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Hawai'IPA
I love a good tropical IPA, so I'm taking that a bit further with the addition of papaya, pineapple and hibiscus. Aloha and A’kalè ma’luna (cheers)!
| Brewer: | Chris Ungvarsky | Email: | chris.ungvarsky@gmail.com | |||||
| Beer: | Hawai'IPA | Style: | India Pale Ale | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 66 IBU | |||||
| OG: | 1.076 | FG: | 1.014 | |||||
| Alcohol: | 8.1% v/v (6.3% w/w) | |||||||
| Water: | Tapwater with 2 tbs gypsum added to mash. | |||||||
| Grain: | 10 lb. American 2-row 2 lb. American Munich 10 oz. Carahell 10 oz. Flaked wheat |
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| Mash: | 80% efficiency | |||||||
| 153°F for 60 minutes. Decoction to mash out at 160°F. Fly sparge with 170°F to collect 7.5 gallons. | ||||||||
| Boil: | 60 minutes | SG 1.056 | 7.5 gallons | |||||
| 1 lb. Corn sugar | ||||||||
| Whirlpool aroma hops (listed as 1 minute additions) for 20 minutes before chilling. | ||||||||
| Hops: | 1 oz. Columbus (13% AA, 60 min.) 2 oz. Citra (12% AA, 5 min.) 2 oz. Galaxy (14% AA, 1 min.) 2 oz. Citra (12% AA, 1 min.) 1 oz. Galaxy (aroma) 1 oz. Citra (aroma) 1 oz. Summer (aroma) |
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| Yeast: | GY054 - Vermont IPA in a 2000ml starter. | |||||||
| Log: | Ferment 10 days at 62F. Rack to a secondary fermenter on top of 20 oz mashed fresh papaya, 10 oz fresh crushed pineapple and 3 oz dried hibiscus flowers. Dry hop with 1 oz each Galaxy, Citra and Summer. Allow 10 days in secondary, rousing hops and flowers every couple days. Cold crash and keg. | |||||||
| Carbonation: | 2.0 volumes | Keg: 8.1 psi @ 43°F | ||||||
Recipe posted 04/27/15.
