oljimmy
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- None
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.057
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 65
- IBU
- 58
- Color
- 4.8 SRM
- Primary Fermentation (# of Days & Temp)
- 14 Days
- Tasting Notes
- Clean, slightly sweet IPA with nicely balanced smooth, lingering bitterness.
Ingredients:
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10 lbs 2.0 oz Brewer's Malt, 2-Row, Premium 93.1 %
8.0 oz Munich 10L (Briess) (10.0 SRM) 4.6 %
4.0 oz Victory Malt (25.0 SRM) 2.3 %
20.39 g Warrior [15.80 %] - Boil 60.0 min 38.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
8.50 g Simcoe [13.00 %] - Boil 15.0 min 6.5 IBUs
8.00 g Columbus/Tomahawk/Zeus (CTZ) (Boil 15 mins) 6.1 IBUs
19.12 g Columbus/Tomahawk/Zeus (CTZ) (Steep/Whirlpool) 2.7 IBUs
18.14 g Amarillo [8.20 %] - Steep/Whirlpool 45 mins 1.6 IBUs
18.12 g Simcoe [13.00 %] - Steep/Whirlpool 45 mins 2.6 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05)
21.27 g Amarillo [8.20 %] - Dry Hop 5.0 Days
21.27 g Simcoe [13.00 %] - Dry Hop 5.0 Days
14.17 g Centennial [9.30 %] - Dry Hop 5.0 Days
14.17 g Amarillo [8.20 %] - Dry Hop in Keg
14.17 g Simcoe [8.20 %] - Dry Hop in Keg
Mash at 150, batch sparge. Adjust hop additions for IBU levels: get the IBUs listed here, don't just match the amount of hops I list.
After flameout, chill wort to between 160-170 F and add steep/whirlpool hops, stirring every 15 minutes. Rehydrate dry yeast, pitch after wort is cooled to 65 F. Ferment at 62-64, rising to 70 F for the final two days. Cold-crash and fine with gelatin on 5th day of dry-hopping, then transfer to keg or bottle.
This beer is as good as any high-end craft IPA I've tasted! The Munich and Victory malt give it a sweetness and complexity that balances the heavy charge of bittering hops perfectly.
------------
10 lbs 2.0 oz Brewer's Malt, 2-Row, Premium 93.1 %
8.0 oz Munich 10L (Briess) (10.0 SRM) 4.6 %
4.0 oz Victory Malt (25.0 SRM) 2.3 %
20.39 g Warrior [15.80 %] - Boil 60.0 min 38.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
8.50 g Simcoe [13.00 %] - Boil 15.0 min 6.5 IBUs
8.00 g Columbus/Tomahawk/Zeus (CTZ) (Boil 15 mins) 6.1 IBUs
19.12 g Columbus/Tomahawk/Zeus (CTZ) (Steep/Whirlpool) 2.7 IBUs
18.14 g Amarillo [8.20 %] - Steep/Whirlpool 45 mins 1.6 IBUs
18.12 g Simcoe [13.00 %] - Steep/Whirlpool 45 mins 2.6 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05)
21.27 g Amarillo [8.20 %] - Dry Hop 5.0 Days
21.27 g Simcoe [13.00 %] - Dry Hop 5.0 Days
14.17 g Centennial [9.30 %] - Dry Hop 5.0 Days
14.17 g Amarillo [8.20 %] - Dry Hop in Keg
14.17 g Simcoe [8.20 %] - Dry Hop in Keg
Mash at 150, batch sparge. Adjust hop additions for IBU levels: get the IBUs listed here, don't just match the amount of hops I list.
After flameout, chill wort to between 160-170 F and add steep/whirlpool hops, stirring every 15 minutes. Rehydrate dry yeast, pitch after wort is cooled to 65 F. Ferment at 62-64, rising to 70 F for the final two days. Cold-crash and fine with gelatin on 5th day of dry-hopping, then transfer to keg or bottle.
This beer is as good as any high-end craft IPA I've tasted! The Munich and Victory malt give it a sweetness and complexity that balances the heavy charge of bittering hops perfectly.
