- Recipe Type
- Extract
- Yeast
- US-05
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.063
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 44.51
- Color
- 7.17
- Primary Fermentation (# of Days & Temp)
- 2 weeks - 68 degrees
- Additional Fermentation
- 5 days dry hop in primary
- Tasting Notes
- Good aroma, nice citrus and fruity nose. Ever so slightly sweet on palate.
Bog Fiend IPA
Background: One of the perks of living in Northeast Ohio (besides the lovely weather ha!) is the plethora of quality breweries and brewpubs in the Greater Cleveland/Akron area. These companies produce many outstanding IPAs and Imperial IPAs, including Great Lakes Brewing Co.s Chillwave, Fat Heads Head Hunter, Brew Kettles White Rajah, and Hoppin Frogs Gangster Frog, among others. My personal favorite is GLBCs Chillwave Double IPA, which is their late winter/early spring seasonal. It is sold in 4-packs, which is a good thing since it is a deceptively easy drinker, despite clocking in at 9.4% ABV!
Bog Fiend IPA is my attempt to recreate a lower ABV IPA version of Chillwave that mimics the spirit and essence of its ingredients and flavors without being an outright Chillwave clone. I have been thoroughly amazed with the results with this beer; when I tasted my first gravity sample, I had one of those, Holy crap, I made this?!? moments.
If you like tropical and citrus aroma and flavors, with a nice malt backbone to balance things out, then give this recipe a whirl!
The Name: I spend many a day trudging around wetlands and swamps for my job. Although common in more northern climes, bogs are a rare type of wetland in Ohio with many of the largest and highest quality examples protected in parks or nature preserves. They regularly harbor threatened and endangered species of plants due to their unique hydrology and soils. This name is a tribute to these cool natural areas!
Without further adieu
Bog Fiend IPA
Brew Method: Extract
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.116
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.063
Final Gravity: 1.012
ABV (standard): 6.75%
IBU (tinseth): 44.51
SRM (morey): 7.17
FERMENTABLES:
7 lb - Dry Malt Extract - Extra Light (80%)
1 lb - Corn Sugar - Dextrose (11.4%)
STEEPING GRAINS:
0.5 lb - American - Caramel / Crystal 60L (5.7%)
0.25 lb - Canadian - Honey Malt (2.9%)
HOPS:
1 oz - Nugget, Type: Pellet, AA: 13.5, Use: Boil for 60 min, IBU: 25.68
0.5 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 15 min, IBU: 3.35
0.5 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 15 min, IBU: 5.48
0.5 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 10 min, IBU: 2.45
0.5 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 10 min, IBU: 4
0.5 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 5 min, IBU: 1.35
0.5 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 5 min, IBU: 2.2
0.5 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 0 min
0.5 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 0 min
1 oz - Cascade, Type: Pellet, AA: 7.1, Use: Dry Hop for 5 days
1 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Dry Hop for 5 days
OTHER INGREDIENTS:
1 each - Whirfloc Tab, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
FERMENTATION AND BOTTLING
-2 weeks at 68 degrees in primary.
-5 days dry hop in primary.
-bottle with 4 oz priming sugar.
Recipe Notes
Steep specialty grains at 150 degrees for 30 min. Add 4 lbs DME at beginning of boil, with remaining 3 lbs DME and 1 lb corn sugar at end of boil. I did a 3 gallon boil for this batch using city tap water (it is sourced from deep sandstone wells) and topped up to 5.5 gallons with refrigerated bottled spring water in the fermentor. I cool with an ice bath in my sink, so I probably had some utilization of the late hop additions during the initial chilling of the wort when temperatures were still high enough to cause isomerization of the alpha acids.
I ferment in my basement, with ambient temperature varying from 66-68 degrees; the strip thermometer on the side of the bucket was at 68 degrees during most observations, except in the first few days of fermentation when it peaked around 70-71 degrees. Ferment in primary for two weeks, then dry hop in primary with 1 oz each of Cascade and Mosaic for 5 days.
This batch fermented out to a nice dryness, with attenuation hitting approximately 81%. I cracked open the first bottle after one week (couldn't resist!), and was not disappointed!
Boil Size and Hop Utilization Notes PLEASE READ
This batch was done with a partial boil, and had lower ultimate hop utilization due to topping up with water in the fermentor. As such, if you are able to do full boils, the hop schedule will need to be adjusted appropriately to obtain the same bitterness levels.
All Grain Notes
Substitute 13.3 lbs 2-row pale malt for the dry malt extract. Keep other fermentables/specialty grains the same. See notes about attenuation and hop utilization above mash temperatures may need to be lower to achieve higher attenuation (sorry I cannot provide more concrete info on this SWMBO hasnt let me buy the equipment to graduate to all grain yet!) and the hops will need to be dialed back to obtain similar bitterness.
