American IPA Pigglish IPA

[goodgodilovebeer]

Recipe Type

All Grain

Yeast

WLP090 (San Diego Super Yeast)

Yeast Starter

1.3 Liter

Batch Size (Gallons)

5.5

Original Gravity

1.058

Final Gravity

1.010

Boiling Time (Minutes)

90

IBU

71.1 (Rager), 65.4 (Tinseth)

Color

6 SRM

Primary Fermentation (# of Days & Temp)

3 Days @ 19C (66F), 4 Days @ 20C (68F)

Additional Fermentation

7 Days @ 3C (37F)

Tasting Notes

Dangerously drinkable IPA

This recipe started from a Blind Pig clone, but as I'm a meddler in Beersmith, it quickly veered off course and became something else...

Mash
15 Minutes @ 65C (149F), 40 Minutes @ 67C (153F), 10 Minutes @ 76C (169F)

2.75 Kg - 2 Row
2.50 Kg - German Pilsner
300 g - Carastan
150 g - Carafoam
80 g - Acidulated
1 ml - Lactic Acid (88%) **used to correct pH to 5.35

Boil

150 g - Dextrose
15 g (16.3%AA) Warrior @ 60 Minutes (35 IBU)
14 g (9.7%AA) Amarillo @ 30 Minutes (10 IBU)
7 g (10.8%AA) Centennial @ 30 Minutes (5.5 IBU)

Whirlpool / Steep

21 g (6.4%AA) Cascade for 20 Minutes (4.1 IBU)
21 g (8.9%AA) Legacy for 20 Minutes (5.6 IBU)
14 g (9.7%AA) Amarillo for 20 Minutes (4.5 IBU)
14 g (15.5%AA) Columbus for 20 Minutes (6.5 IBU)

Dry Hop

28 g Amarillo for 7 Days
28 g Cascade for 7 Days
28 g Centennial for 7 Days
14 g Columbus for 7 Days


Water

Optional, of course, but helps make it very balanced.
I use 100% RO water and for this batch targeted the following, using the Bru'n Water spreadsheet.

Calcium : 87
Magnesium: 4
Sodium: 12
Sulfate: 172
Chloride: 57
Bicarbonate: 0

 

[xpops]

how come you're using both acidulated malt and lactic? our of curiosity, is there any reason for not using just one or the other?

 

[goodgodilovebeer]

Oops, I forgot to note the target pH in the above recipe. Used lactic acid to adjust the mash pH to 5.35. Thanks for pointing that out xpops.

 

[xpops]

ah ok! makes sense!