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Valley of the Kings
Recipe using the malts and hops that Pyramid Brewery uses to make their India Pale ale. Tweaked the malt and hop ratios in the Recipator until I came up with something that was close to it in bitterness, color and alcohol.
| Brewer: | Brew Askew | Email: | brewaskew@cox.net | |||||
| Beer: | Valley of the Kings | Style: | India Pale Ale | |||||
| Type: | All grain | Size: | 5.75 gallons | |||||
| Color: |
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Bitterness: | 63 IBU | |||||
| OG: | 1.069 | FG: | 1.012 | |||||
| Alcohol: | 7.4% v/v (5.8% w/w) | |||||||
| Water: | 1 tsp Gypsum in Sparge water | |||||||
| Grain: | 10 lb. American 2-row (Cargill) 1.5 lb. Weyermann CaraHell (crystal 10L) 0.5 lb. Weyermann CaraFoam (Cara-Pils) 2.5 lb. Weyermann Light Munich |
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| Mash: | 75% efficiency | |||||||
| Mash at 154°F for 50 min. Mash out. | ||||||||
| Boil: | 75 minutes | SG 1.053 | 7.5 gallons | |||||
| 1 tsp Irish moss at 15 min. | ||||||||
| Hops: | 1 oz. Columbus (14.2% AA, 60 min.) 0.3 oz. Columbus (14.2% AA, 40 min.) 0.6 oz. Columbus (14.2% AA, 5 min.) 2 oz. Columbus (dry hop in secondary) (aroma) |
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| Yeast: | 1000 ml Starter of WL CA ale yeast (001) | |||||||
| Log: | Brewed 3/23/05. Primary in Plastic Bucket, aerated with pure oxygen. I intended to keep in primary fermentor for 7-10 days. However, on 3/27/05 discovered krausen foam had come through the airlock. Had to rack to secondary to save it from contamination. Very cloudy and yeasty. Gravity was 1.023. Racked to keg on 4/16/05. 2 oz of Columbus hops in secondary. |
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| Carbonation: | 2.4 volumes |
Keg: 11.2 psi @ 40°F Cane Sugar: 3.83 oz. for 4.8 gallons @ 70°F |
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| Kegged with 4oz. white cane sugar dissolved in 1 cup water and boiled for five minutes in the microwave. Filled 4 bottles from the primed keg for competition. Pressurized keg to 40 psi to seal lid. Plan is to condition at room temperature (68 - 70F) for at least 2 to 3 weeks, then transfer to fridge to chill and serve. | ||||||||
| Tasting: | Very tasty and professional. This beer is a virtual copy of Pyramid IPA, but with more alcohol and less polish (unfiltered). Resiny, citrusy hop character from top to bottom. Mostly dry and alcoholic, but balanced with a good malt backup--not just another "hops and alcohol show". | |||||||
Recipe posted 04/16/05.
