Rhoobarb
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP007
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.096
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 110
- IBU
- 102.6
- Color
- 11.1
- Primary Fermentation (# of Days & Temp)
- 10 days @ 67 F
- Secondary Fermentation (# of Days & Temp)
- 21 days @ 67F
This is one of my favorites. The name is a play on Dogfish's 90 Minute IPA. I broke mine down into seconds, because every second counts!
The CWS represents the hops used.
~~~~~
Grains:
15 lbs. Schreier American 2-row pale malt (1.8-L)
2 lbs. Amber malt (35-L)*
1 lb. CaraPils malt, 2-row (5.9-L)
Bittering hops:
1.5 oz. Centennial [10.7% AAU] (FWH)
.5 oz. Warrior [14.5% AAU] (90 mins.)
.5 oz. Simcoe [14.4% AAU] (60 mins.)
Dry hops:
.5 oz. Centennial [10.7% AAU]
.5 oz. Warrior [14.5% AAU]
.5 oz. Simcoe [14.4% AAU]
Misc. Flavorings:
1.25 lb. orange blossom honey (15 mins.)
Fining agent: Irish Moss (15 mins.)
* For the Amber malt, roast 2 lbs. of the American 2-row at 225oF for 30 mins., stir, then increase heat to 300oF and roast until grain reaches a light buff color, ~30 mins. to 1 hr. Keep oven door slight ajar during roasting.
Heat ~5 gallons of water to ~140oF. Dough in at 122oF for ~15 mins. Draw off and heat to ~170oF. Mash grains at ~152oF for 90 minutes. Add ~ 1 gallon boiling water, stirring constantly, to mash out at 170oF for 10 mins. Recirculate until clear, ~20 minutes.
Sparge with ~7gallons of 172oF water. Add hops and Irish moss to schedule above. Cool wort to ~68o F and pitch yeast. Add dry hops at secondary. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
The CWS represents the hops used. ~~~~~
Grains:
15 lbs. Schreier American 2-row pale malt (1.8-L)
2 lbs. Amber malt (35-L)*
1 lb. CaraPils malt, 2-row (5.9-L)
Bittering hops:
1.5 oz. Centennial [10.7% AAU] (FWH)
.5 oz. Warrior [14.5% AAU] (90 mins.)
.5 oz. Simcoe [14.4% AAU] (60 mins.)
Dry hops:
.5 oz. Centennial [10.7% AAU]
.5 oz. Warrior [14.5% AAU]
.5 oz. Simcoe [14.4% AAU]
Misc. Flavorings:
1.25 lb. orange blossom honey (15 mins.)
Fining agent: Irish Moss (15 mins.)
* For the Amber malt, roast 2 lbs. of the American 2-row at 225oF for 30 mins., stir, then increase heat to 300oF and roast until grain reaches a light buff color, ~30 mins. to 1 hr. Keep oven door slight ajar during roasting.
Heat ~5 gallons of water to ~140oF. Dough in at 122oF for ~15 mins. Draw off and heat to ~170oF. Mash grains at ~152oF for 90 minutes. Add ~ 1 gallon boiling water, stirring constantly, to mash out at 170oF for 10 mins. Recirculate until clear, ~20 minutes.
Sparge with ~7gallons of 172oF water. Add hops and Irish moss to schedule above. Cool wort to ~68o F and pitch yeast. Add dry hops at secondary. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
