666 Ipa - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > 666 Ipa

Thread Tools
Old 04-29-2009, 04:30 AM   #1
Aug 2008
Stevens Point, WI
Posts: 453
Liked 1 Times on 1 Posts

Recipe Type: Extract   
Yeast: Safale US 05   
Batch Size (Gallons): 5   
Original Gravity: 1.070   
Final Gravity: 1.019   
IBU: 66.6   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 3   
Tasting Notes: Tasty   

I created this as a solution to the large amount of various hops I have had lying around. I call it 666 IPA because according to ProMash, it is 66.6 IBUs. It may be difficult to get 66.6 IBUs because the hops I used are various buildups of extra hops from several sources, having different IBUs. However if you brew this, I'll still call it a 666 IPA either way.

7.5 lb Briess Gold DME
.25 lb crystal 20L
.25 lb crystal 40L
.25 lb caramunich 45L

Hop Schedule
1.0 oz 9.0%AA Centennial 60 min
1.0 oz 7.5%AA Cascade 30
0.5 oz 5.4%AA Cascade 20
0.5 oz 5.4%AA Cascade 15
0.5 oz 9.0%AA Centennial 5
0.5 oz 5.4%AA Cascade 5
0.5 oz 9.0%AA Centennial DRY (3 days)
0.5 oz 5.4%AA Cascade DRY (3 days)

I only dry hopped for three days so it would not impart the grassy flavor I usually get from dry hopping. It definitely worked as expected. The hop flavor wasn't as strong, though, so if you follow in my anti-grassy footsteps and still want a strong dry hop flavor you might want to up it to 1 oz of each.

Irish Moss % 15 min. I had two packets of Safale US-05 lying around and I brewed this as a last-minute decision, so foregoing the starter, I just pitched both packets.

I think the hopping on this beer was exactly what I was looking for. The malt flavor was good as well, although a bit sweet. The next time I brew this, I plan to use 6 lb of Briess Gold DME and 1.5 lb of sugar to dry it out a bit. It's still delicious the way I listed it though.

I technically only put in secondary for 3 days because I kegged afterwards. I'd recommend primary 7 (unless fermentation goes long, 1.070 might make that happen)
and then secondary 14 with the last 3 being a dry hop if you go by my 3-day dry hop plan.

scottab Likes This 
Reply With Quote
Thread Tools

Forum Jump