sleepystevenson
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1056 American Ale
- Yeast Starter
- giant or
- Additional Yeast or Yeast Starter
- pitched on cake in fermenter
- Batch Size (Gallons)
- 24
- Original Gravity
- 1.065
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 75
- IBU
- 61
- Color
- 7
- Primary Fermentation (# of Days & Temp)
- 28 days @ 67*
- Secondary Fermentation (# of Days & Temp)
- no, but aged 2 months in kegs
- Tasting Notes
- Nice mellow, balanced IPA. Not over the top. Very session-able!
Total Grains: 60 Lbs.
Total Hops: 21. 5 Oz.
ABV: 6.3%
Bitterness Ratio: .934
Grains:
Amount Item Type % or IBU
50 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 83.33 %
4 lbs Munich Malt (6.0 SRM) Grain 6.67 %
4 lbs Victory Malt (25.0 SRM) Grain 6.67 %
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 3.33 %
Hops:
5.00 oz Cascade [5.60 %] (75 min) Hops 20.0 IBU
2.00 oz Williamette [4.40 %] (75 min) Hops 6.3 IBU
2.00 oz Horizon [14.00 %] (75 min) Hops 20.0 IBU
5.00 oz Cascade [5.60 %] (25 min) Hops 13.3 IBU
1.00 oz Williamette [4.40 %] (15 min) Hops 1.5 IBU
4.00 oz Cascade [5.60 %] (0 min) Hops
2.00 oz Cascade [5.60 %] (Dry Hop 7 days)
.50 oz Williamette [4.40 %] (Dry hop 7 days)
Other ingredients:
2.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
5.00 tsp Irish Moss (Boil 10.0 min) Misc
5.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
American Ale (Wyeast Labs #1056)Yeast -
Pitched on cake in fermenter from previous batch
Boil Volume: 28.2 gal
Boil Time: 75 min.
Mash schedule:
60 minute Mash.
Double batch sparge
Use 1.25 qts strike water per pound of grain (+ volume of space under false bottom, in my case 1.75 to 2 gals.)
Single Tier, 1 barrel system, direct fired recirculating mashtun.
Time Name Description Step Temp
60 min DoughIn Add 20.50 gal of water at 165.2 F 152.0 F
10 min MashOut Heat to 168.0 F over 15 min 168.0 F
10 min BatchSparge1 Add 7.00 gal of water at 168.0 F 168.0 F
10 min BatchSparge2 Add 6.50 gal of water at 168.0 F 168.0 F
NOTES:
Took 2nd place at the Brew Grass Derby Youngstown, OH. (Held on May 2, 2009 - National Big Brew day.) Around 50 entries. 200 + attendees, who vote for their favorite. Even a lot of people who aren't really into IPA's liked this one, due to the balance and drinkability. Bitter up front, but a nice malty sweetness on the finish.
Total Hops: 21. 5 Oz.
ABV: 6.3%
Bitterness Ratio: .934
Grains:
Amount Item Type % or IBU
50 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 83.33 %
4 lbs Munich Malt (6.0 SRM) Grain 6.67 %
4 lbs Victory Malt (25.0 SRM) Grain 6.67 %
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 3.33 %
Hops:
5.00 oz Cascade [5.60 %] (75 min) Hops 20.0 IBU
2.00 oz Williamette [4.40 %] (75 min) Hops 6.3 IBU
2.00 oz Horizon [14.00 %] (75 min) Hops 20.0 IBU
5.00 oz Cascade [5.60 %] (25 min) Hops 13.3 IBU
1.00 oz Williamette [4.40 %] (15 min) Hops 1.5 IBU
4.00 oz Cascade [5.60 %] (0 min) Hops
2.00 oz Cascade [5.60 %] (Dry Hop 7 days)
.50 oz Williamette [4.40 %] (Dry hop 7 days)
Other ingredients:
2.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
5.00 tsp Irish Moss (Boil 10.0 min) Misc
5.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
American Ale (Wyeast Labs #1056)Yeast -
Pitched on cake in fermenter from previous batch
Boil Volume: 28.2 gal
Boil Time: 75 min.
Mash schedule:
60 minute Mash.
Double batch sparge
Use 1.25 qts strike water per pound of grain (+ volume of space under false bottom, in my case 1.75 to 2 gals.)
Single Tier, 1 barrel system, direct fired recirculating mashtun.
Time Name Description Step Temp
60 min DoughIn Add 20.50 gal of water at 165.2 F 152.0 F
10 min MashOut Heat to 168.0 F over 15 min 168.0 F
10 min BatchSparge1 Add 7.00 gal of water at 168.0 F 168.0 F
10 min BatchSparge2 Add 6.50 gal of water at 168.0 F 168.0 F
NOTES:
Took 2nd place at the Brew Grass Derby Youngstown, OH. (Held on May 2, 2009 - National Big Brew day.) Around 50 entries. 200 + attendees, who vote for their favorite. Even a lot of people who aren't really into IPA's liked this one, due to the balance and drinkability. Bitter up front, but a nice malty sweetness on the finish.
