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Old 03-12-2013, 03:51 PM   #1
high5apparatus
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Mar 2012
Saint Louis, MO
Posts: 278
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Recipe Type: All Grain   
Yeast: Safale 05   
Yeast Starter: No   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5.75   
Original Gravity: 1.045   
Final Gravity: 1.011   
IBU: 88.5   
Boiling Time (Minutes): 60   
Color: 7   
Primary Fermentation (# of Days & Temp): 7 days 68 degrees   
Additional Fermentation: 7 day swirl, 14 day rest   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: An American Wheat with big citrus hop flavor.   

This is the first recipe I ever developed on my own. I've been brewing it for 3 years and since more breweries are putting out Wheat IPA's I thought I'd share mine.

5 Hoppiness Wheat IPA (click for Hopville recipe)



4lb 2 row pale
4lb Red wheat
12oz Crystal 20L
12oz Honey Malt
8oz Munich Malt
8oz Rice Hulls (if needed to prevent stuck mash)

Mash for 90 minutes at 150 degrees.

First Wort Hop 1oz Amarillo
25 min 1oz Cascade
25 min 1oz Centennial
10 min 1oz Centennial
5 min 1oz Cascade

4.5% abv 162 calories/12oz bottle

Cheers!


Original extract recipe (click for Hopville recipe)


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Bottled: Chili Beer, Bourbon Aged Apfelwein Cider
Fermentation: Bourbon Honey Ale, Olde English IPA
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Old 04-13-2013, 04:39 PM   #2
CharlosCarlies
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Jan 2009
Conroe, TX
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Tasting notes?



 
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Old 06-10-2013, 05:07 PM   #3
marvinsjunk
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May 2013
Indianapolis, IN
Posts: 70
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Would you please clarify the "7 day swirl, 14 day rest" note in Secondary Fermentation? Also, I noticed that there is no dry hop. Have you previously tried it and didn't like the result?

I'm very intrigued by this recipe, and the idea of a wheat IPA in general. Thanks for sharing.

 
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Old 06-12-2013, 04:39 PM   #4
high5apparatus
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Mar 2012
Saint Louis, MO
Posts: 278
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I have never dry hopped this beer. I use to do straight hop additions but I now first wort hop. I do not secondary as in physically transferring the beer. After 7 days of "Primary" I gently rotate the glass carboy inside the dairy cases that hold them, a couple times a day, to rotate the column of beer. This keeps the yeast in suspension and increases attenuation. After 7 days of swirling, I let the beer set for 14 days before bottling. I have a beer, a rye pale ale, that I both first wort hop and dry hop, so I would see no reason why you couldn't do both.
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Manta Brewing
Bottled: Chili Beer, Bourbon Aged Apfelwein Cider
Fermentation: Bourbon Honey Ale, Olde English IPA
Pipeline: Citra Pounding XIPA, Vanilla Cream Ale
http://www.brewtoad.com/users/10067

 
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