Skinny Shamrock's Hop-a-riffic IPA - Home Brew Forums
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Old 06-24-2008, 08:58 PM   #1
SkinnyShamrock
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May 2008
Camp Hill, PA
Posts: 361
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Recipe Type: Extract   
Yeast: White Labs Cali. Ale, WLP 001   
Batch Size (Gallons): 5   
Original Gravity: 1.072   
Final Gravity: 1.018   
IBU: 76   
Boiling Time (Minutes): 60   
Color: 9   
Primary Fermentation (# of Days & Temp): 7-10 @ 72*   
Secondary Fermentation (# of Days & Temp): 14 @ 72*   

Fermentables:
5 lbs. Briess dry amber malt extract
2.5 lbs. LD Carlton dry light malt extract
1 lb. crushed CaraPils

Hops:
1 oz. US Chinook pellets, 12 AA% (bittering)
1 oz. UK Phoenix pellets, 10 AA% (bittering/flavor)
1 oz. US Cascade pellets, 6.9 AA% (aroma)
1 oz. US Amarillo whole leaf, 9.8 AA% (for dry hopping)

-Fill kettle with 2.5 gals. of water
-Steep CaraPils in a muslin bag for 45 minutes at 155*F
-Bring to boil, remove from heat, add 2 lbs. of amber malt, return to boil
-Add Chinook, begin 60 min. boil
-At 50 minutes, add .25 oz. of the Phoenix
-At 30 minutes, add .25 oz. of the Pheonix
-At 20 minutes, add rest of fermentables (3 lbs of amber and 2.5 lbs of light)
-At 10 minutes, add rest of the Phoenix
-At 5 minutes, add Cascade

-Add to fermenter and top off with spring water to 5 gals, OG=1.072
-If you're clumsy, like me, drop your strainer into your primary, so all the trub is all happy down in there, yay
-Pitch yeast

-Ferment at 72*
-Rack to secondary when SG reaches 1.018 (10ish days)
-Add the leaf Amarillo to secondary in a muslin bag
-Bottle after 14 days



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Old 07-04-2008, 06:34 PM   #2
eschatz
 
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Dec 2007
Terre Haute, IN
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put an extra oz in the secondary and dry hop it of you're looking for something Hop-a-riffic. try cascade


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Old 08-24-2008, 11:43 PM   #3
SkinnyShamrock
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May 2008
Camp Hill, PA
Posts: 361
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UPDATE: I actually left the beer in the secondary for upwards of a month, it was crystal clear when bottled, even though I used no irish moss, it's pretty. It also turned into a Red. I mean, freakin' red. It's awesome. I'm pretty sure that there's no such thing as a red IPA, but I made it.

I also tried the first bottle after just under three weeks of conditioning: the hops are insane. Definitely needs a solid month or more in the bottles to control the hop flavors and bitterness, and there's quite a high alcohol content, it's very present when drinking the bottom half of the glass. And the crystal clear went away, chill haze
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Old 10-30-2011, 09:58 PM   #4
drhall23
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Jan 2011
Buffalo, NY
Posts: 101
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Made this back in August...just started drinking about 2 weeks ago. It is awesome! Some buddies of mine that are hardcore IPA drinkers, said it was the best homebrew they have ever had!
However, all the bottles are bubbling over after being opened. Next batch I will cut the priming sugar in half.
Cheers!

 
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Old 11-13-2011, 04:41 PM   #5
billysparrows
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Nov 2011
chicago, illinois
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how much priming sugar did you use and how much would you use next time....thinking about trying this one out.

 
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Old 11-19-2011, 06:58 PM   #6
drhall23
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Jan 2011
Buffalo, NY
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I used 5oz. I think I will used 2.5 oz next time, actually probably use 2.5 oz on all future home brews.



 
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