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Old 05-24-2008, 03:34 PM   #1
Righlander
 
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Apr 2008
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Recipe Type: Partial Mash   
Yeast: 11.5g Safale us-05 Yeast   
Yeast Starter: nope   
Batch Size (Gallons): 5.5   
Original Gravity: 1.061   
Final Gravity: ?   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 14   
Additional Fermentation: bottle 1 month   
Secondary Fermentation (# of Days & Temp): 14   

Anthem IPA Ingredients (for 5.5 gallons)

8lbs Pale Malt LME
3lbs Marris Otter Grain
.5lb crystal 60
1oz Nugget Hops AA 11.2% 60 mins
.5oz Galena AA 12.2% 60 mins
.5oz Galena AA 12.2% 30 mins
.5oz Cascade Hops AA 5.1% 30 mins
.5oz Cascade Hops AA 5.1% 15 Mins
1oz Cascade Hops AA 5.1% 0 mins
2oz Cascade hops AA 5.1% (Dry Hop)
11.5g Safale us-05 Yeast Pitch temp 79f
1 cup Dextrose for Priming



SG: 1.061
FG: 1.016 = 6.0% ABV
Mash at 155f: 60 Mins
3 Gallon Boil
Add LME at 30 mins in to the boil

I made this recipe with the help of everyone on this site. that gives me extreme confidence that it's going to be awesome! I'll update when it's done.

Reason: update

 
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Old 05-24-2008, 06:18 PM   #2
Righlander
 
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it's down to 1.020 after only 4 days in primary. i think thats good.

 
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Old 05-29-2008, 07:03 PM   #3
Righlander
 
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it finished at 1.016 somewhere around 6.0%. tasted nice at transfer to secondary. I bet 79f WAS a bit too warm for pitching the yeast. next time ill try pitching at like 73f.


 
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Old 06-08-2008, 05:27 PM   #4
Righlander
 
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<a href="http://s48.photobucket.com/albums/f212/mampy3000/?action=view&current=IMG_1059.jpg" target="_blank"><img src="http://i48.photobucket.com/albums/f212/mampy3000/IMG_1059.jpg" border="0" alt="Photobucket"></a>

 
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Old 06-18-2008, 06:41 PM   #5
Righlander
 
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Ok, it's been in the bottle for one week. I have them mostly in 12oz bottles so I figured I'd try one early. its was almost fully carbonated and the taste was really good. Extremely hoppy, medium bodied, deep gold in color and very clear. Very well balanced IPA. By far the best home brew I have made and it's not even ready yet. 2 more weeks and I will try another. Someone else should make this and tell me what they think. I'm telling you it's really good! 2 more weeks!

 
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Old 05-20-2009, 12:57 AM   #6
snipper_cr
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Jan 2009
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Just brewed up an IPA following this recipe!
Only a few changes: LHBS only had Yeast Labs WLP001 California yeast which they said was similar to what you used. Also Instead of 8lbs of LME... I went ahead with 9.9 (3 3.3lb containers) so its going to be a bit bigger bear on the maltier side. Consequently, my starting gravity was 1.071 and I also pitched when it was 77 degrees. Maybe a little higher.

However, I have high hopes for this one. My primary fermenting area is a little cooler, around 64 and the yeast they gave me said lowest is 68 so it may take a little while longer to ferment. Depending on the weather, I may keep it out of the basement in the upstairs where the forecast shows upper 60s.

Look forward to this one!
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The "Hops Shortage" is the gods way of punishing us for not making our beers bitter enough.


Primary #1: British Brown
Primary #2: Empty
Primary #3: Empty
Secondary #1: Empty
Keg #1: Chocolate Oatmeal Stout
Keg #2: Hoppy Red

 
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Old 06-06-2009, 08:07 PM   #7
snipper_cr
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Well I just transfered to secondary after 2 weeks in primary. SG was 1.071 and FG was 1.018 so my FG was .002 higher but given the higher SG, I think should be good. Did a taste test and MAN am I excited for this one! Taste was SPOT ON with a type of IPA that I've been looking for.

Hopefully a few weeks in secondary, then a few more in bottles and this baby will be ready in time for 4th of july weekend!
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The "Hops Shortage" is the gods way of punishing us for not making our beers bitter enough.


Primary #1: British Brown
Primary #2: Empty
Primary #3: Empty
Secondary #1: Empty
Keg #1: Chocolate Oatmeal Stout
Keg #2: Hoppy Red

 
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Old 06-06-2009, 09:17 PM   #8
hamiltont
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Pitching at 79 degrees will cause a vigorous fermentation, and usually a short one too. Time will tell if you get any funky flavors from it.
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Old 07-15-2009, 08:55 PM   #9
snipper_cr
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Well, nearly two months since my pitching of the yeast, this beer is finally labeled as "ready." Spent 2 weeks in the primary, 4 weeks in the secondary, and 3 weeks in the bottles and 2 days in the fridge. I tried one after 1 week in the bottle. Completely flat. Tried another after 2 weeks in the bottle. No head or visible carbonation, but definitely was developing a bit of a mouth feel of carbonation. After 3 weeks, a nice inch head developed with good lacing all the way down!

No noticeable off flavors, look/appearance is a clear, light amber, aroma is just what I wanted - a strong but not over powering Cascade hop aroma and taste is spot on. Plenty of hop bitterness and taste (from late/dry hopping) but a nice malty aspect still.

A+ recipe!
__________________
The "Hops Shortage" is the gods way of punishing us for not making our beers bitter enough.


Primary #1: British Brown
Primary #2: Empty
Primary #3: Empty
Secondary #1: Empty
Keg #1: Chocolate Oatmeal Stout
Keg #2: Hoppy Red

 
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Old 08-07-2009, 01:15 PM   #10
Reedwalker
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Jun 2009
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I just brewed this recipe 48 hrs ago. I pitched closer to 70 deg. The test sample (1.065 OG) tasted great, Ill update here.
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