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Old 02-13-2013, 06:37 PM   #1
Jan 2011
Sierra, Nevada
Posts: 4,030
Liked 438 Times on 350 Posts

I'm working on yet another hoppy beer recipe that I'm calling, Twelfth Night IIPA. Initially, I wasn't trying to be gimmicky, but the grist just worked out that way. 12's for all the grains, 12 oz. hops, 112 minute mash, 112 IBUs (Garetz), 12 day 3-stage dryhop, 12 day primary, 12 day secondary. It's pretty easy to remember

Brewed in the West Coast style, the goal is to have a supremely dry and clean, highly fermentable base with a nice marriage of hop bitterness and hop aroma. Piney up front, with citrus and fruit for support. Very American!! I could replace the Amarillo with CTZ for something more dank, and less citrusy/fruity. Still debating.

Carapils, C15, and Wheat malt for added body and head retention due to the long, low beta mash. A bit of Munich for slightly more character. Let me know what you think. I definitely want lower than 1.012 FG, or else I would change that too.

5.5 gallon batch
147 F, 112 minute mash
1.070 OG
1.010 FG

12 lbs. Great Western 2-Row
12 oz. Great Western Munich
12 oz. Great Western White Wheat
12 oz. Great Western C15
12 oz. Briess Carapils

2 oz. Warrior pellet 17.7 @ 60 minute boil
1 oz. Simcoe pellet 12.7 @ 30 minute boil
2 oz. Amarillo (or CTZ) pellet @ 30 minute hopstand (<160 F)
1 oz. Simcoe pellet @ 30 minute hopstand (<160 F)
1 oz. Chinook pellet @ 30 minute hopstand (<160 F)
1.5 oz. Simcoe pellet @ 3-stage, 12 day dryhop
1.5 oz. Amarillo (or CTZ) pellet @ 3-stage, 12 day dryhop
2 oz. Chinook pellet @ 3-stage, 12 day dryhop

WLP090 San Diego Super Yeast Starter

12 day primary, 12 day secondary

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Old 02-13-2013, 06:43 PM   #2
Nov 2011
Posts: 3,952
Liked 553 Times on 389 Posts

Two words: YUM.

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