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Old 07-08-2013, 06:00 PM   #1
scutiger
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Jul 2012
Greenville, South Carolina
Posts: 155
Liked 9 Times on 8 Posts


Recipe Type: All Grain   
Yeast: Wyeast 1272   
Yeast Starter: 3L   
Batch Size (Gallons): 5.5   
Original Gravity: 1.098   
Final Gravity: 1.022   
IBU: ~125   
Boiling Time (Minutes): 90   
Color: Copper   
Primary Fermentation (# of Days & Temp): 28 @65F   
Secondary Fermentation (# of Days & Temp): 14 @70F   
Tasting Notes: Rich malt character, and tons of pine and citrus hop bitterness and flavor   

20 lbs Pale Malt
1 lbs Crystal 20L
0.5 lbs Special B
0.5 lbs Munich
0.5 lbs Cara-Pils

Single Infusion Mash @ 154F 75 min
Boil Time 90 min

0.5 oz Warrior 90 min
0.75 oz Warrior 60 min
1.5 oz Nugget 40 min
0.5 oz Nugget 20 min
1.0 oz Amarillo 20 min
1.0 oz Amarillo 0 min
0.75 oz Warrior 0 min
1.00 oz Willamette 0 min

1.00 oz Warrior 5 day dry hop
1.00 oz Willamette 5 day dry hop
1.00 oz Amarillo 5 day dry hop

Wyeast 1272 Yeast with 3L starter

OG 1.098
FG 1.022

From BeerSmith:
IBU 126.9
SRM 14.9
ABV 10.1%

Mashed in with 30.75 quarts of water, mash at 154F for 75 minutes.
Drained mash tun, batch sparge with 3.5 gallons of water. (collected 8 gallons Pre-Boil, gravity 1.072)
Boil for 90 minutes following hop schedule above. Whirlfloc tablet at 15 minutes. Chill wort, transfer and pitch yeast. Primary for 4 weeks, secondary for 3 weeks, dry hop for final 5 days. Kegged and served at 2.3 volumes CO2.

This started as my attempt at a clone of Thomas Creek's Up The Creek Extreme IPA. However, I lightened it up a bit in color and malt character, and scaled the IBU's back just a bit to fit the IIPA style guidelines better. The beer is dangerously drinkable, not for everyone, but definitely a winner with my hop head friends.

 
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