- Recipe Type
- All Grain
- Yeast
- Wyeast 1056 - American Ale
- Yeast Starter
- 1 Smack Pack
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.054
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 75
- Color
- 7.7 SRM
- Primary Fermentation (# of Days & Temp)
- 30
- Secondary Fermentation (# of Days & Temp)
- 9
- Tasting Notes
- Bubble gum and melon
This turned out very well. I received about 20 oz. of Belma leaf hops for the $5.25 I paid for 1 lb. Paired well with Citra. Very well. SOme of my friends have said this is one of the best IPAs they've ever had.
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.5 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 14.8 %
8.0 oz Caramel/Crystal Malt 90L (90.0 SRM) Grain 3 3.7 %
0.50 oz Belma [12.10 %] - First Wort 80.0 min Hop 4 17.8 IBUs
0.50 oz Belma [12.10 %] - Boil 60.0 min Hop 5 15.3 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 6 -
1.00 oz Belma [12.10 %] - Boil 15.0 min Hop 7 15.2 IBUs
3.00 oz Belma [12.10 %] - Boil 5.0 min Hop 8 18.3 IBUs
1.00 oz Citra [15.00 %] - Boil 5.0 min Hop 9 8.3 IBUs
1.00 oz Belma [12.10 %] - Aroma Steep 30.0 min Hop 10 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 11 -
3.00 oz Belma [12.10 %] - Dry Hop 9.0 Days Hop 12 0.0 IBUs
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 13 lbs 8.0 oz
Sparge Water: 5.55 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 20.07 qt of water at 165.7 F 152.0 F 75 min
Sparge Step: Fly sparge with 5.55 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.5
Pressure/Weight: 4.46 oz Carbonation Used: Bottle with 4.46 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
NOTES: Strike with 5 gallons at 165.7, hit about 152. Added 1/3 tsp. of gypsum, after 30 minutes, added 1/2 tsp. of CaCo3. PH between 5.0 and 5.4.
Batched with 5.5 gallons at around 164. 2d mash hit 157F for about 5 minutes. Used lactic acid.
FWH with .5 oz of Belma.
Moved to secondary on 12/12/12 around 4:00 PM. Racked onto 3 oz. of whole leaf Belma. The FG of 1.010 has been reached.
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.5 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 14.8 %
8.0 oz Caramel/Crystal Malt 90L (90.0 SRM) Grain 3 3.7 %
0.50 oz Belma [12.10 %] - First Wort 80.0 min Hop 4 17.8 IBUs
0.50 oz Belma [12.10 %] - Boil 60.0 min Hop 5 15.3 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 6 -
1.00 oz Belma [12.10 %] - Boil 15.0 min Hop 7 15.2 IBUs
3.00 oz Belma [12.10 %] - Boil 5.0 min Hop 8 18.3 IBUs
1.00 oz Citra [15.00 %] - Boil 5.0 min Hop 9 8.3 IBUs
1.00 oz Belma [12.10 %] - Aroma Steep 30.0 min Hop 10 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 11 -
3.00 oz Belma [12.10 %] - Dry Hop 9.0 Days Hop 12 0.0 IBUs
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 13 lbs 8.0 oz
Sparge Water: 5.55 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 20.07 qt of water at 165.7 F 152.0 F 75 min
Sparge Step: Fly sparge with 5.55 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.5
Pressure/Weight: 4.46 oz Carbonation Used: Bottle with 4.46 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
NOTES: Strike with 5 gallons at 165.7, hit about 152. Added 1/3 tsp. of gypsum, after 30 minutes, added 1/2 tsp. of CaCo3. PH between 5.0 and 5.4.
Batched with 5.5 gallons at around 164. 2d mash hit 157F for about 5 minutes. Used lactic acid.
FWH with .5 oz of Belma.
Moved to secondary on 12/12/12 around 4:00 PM. Racked onto 3 oz. of whole leaf Belma. The FG of 1.010 has been reached.