jswillbrewforbeer
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1056
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- 1L starter, calculate yours appropriately
- Batch Size (Gallons)
- 4.875
- Original Gravity
- 1.058
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 94
- Color
- 6.2 SRM
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- NA
- Additional Fermentation
- NA
- Tasting Notes
- Bright hop display in both flavor and aroma, (juicy sweet orange, grapefruit, pineapple, sharp herbal.) Bitterness is assertive and lingers but not at all overpowering. Clean grainy malt, clean fermentation. Medium body, very smooth and creamy.
This is a pretty basic, Old School West Coast American IPA, inspired by the greats, like Humalupalicious. This beer hasn't been through any competitions but my wife and I love it, (my wife is very particular about beer so I feel that this beer was very successful!)
Ca 72, Mg 11, Na 11, Cl 60, SO4 120, HCO 39
Mash at 152F, 75 minutes
1.5 qts water/lbs grist
Sparge at 160F
99% Briess Pale Malt, 1.8L
1% Dingmans Special B, 148L
Magnum @ 60 to 94 IBU
5.7 grams/gallon each of Cascade, Centennial and Columbus @ flameout
5.7 grams/gallon each of Cascade, Centennial and Columbus @ dryhop, last 4 days of primary
Chill to 64F, diffuse pure O2 for 60 seconds and pitch slurry from yeast starter, (use an online calculator to determine what size yeast starter you need, I targeted .75 million cells/ml wort/ degree plato.) Hold at 64F for the first 48 hours of active fermentation. After that, start ramping temperature 1F every 12 hours until 70F is reached and hold there until the last day of primary at which point the beer is cold crashed to 45F, kegged and force carbed to around 2.5 volumes of CO2. Serve fresh, won't stay hoppy and delicious long. Enjoy!
Ca 72, Mg 11, Na 11, Cl 60, SO4 120, HCO 39
Mash at 152F, 75 minutes
1.5 qts water/lbs grist
Sparge at 160F
99% Briess Pale Malt, 1.8L
1% Dingmans Special B, 148L
Magnum @ 60 to 94 IBU
5.7 grams/gallon each of Cascade, Centennial and Columbus @ flameout
5.7 grams/gallon each of Cascade, Centennial and Columbus @ dryhop, last 4 days of primary
Chill to 64F, diffuse pure O2 for 60 seconds and pitch slurry from yeast starter, (use an online calculator to determine what size yeast starter you need, I targeted .75 million cells/ml wort/ degree plato.) Hold at 64F for the first 48 hours of active fermentation. After that, start ramping temperature 1F every 12 hours until 70F is reached and hold there until the last day of primary at which point the beer is cold crashed to 45F, kegged and force carbed to around 2.5 volumes of CO2. Serve fresh, won't stay hoppy and delicious long. Enjoy!
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