imperialipa
Well-Known Member
I got this recipie from Northern brewer. I would like to modify it a bit to facilitate dry hopping. So looking at this recipie any reccomendations on how many hops to use and what type?
I was thinking adding another 0.5 oz of cascade or Centinial in the 2ndary for the last 10 days of conditioning.
Also thinking of possibly mashing in at 150 instead of 152. I love the dry crisp IPA with a obvious hop aroma and taste in the front.
Have not calculated the IBU's yet. I'll have to dive into my Palmer book and figure out all that mess.
MASH INGREDIENTS
-- 12 lbs. Rahr Pale Ale Malt
-- 1 lbs. Briess Caramel 40
-- 4 oz. Briess Carmel 80
MASH SCHEDULE: SINGLE INFUSION
Sacch Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
1 oz. Yakima Magnum (60 min)
1 oz. Centennial (15 min)
1 oz. Cascade (15 min)
2 oz. Warrior (0 min)
YEAST
WYEAST #1056 AMERICAN ALE YEAST. Optimum temperature: 60-72°F
BOIL ADDITIONS & TIMES
-- 1 oz. Yakima Magnum (60 min)
-- 1 oz. Centennial (15 min)
-- 1 oz. Cascade (15 min)
-- 2 oz. Warrior (0 min)
YEAST
WYEAST #1056 AMERICAN ALE YEAST.
Optimum temperature: 60-72°F
I was thinking adding another 0.5 oz of cascade or Centinial in the 2ndary for the last 10 days of conditioning.
Also thinking of possibly mashing in at 150 instead of 152. I love the dry crisp IPA with a obvious hop aroma and taste in the front.
Have not calculated the IBU's yet. I'll have to dive into my Palmer book and figure out all that mess.
MASH INGREDIENTS
-- 12 lbs. Rahr Pale Ale Malt
-- 1 lbs. Briess Caramel 40
-- 4 oz. Briess Carmel 80
MASH SCHEDULE: SINGLE INFUSION
Sacch Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
1 oz. Yakima Magnum (60 min)
1 oz. Centennial (15 min)
1 oz. Cascade (15 min)
2 oz. Warrior (0 min)
YEAST
WYEAST #1056 AMERICAN ALE YEAST. Optimum temperature: 60-72°F
BOIL ADDITIONS & TIMES
-- 1 oz. Yakima Magnum (60 min)
-- 1 oz. Centennial (15 min)
-- 1 oz. Cascade (15 min)
-- 2 oz. Warrior (0 min)
YEAST
WYEAST #1056 AMERICAN ALE YEAST.
Optimum temperature: 60-72°F