Friday the 13th India Pale Ale

A truly fine IPA. This reminds me of Squatters IPA in Salt Lake City.

Brewer:	Steve Roberts		Email:	-
Beer:	Friday the 13th India Pale Ale		Style:	India Pale Ale
Type:	All grain		Size:	5.5 gallons
Color:	13 HCU (~8 SRM)		Bitterness:	70 IBU
OG:	1.065		FG:	1.010
Alcohol:	7.1% v/v (5.6% w/w)
Water:	Add 4 teaspoons of Magnesium sulfate to mash and sparge water.
Grain:	11 lb. American 2-row 8 oz. Wheat malt 1 lb. German Munich 1 lb. American crystal 40L
Mash:	72% efficiency
	Mash at 152 for 90 minutes or until full conversion. Sparge with 170 degree water for one hour and collect 6.5-7 gallons of wort.
Boil:	70 minutes	SG 1.055	6.5 gallons
	Add 1/2 teaspoon Irish Moss (rehdrated for 30 minutes) at 30 minutes of boil.
Hops:	1.5 oz. Centennial (10.5% AA, 60 min.) 0.5 oz. Cascade (6% AA, 45 min.) 0.5 oz. Cascade (6% AA, 30 min.) 0.25 oz. Cascade (6% AA, 15 min.) 0.25 oz. Fuggles (4.75% AA, 15 min.) .5 oz. Kent Goldings (5% AA, 15 min.) 0.25 oz. Cascade (aroma) .25 oz. Fuggles (aroma)
Yeast:	Used Yeast Culture Company A01 American Ale. This yeast ferments best at 60 degrees and will fall out very fast so stir them up a few times during fermentation. Ferment in primary for 4-5 days or until fermentation slows to 2-3 bubbles/minute. Rack to glass seconday for 7-10 days with dry hopping (do not use pellets).
Carbonation:	Rack to bottle or keg and carbonate to 2-2.3 atms C02. Chill for 2 weeks and then enjoy.
Tasting:	Nice smooth bitterness. Not harsh or overpowering. Malt flavor is present and complex with a slight fruitiness. Hop flavors are very complex (due to 3 different hops used) but aroma is not as strong as I wished. Will dry hop in keg to improve during aging. Finish is smooth with a lasting warm bitterness. A very enjoyable beer which should only improve with age.

Recipe posted 12/09/98.