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Old 03-14-2011, 03:01 AM   #151
Feb 2011
bastrop, tx
Posts: 2

What temp do you dry hop in the keg? Thanks Ed for this easy recipe.

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Old 03-29-2011, 03:21 PM   #152
Sep 2010
, SC
Posts: 143

I recall seeing "room temperature" somewhere back int he thread.

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Old 03-29-2011, 07:05 PM   #153
EdWort's Avatar
Jul 2006
Bee Cave, Texas
Posts: 11,912
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Originally Posted by txcop View Post
What temp do you dry hop in the keg? Thanks Ed for this easy recipe.
Room temp for 10 days.

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Old 04-18-2011, 06:46 PM   #154
Mar 2010
Columbia, SC
Posts: 108

JUST finished brewing this up. My OG was 1.079, but I came a little shy of 5 gals (I scaled down to 5 gals btw... :P)

I think I may just need a little more water to hit 5 gal after a 90 min boil

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Old 04-27-2011, 12:17 PM   #155
Jan 2011
Posts: 125
Liked 2 Times on 2 Posts

I have 11 gallons of this ready to go into the kegs from primary for dry hopping. My question is what do you set the psi at for the kegs while they are dry hopping for 10 days at room temperature? Standard 2.5 volumes or a lower psi?

btw I've never dry hopped before, so this is my first time

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Old 04-27-2011, 04:32 PM   #156
DustBow's Avatar
May 2010
Cincy, OH
Posts: 634
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at room temp, I think most of us are just conditioning or dry hopping, not actually carbing up the beer. Seal it up with a good 30 or so psi boost, that will at least get you a little head start on carbing before you chill it down and put it on the gas permanently
"Brewers make wort, yeast make beer."

"Brewing beer is neither complicated nor expensive. It's the responsibility of the brewer to make it as complicated and expensive as their spouse & budget will allow."

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Old 04-27-2011, 06:58 PM   #157
USMC_Brewer's Avatar
Mar 2009
Jacksonville, NC
Posts: 50

I am doing my first brew this Saturday and was thinking about making this. I want o make 10 gal though so please correct me if Im wrong but this is what I need

22# Pale ( What kind of Pale?)
2# Munich
24 oz. Crystal 60L

Single Infusion for 90 minutes at 154 degrees.

2 oz. Warrior 60 minutes
2 oz. Centennial 15 minutes
2 oz. Centennial 5 minutes

Also I was going to BIAB with a 15 gallon kettle. Would that be big enough to hold all of the water and grains?

Sorry for all the dumb questions
-Semper Fidelis

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Old 04-27-2011, 07:51 PM   #158
Jun 2009
Houston Texas
Posts: 608
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That looks about right but that would be for an 11g batch. As far as the biab I haven't done that yet but I'm pretty sure you might have some problems with a 15 gallon kettle. I don't think there's any way you'll get ~14 gallons of water and 20+ pounds of grain to fit in there. You could do a single batch though.

But this is a great beer for your first brew so good luck. And Semper Fi to you


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Old 04-29-2011, 08:47 PM   #159
Jan 2011
Fargo, AK
Posts: 222
Liked 1 Times on 1 Posts

Originally Posted by EdWort View Post
Use 6.6 pounds of DME and steep the Munich and the Crystal.
Couldn't the same effect be had steeping a Crystal Munich malt and likely get more fermentables out of it? Would it be worthwhile to BIAB partial mash 1# of munich malt grain then move on with the extract boil? just trying to figure out the best way to include the Munich element and stay as close to the original specs while using extract for the heavy lifting.

Bottled/Drinking - Dirty Blonde Cutthroat
Bottled/Conditioning - Cupid's Black Heart Baltic Porter

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Old 05-02-2011, 01:16 AM   #160
Aug 2008
Posts: 252
Liked 4 Times on 3 Posts

Brewed this recipe today, 10 gallon batch. Looks great! Got 83% efficiency, so we ended up at 1.072. Oops. Really looking forward to tasting this!

I love Centennial hops.

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