- Recipe Type
- All Grain
- Yeast
- WLP 090 San Diego Super Yeast
- Yeast Starter
- 1L starter made with real wort from this brew
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.066
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 70ish
- Color
- SRM ~9. Nice orange, see pic.
- Primary Fermentation (# of Days & Temp)
- 10 (pressure fermentation)
- Secondary Fermentation (# of Days & Temp)
- n/a
- Tasting Notes
- Smooth IPA, a little mosaic pop chased by a hint of gin.
The first IPA of my own recipe that I have actually liked and will brew again, so thought I'd share.
8lb Pilsner (56.3%)
4lb Red-X (14.1%)
2lb Maris Otter (28.2%)
0.2lb Carafoam (1.4%)
Mashed at 150 for 60 min, 1.5 qt/lb
1oz simcoe 60 min
1.5oz Sterling at 5 min (let stand another 10 minutes after flameout before begin cooling)
1.5oz Mosaic at 5 min (let stand another 10 minutes after flameout before begin cooling)
1oz Mosaic dry hopped when transferring to serving keg
Soaked 1 cup of juniper berries in 1 qt of gin for ~3 weeks. Add 200mls of this gin extract (no berries) at bottling.
Non-IPA drinkers loved it. It's really smooth and the hops compliment the gin well. I tasted before adding the gin and really didn't like the simcoe in it, but gin balanced it out well. I was really nervous when tasting samples, but the last few gravity points and the juniper extract/dry hops made all the difference.
Due to timeline restrictions, I crashed for 24 hours as soon as it hit expected final gravity, then kegged (10 days after pitching, already carbed with pressure fermentation) and started drinking it immediately. Day 3 in the serving keg it hit it's stride and the dry hops really started poking through and the gin smoothed out. A great fresh beer. Keg kicked with the help of friends and family on day 5.
By day 3 in the serving keg it had cleared fairly well. A longer cold crash before racking would have helped more, but I didn't have time. The pic was taken right after transporting the keg back home after Christmas, so it got pretty cloudy again.
8lb Pilsner (56.3%)
4lb Red-X (14.1%)
2lb Maris Otter (28.2%)
0.2lb Carafoam (1.4%)
Mashed at 150 for 60 min, 1.5 qt/lb
1oz simcoe 60 min
1.5oz Sterling at 5 min (let stand another 10 minutes after flameout before begin cooling)
1.5oz Mosaic at 5 min (let stand another 10 minutes after flameout before begin cooling)
1oz Mosaic dry hopped when transferring to serving keg
Soaked 1 cup of juniper berries in 1 qt of gin for ~3 weeks. Add 200mls of this gin extract (no berries) at bottling.
Non-IPA drinkers loved it. It's really smooth and the hops compliment the gin well. I tasted before adding the gin and really didn't like the simcoe in it, but gin balanced it out well. I was really nervous when tasting samples, but the last few gravity points and the juniper extract/dry hops made all the difference.
Due to timeline restrictions, I crashed for 24 hours as soon as it hit expected final gravity, then kegged (10 days after pitching, already carbed with pressure fermentation) and started drinking it immediately. Day 3 in the serving keg it hit it's stride and the dry hops really started poking through and the gin smoothed out. A great fresh beer. Keg kicked with the help of friends and family on day 5.
By day 3 in the serving keg it had cleared fairly well. A longer cold crash before racking would have helped more, but I didn't have time. The pic was taken right after transporting the keg back home after Christmas, so it got pretty cloudy again.
