Desert IPA

Brew #2

Brewer:	Gary Frankhouse		Email:	frankhouse@aol.com
Beer:	Desert IPA		Style:	India Pale Ale
Type:	Partial mash		Size:	9.0 gallons
Color:	15 HCU (~9 SRM)		Bitterness:	48 IBU
OG:	1.072		FG:	1.015
Alcohol:	7.4% v/v (5.8% w/w)
Water:	Used 11.5 gals of regular tap water with no treatments. Did not pre-boil.
Grain:	1 lb. Belgian CaraVienne 1 lb. Dextrine malt (Cara-Pils) .25 lb. American crystal 20L 4.5 lb. American 2-row
Mash:	70% efficiency
	Doughed-in at 127°F and allowed a protein rest at 122°F for 20 minutes. Saccharification rest (mashed) at 154°F to 157°F for 60 minutes. Mashed-out at 170°F for 15 minutes. Sparged at 175°F.
Boil:	180 minutes	SG 1.056	11.5 gallons
	9 lb. 5 oz. Light malt extract 2 lb. Light dry malt extract 1 lb. Amber dry malt extract
	Ended up boiling for 3 hours because of evaporation miscalculation. I needed a SG of 1.072 at 8.5 to 9.0 gallons. Irish Moss and yeast neutrient the last 15 minutes.
Hops:	1 oz. Nugget (12% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 35 min.) 1.5 oz. Kent Goldings (5% AA, 20 min.) 1 oz. Fuggles (4.75% AA, 10 min.)
Yeast:	Wyeast 1.25mil liquid Thames Valley Ale #1275. Made a 2qt starter 3 days in advance with 1/2 cup of amber DME boiled in a pint of water and aerated with pure oxy. Did this each night until ready to pitch.
Log:	Brewed on 05/13/05. I'm converting to all grain little by little. You can tell by the recipe. Lag period was about 4 or 5 hours then started fermenting like crazy. Kept room at an average of 65°F but temp of fermenting brew was about 75°F. It slowly dropped to 65°F over the next week. I need to find a way to control the temp better. Removed trub and yeast at 9 days. I sampled the beer and was very surprised at how good it already tasted. Kegged beer at a FG of 1.014. Total Fermentation time was about 4 weeks then 2 weeks conditioning at about 35° to 40° degrees while carbonating.
Carbonation:	12.5 lbs at 36° F for 14 days.
Tasting:	This is my 2nd brew and I can't believe it was so good. I don't think I can go back to over the counter brew. I keg in regular 1/4 and 1/2 barrel kegs. this was a full 1/4 barrel and I finished it pretty much by myself in about 2 weeks. But I'm continuing to learn. I got the privlige of hanging out with my buddy Charlie Gray during one of his brewing sessions and I was able to learn alot. If you ever get the chance to witness a veteren brewer brewing ,take it. Plus you get to sample their brew. I got to have some of Homie's 4C's Ballet IPA. Absolutely awsome. I gotta tell ya.....It was great.

Recipe posted 07/24/05.