Rayface IPA

The latest incarnation of my house IPA, and the best thus far. Although skewed towards hops in flavor profile, there is a rich malt foundation. Absolutely delcious.

Brewer:	Marc Rehfuss		Email:	myr3838@ksu.edu
Beer:	Rayface IPA		Style:	India Pale Ale
Type:	All grain		Size:	5 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	84 IBU
OG:	1.069		FG:	1.011
Alcohol:	7.5% v/v (5.9% w/w)
Water:	3 tsp gypsum added to mash water.
Grain:	9.5 lb. Gambrinus ESB 2 lb. Gambrinus Munich 90 1 lb. Franco-Belge Kiln-Amber 1 lb. Belgian CaraVienne
Mash:	71% efficiency
	150 degrees for 90 minutes.
Boil:	90 minutes	SG 1.049	7 gallons
	Be sure to forget to add Irish Moss :)
Hops:	.25 oz. Amarillo (8.5% AA, 60 min.) .25 oz. Simcoe (13.7% AA, 60 min.) .25 oz. Amarillo (8.5% AA, 25 min.) .25 oz. Simcoe (13.7% AA, 25 min.) 1 oz. Amarillo (8.5% AA, 15 min.) 1 oz. Simcoe (13.7% AA, 15 min.) .5 oz. Amarillo (8.5% AA, 10 min.) .5 oz. Simcoe (13.7% AA, 10 min.) 2 oz. Centennial (aroma)
Yeast:	1 liter starter Wyeast 1028 stepped up from a slant
Log:	Primary 2 weeks at 64 deg. (used the yeast cake for a strong ale) Secondary 2 weeks at 62 deg. with one ounce whole Centennial for dry hop.
Carbonation:	4 ounces glucose per 5 gallons for a slightly lower than average carbonation.
Tasting:	Beautiful light copper hue w/ good clarity. (Maybe it was the Maris Otter causing the haze in my previous batches!) Thick head with excellent lace - leaving retention. Citrusy hop nose w/ hints of pine coupled with a toasty malt aroma. Centennial simply is a superb dry hop! Assertive, but clean hop bitterness (perhaps due to the low cohumulone of Amarillo and Simcoe) is accompanied by a rich, buttery and toasty malt undertone, yet the brew manages to retain a dry finish. Gambrinus ESB malt gives Maris Otter a run for its money. Excellent drinkability.

Recipe posted 08/16/02.