Dead Dog Pale Ale

[BendBrewer]

Recipe Type

All Grain

Yeast

Wyeast 1056 Slap Pack

Yeast Starter

Yes

Batch Size (Gallons)

5 Gallons

Original Gravity

1.061

Final Gravity

1.011

Boiling Time (Minutes)

98

IBU

73

Color

?

Primary Fermentation (# of Days & Temp)

8 days at 64 degrees

Secondary Fermentation (# of Days & Temp)

11 days at 64 degrees

Tasting Notes

“pushing IPA category but beer is delicious” 41/50

I was attempting an HUB IPA clone from Hopworks Urban Brewery in Portland, OR.

Generous additions of Amarillo, Centennial, and Cascade hops find their way into the kettle, hop-back, and dry-hop. This judicious use of the "brewers spice" creates rich and resinous flavors of citrus fruit and pine. The finest organic Canadian pilsner malt and organic Munich and Caramel malts then bring balance to your new favorite beer.

10.5 lbs Canadian Pilsner (2 Row) Grain 78%
2 lbs Munich Malt (10.0 SRM) Grain 15 %
1 lbs CaraMunich II (45 SRM) Grain 7%

Mashed with 4.2 Gallons at 154 degrees for 1 hour
Batch Sparge with 4.35 Gallons at 166 degrees 10 minutes

7 Gallons to Kettle.
Boiled 98 minutes (I’m sure there was a reason at the time)

.75 oz Amarillo (9.4%) and .75 oz Perle (8.2%) - 60 minutes
1.5 oz Centennial (9.1%) - 15 minutes
1 oz Cascade (6.9%) and .5 Centennial - 10 minutes
1 oz Cascade and .5 oz Amarillo - 5 minutes

Hop tea added to Primary with cooled wort
.5 oz Amarillo + .5 oz Cascade + .5 oz Centennial in French Press for 1 hour.
Pressed, dumped and repeat with new hops for 1 hour.

Dry Hopped with .5 oz Amarillo + .5 oz Cascade + .5 oz Centennial

 

[brybarrett]

Intersted in HUB's IPA, how did this come out?