As the name says, an IPA that I can have more than a few pints of in a night without winding up in the Taco Bell drive through and missing a shoe. Loosely based on enohcs' American IPA recipe in the recipes section, since the batch I brewed of it was fantastic.
Batch size: 5.25 gal
Yeast: Bell's propriety strain
OG: 1.043
IBU: 60
SRM: 5.9
FG: shooting for 1.010 or so
Grain:
6.00 lb 2-row
1.25 lb Vienna
0.25 lb Crystal 60*L
0.25 lb Aromatic
0.25 lb Flaked wheat
Hops:
1.00 oz Cascade [5.5%] - 30 min
0.50 oz Chinook [13.1%] - 30 min
0.75 oz Willamette [5.0%] - 15 min
1.00 oz Centennial [9.9%] - 15 min
0.75 oz Willamette [5.0%] - 5 min
1.50 oz Cascade [5.5%] - Dry hop
0.50 oz Chinook [13.1%] - Dry hop
Mash:
Mash in at 132*F, pull decoction volume, rest for 20 minutes
Raise to 153*F, pull decoction volume, rest for 20 minutes
Raise to 168*F for mash out, sparge as normal
How does this sound? This is my first decoction, but I figured it would be a good thing to do since it apparently adds perceived body to the beer, which this would desperately need to hope to balance out the hops.
Batch size: 5.25 gal
Yeast: Bell's propriety strain
OG: 1.043
IBU: 60
SRM: 5.9
FG: shooting for 1.010 or so
Grain:
6.00 lb 2-row
1.25 lb Vienna
0.25 lb Crystal 60*L
0.25 lb Aromatic
0.25 lb Flaked wheat
Hops:
1.00 oz Cascade [5.5%] - 30 min
0.50 oz Chinook [13.1%] - 30 min
0.75 oz Willamette [5.0%] - 15 min
1.00 oz Centennial [9.9%] - 15 min
0.75 oz Willamette [5.0%] - 5 min
1.50 oz Cascade [5.5%] - Dry hop
0.50 oz Chinook [13.1%] - Dry hop
Mash:
Mash in at 132*F, pull decoction volume, rest for 20 minutes
Raise to 153*F, pull decoction volume, rest for 20 minutes
Raise to 168*F for mash out, sparge as normal
How does this sound? This is my first decoction, but I figured it would be a good thing to do since it apparently adds perceived body to the beer, which this would desperately need to hope to balance out the hops.