Brewster2256
Well-Known Member
Pale Malt (2 Row) US (2.0 SRM) 80.9 %
Oats, Flaked (1.0 SRM) 7.4 %
Wheat Malt, Ger (2.0 SRM) 7.4 %
Acid Malt (3.0 SRM) 4.4 %
Apollo [17.00 %] - First Wort 60.0 min Hop 6 25.6 IBUs
Centennial [10.00 %] - Whirlpool 30.0 min 10.5 IBUs
Mosaic (HBC 369) [12.25 %] - Whirlpool 30.0 min 8.6 IBUs
Chinook [13.00 %] - Whirlpool 30.0 min 6.8 IBUs
(Total whirlpool hops 1lb/bbl)
- 2 parts Cent/ 2 parts Mosaic/ 1 part Chinook
Mosaic (dry hop 3 days into fermentation)
Idaho 7 (dry hop 3 days into fermentation)
Centennial (dry hop 3 days into fermentation)
(Total Dry hopping 2lb/bbl)
- (8 parts Cent/7 parts Mosaic/5 parts Idaho 7)
Sacch 'Bruxellensis' Trois (White Labs #WLP644)
O.G: 1.059
FG: 1.008
6.4% ABV, 63 IBUs
Fermented @ 70 F (low end)
Water (after added CaCl)
211.82 Sulfate
184.95 Chloride
114.65 Calcium
22.5 Magnesium
98.05 Sodium
117.98 Tot Alkalinity
72 HC03
253.43 CaCO3
Using Acid malt to bring down pH at mash, and adding phosphoric acid to sparge. Water here is alkaline (pH 8-8.4)
Idea here is a juicy IPA.
Mid-fermentation dry hopping supposedly disrupts flocculation and with an already low-flocc yeast it should be plenty cloudy. Oats, wheat and CaCl aid in the mouthfeel and the yeast should compliment the tropical citrus hops with similar characteristics of it's own.
Planning on putting on a PRV on the blow-off by the time the gravity drops to 1.015 in the hope of retaining as much aroma as possible.
What do you guys think? Any extra techniques used in juicy ipa brewing?
(inspired heavily by madfermentationist)
Oats, Flaked (1.0 SRM) 7.4 %
Wheat Malt, Ger (2.0 SRM) 7.4 %
Acid Malt (3.0 SRM) 4.4 %
Apollo [17.00 %] - First Wort 60.0 min Hop 6 25.6 IBUs
Centennial [10.00 %] - Whirlpool 30.0 min 10.5 IBUs
Mosaic (HBC 369) [12.25 %] - Whirlpool 30.0 min 8.6 IBUs
Chinook [13.00 %] - Whirlpool 30.0 min 6.8 IBUs
(Total whirlpool hops 1lb/bbl)
- 2 parts Cent/ 2 parts Mosaic/ 1 part Chinook
Mosaic (dry hop 3 days into fermentation)
Idaho 7 (dry hop 3 days into fermentation)
Centennial (dry hop 3 days into fermentation)
(Total Dry hopping 2lb/bbl)
- (8 parts Cent/7 parts Mosaic/5 parts Idaho 7)
Sacch 'Bruxellensis' Trois (White Labs #WLP644)
O.G: 1.059
FG: 1.008
6.4% ABV, 63 IBUs
Fermented @ 70 F (low end)
Water (after added CaCl)
211.82 Sulfate
184.95 Chloride
114.65 Calcium
22.5 Magnesium
98.05 Sodium
117.98 Tot Alkalinity
72 HC03
253.43 CaCO3
Using Acid malt to bring down pH at mash, and adding phosphoric acid to sparge. Water here is alkaline (pH 8-8.4)
Idea here is a juicy IPA.
Mid-fermentation dry hopping supposedly disrupts flocculation and with an already low-flocc yeast it should be plenty cloudy. Oats, wheat and CaCl aid in the mouthfeel and the yeast should compliment the tropical citrus hops with similar characteristics of it's own.
Planning on putting on a PRV on the blow-off by the time the gravity drops to 1.015 in the hope of retaining as much aroma as possible.
What do you guys think? Any extra techniques used in juicy ipa brewing?
(inspired heavily by madfermentationist)