MrEggSandwich
Well-Known Member
Got some Vermont Ale Yeast from Yeast Bay 4L starter (2 steps 2/2) going now. I have a ****load of hops on hand.
Overboard on the hops? Is there such a thing? I'm fired up for this one. Was planning on getting this bottled pretty quickly (17 days)...Ready to drink in total of about 4 weeks.
HOME BREW RECIPE:
Title: Hop Cream
Author: KR
Brew Method: Partial Mash
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Boil Size: 8.5 gallons
Boil Gravity: 1.055
Efficiency: 75% (ending kettle)
STATS:
Original Gravity: 1.072
Final Gravity: 1.014
ABV (standard): 7.51%
IBU (tinseth): 148.14
SRM (morey): 6.37
FERMENTABLES:
6 lb - United Kingdom - Maris Otter Pale (44.4%)
5 lb - Dry Malt Extract - Pilsen (37%)
1 lb - American - Munich - Light 10L (7.4%)
1 lb - Turbinado (7.4%)
8 oz - American - White Wheat (3.7%)
HOPS:
1 oz - Apollo, Type: Pellet, AA: 18.3, Use: Boil for 60 min, IBU: 51.3
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 10 min, IBU: 12.91
1 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Boil for 5 min, IBU: 4.53
2 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Boil for 5 min, IBU: 13.08
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 5 min, IBU: 7.1
1 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Whirlpool for 30 min at 210 °F, IBU: 9.33
1 oz - Apollo, Type: Pellet, AA: 18.3, Use: Whirlpool for 30 min at 210 °F, IBU: 21.09
2 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 30 min at 210 °F, IBU: 28.81
2 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Dry Hop for 7 days
1 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Dry Hop for 7 days
2 oz - Apollo, Type: Pellet, AA: 18.3, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 3 gal
2) Sparge, Temp: 170 F, Amount: 3 gal
OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Fining, Use: Boil
YEAST:
Default - - -
Starter: Yes
Form: Liquid
Attenuation (custom): 80%
Flocculation: Med
Optimum Temp: 66 - 72 F
Fermentation Temp: 67 F
Pitch Rate: 1.0 (M cells / ml / deg P)
Additional Yeast: Vermont Ale Yeast (The Yeast Bay)
NOTES:
Yeast Notes: (theyeastbay.com)
Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature following the bulk of fermentation may be required to raise the attenuation.
In order to achieve high attenuation, we recommend fermenting at 66-68 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF and adding a small percentage of the fermentables (~ 5-10%) as sugar.
Attenuation has also been reported to increase when repitching after the first generation.
Temperature: 64 - 72 ºF
Attenuation: 75 - 82%
Flocculation: Medium-Low
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2014-12-31 23:43 UTC
Recipe Last Updated: 2014-12-31 05:27 UTC
Overboard on the hops? Is there such a thing? I'm fired up for this one. Was planning on getting this bottled pretty quickly (17 days)...Ready to drink in total of about 4 weeks.
HOME BREW RECIPE:
Title: Hop Cream
Author: KR
Brew Method: Partial Mash
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Boil Size: 8.5 gallons
Boil Gravity: 1.055
Efficiency: 75% (ending kettle)
STATS:
Original Gravity: 1.072
Final Gravity: 1.014
ABV (standard): 7.51%
IBU (tinseth): 148.14
SRM (morey): 6.37
FERMENTABLES:
6 lb - United Kingdom - Maris Otter Pale (44.4%)
5 lb - Dry Malt Extract - Pilsen (37%)
1 lb - American - Munich - Light 10L (7.4%)
1 lb - Turbinado (7.4%)
8 oz - American - White Wheat (3.7%)
HOPS:
1 oz - Apollo, Type: Pellet, AA: 18.3, Use: Boil for 60 min, IBU: 51.3
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 10 min, IBU: 12.91
1 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Boil for 5 min, IBU: 4.53
2 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Boil for 5 min, IBU: 13.08
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 5 min, IBU: 7.1
1 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Whirlpool for 30 min at 210 °F, IBU: 9.33
1 oz - Apollo, Type: Pellet, AA: 18.3, Use: Whirlpool for 30 min at 210 °F, IBU: 21.09
2 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 30 min at 210 °F, IBU: 28.81
2 oz - Mosaic, Type: Pellet, AA: 11.7, Use: Dry Hop for 7 days
1 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Dry Hop for 7 days
2 oz - Apollo, Type: Pellet, AA: 18.3, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 3 gal
2) Sparge, Temp: 170 F, Amount: 3 gal
OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Fining, Use: Boil
YEAST:
Default - - -
Starter: Yes
Form: Liquid
Attenuation (custom): 80%
Flocculation: Med
Optimum Temp: 66 - 72 F
Fermentation Temp: 67 F
Pitch Rate: 1.0 (M cells / ml / deg P)
Additional Yeast: Vermont Ale Yeast (The Yeast Bay)
NOTES:
Yeast Notes: (theyeastbay.com)
Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature following the bulk of fermentation may be required to raise the attenuation.
In order to achieve high attenuation, we recommend fermenting at 66-68 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF and adding a small percentage of the fermentables (~ 5-10%) as sugar.
Attenuation has also been reported to increase when repitching after the first generation.
Temperature: 64 - 72 ºF
Attenuation: 75 - 82%
Flocculation: Medium-Low
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2014-12-31 23:43 UTC
Recipe Last Updated: 2014-12-31 05:27 UTC
