Mad Zymurgists IPA

IPA in honor of the inaugural meeting of the
"MAD ZYMURGISTS" Homebrew Club
of the Dublin / Pleasanton / Tri-Valley area (California).

Brewer:	Brian Cooper		Email:	brewerbrian@sbcglobal.net
URL:	http://www.madzymurgists.org
Beer:	Mad Zymurgists IPA		Style:	India Pale Ale
Type:	All grain		Size:	5.5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	92 IBU
OG:	1.056		FG:	1.009
Alcohol:	6.1% v/v (4.8% w/w)
Water:	Filtered Pleasanton tap water using carbon filter. Added 1 tsp. gypsum to both the mash and the sparge water.
Grain:	10 lb. American 2-row .5 lb. Wheat malt .5 lb. Dextrine malt (Cara-Pils) 1 lb. British crystal 50-60L
Mash:	70% efficiency
	Mash at 153 degrees F for one hour. Sparge for about 45 minutes with sparge water at 175 degrees F.
Boil:	60 minutes	SG 1.044	7 gallons
	1-1/2 tsp Irish Moss added, last 15 minutes. *NOTE: ALL PELLET HOPS, ADDED TO BOIL TIED UP IN HOP BAGS, NOT LOOSE.* DUE TO REDUCED UTILIZATION, IBU'S MAY BE LOWER THAN THE RECIPE PREDICTS. Use slightly less (maybe 1.25 oz each addition?) if adding hops unbagged.
Hops:	1.5 oz. Chinook (12% AA, 60 min.) 1.5 oz. Centennial (8.5% AA, 20 min.) 1.5 oz. Cascade (6.4% AA, 5 min.)
Yeast:	Wyeast 1056 XL American Ale Yeast "Activator" pack, popped early the morning of the brewing session.
Log:	Mad Zymurgists IPA #1 - brewed 1/28/07, bottled 2/18/07 Used 3.3 gallons mash water. Sparge water 176°F in kettle. I always drop my immersion wort chiller into boil for the last 15 - 20 minutes to sanitize (crank the heat to bring back to a boil very quickly!). After boil, 24 quarts left (WITH wort chiller and 3 hop bags in wort)… Final volume in (glass) carboy is about 5 gallons. (could not siphon ALL)… Dry hopped on the evening of 2/1/07 with .5 of each kind of hops (1.5 oz. total). No hop bag. Fermentation in middle of ales range. 66 – 68° F. Transferred to secondary 2/12/07 (AM): ~2 weeks after brewing -- Original Gravity: 1.056, Final gravity 1.009 (1.008@ 71°F). Mad Zymurgists IPA #2 - brewed 2/4/07, bottled 3/4/07 Duplicated recipe from previous batch, except this time, fermented in plastic "Better Bottle" instead of glass. Hit target mash temp at 153°F. The weather is a little bit warmer, not too much though. One of the hop bags burned onto bottom (oops, be careful not to let them get stuck underneath the wort chiller!)… Dry hopped on Thursday, Feb 8 (4 days after brewing). Transferred 2/19/07 (to glass). Had a little more difficulty siphoning, but about the same finished volume at batch #1. Original Gravity: 1.056, Final gravity 1.009 (1.008@ 71°F).
Carbonation:	Carbonate using 3.5 oz. DME mixed with about 1-1/2 quarts H20, boil 20 minutes and add to beer in bottling bucket.
Tasting:	Hoppy, but not overpowering. Both batches came out very niice.

Recipe posted 03/15/07.