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Old 10-01-2011, 04:41 AM   #1
guinnessface
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Mar 2010
PA
Posts: 123
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Recipe Type: All Grain   
Yeast: WLP051 Cal V Ale   
Yeast Starter: Yes   
Batch Size (Gallons): 5.5   
Original Gravity: 1.065   
Final Gravity: 1.011   
IBU: 45   
Boiling Time (Minutes): 60   
Color: 6.5   
Primary Fermentation (# of Days & Temp): 1wk   
Secondary Fermentation (# of Days & Temp): 3wk   
Tasting Notes: Very floral Thai-style IPA   

Here's a recipe (or modification of a recipe) for a Thai style IPA, or Thai-PA as I call it.

It's a direct modification of Eschatz's Two Hearted clone that was tweaked for a 5.5 gal batch and fortified with some traditional Thai herbs. First of all, thanks to Eschatz for a kick-ass recipe.....I had great results this go round.

12 lbs Pale Malt (2 Row) US
2 lbs Vienna Malt
1 lb Cara-Pils/Dextrine
1 lb oz Caramel/Crystal Malt - 20L
1 lb Rice Hulls
*mash at 158 F

1.00 oz Centennial (60 min) First wort hopped
0.25 oz Centennial added at start of boil
1.00 oz Centennial (15 min)
Irish Moss (15 min)
1.00 oz Centennial (5 min)
1 bunch/handful each: lemongrass, basil, thai basil, mint, zest of 5 limes and 1/2oz. bitter orange peel (5 min)
1.00 oz Centennial (1 min)
Dry hopped in secondary with 1oz each: Centennial & Sorachi

Cold crashed, force filtered and bottled.

7% ABV

I tried a bottle at 10 days and was surprised at the amount of carbonation it had already built up. For appearance, I noticed a light golden, slightly opaque color and very frothy head.....good retention. The nose was very floral and I could really smell the lemongrass. It has a wonderful taste that's bitter, but balanced by the rest of the elements. As the name indicates, it's Thai first and IPA second. A great year-round brew that is sure to be a conversation starter. Cheers, and hat's off to Eschatz once again! I was just going for a trial taste, but am starting on my 3rd bottle now..........



 
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Old 10-01-2011, 04:43 AM   #2
guinnessface
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Mar 2010
PA
Posts: 123
Liked 1 Times on 1 Posts


Here's a recipe (or modification of a recipe) for a Thai style IPA, or Thai-PA as I call it.

It's a direct modification of Eschatz's Two Hearted clone that was tweaked for a 5.5 gal batch and fortified with some traditional Thai herbs. First of all, thanks to Eschatz for a kick-ass recipe.....I had great results this go round.

12 lbs Pale Malt (2 Row) US
2 lbs Vienna Malt
1 lb Cara-Pils/Dextrine
1 lb oz Caramel/Crystal Malt - 20L
1 lb Rice Hulls
*mash at 158 F

1.00 oz Centennial (60 min) First wort hopped
0.25 oz Centennial added at start of boil
1.00 oz Centennial (15 min)
Irish Moss (15 min)
1.00 oz Centennial (5 min)
1 bunch/handful each: lemongrass, basil, thai basil, mint, zest of 5 limes and 1/2oz. bitter orange peel (5 min)
1.00 oz Centennial (1 min)
Dry hopped in secondary with 1oz each: Centennial & Sorachi

Cold crashed, force filtered and bottled.

7% ABV

I tried a bottle at 10 days and was surprised at the amount of carbonation it had already built up. For appearance, I noticed a light golden, slightly opaque color and very frothy head.....good retention. The nose was very floral and I could really smell the lemongrass. It has a wonderful taste that's bitter, but balanced by the rest of the elements. As the name indicates, it's Thai first and IPA second. A great year-round brew that is sure to be a conversation starter. Cheers, and hat's off to Eschatz once again! I was just going for a trial taste, but am starting on my 3rd bottle now..........



 
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Old 10-15-2011, 11:37 PM   #3
guinnessface
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Mar 2010
PA
Posts: 123
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Here's a pic. It's a little darker than I wanted, but that's just for style points. I served this at a local homebrew festival last week and it got a lot of compliments.
Click image for larger version

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Old 10-15-2011, 11:38 PM   #4
guinnessface
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Mar 2010
PA
Posts: 123
Liked 1 Times on 1 Posts


Here's a pic. It's a little darker than I wanted, but that's just for style points. I served this at a local homebrew festival last week and it got a lot of compliments.
Click image for larger version

Name:	IMG_0840.jpg
Views:	381
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ID:	35960  

 
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Old 10-16-2011, 12:08 AM   #5
Sea
Green Flash IPA on tap
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May 2007
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looks great. I'll have to try this.
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Old 10-21-2011, 12:06 AM   #6
Quaker
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Have you brewed with sorachi Ace hops before? Northern Brewer's description says it very lemony. I have a recipe built up for an IPA with a blend of citra, cascade, and sorachi. The dry hop will be primarily sorachi. Wondering how much of that lemongrass aroma you got is from the hops and how much from the actual lemongrass.
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Old 10-21-2011, 02:20 AM   #7
guinnessface
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Mar 2010
PA
Posts: 123
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I used sorachi in a pale ale before, but didn't notice a real citrusy smell. For this one, the lemongrass prevails and the remaining fruit and seasonings covered up most of the hops, but not in a bad way. If anything, the bitterness complimented the flavors nicely and left a good balance, tho individual hops are hard to pick out

 
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Old 10-21-2011, 02:28 AM   #8
AZ_IPA
PKU
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Jun 2008
The Cold Part of AZ
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You should throw in a couple Thai chilis in the secondary for some heat!

 
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Old 12-27-2011, 09:35 PM   #9
corymcd
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Feb 2010
Wyncote (Philly), PA
Posts: 26

Wow. Just added this on my next to brew list!

 
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Old 12-28-2011, 12:28 PM   #10
guinnessface
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Mar 2010
PA
Posts: 123
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Glad to hear it! Please let me know how yours turns out.....I'd really be interested to hear another brewer's take on the recipe and the process.



 
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