WLP001 Yeast Starter:
No Additional Yeast or Yeast Starter:
No Batch Size (Gallons):
5.0 Original Gravity:
1.077 Final Gravity:
92 Boiling Time (Minutes):
7.2 SRM Primary Fermentation (# of Days & Temp):
14 days @ 72F Additional Fermentation:
n/a Secondary Fermentation (# of Days & Temp):
n/a Tasting Notes:
This is a re-named version of the Corpsemaker IIPA I posted about. After only a week in-bottle, I gave it a taste, and immediately had to go change pants. This is, without question, one of the best IIPA's I've ever tasted, and the fact that I made it makes it all the more orgasmic.
9 lb Pilsen LME
1 lb 8 oz. Caramel 20L
8 oz. corn sugar
Steeped Caramel 20L @ 154F for 30 min.
1 oz. Chinook (10.5%)-60 min.
1 oz. Chinook (10.5%)-30 min.
1/2 oz. Simcoe (13%)-15 min.
1/2 oz. Amarillo (5%)-15 min.
1/2 oz. Simcoe (13%)-5 min.
1/2 oz. Amarillo (5%)-5 min.
1 oz. Simcoe (13%)-dry-hopped, 7 days
1 oz. Amarillo (5)-dry-hopped, 7 days
1 oz. Irish moss (in-boil)
Used White Labs WLP001 Cali-Ale yeast, pitched @ 72F. Attenuated at approx. 77%, final ABV=8.0%.
Fermented 14 days @ 70-75F (varied due to garage conditions...).
14 days seemed a bit short considering the original sweetness, so I'm calling it 14 days primary, then another 7 for dry hopping.
: Bottled w/ standard corn sugar. As of today, it's been bottled for 8 days out of a scheduled 21, but I decided to try one, and it's so damn good, I may reduce it to 14 days.
: The nose on this sucker is HUGE! Floral, sweet, and in your face...almost like birthday cake! Medium-amber pour, head is thick, & marshmallow-esque with good amount of lacing. Hops are so damn balanced it's unreal! Definite passion fruit flavor with a noticeable alcohol warmth. Hops aren't overpowering, but still obviously present. There's also an earthy sweetness after warming to room temp, possibly caramel or butterscotch, but the hops still balance it out so well. This is a beaut for being so young.