cantrell00
Well-Known Member
- Joined
- Jul 6, 2013
- Messages
- 840
- Reaction score
- 116
- Recipe Type
- All Grain
- Yeast
- WLP007
- Yeast Starter
- YES
- Additional Yeast or Yeast Starter
- NO
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.079
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 90
- IBU
- 80
- Color
- 6
- Primary Fermentation (# of Days & Temp)
- 14 - 68
- Secondary Fermentation (# of Days & Temp)
- 14 - GRADUAL DESCEND
- Additional Fermentation
- 10 DAY DRY HOP
- Tasting Notes
- FULL BODIED IPA. TONS OF CITRUS AND BALANCED WITH SIMCOE & CASCADE DRY HOP
Recipe loosely inspired by Cigar City Jai Alai. It turned out extremely well. A hop bomb for sure but not overly bitter.
I was really wanting to test the impact of large late additions. (Flame Out & Whirlpool)
Batch Size: 5.50 gal
Style: American IPA (14B)
Boil Size: 9.25 gal
Style Guide: BJCP 2008
Color: 7.4 SRM
Equipment: 20 GALLON
Bitterness: 70.6 IBUs
Boil Time: 90 min
Est OG: 1.079 (18.9° P) Mash
Profile: Single Infusion, Medium Body
Efficiency: 85%
Est FG: 1.018 SG (4.6° P)
Fermentation: Ale, Two Stage
ABV: 8.0%
Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Grain 1
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
3 lbs 10.0 oz Vienna Malt (3.5 SRM) Grain 3
3 lbs Munich Malt - 10L (10.0 SRM) Grain 4
0.4 oz Ahtanum [5.2%] - First Wort Hops 5
0.7 oz Columbus (Tomahawk) [12.9%] - Boil 60 min Hops 6
1.5 oz Chinook [13.0%] - Boil 1 min Hops 7
1.5 oz Cascade [7.2%] - Boil 1 min Hops 8
1.5 oz Centennial [9.0%] - Boil 1 min Hops 9
1.6 oz Ahtanum [5.2%] - Steep 30 min Hops 10
1.5 oz Cascade [7.2%] - Steep 30 min Hops 11
1.5 oz Amarillo [8.4%] - Steep 30 min Hops 12
1 pkgs Dry English Ale (White Labs #WLP007) Yeast 13
2.0 oz Simcoe [13.0%] - Dry Hop 14 days Hops 14
1.0 oz Cascade [5.5%] - Dry Hop 14 days Hops 15
Notes
1 MIN FLAME OUT HOPS ADDED AT FLAME OUT, FOR 25 MINUTES.
REHEATED & WHIRLPOOL HOPS ADDED AT 180 DEGREES FOR 30 MINUTES, 140 DEGREES AT END OF WHIRLPOOL.
DRY HOP FOR 7 DAYS AT 68 DEGREES, ONE DAY AT 58, ONE DAY AT 48, ONE DAY AT 38, LAST DAY AT 34. COLD CRASH FOR 3 DAYS AT 30 WITH GELATIN, RACK TO KEG. ALL IN PRIMARY.
I was really wanting to test the impact of large late additions. (Flame Out & Whirlpool)
Batch Size: 5.50 gal
Style: American IPA (14B)
Boil Size: 9.25 gal
Style Guide: BJCP 2008
Color: 7.4 SRM
Equipment: 20 GALLON
Bitterness: 70.6 IBUs
Boil Time: 90 min
Est OG: 1.079 (18.9° P) Mash
Profile: Single Infusion, Medium Body
Efficiency: 85%
Est FG: 1.018 SG (4.6° P)
Fermentation: Ale, Two Stage
ABV: 8.0%
Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Grain 1
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
3 lbs 10.0 oz Vienna Malt (3.5 SRM) Grain 3
3 lbs Munich Malt - 10L (10.0 SRM) Grain 4
0.4 oz Ahtanum [5.2%] - First Wort Hops 5
0.7 oz Columbus (Tomahawk) [12.9%] - Boil 60 min Hops 6
1.5 oz Chinook [13.0%] - Boil 1 min Hops 7
1.5 oz Cascade [7.2%] - Boil 1 min Hops 8
1.5 oz Centennial [9.0%] - Boil 1 min Hops 9
1.6 oz Ahtanum [5.2%] - Steep 30 min Hops 10
1.5 oz Cascade [7.2%] - Steep 30 min Hops 11
1.5 oz Amarillo [8.4%] - Steep 30 min Hops 12
1 pkgs Dry English Ale (White Labs #WLP007) Yeast 13
2.0 oz Simcoe [13.0%] - Dry Hop 14 days Hops 14
1.0 oz Cascade [5.5%] - Dry Hop 14 days Hops 15
Notes
1 MIN FLAME OUT HOPS ADDED AT FLAME OUT, FOR 25 MINUTES.
REHEATED & WHIRLPOOL HOPS ADDED AT 180 DEGREES FOR 30 MINUTES, 140 DEGREES AT END OF WHIRLPOOL.
DRY HOP FOR 7 DAYS AT 68 DEGREES, ONE DAY AT 58, ONE DAY AT 48, ONE DAY AT 38, LAST DAY AT 34. COLD CRASH FOR 3 DAYS AT 30 WITH GELATIN, RACK TO KEG. ALL IN PRIMARY.
