https://www.homebrewtalk.com/f39/1-gallon-brewers-unite-311884/index424.html#post6051579
Calichusetts -
Any chance you'd share your IIPA recipe? I'm a huge fan of English malts (especially their crystal malts). I'm not a huge IPA/IIPA guy, but I do enjoy a good one every now and then - not to mention they're fun to brew!
Here ya go:
Pilgrim Abbey Oceans East Ale
1.1 Gallon recipe
70% Efficiency
OG-1.088 ( I got 1.092, I pretty consistently get around 73-75%)
FG- 1.018 (This is a little high, but its pretty dry with the 150 mash temp, if you want more of a caramel sweetness, up the crystal or go with C20 or C60. C20 is a go to for me but I wanted something really light.
This is pretty hoppy, you can certainly tone it back as it has a really nice malt backbone. But, if you do like it hoppy, get your sulphates over 180 at a bare minimum. I add 2 grams of gypsum to the mash water and 1 gram to the sparge.
Grain Bill:
1 Pound each: Halcyon, Pearl, Golden Promise
4 oz Marris Otter
4 oz C10
1.5 oz Acidulated malt
2 oz Carapils
.5 oz sweet orange peel
Hop Bill:
2 grams each: Cascade, centennial FWH
2 grams each: Cascade, centennial @ 20, 15 and again at 10 (6 grams each total)
4 grams Citra @10 and again @5
2 grams Cascade @5
20 grams centennial @ flameout
20 grams EACH steep/whirlpool @180 degrees: citra, cascade (30 minutes)
I like thinner mashes, this was 1.44 gallons in the mash and in the sparge. I take the first couple quarts of runnings and throw it in a separate pot and caramelize it over the course of the boil. Gives it a rich, complex character. It also allows for you to boil over 2 gallons in a smaller size pot (in the end.)
Krausen just dropped...I'll give it a week and then dry hop for 4 days with 1 oz of cascade and citra. cold crash for 3 and bottle. I realize my dry hop amounts are insane but the results are surreal.
The hop schedule is my go to. Impressive every hop head and has a little depth while still being a citrus bomb. I'd usually just go with American pale ale as a replacement for the English malts along with C20, but I wanted a lighter yet flavorful English profile on this one.
Notty, pitched 7 grams with no re-hydration at 59...ramp it up to 62 ambient while the yeast free rises to about 65/66 degrees. Even in a 1 gallon carboy, barely had a blowoff, and this is actually unusual.
PS- One of the spelling corrections for acidulated malt is ejaculated...whatever you do, DONT put that in the mash.