Recipe Type: All Grain Yeast: Wyeast 1272 Batch Size (Gallons): 23 litres Original Gravity: ~1.065 Final Gravity: ~1.01 Boiling Time (Minutes): 90 Primary Fermentation (# of Days & Temp): 4-6 Secondary Fermentation (# of Days & Temp): 4-6 Tasting Notes: a subdued IPA with solid malt character
1.5 lb Munich
.5 lb Crystal
60 min boil: 1.5oz Mag & Nug blend
30min boil: 1oz cent
15 min boil: 1.5 oz casc & nugg blend
Finishing: 1.5 oz casc & nugg blend
Yeast: wyeast american 1272
1.5 hrs total boil.
Batch size : 23 litres.
Gi= 1.065 or so
A/V about 6.3%
I sparged about 25 litres because the 1.5 hr boil results in a lot of evaporation. This time I left out the 1 oz Amarillo dry hops and what I got was less bitter, with a more subdued nose-- much closer to the original.
This is a solid IPA, a good one for ppl who aren't hop-heads, and a good brew to serve IPA newbies.