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Old 12-15-2010, 01:11 AM   #1
Yooper
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Recipe Type: All Grain    Yeast: Nottingham or S04    Yeast Starter: no    Batch Size (Gallons): 5    Original Gravity: 1.070    Final Gravity: 1.010    IBU: 50.8    Boiling Time (Minutes): 60    Color: 8.3    Primary Fermentation (# of Days & Temp): 14 at 64-65    Secondary Fermentation (# of Days & Temp): 7 days at 65 (dryhopping)    Tasting Notes: "Clean" hoppy IPA with citrusy notes that are inviting and the taste is great!   
Someone on the forums posted the recipe from the brewmaster, but for the full brewery size. I scaled it down, and brewed it a couple of times. I had to sub some hops, as I used chinook for bittering and the original recipe called for columbus.

I never tried it head-to-head, as Lakefront is hard to get for me here, but it's a great beer and I think you'll love it as much as we do!

12 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 91.07 %
12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.36 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.57 %

1.25 oz Chinook [11.50 %] (60 min) Hops 43.5 IBU
1.00 oz Cascade (homegrown) [5.00 %] (5 min) Hops 2.7 IBU
1.00 oz Cascade (homegrown) [5.00 %] (0 min) Hops -

1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

1.00 oz Simcoe [12.20 %] (Dry Hop 7 days) Hops -
1.00 oz Cascade (homegrown) [5.00 %] (Dry Hop 7 days) Hops -
1.00 oz Chinook (homegrown) [10.00 %] (Dry Hop 7 days) Hops -

I was fortunate to have lots of homegrown hops for this recipe, but of course commercial hops could be used interchangably with the homegrown. The chinook in the dryhopping is awesome- bigger citrus with a resiny backnote that combined with the simcoe and cascade is a beautiful hoppy experience.

This is on tap again at our house. Bob (the former non-hophead) upon sampling it again, said "THIS is what I'm talking about! We need this on tap all of the time!".

Extract version:
9 pounds DME
.50 pound crystal 20L
.50 pound crystal 40L
Steep grains in bag for 20 minutes, then remove and bring to a boil. Add 1/2 the DME, and begin hopping as the schedule above. With 15 minutes left in the boil, add the rest of the DME, whisking well to dissolve. Add the rest of the hops as the recipe indicates.


PM version:
6 lbs Light Dry Extract
3 lbs Pale Malt (2 Row) US (2.0 SRM)
12.0 oz Caramel/Crystal Malt - 20L
8.0 oz Caramel/Crystal Malt - 40L
Mash the grains in 6 quarts of water at 150-155 degrees. Make sure the grain is "loose" in the bag, so you can thoroughly wet the grains throughout. Keep at 150-155 for 45 minutes, and then lift out the grains and put them in a strainer over the brewpot. Sparge by pouring 170 degree water over the grains until you reach your boil volume. Discard grains. Bring pot up to a boil, and add 1/2 of the DME. Hop as above. With 15 minutes left in the boil, add the rest of the DME, whisking well to dissolve. Add the rest of the hops at the time indicated in the recipe above.


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Reason: extract and PM versions added.

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Old 12-15-2010, 01:14 AM   #2
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Looks great! I will be making this in 2011!



 
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Old 12-15-2010, 01:22 AM   #3
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Thank you. I might make this my first all-grain brew!

Question though: Is there a general rule for hop pellet substitutions? I'm used to them and don't want too many new variables for my first all-grain brew.

 
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Old 12-15-2010, 01:38 AM   #4
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Quote:
Originally Posted by sudsmcgee View Post
Thank you. I might make this my first all-grain brew!

Question though: Is there a general rule for hop pellet substitutions? I'm used to them and don't want too many new variables for my first all-grain brew.
Well, not really. I think the "rule" is 10% less leaf hops for pellets, but I figure the IBUs with some software and really ignore the differences.

For late additions, I just add the same amount, whether leaf or pellet, and it's working out well for me.
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Old 12-15-2010, 02:42 AM   #5
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Thanks. I'll probably be using Beersmith when I finally do it, so I'll try and match the IBU's and see what it says.

 
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Old 12-15-2010, 03:49 AM   #6
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OK, playing with Beersmith now. I want to have this recipe planned for when I brew it over the holidays.

I think I understand most of the settings, but regarding the mash profile, what is the best choice to use? I plan on mashing and batch sparging in the cooler.

Should I choose single infusion, full body, batch sparge? I don't understand what these different choices mean.

If this question belongs in another section please feel free to move it.

Edit: Nevermind, I'm figuring it out.

Reason: Found answer through search. Duh

 
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Old 12-15-2010, 01:23 PM   #7
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Quote:
Originally Posted by sudsmcgee View Post
OK, playing with Beersmith now. I want to have this recipe planned for when I brew it over the holidays.

I think I understand most of the settings, but regarding the mash profile, what is the best choice to use? I plan on mashing and batch sparging in the cooler.

Should I choose single infusion, full body, batch sparge? I don't understand what these different choices mean.

If this question belongs in another section please feel free to move it.

Edit: Nevermind, I'm figuring it out.
I use single infusion, medium body for most of my IPAs. I do adjust the temperature inside the mash profile for each beer.

Let us know if you need some help with it! It really is a great program to use once you get it figured out.
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Old 12-17-2010, 02:27 AM   #8
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I have added this to my December brew list.

I had the pleasure of tasting this beer recently () and it's wonderful!

Thanks for the recipe, Yoop!
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Old 12-18-2010, 02:19 PM   #9
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Welcome to the Dark Side Bob. heh, heh.

Yoop, I too have an IPA recipe I have in which I dry hop with Chinook. I think it's awesome as a dry hop addition.
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Old 12-20-2010, 01:05 AM   #10
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Spectacular! I have an IPA in primary right now, and was wondering about this combination for dry hopping. Glad you got such rave reviews - I can't wait!



 
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