MGamber
Well-Known Member
- Joined
- Mar 15, 2018
- Messages
- 124
- Reaction score
- 76
- Recipe Type
- All Grain
- Yeast
- Gigayeast Vermont IPA
- Yeast Starter
- 1.5L 1.040
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.073
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 75
- IBU
- 171
- Color
- Light gold
- Primary Fermentation (# of Days & Temp)
- 7 @ 65
- Secondary Fermentation (# of Days & Temp)
- 2 @ 70
- Tasting Notes
- Lush tropical flavors with the faintest hint of fresh chives from the Apollo. Smooth but packs a punch.
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11 lb Golden Promise
2 lb Flaked Wheat
1.25 lb Dextrose Flameout
Boil addition (all 10 min):
0.25 oz Apollo
1 oz Mosaic
1 oz Simcoe
4 tsp Yeast nutrient
1 Whirlfloc
30 minute steep starting at 180 degrees:
3 oz Mosaic
3 oz Citra
1 oz Simcoe
0.25 oz Apollo
Dry hop 1 starting on day 4 of fermentation:
1 oz Apollo
1 oz Citra
1 oz Mosaic
1 oz Simcoe
Dry hop 2 bagged in serving keg for life of the beer:
2 oz Mosaic
2 oz Citra
1 oz Simcoe
Below is how I do things, your mileage may vary.
I start with RO water and add 5g of Gypsum, 4g of CaCl and 1g of Epsom Salt. THe sparge (batch) water gets 2 ml of lactic acid. Mash for 60 minutes at 150 degrees, then a 75 minute boil. Drop wort temperature to 180 and add the steep hops. The lid should be OFF for the duration of the steep. Transfer wort to fermenter and hit with 90 seconds of oxygen. Build a BIG starter of Gigayeast Vermont IPA yeast and pitch at 65 degrees. Hold at 65 for 7 days, then raise fermentation temperature to 70 to encourage yeast clean up.
The first dry hop goes in the fermenter on day 4 of active fermentation. After 5 days, transfer beer from fermenter to an oxygen purged serving keg with the second dry hop bagged and in the keg. Let the keg sit for 3 or 4 days, then apply CO2 for carbonation and tap the keg.
I do everything in kegs and push the beer around with CO2. You can get away with using US-05 (or another "clean" yeast) by double pitching. I like Vermont IPA yeast because it's aggressive and, when fermented low, esters are minimal. Due to the amount of hops and everything in kegs, I use a screen tube in the kettle to contain the hops and bag the dry hops.
That's right....18.5 ounces of hops in a 5 gallon batch. Not the cheapest beer to make but it sure is good! Myself and several friends did a side-by-side of this beer and Bissell Brother's "Swish" and it's the same beer.
This beer won the category "New England IPA" and "Brewer's Choice" in the Lancaster Iron Brewer Competition.
11 lb Golden Promise
2 lb Flaked Wheat
1.25 lb Dextrose Flameout
Boil addition (all 10 min):
0.25 oz Apollo
1 oz Mosaic
1 oz Simcoe
4 tsp Yeast nutrient
1 Whirlfloc
30 minute steep starting at 180 degrees:
3 oz Mosaic
3 oz Citra
1 oz Simcoe
0.25 oz Apollo
Dry hop 1 starting on day 4 of fermentation:
1 oz Apollo
1 oz Citra
1 oz Mosaic
1 oz Simcoe
Dry hop 2 bagged in serving keg for life of the beer:
2 oz Mosaic
2 oz Citra
1 oz Simcoe
Below is how I do things, your mileage may vary.
I start with RO water and add 5g of Gypsum, 4g of CaCl and 1g of Epsom Salt. THe sparge (batch) water gets 2 ml of lactic acid. Mash for 60 minutes at 150 degrees, then a 75 minute boil. Drop wort temperature to 180 and add the steep hops. The lid should be OFF for the duration of the steep. Transfer wort to fermenter and hit with 90 seconds of oxygen. Build a BIG starter of Gigayeast Vermont IPA yeast and pitch at 65 degrees. Hold at 65 for 7 days, then raise fermentation temperature to 70 to encourage yeast clean up.
The first dry hop goes in the fermenter on day 4 of active fermentation. After 5 days, transfer beer from fermenter to an oxygen purged serving keg with the second dry hop bagged and in the keg. Let the keg sit for 3 or 4 days, then apply CO2 for carbonation and tap the keg.
I do everything in kegs and push the beer around with CO2. You can get away with using US-05 (or another "clean" yeast) by double pitching. I like Vermont IPA yeast because it's aggressive and, when fermented low, esters are minimal. Due to the amount of hops and everything in kegs, I use a screen tube in the kettle to contain the hops and bag the dry hops.
That's right....18.5 ounces of hops in a 5 gallon batch. Not the cheapest beer to make but it sure is good! Myself and several friends did a side-by-side of this beer and Bissell Brother's "Swish" and it's the same beer.
This beer won the category "New England IPA" and "Brewer's Choice" in the Lancaster Iron Brewer Competition.
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