MGamber
Well-Known Member
- Joined
- Mar 15, 2018
- Messages
- 124
- Reaction score
- 76
- Recipe Type
- All Grain
- Yeast
- London Ale III
- Yeast Starter
- 1.5L 1.040 gravity
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.083
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 60
- IBU
- 110
- Color
- Light gold
- Primary Fermentation (# of Days & Temp)
- 7 @ 65
- Secondary Fermentation (# of Days & Temp)
- 3 @ 70
- Tasting Notes
- Very pineapple forward, smooth and low bitterness.
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13 lb American 2-row
3 lb Maris Otter Pale Malt
1 lb Flaked oats
1 lb Dextrose Flameout
0.5 oz Vic Secret 60
4 tsp Yeast nutrient 10
1 Whirfloc 10
1 oz Vic Secret 5
20 minute steep starting at 190 degrees:
1.5 oz Vic Secret
1 oz Citra
1 oz Galaxy
Dry hop in keg for the life of the beer:
1.5 oz Vic Secret
1 oz Citra
1 oz Galaxy
Here's how I do things, your mileage may vary...
The impossible IPA given that Galaxy and Vic Secret are impossible to find right now. But when they are again available...
Start with RO water and 4g gypsum, 3g CaCl and 1g Epsom Salt. Mash at 150 degrees for 60 minutes. I add 2 ml lactic acid to the sparge (batch) water. Boil 60 minutes following hop schedule. When done, cool wort to 190 degrees and add steep hops. After 20 minutes, chill as far as ground water allows, transfer to fermenter and hit with 90 seconds of oxygen. Pitch and ferment at 65 degrees, raise to 70 the last few days to encourage clean up by the yeast.
Transfer to a purged keg with the bagged dry hop, wait 3 days, then carbonate and tap.
Pineapple is the primary taste to this beer. For fun, I did a batch and added 2.5 oz of a good quality coconut extract for a Pina Colada IPA.
13 lb American 2-row
3 lb Maris Otter Pale Malt
1 lb Flaked oats
1 lb Dextrose Flameout
0.5 oz Vic Secret 60
4 tsp Yeast nutrient 10
1 Whirfloc 10
1 oz Vic Secret 5
20 minute steep starting at 190 degrees:
1.5 oz Vic Secret
1 oz Citra
1 oz Galaxy
Dry hop in keg for the life of the beer:
1.5 oz Vic Secret
1 oz Citra
1 oz Galaxy
Here's how I do things, your mileage may vary...
The impossible IPA given that Galaxy and Vic Secret are impossible to find right now. But when they are again available...
Start with RO water and 4g gypsum, 3g CaCl and 1g Epsom Salt. Mash at 150 degrees for 60 minutes. I add 2 ml lactic acid to the sparge (batch) water. Boil 60 minutes following hop schedule. When done, cool wort to 190 degrees and add steep hops. After 20 minutes, chill as far as ground water allows, transfer to fermenter and hit with 90 seconds of oxygen. Pitch and ferment at 65 degrees, raise to 70 the last few days to encourage clean up by the yeast.
Transfer to a purged keg with the bagged dry hop, wait 3 days, then carbonate and tap.
Pineapple is the primary taste to this beer. For fun, I did a batch and added 2.5 oz of a good quality coconut extract for a Pina Colada IPA.
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