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Old 05-14-2012, 09:05 PM   #1
igliashon
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Feb 2012
Oakland, CA
Posts: 936
Liked 75 Times on 45 Posts



Had this recipe stewing in my head for a while, finally gonna brew it up this Thursday.

3 gallon batch

Grains:
2 lbs homemade quinoa crystal malt
1 lb sweet potato, pureed
2 lbs rice syrup solids
2 lbs sorghum LME at flame-out
2 oz maltodextrin

Hops:
1 oz Phoenix (8% AA) at 60 min
0.5 oz US Goldings (4.2% AA) at 15 min
0.5 oz US Goldings at 5 min
1 oz US Goldings dry-hop for 7 days

Nottingham Dry Yeast

Boil additions:
1 tsp gypsum at flame-on
1/2 tablet whirlfloc at 15 min

Instructions: step-mash sweet potato and crystal malt, 30 min at 90, 30 min at 120, and 60 min at 150F, then sparge to make up 3.5 gallons for the boil. Recommend rice hulls. I do it BIAB-style.

Target OG: 1.061
Target FG: 1.015
Target ABV: 6.1%
Target IBU: 66.1 (a little on the high side for a British IPA)

I'm hoping the quinoa adds a biscuity note to the malt, it smells and looks like Grapenuts right now and did definitely convert a bit when I made it into crystal, as it's quite sweet. The toasting took away the slight sour note it had.

This one is meant to be a companion to my Pacific Gyre IPA, which is an aggressive American-style IPA.

 
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Old 06-27-2012, 02:53 AM   #2
igliashon
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Feb 2012
Oakland, CA
Posts: 936
Liked 75 Times on 45 Posts


Well, cracked into this a week or two ago...my first oxidized beer! It's actually pretty good, despite the mild papery flavor of oxidation. The quinoa did basically what I expected it to, adding a nice roundness to it, and there do seem to be some buttery and fruity notes appropriate to the British style. It's not great, but it's an easy drinker. I wish I could say I got more out of the hops, but they just seem lacking.

 
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