So I had a solid Cream Ale recipe that was bittered with Cluster and had a late addition of Cluster. Nice beer and right around 5% ABV.
Wanted to make a Session IPA and thought the grain bill from my Cream Ale would be perfect. I upped the Bittereing addition of Cluster and then used whole cone Mosaic hops for late, whirlpool and dry hopping.
Here are the two recipes. Both are 2.5 Gallon Batches.
HOME BREW RECIPE:
Title: Cluster Cream
Brew Method: BIAB
Style Name: Cream Ale
Boil Time: 70 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 3.56 gallons
Boil Gravity: 1.036
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.052
Final Gravity: 1.015
ABV (standard): 4.83%
IBU (tinseth): 17.17
SRM (morey): 3.89
FERMENTABLES:
2.5 lb - American - Pale 6-Row (52.6%)
1.5 lb - American - Pale Ale (31.6%)
0.75 lb - Flaked Corn (15.8%)
HOPS:
0.25 oz - Cluster, Type: Pellet, AA: 8, Use: Boil for 60 min, IBU: 17.17
0.5 oz - Cluster, Type: Pellet, AA: 8, Use: Boil for 0 min
MASH GUIDELINES:
Temp: 151 F, Time: 60 min
OTHER INGREDIENTS:
whirl flock, Time: 15 min, Type: Fining, Use: Boil
yeast nutrient, Time: 15 min, Type: Other, Use: Boil
YEAST:
Wyeast - California Lager 2112
Added 1/4 tsp Gypsum per gallon of RO Water
HOME BREW RECIPE:
Title: Yellow Tea Rose Session IPA eBIAB 2.5
Brew Method: BIAB
Style Name: American IPA
Boil Time: 70 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 3.75 gallons
Boil Gravity: 1.032
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.048
Final Gravity: 1.009
ABV (standard): 5.14%
IBU (tinseth): 74.38
SRM (morey): 3.89
FERMENTABLES:
2.5 lb - American - Pale 6-Row (52.6%)
1.5 lb - American - Pale Ale (31.6%)
0.75 lb - Flaked Corn (15.8%)
HOPS:
0.45 oz - Cluster, Type: Pellet, AA: 7.2, Use: Boil for 60 min, IBU: 28.88
0.5 oz - Mosaic, Type: Leaf/Whole, AA: 11.6, Use: Boil for 20 min, IBU: 28.46
0.5 oz - Mosaic, Type: Leaf/Whole, AA: 11.6, Use: Boil for 10 min, IBU: 17.04
1 oz - Mosaic, Type: Leaf/Whole, AA: 11.6, Use: Boil for 0 min
1 oz - Mosaic, Type: Leaf/Whole, AA: 11.6, Use: Whirlpool for 10 min at 150 °F
2 oz - Mosaic, Type: Leaf/Whole, AA: 11.6, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Infusion, Temp: 151 F, Time: 60 min, Amount: 4.1 gal,
OTHER INGREDIENTS:
whirl flock, Time: 15 min, Type: Fining, Use: Boil
yeast nutrient, Time: 15 min, Type: Other, Use: Boil
YEAST:
Wyeast - California Lager 2112
Water Notes:
3.5 grams (0.9tsp) gypsum
1 gram (0.2 tsp) epsom salt
0.5 grams (0.1 tsp salt
1 gram (0.1 tsp) calcium chloride
So the only difference with the two beers is the hops. I did Gelatin fine the Cream Ale. The IPA was only cold crashed.
Wanted to make a Session IPA and thought the grain bill from my Cream Ale would be perfect. I upped the Bittereing addition of Cluster and then used whole cone Mosaic hops for late, whirlpool and dry hopping.
Here are the two recipes. Both are 2.5 Gallon Batches.
HOME BREW RECIPE:
Title: Cluster Cream
Brew Method: BIAB
Style Name: Cream Ale
Boil Time: 70 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 3.56 gallons
Boil Gravity: 1.036
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.052
Final Gravity: 1.015
ABV (standard): 4.83%
IBU (tinseth): 17.17
SRM (morey): 3.89
FERMENTABLES:
2.5 lb - American - Pale 6-Row (52.6%)
1.5 lb - American - Pale Ale (31.6%)
0.75 lb - Flaked Corn (15.8%)
HOPS:
0.25 oz - Cluster, Type: Pellet, AA: 8, Use: Boil for 60 min, IBU: 17.17
0.5 oz - Cluster, Type: Pellet, AA: 8, Use: Boil for 0 min
MASH GUIDELINES:
Temp: 151 F, Time: 60 min
OTHER INGREDIENTS:
whirl flock, Time: 15 min, Type: Fining, Use: Boil
yeast nutrient, Time: 15 min, Type: Other, Use: Boil
YEAST:
Wyeast - California Lager 2112
Added 1/4 tsp Gypsum per gallon of RO Water
HOME BREW RECIPE:
Title: Yellow Tea Rose Session IPA eBIAB 2.5
Brew Method: BIAB
Style Name: American IPA
Boil Time: 70 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 3.75 gallons
Boil Gravity: 1.032
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.048
Final Gravity: 1.009
ABV (standard): 5.14%
IBU (tinseth): 74.38
SRM (morey): 3.89
FERMENTABLES:
2.5 lb - American - Pale 6-Row (52.6%)
1.5 lb - American - Pale Ale (31.6%)
0.75 lb - Flaked Corn (15.8%)
HOPS:
0.45 oz - Cluster, Type: Pellet, AA: 7.2, Use: Boil for 60 min, IBU: 28.88
0.5 oz - Mosaic, Type: Leaf/Whole, AA: 11.6, Use: Boil for 20 min, IBU: 28.46
0.5 oz - Mosaic, Type: Leaf/Whole, AA: 11.6, Use: Boil for 10 min, IBU: 17.04
1 oz - Mosaic, Type: Leaf/Whole, AA: 11.6, Use: Boil for 0 min
1 oz - Mosaic, Type: Leaf/Whole, AA: 11.6, Use: Whirlpool for 10 min at 150 °F
2 oz - Mosaic, Type: Leaf/Whole, AA: 11.6, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Infusion, Temp: 151 F, Time: 60 min, Amount: 4.1 gal,
OTHER INGREDIENTS:
whirl flock, Time: 15 min, Type: Fining, Use: Boil
yeast nutrient, Time: 15 min, Type: Other, Use: Boil
YEAST:
Wyeast - California Lager 2112
Water Notes:
3.5 grams (0.9tsp) gypsum
1 gram (0.2 tsp) epsom salt
0.5 grams (0.1 tsp salt
1 gram (0.1 tsp) calcium chloride
So the only difference with the two beers is the hops. I did Gelatin fine the Cream Ale. The IPA was only cold crashed.
