skw
Well-Known Member
- Joined
- Nov 14, 2012
- Messages
- 452
- Reaction score
- 106
- Recipe Type
- All Grain
- Yeast
- Wyeast 1217
- Yeast Starter
- 2L, stirred, pitched at high krausen
- Additional Yeast or Yeast Starter
- Alternative: BRY-97, Nottingham
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.055
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 65
- Primary Fermentation (# of Days & Temp)
- 7 days @ 18°C
- Tasting Notes
- Citrusy/Resiny aroma. Sweet on the tongue with a hint of grapefruit-like tartness, with a long dry and pleasantly bitter finish.
This is a recipe that I have been brewing with variations for about two years now, and I always run dry before I get around to brew the next batch.
I believe that a good IPA can be done with only base malts and just a few hop types. Going overboard with hop varieties and crystal malts just makes things more complicated and may end up muddling the result. This one is a straight to the point, Centennial/CTZ IPA with enough flavor to sip, while light enough to have another pint or two.
Brewing water: my tap water is close to the classic Munich profile, to which I add one tablespoon of Gypsym per batch. This beer needs some sulfate for a dry finish, and Calcium helps it to drop bright quickly.
Grist:
50% Maris Otter
50% Vienna Malt
Target OG 1.055
Mash 60min @ 65°C
60 min boil
1/2 teaspoon of yeast nutrient and Irish moss @10 min
Hops:
Warrior, 25 IBU @60 min
Centennial, 20 IBU @5 min
CTZ, 20 IBU @5 min
Ferment with Wyeast 1217 at 18°C ambient temperature. Pitch generously from a vigorous starter. If 1217 is not available, pick a dry ale yeast with a low ester profile of tropical fruit and high attenuation.
Dry Hop with 20g Centennial, 20g CTZ for 5 days
Bottle condition with table sugar, target CO2 3.5g/l.
28 days grain to glass with bottle conditioning. I have no experience kegging it.
I believe that a good IPA can be done with only base malts and just a few hop types. Going overboard with hop varieties and crystal malts just makes things more complicated and may end up muddling the result. This one is a straight to the point, Centennial/CTZ IPA with enough flavor to sip, while light enough to have another pint or two.
Brewing water: my tap water is close to the classic Munich profile, to which I add one tablespoon of Gypsym per batch. This beer needs some sulfate for a dry finish, and Calcium helps it to drop bright quickly.
Grist:
50% Maris Otter
50% Vienna Malt
Target OG 1.055
Mash 60min @ 65°C
60 min boil
1/2 teaspoon of yeast nutrient and Irish moss @10 min
Hops:
Warrior, 25 IBU @60 min
Centennial, 20 IBU @5 min
CTZ, 20 IBU @5 min
Ferment with Wyeast 1217 at 18°C ambient temperature. Pitch generously from a vigorous starter. If 1217 is not available, pick a dry ale yeast with a low ester profile of tropical fruit and high attenuation.
Dry Hop with 20g Centennial, 20g CTZ for 5 days
Bottle condition with table sugar, target CO2 3.5g/l.
28 days grain to glass with bottle conditioning. I have no experience kegging it.
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