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Old 12-09-2006, 02:35 PM   #1
the_bird
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Ok, desperately need some IPA in the pipeline, I'm all out.

So, I'm thinking:

9# 2-row
3# munich
0.5# crystal 10L
0.5# crystal 40L
0.5# wheat malt
0.125# Dingeman's debittered black malt


HOPS:
0.50 Warrior (60)

0.40 Centential (30)
0.40 Amarillo Gold (30)
0.40 Cascase (30)

0.85 Centential (15)
0.85 Amarillo Gold (15)
0.85 Cascase (15)

0.50 Centential (5)
0.50 Amarillo Gold (5)
0.50 Cascase (5)

0.25 Centential (0)
0.25 Amarillo Gold (0)
0.25 Cascase (0)

Dryhop: Undecided, maybe an ounce each of these three

Yeast: Nottingham

OG: 1.064 (at my current, pathetic efficiency)
FG: 1.016
IBUs: 89.6

Color looks like it'll be a nice, reddish orange


Thoughts?
Trying to do a couple things here - trying to do a major hop addition at 15 minutes to get more flavor along with some IBUs, trying out the debittered black malt for some color, using up some excess crystal malt (else I would have probably used a pouind of 20L). Using a good amount of Munich to get some extra maltiness in there to counterbalance all the hops.

Am I insane? This look drinkable?


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Old 12-09-2006, 02:41 PM   #2
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Looks like a very nice recipe. I wouldn't change a thing, other than removing the debittered black, but that is just me.


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Old 12-09-2006, 02:44 PM   #3
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And since you're the expert on IPAs, that gives me a ton of confidence.

I do want to leave the debittered black in there, I want this to be my "red barn" ale. It's purely for aesthetics. I might be more inclined to get SWMBO to give it a taste if it's got a little bit of color to it.
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Old 12-09-2006, 02:50 PM   #4
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I am hardly an expert. I just love IPA, it is my favorite style BY FAR.


Regarding your efficiency...do you batch sparge?

Also, have the HBS crush your grain twice next time. That should help.
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Old 12-09-2006, 03:13 PM   #5
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Yeah, batch sparge. It doesn't bother me too much, it's just a matter of pride, you know?

Oh - I bought some oak chips thinking that I would do that in the secondary for a week or so. Think that would be doing too much in this recipe, would the oak just get lost?

How much oak would you use? I'm thinking maybe two ounces for a week, then taste.
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Old 12-09-2006, 03:20 PM   #6
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I think I'd make an oak tea and add to taste at bottling. This way, you;ll have complete control over the oakiness, and can even do some of the beer without any at all.
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Old 12-09-2006, 03:20 PM   #7
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I doubt the oak will get lost, considering everything I have read says people want the oak to mellow.

I think that would be a good starting point though. Better to NOT overdo it.
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Old 12-09-2006, 03:56 PM   #8
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Quote:
Originally Posted by Chairman Cheyco
I think I'd make an oak tea and add to taste at bottling. This way, you;ll have complete control over the oakiness, and can even do some of the beer without any at all.
How would you go about making an oak tea? You don't want to boil it, do you?
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Old 12-09-2006, 04:03 PM   #9
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Quote:
Originally Posted by the_bird
How would you go about making an oak tea? You don't want to boil it, do you?
I'd just steep about 50g of oak chips in some boiled water, like making real tea. Remember, part of the oak shtick is tannin so if you get some in there it's okay. You could also use vodka and let them soak for a few days. I've done it by boiling them in the microwave for a few minutes and it tasted really nice. Just make sure you know what kind of chips you're using. The french oak ones are treated or aged or something and are really strong as compared to using homemade oak chunks from Home Depot - (this is where the control advantages of the oak tea comes into play.)
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Old 12-09-2006, 04:08 PM   #10
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Ok, cool. I bought them from Northern Brewer, but they're American, not French. I think they were the "medium," if such a thing exists.

Thanks for your help, guys!


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"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

 
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