Forest Street IPA

A good IPA with a hop that is not too dry. I am glad it turned out so well. This is my second try at an IPA, and my second try at self designed recipe. Try it out.

Brewer:	Colin P		Email:	Priebec@cc.wwu.edu
Beer:	Forest Street IPA		Style:	India Pale Ale
Type:	All grain		Size:	9 gallons
Color:	21 HCU (~12 SRM)		Bitterness:	175 IBU
OG:	1.085		FG:	1.014
Alcohol:	9.2% v/v (7.2% w/w)
Water:	Sorry, nothing but boiling good old Bellingham WA tap water and adding 4 tsp. Calcium Sulfate, Aka Gypsum. Well really that would be Hydrous Calcium Sulfate. CaSO4*2H20
Grain:	25 lb. American 2-row 8 oz. Belgian Munich 1 lb. 8 oz. American crystal 90L 3 lb. Dextrine malt (Cara-Pils)
Mash:	70% efficiency
	150 for most of the boil. Did not get good heat distribution. Should work on that. End at 160 by adding boiled and than subsequently cooled water.
Boil:	60 minutes	SG 1.070	11 gallons
	Irish Moss at 2 tsp.
Hops:	4 oz. Chinook (12% AA, 60 min.) 3 oz. Columbus (15% AA, 45 min.) 2 oz. Columbus (15% AA, 30 min.) 2 oz. Northern Brewer (8.5% AA, 15 min.) 5 oz. Cascade (aroma) 2 oz. Kent Goldings (aroma)
Yeast:	Boundry Bay Brewery's High Gravity yeast. Thank God They are only 4 blocks away.
Log:	Brewing date: 01/27/2006 Original Gravity: 1.070 @72°F Wort temp at yeast pitching: 72°F Time of yeast pitching: 10:30 PM Days in Glass Primary: 7 Racking Date: 02/04/2006 Specific Gravity at racking:? @ 72 °F Days in Glass Secondary: 7 Temp at racking: 68 Bottling date:02/10/2006 Final Gravity at bottling:1.014 Kegged or Bottled: Both
Carbonation:	Fructose Primed for Bottles. All Artificial for Keg. And By the way It is the first beer in my new Kegerator.
Tasting:	Damned Good. I am pleased. Maybe upping the Columbus by a few ounces would kick start it to a new level if you are looking for that one step high of an IBU without Dry Hopping (to avoid that super dry flavor for my roomate).

Recipe posted 02/28/06.