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Old 03-06-2011, 12:14 AM   #1
barrooze
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Jan 2009
Pearland, TX
Posts: 2,438
Liked 124 Times on 102 Posts


Recipe Type: All Grain   
Yeast: WLP001   
Batch Size (Gallons): 6   
Original Gravity: 1.064   
Final Gravity: 1.014   
IBU: 40   
Boiling Time (Minutes): 90   
Color: 15.8 SRM   
Primary Fermentation (# of Days & Temp): 21 days @ 68F   
Tasting Notes: None yet!   

All,

This is just a first attempt at a complete hop-bursted IPA. I'm hoping to have a ton of nice hop spice/aroma/flavor that will not be completely balanced with the malt, but will complement it nicely.

What do you think?

Grist:
10# Marris Otter malt
2# Wheat malt
0.5# Special B malt
0.25# Pale chocolate malt

Mash: 152F
Boil: 90 minutes

Hops:
15 minute
1 oz Magnum (14%AA 13.9 IBU)
1 oz Pearle (8%AA 7.9 IBU)
10 minute
1 oz Magnum (14%AA 10.4 IBU)
5 minute
1 oz Hersbrucker (4%AA 2.5 IBU)
0 minute
1 oz Tettnang
1 oz Hersbrucker

Other:
1 Whirlfloc tablet at 15 minutes

Ferment: 21 days @ 68F

Dry hop:
1 oz Pearle (3 days)
1 oz Tettnang (3 days)


Any comments would be appreciated. I'll enter comments after I've brewed and tasted it. Thanks! in advance!
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Kegged: BOSON on Rhubarb, Dry-Hopped Sour Brown (ECY01), DIPA, Funky Belgian Table Beer, Breakfast Stout Primary: CYBI Obsidian Stout clone, Citra Dust APA, Hop Dust APA Souring: None On Deck: Oktoberfest-ish Lager On the Horizon: Epic Pale ale clone, Atrial Rubicite clone (ECY20) Updated: 2016/04/09
Untappd: barrooze

 
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Old 03-06-2011, 08:47 PM   #2
Double_D
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Feb 2011
Las Vegas, Nevada
Posts: 1,852
Liked 181 Times on 134 Posts


Looks good. Maybe you could add a couple oz. of Amarillo in the middle for a little spice? I like the combo of magnum and amarillo.

 
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