Spring Oak IPA

This is an IPA that really falls in classification between a Pale Ale and an IPA (I could have pushed the IBU's a little higher ..still an excellent finished product. The Oak Chips where added to the secondary to give this beer the flavor of being stored in oak barrels as was traditionally done in the 1700's.

Brewer:	Brewmeister Mandigo		Email:	mandigo@net-link.net
Beer:	Spring Oak IPA		Style:	India Pale Ale
Type:	All grain		Size:	12 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	39 IBU
OG:	1.050		FG:	1.010
Alcohol:	5.2% v/v (4.1% w/w)
Water:	I adjust my mash water and hot liquor water with lactic acid and in this case the adjustment was from 7.55 down to 5.30. I also added gypsum to both the mash water and hot liquor tank.
Grain:	18 lb. Belgian pale 1 lb. German Vienna 1 lb. German Munich 1 lb. American crystal 40L 1 lb. Dextrine malt (Cara-Pils)
Mash:	75% efficiency
	I ran this batch with a single infusion mash holding the temperature at 153-155 F. for 60 minutes. Following the mash, I increased the mash to 170 F. for mash-out.
Boil:	60 minutes	SG 1.045	13.5 gallons
	I added 1 tsp. of irish moss the the last 15 minutes of the boil (this was the same time that I added the cooling coil).
Hops:	3.0 oz. Kent Goldings (5.3% AA, 60 min.) 2.0 oz. Kent Goldings (5.3% AA, 30 min.) 2.0 oz. Cascade (4.5% AA, 5 min.)
Yeast:	I ended up with two 6 gallon carboys so I prepaired 2 yeast starters. The first was a Wyeast strain of London Ale #1028 and the second was a Wyeast strain of Ringwood #????. I slapped the packs a couple of days ahead of time and stepped them up to 450 mls. ea. the day before brewing boiling 1 cup of Hollander Light DME in 800 mls of water for 10 minutes and cooling to 80 F. before filling 2 sterile elingmeyer flasks. When I inoculated the fermentors the stepped up starters where at full kreusen.
Log:	Fermented in primary for 6 days. Prior to transfer the secondary I prepared 8 ozs of oak chips by boiling them in a pint of water for 10 minutes. I then drained them and added 1/2 to each secondary carboy. I also added 1 oz of cascade to each secondary. The secondary went for 14 days. The beer was transferred to cornelius kegs.
Carbonation:	I charged both kegs with CO2 (11 psi at 38 F.) for ~10 days.
Tasting:	I have recieved nothing but positive comments on this beer. I am a hop head but many of my friends are not and appreciate the fact that this beer is not excessively hopped. I love the beer and the oak chips add a flavor that is unique. I am a member of the local homebrew club KLOB (Kalamazoo Libation Organization of Brewers) and several members commented on the oak flavor (a subtle flavor that enhaces the quality of this beer). I will definately brew it again!

Recipe posted 06/25/00.