Recipe Type: All Grain
Yeast: Wyeast 1968 London ESB
Yeast Starter: Nope.
Additional Yeast or Yeast Starter: Nope.
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.019
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14 Days
Additional Fermentation: Nope
Secondary Fermentation (# of Days & Temp): Nope
Tasting Notes: Certainly a Northwest IPA. Good bitterness and a solid hop flavor is presented.
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 80.77 %
1 lbs Carahell (9.0 SRM) Grain 7.69 %
1 lbs Munich Malt - 20L (20.0 SRM) Grain 7.69 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.85 %
1.00 oz Magnum [10.40 %] (60 min) Hops 33.8 IBU
1.00 oz Amarillo Gold [7.50 %] (20 min) Hops 14.8 IBU
1.00 oz Centennial [8.70 %] (20 min) Hops 17.1 IBU
0.50 oz Centennial [8.70 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Amarillo Gold [7.50 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz Centennial [8.50 %] (Dry Hop 5 days) Hops -
1.00 oz Amarillo Gold [7.50 %] (Dry Hop 5 days) Hops -
(All hops used were pellet hops)
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Mashed at about 154 Degrees for an hour.
This was designed using the malt bill from threads about the Ninkasi Total Domination IPA, which is my favorite IPA. I guessed at the amounts and made my own hop bill using Beersmith. While close to the Ninkasi version, I think it would need some tweaking to be an exact match. An orange-ish color left unfilitered. My version has an awesome hop nose and solid bitterness in the style of a Left Coast IPA. My most successful brew to date. Give it a try and let me know what you think. Will post pics when I get a chance. Definitely a solid one.