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Hopped up IPA

Modified origional reciepe, reduced the hops for dry hopping, went to all British Pale for the base malt (was ~50/50 two row, British P).

Brewer: Cheesehead Mike Email: mmayer13@aol.com
Beer: Hopped up IPA Style: India Pale Ale
Type: All grain Size: 11 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 62 IBU
OG: 1.061 FG: 1.012
Alcohol: 6.3% v/v (5.0% w/w)
Water: 5 micron filtered tap water
Grain: 2 lb. Dextrine malt (Cara-Pils)
4 lb. American crystal 40L
20 lb. British pale
Mash: 70% efficiency
Recirculated through RIMS throughout entire mash cycle
154° F for 75 minutes, raised temperature to 170 for mash out.
Boil: 75 minutes SG 1.048 14 gallons
Irish Moss 2 TSP @ 15 MIN
Hops: 2 oz. Chinook (11.9% AA, 60 min.)
2 oz. Centennial (9.4% AA, 15 min.)
2 oz. Cascade (5.8% AA, 5 min.)
Yeast: 1056 Yeast from my local Brewery
Log: Brewing date 8/31/03
Primary for 7 days
Secondary for 7 days @ 68'
Dry hop in secondary (in a hop bag) with 1 oz. Cascade and 1 oz. Perle. I will let this one age in the keg for atleast 2 months before tapping.
Carbonation: 2.5 volumes
Tasting: Will tap in late October or Early November.

Recipe posted 09/01/03.