dawn_kiebawls
Lawncare and Landscaping enthusiast
- Joined
- Jun 10, 2017
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Hey guys and gals, I'm designing my first recipe and would appreciate any bit of advice from you more seasoned vets! After several months of thinking about this recipe, I decided to compare it to some existing IPA recipes and was very please to see that many of my ideas were right on track! This recipe will be a 'Honey Ginger IPA' for 2019s 12 beers of christmas so I want to fine tune it before its time to ship it out. Thanks again!
Recipe: Honey Ginger IPA
Type: All Grain
Batch size: 6 gallons (to make up for hop/trub loss)
Boil size: 7.25
Boil time: 60 minutes
Yeast: wy1318
Starter: Yes
OG: 1.070
FG: 1.010
IBU: 75
SRM: 5.8
Primary (Time and temp): 10 days, 67F
Secondary: none
Grain bill:
10lbs - 2 row
1lb - flaked oats
.75lb - honey malt
.5lb - carapils
Additional fermentables:
2lbs - honey, pasteurized, added at high krausen
Mash guidelines:
Single infusion - 155F (to add more body to combat the dryness from the honey)
Batch sparge
Hop schedule:
1oz Warrior (16% aa) - FWH
1oz Huell Melon (6% aa) - Flameout
2oz Tahoma (5% aa) - Whirlpool at 160F
1.5oz East Kent Golding - Whirlpool at 160F
Dry hop:
2oz Tahoma (5% aa) - 24-48 hours after pitching, 6 days
2oz Huell Melon (6% aa) - 24-48 hours after pitching, 6 days
2oz Calypso (13% aa) - 24-48 hours after pitching, 6 days
.5lb grated ginger - primary
I want to achieve a more pronounced ginger flavor/aroma balanced out by a subtle honey presence. I think the combination of the ginger and honey together will play well the the floral/tropical/citrusy hop selections. The hops I chose are from my local hop farm, as is the raw honey (just kind of cool to me that the bees pollinated the hops and created the honey for this brew). I am more than willing to change hop varieties, I just thought it would be cool to be as local as possible.
I'm designing this to be almost like a NEIPA hazy juice bomb, so I hope I'm on the right track. I am open to any and all suggestions/critiques and constructive criticism. Thanks again, cheers!
Recipe: Honey Ginger IPA
Type: All Grain
Batch size: 6 gallons (to make up for hop/trub loss)
Boil size: 7.25
Boil time: 60 minutes
Yeast: wy1318
Starter: Yes
OG: 1.070
FG: 1.010
IBU: 75
SRM: 5.8
Primary (Time and temp): 10 days, 67F
Secondary: none
Grain bill:
10lbs - 2 row
1lb - flaked oats
.75lb - honey malt
.5lb - carapils
Additional fermentables:
2lbs - honey, pasteurized, added at high krausen
Mash guidelines:
Single infusion - 155F (to add more body to combat the dryness from the honey)
Batch sparge
Hop schedule:
1oz Warrior (16% aa) - FWH
1oz Huell Melon (6% aa) - Flameout
2oz Tahoma (5% aa) - Whirlpool at 160F
1.5oz East Kent Golding - Whirlpool at 160F
Dry hop:
2oz Tahoma (5% aa) - 24-48 hours after pitching, 6 days
2oz Huell Melon (6% aa) - 24-48 hours after pitching, 6 days
2oz Calypso (13% aa) - 24-48 hours after pitching, 6 days
.5lb grated ginger - primary
I want to achieve a more pronounced ginger flavor/aroma balanced out by a subtle honey presence. I think the combination of the ginger and honey together will play well the the floral/tropical/citrusy hop selections. The hops I chose are from my local hop farm, as is the raw honey (just kind of cool to me that the bees pollinated the hops and created the honey for this brew). I am more than willing to change hop varieties, I just thought it would be cool to be as local as possible.
I'm designing this to be almost like a NEIPA hazy juice bomb, so I hope I'm on the right track. I am open to any and all suggestions/critiques and constructive criticism. Thanks again, cheers!