Recipe Type: Extract
Yeast: WLP001 California Ale
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.063
Final Gravity: 1.010
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 10 Days ~72
Secondary Fermentation (# of Days & Temp): 10 Days ~ 72
Tasting Notes: See Below
8 Lbs Pale LME
1 Lb Crystal 60
Northern Brewer .75oz @ 60 mins (~35 IBU'S)
Cascade 1.00oz @ 30 mins (~11 IBU's)
Cascade 1.50oz Dryhop 10 days
Irish Moss @ 15 mins
steep crystal at around 155 in 2.5 gal water for 60 minutes in grain bag (I used a 5 gal paint strainer from Home Depot). After let bag drain and move to a pot of 2 gals of ~170 degree water to sparge. Combine and bring liquid to a boil and move off heat, then add in LME. Return to heat and make sure not to burn the Malt Extract. Add in hops regimen and irish moss and cool down, top off to 5 gals and pitch WLP001 California Ale. I fermented at around 72-74.
I just drank the last one yesterday evening and it was quite good after aging(about 3-4 months) so i figured i would try and review it although im new at this type of thing (usually i just drink them).
Appearance - Offcolor light brown head, long lasting within the glass. Lacing was definitively present. Light brown with slight chill haze and vigorous carbonation.
Smell - Malt overtones are present with carmel sweatness. Medium floral and slight citrus also present and balance nicely with the crystal grains. The cascade smell is very prominent. Fruty esters from the yeast blend nicely with the citrus of the hops.
Taste - Carmel notes up front with a prominent presence of cascade hops. Grapfruit. Slight toffee. Carbonation is perfect on the tongue. No Diacetyl or DMS
Mouthfeel - Carbonation is perfect on the tongue. Medium body, not chewy. Malt is distinguishable.
Drinkability -Overall for an IPA with somewhat low IBU's for the style i believe it turned out very well. Well enough for me to brew again soon. The alcohol heat (keep in mind its at 7%- FG:1.010) is smooth and not present. Hops are not as "smooth" in progressing onto the palate as i would like but i plan on changing them slightly for the next brew.
On Hiatus: Brewing at work....