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: |
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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 |
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Mash: | 70% efficiency | |||||||
Recirculated through RIMS throughout entire mash cycle 154° F for 75 minutes, raised temperature to 170 for mash out. |
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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.) |
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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. |
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Carbonation: | 2.5 volumes | |||||||
Tasting: | Will tap in late October or Early November. |
Recipe posted 09/01/03.