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Old 11-19-2012, 07:05 PM   #1
Chuckus95
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Apr 2010
Zionsville, IN
Posts: 233
Liked 102 Times on 54 Posts


Recipe Type: All Grain   
Yeast: Denny\'s Favorite 50 (Wyeast 1450)   
Yeast Starter: 2L   
Batch Size (Gallons): 4.0   
Original Gravity: 1.083   
Final Gravity: 1.020   
IBU: 114.2   
Boiling Time (Minutes): 75   
Color: 8 SRM   
Primary Fermentation (# of Days & Temp): 21 days @ 62F   
Secondary Fermentation (# of Days & Temp): 4 Days   
Tasting Notes: One word: dank, which was what I was looking for.   

I brew mostly hoppy beers, and I have been getting sick of the citrus bombs that I had been making. So, I set out to make a dank-bomb of an IIPA, with a little bit of citrus/pine to balance things out. I also went with all British malts to give it a bit more of a backbone. I like this overall, but next time I think that I will increase the Simcoe and Chinook a bit and will mash a bit higher for more maltiness.

This is a 4 gal recipe, and I get 70% efficiency, so adjust accordingly.

Grains

10 lb Thomas Fawcett Halcyon
1 lb Corn Sugar (added with 5 mins left in boil)
12 oz Crisp Amber Malt

Hops

1 oz Apollo (19.7%) (FWH)
.5 oz Columbus (15.4%) (15)
.5 oz Simcoe (13%) (15)
.5 oz Summit (18%) (15)
1 oz Apollo (19.7%) (Whirlpool - 20 min)
1 oz Columbus (15.4%) (Whirlpool - 20 min)
1 oz Summit (18%) (Whirlpool - 20 min)
.5 oz Chinook (13%) (Whirlpool - 20 min)
1.5 oz Apollo (19.7%) (DH - 7 days)
1.5 oz Columbus (15.4%) (DH - 7 days)
1.5 oz Summit (18%) (DH - 7 days)

Yeast

Wyeast 1450 - Denny's Favorite 50

Mash

150 deg. for 60 mins, batch sparge
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Keg: Fresh-Hop Amber; Galaxy/Simcoe/Citra IPA; Maharaja Clone; Winter Warmer
Primary: Rye Pale Ale; Red Dragon (Imperial Red Ale)
Secondary:
On Deck: Tripel; Smoked Porter; Marzen; Ahtanum/Belma/Columbus IPA

 
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Old 11-19-2012, 07:09 PM   #2
divrguy
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Dec 2011
, California
Posts: 1,166
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Quote:
Originally Posted by Chuckus95
I brew mostly hoppy beers, and I have been getting sick of the citrus bombs that I had been making. So, I set out to make a dank-bomb of an IIPA, with a little bit of citrus/pine to balance things out. I also went with all British malts to give it a bit more of a backbone. I like this overall, but next time I think that I will increase the Simcoe and Chinook a bit and will mash a bit higher for more maltiness.

This is a 4 gal recipe, and I get 70% efficiency, so adjust accordingly.

Grains

10 lb Thomas Fawcett Halcyon
1 lb Corn Sugar (added with 5 mins left in boil)
12 oz Crisp Amber Malt

Hops

1 oz Apollo (19.7%) (FWH)
.5 oz Columbus (15.4%) (15)
.5 oz Simcoe (13%) (15)
.5 oz Summit (18%) (15)
1 oz Apollo (19.7%) (Whirlpool - 20 min)
1 oz Columbus (15.4%) (Whirlpool - 20 min)
1 oz Summit (18%) (Whirlpool - 20 min)
.5 oz Chinook (13%) (Whirlpool - 20 min)
1.5 oz Apollo (19.7%) (DH - 7 days)
1.5 oz Columbus (15.4%) (DH - 7 days)
1.5 oz Summit (18%) (DH - 7 days)

Yeast

Wyeast 1450 - Denny's Favorite 50

Mash

150 deg. for 60 mins, batch sparge
I'm all for switching up the citrus bombs for the hop bombs lol
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