Background: One of the perks of living in Northeast Ohio (besides the lovely weather ha!) is the plethora of quality breweries and brewpubs in the Greater Cleveland/Akron area. These companies produce many outstanding IPAs and Imperial IPAs, including Great Lakes Brewing Co.s Chillwave, Fat Heads Head Hunter, Brew Kettles White Rajah, and Hoppin Frogs Gangster Frog, among others. My personal favorite is GLBCs Chillwave Double IPA, which is their late winter/early spring seasonal. It is sold in 4-packs, which is a good thing since it is a deceptively easy drinker, despite clocking in at 9.4% ABV!
Bog Fiend IPA is my attempt to recreate a lower ABV IPA version of Chillwave that mimics the spirit and essence of its ingredients and flavors without being an outright Chillwave clone. I have been thoroughly amazed with the results with this beer; when I tasted my first gravity sample, I had one of those, Holy crap, I made this?!? moments.
If you like tropical and citrus aroma and flavors, with a nice malt backbone to balance things out, then give this recipe a whirl!
The Name: I spend many a day trudging around wetlands and swamps for my job. Although common in more northern climes, bogs are a rare type of wetland in Ohio with many of the largest and highest quality examples protected in parks or nature preserves. They regularly harbor threatened and endangered species of plants due to their unique hydrology and soils. This name is a tribute to these cool natural areas!
Without further adieu
Bog Fiend IPA
Brew Method: Extract
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.116
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.063
Final Gravity: 1.012
ABV (standard): 6.75%
IBU (tinseth): 44.51
SRM (morey): 7.17
FERMENTABLES:
7 lb - Dry Malt Extract - Extra Light (80%)
1 lb - Corn Sugar - Dextrose (11.4%)
STEEPING GRAINS:
0.5 lb - American - Caramel / Crystal 60L (5.7%)
0.25 lb - Canadian - Honey Malt (2.9%)
HOPS:
1 oz - Nugget, Type: Pellet, AA: 13.5, Use: Boil for 60 min, IBU: 25.68
0.5 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 15 min, IBU: 3.35
0.5 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 15 min, IBU: 5.48
0.5 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 10 min, IBU: 2.45
0.5 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 10 min, IBU: 4
0.5 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 5 min, IBU: 1.35
0.5 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 5 min, IBU: 2.2
0.5 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 0 min
0.5 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 0 min
1 oz - Cascade, Type: Pellet, AA: 7.1, Use: Dry Hop for 5 days
1 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Dry Hop for 5 days
OTHER INGREDIENTS:
1 each - Whirfloc Tab, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
FERMENTATION AND BOTTLING
-2 weeks at 68 degrees in primary.
-5 days dry hop in primary.
-bottle with 4 oz priming sugar.
Recipe Notes
Steep specialty grains at 150 degrees for 30 min. Add 4 lbs DME at beginning of boil, with remaining 3 lbs DME and 1 lb corn sugar at end of boil. I did a 3 gallon boil for this batch using city tap water (it is sourced from deep sandstone wells) and topped up to 5.5 gallons with refrigerated bottled spring water in the fermentor. I cool with an ice bath in my sink, so I probably had some utilization of the late hop additions during the initial chilling of the wort when temperatures were still high enough to cause isomerization of the alpha acids.
I ferment in my basement, with ambient temperature varying from 66-68 degrees; the strip thermometer on the side of the bucket was at 68 degrees during most observations, except in the first few days of fermentation when it peaked around 70-71 degrees. Ferment in primary for two weeks, then dry hop in primary with 1 oz each of Cascade and Mosaic for 5 days.
This batch fermented out to a nice dryness, with attenuation hitting approximately 81%. I cracked open the first bottle after one week (couldn't resist!), and was not disappointed!
Boil Size and Hop Utilization Notes PLEASE READ
This batch was done with a partial boil, and had lower ultimate hop utilization due to topping up with water in the fermentor. As such, if you are able to do full boils, the hop schedule will need to be adjusted appropriately to obtain the same bitterness levels.
All Grain Notes
Substitute 13.3 lbs 2-row pale malt for the dry malt extract. Keep other fermentables/specialty grains the same. See notes about attenuation and hop utilization above mash temperatures may need to be lower to achieve higher attenuation (sorry I cannot provide more concrete info on this SWMBO hasnt let me buy the equipment to graduate to all grain yet!) and the hops will need to be dialed back to obtain similar bitterness.
