Bringing the Hops Back Home

A tribute to Pliney the Elder and other great West Coast Double IPA's...with my own twist or two

Brewer:	Bear		Email:	-
Beer:	Bringing the Hops Back Home		Style:	India Pale Ale
Type:	Extract w/grain		Size:	5.5 gallons
Color:	15 HCU (~9 SRM)		Bitterness:	78 IBU
OG:	1.082		FG:	1.013
Alcohol:	8.9% v/v (7.0% w/w)
Water:	Crystal Springs Drinking Water
Grain:	6 oz. American crystal 40L
Steep:	30 min at 165°
Boil:	90 minutes	SG 1.180	2.5 gallons
	11 lb. Light malt extract 1 lb. Corn sugar
	At 90 min, added 11 lbs ultralight, 1 lb corn sugar, 8 oz maltodex, 4 oz horizon, and 1 1/2 oz raw williamette to boil. At 60 min added 1 oz Tett At 30 min added 1 oz Tett At 15 min added Irish Moss At boilout (2 min) added 2 oz Glacier, 1 oz Columbus
Hops:	1.5 oz. Willamette (5% AA, 90 min.) 4 oz. Horizon (15% AA, 90 min.) 1 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 30 min.) 2 oz. Glacier (aroma) 1 oz. Columbus (aroma)
Yeast:	White Labs Calif Ale Yeast, and Foam Control drops
Log:	Primary for 9 days, bubbled til day 8. In secondary, dry hopped with 1 oz Will, 1 oz Centennial, 2 oz Glacier and 1/2 oz oak chips. Spent 8 days in secondary. Now in keg
Carbonation:	5 oz corn sugar, use CO2 to improve keg pressure as needed
Tasting:	Very nice mix of floral and piney hops up front, with sweet malt seeping through. Taste is a mix of malt and hops, with the finish being one of strong hops, and very tasty tang on the tongue. Next time around, I'll use a stronger whole hops, such as Chinook. Perhaps I'll consider adding 2 oz Tett at 45 min instead of 2 one oz additions, and last of all, I'd scrap the oak chips next time around, or add more.

Recipe posted 06/04/05.