quasIPA

I was aiming for a big, hoppy, complex American IPA and that's what I got! Definitely my best brew to date and definitely something I'll do again.

Brewer:	Marc Rehfuss		Email:	myr3838@ksu.edu
Beer:	quasIPA		Style:	India Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	76 IBU
OG:	1.073		FG:	1.018
Alcohol:	7.2% v/v (5.6% w/w)
Water:	I used bottled spring water. 1 tsp gypsum was added to the "mini-mash" and another tsp was added at the beginning of the boil.
Grain:	1 lb. DWC Munich .5 lb. DWC aromatic 1 lb. DWC Caravienne .5 lb. DWC Biscuit Malt
Steep:	Grains were steeped in 1.5 gallons of water (w/ 1 tsp gypsum) at 152 degrees for 60 minutes. The crude sparge simply involved placing the grains into a colander and pouring 2 gallons of 165 degree water slowly over them.
Boil:	60 minutes	SG 1.105	3.5 gallons
	6.25 lb. Muntons light DME 1.4 lb. Alexander's Pale Kicker
	6 lbs. of light Munton's DME + 1 can of Alexander's Kicker was used as the main source of fermentables. (The recipe says 6.25 lbs-- this includes the DME used for the starter) For the finishing hops (isn't clearly indicated by the recipe): 1 oz Willamette + 1 oz Crystal at 5 minutes, and 1 oz. Crystal added the final minute of the boil.
Hops:	1 oz. Yakima Magnum (15.1% AA, 60 min.) 1 oz. Yakima Magnum (15.1% AA, 30 min.) 1 oz. Crystal (3.8% AA, 15 min.) 1 oz. Kent Goldings (6% AA, 15 min.) 1 oz. Crystal (3.8% AA, 10 min.) 3 oz. Crystal (aroma) 1 oz. Willamette (aroma)
Yeast:	A one liter starter w/ 1 cup DME was prepared approx. 20 hours in advance and pitched at high krausen. I used wyeast 1028 for the first time... It's simply a wonderful yeast for this IPA. Starter was pitched at 68degrees.
Log:	Fermentation took off within 8 hours!! The controlled environment was set at 66 degrees, but I had to lower that to 60 degrees because the yeast was throwing off almost 10 degrees of heat. (The temp. strip I had on my carboy read 75 degrees.) This got the temp down to 68 degrees. Primary fermentation was 5 days at 68 degrees, and secondary fermentation was 9 days at 62 degrees w/ whole Crystal flowers for the dry hop.
Carbonation:	3/4 cup Dextrose to prime. The bottles were left at 65 degrees for 2 weeks before the "quality check"
Tasting:	A wonderfully hoppy IPA. The Magnum hops definitely provide an intense but VERY smooth and clean bitterness, and the Crystal hops have a great flavor and aroma. I threw the Kent Goldings and Willamette in only 'cause I had them lying around. I can liken the hop character of this beer as a combination of Columbus, Perle and Cascade. Dry hopping w/ Crystal provided a great aroma and flavor. This beer also has a smooth maltiness to it that is coming out as it ages. Oh yeah-- the head retention is incredible. Almost Duvel like. Good alcoholic warmth finishes off the tasty sips. Definitely delicious, and a nice change from the Centennial/ Cascade/ Chinook/ Columbus IPAs that are commonplace nowadays. If anyone ever trys this recipe, please let me know how it turns out.

Recipe posted 11/03/00.