb Wheat
-1.5 Cane Sugar
Hops
-2 oz Belma @ 0 min
-2 oz Meridian @ 0 min
-1 oz Galena @ 0 min
-1 oz Belma, whirlpool at 175°F for 20 min
-1 oz Meridian, whirlpool at 175°F for 20 min
-1 oz Galena, whirlpool at 175°F for 20 min
-2 oz Belma, dry hop 4 days
-2 oz Meridian, dry hop 4 days
-1 oz Galena, dry hop 4 days
Yeast
Vermont Ale Yeast (I harvested Heady dregs)
Mash at 150°F for 60 minutes, double batch sparge. Ferment at 64°F for ~17 days, then dry hop for 4 days. Don't worry about no hops until flameout, there will still be plenty of bitteress. I would not substitute the yeast as it really helps out the hop flavors a ton.
Pic for those interested!