So I was thinking about making a small IPA and fermenting it with saison yeast, and was looking for some criticism. I don't want this to be a belgian style with american hops. I want this to be an American IPA that is fermented with belgian yeast.
Recipe: Centennial B-IPA
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.056 SG
Estimated Color: 6.4 SRM
Estimated IBU: 55.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 38.1 %
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 38.1 %
1 lbs Aromatic Malt (26.0 SRM) Grain 3 9.5 %
1 lbs Vienna Malt (3.5 SRM) Grain 4 9.5 %
8.0 oz Carafoam (2.0 SRM) Grain 5 4.8 %
1.00 oz Centennial [10.00 %] - Boil 20.0 min Hop 6 20.3 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 7 16.7 IBUs
1.00 oz Centennial [10.00 %] - Boil 10.0 min Hop 8 12.2 IBUs
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 9 6.7 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 10 -
3.00 oz Centennial [10.00 %] - Dry Hop 14.0 Days Hop 11 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.13 qt of water at 163.0 F 150.0 F 75 min
Sparge: Fly sparge with 5.67 gal water at 168.0 F
Notes:
------
Recipe: Centennial B-IPA
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.056 SG
Estimated Color: 6.4 SRM
Estimated IBU: 55.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 38.1 %
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 38.1 %
1 lbs Aromatic Malt (26.0 SRM) Grain 3 9.5 %
1 lbs Vienna Malt (3.5 SRM) Grain 4 9.5 %
8.0 oz Carafoam (2.0 SRM) Grain 5 4.8 %
1.00 oz Centennial [10.00 %] - Boil 20.0 min Hop 6 20.3 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 7 16.7 IBUs
1.00 oz Centennial [10.00 %] - Boil 10.0 min Hop 8 12.2 IBUs
1.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 9 6.7 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 10 -
3.00 oz Centennial [10.00 %] - Dry Hop 14.0 Days Hop 11 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.13 qt of water at 163.0 F 150.0 F 75 min
Sparge: Fly sparge with 5.67 gal water at 168.0 F
Notes:
------