motorneuron
Well-Known Member
Hey guys--
My brew buddy and I wanted to brew a ludicrously hoppy American double IPA, along the lines of a Heady Topper or Pliny the Elder type, but with a more citrus/fruit flavor profile. (Not exactly original at this point, but everyone has to try it at least once!) This recipe is based on one of the Pliny homebrew recipes that Vinnie himself posted (https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf), and in fact is basically identical in the malt bill, though modified to meet a 5.5 gallon batch, so it has slightly lower pale (base) malt.
But for a few reasons, we changed the hop types and schedule. First, I had a pound of Summit and a pound of Meridian in the freezer that I wanted to use. Second, we thought a slightly more citrus/fruity/floral flavor profile would be nice for a spring/summer beer, rather than the pine/resin character that Pliny itself captures. So this recipe uses Amarillo, Summit, and Meridian. The third difference is a change to the hop schedule to achieve a more uniform usage of the different hop types. This includes also a first wort addition, which I'm a big believer in.
Finally, we may use Conan harvested from a Heady Topper can in my fridge (haven't done that yet, but hope to this week), or else WLP001/California Ale. If it's Conan, I expect the attenuation to be a few points higher.
Okay, so here's the recipe:
VITALS:
OG: 1.072
FG: 1.017? but could and should be lower with Conan. targeting ~1.11
ABV: 7.2-8.0, depending on attenuation
IBUS: calculated at 336, but of course this is not reliable; the final beer will be much lower, for sure
GRAIN BILL:
12 lbs American Pale
.6 lbs Crystal 40L
.6 lbs Carapils/dextrine
.75 lbs white sugar
MASH:
mash at 151F for an hour, sparge, collect ~7 gallons of wort, and add first wort hops: 1 oz each of summit (18.1 AA), Meridian (6.7AA), and Amarillo (8ish AA, haven't bought yet)
BOIL:
Boil for 90 minutes; whirlifloc at 10 mins
HOP SCHEDULE:
90: 3 oz summit
20: 1 oz each of summit, meridian, and amarillo
0: 1.5 oz each of summit, meridian, and amarillo
FERMENTATION:
if it's Conan, pitch at about 62F and ferment at that temperature for at least the first 72 hours; if it's WLP001, pitch a little warmer; I may rouse the yeast, too
DRY HOP SCHEDULE:
after fermentation: 1.25 oz each of summit, meridian, and amarillo for a week; then add another .25 oz of each, and after five more days, bottle.
So, what do you think? I'm pretty psyched. But I welcome feedback to make it better!
My brew buddy and I wanted to brew a ludicrously hoppy American double IPA, along the lines of a Heady Topper or Pliny the Elder type, but with a more citrus/fruit flavor profile. (Not exactly original at this point, but everyone has to try it at least once!) This recipe is based on one of the Pliny homebrew recipes that Vinnie himself posted (https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf), and in fact is basically identical in the malt bill, though modified to meet a 5.5 gallon batch, so it has slightly lower pale (base) malt.
But for a few reasons, we changed the hop types and schedule. First, I had a pound of Summit and a pound of Meridian in the freezer that I wanted to use. Second, we thought a slightly more citrus/fruity/floral flavor profile would be nice for a spring/summer beer, rather than the pine/resin character that Pliny itself captures. So this recipe uses Amarillo, Summit, and Meridian. The third difference is a change to the hop schedule to achieve a more uniform usage of the different hop types. This includes also a first wort addition, which I'm a big believer in.
Finally, we may use Conan harvested from a Heady Topper can in my fridge (haven't done that yet, but hope to this week), or else WLP001/California Ale. If it's Conan, I expect the attenuation to be a few points higher.
Okay, so here's the recipe:
VITALS:
OG: 1.072
FG: 1.017? but could and should be lower with Conan. targeting ~1.11
ABV: 7.2-8.0, depending on attenuation
IBUS: calculated at 336, but of course this is not reliable; the final beer will be much lower, for sure
GRAIN BILL:
12 lbs American Pale
.6 lbs Crystal 40L
.6 lbs Carapils/dextrine
.75 lbs white sugar
MASH:
mash at 151F for an hour, sparge, collect ~7 gallons of wort, and add first wort hops: 1 oz each of summit (18.1 AA), Meridian (6.7AA), and Amarillo (8ish AA, haven't bought yet)
BOIL:
Boil for 90 minutes; whirlifloc at 10 mins
HOP SCHEDULE:
90: 3 oz summit
20: 1 oz each of summit, meridian, and amarillo
0: 1.5 oz each of summit, meridian, and amarillo
FERMENTATION:
if it's Conan, pitch at about 62F and ferment at that temperature for at least the first 72 hours; if it's WLP001, pitch a little warmer; I may rouse the yeast, too
DRY HOP SCHEDULE:
after fermentation: 1.25 oz each of summit, meridian, and amarillo for a week; then add another .25 oz of each, and after five more days, bottle.
So, what do you think? I'm pretty psyched. But I welcome feedback to make it better!