Feb 15 I wanted to brew an IPA. When I opened up the container where I store my 2 row I was pretty aggravated to find only 5 lbs of grain. I had wanted to brew 12 gals. Also realized I had no Centennial hops which are almost a must for an IPA for me. Determined to brew an IPA I cut the recipe to 6 gals, made up the other half of the grist bill with Vienna and used amarillo and cascades to bitter to 29 IBU and for late boil and DH.
March 15 I closed racked it to a CO2 purged keg and DH’d it at room temp, then March 22 I put it in the lager fridge on gas.
Just had the first pint and it’s pretty good. Surprised at the in your face bitterness of it. Definitely a dank pine resin flavor on the bak of the tongue with some orange stonefruit from the amarillo. Decent fruity aroma but could use more, really nice copper orange color. Nice full mouthfeel and body. Needs more aroma. Kind of reminds me of Denny’s Waldo Lake Amber.
Boil Size: 6.68 gal
Post Boil Volume: 5.68 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.060 SG
Estimated Color: 6.4 SRM
Estimated IBU: 70.6 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.0 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
5 lbs 8.0 oz Vienna Malt (Avangard) (3.0 SRM) Grain 1 50.0 %
5 lbs Briess 2 Row (1.8 SRM) Grain 2 45.5 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.5 %
0.50 oz Amarillo [8.00 %] - First Wort 60.0 min Hop 4 15.4 IBUs
0.50 oz Cascade [9.00 %] - First Wort 60.0 min Hop 5 17.3 IBUs
0.65 oz German Magnum [13.00 %] - Boil 60.0 min Hop 6 29.5 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
0.50 oz Amarillo [8.00 %] - Boil 5.0 min Hop 8 2.8 IBUs
0.50 oz Cascade [9.00 %] - Boil 5.0 min Hop 9 3.1 IBUs
0.50 oz Amarillo [8.00 %] - Boil 2.0 min Hop 10 1.2 IBUs
0.50 oz Cascade [9.00 %] - Boil 2.0 min Hop 11 1.3 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 12 -
1.00 oz Amarillo [8.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
1.00 oz Cascade [9.00 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs
BIAB mash 4.5 gals at 152F 5.4pH then sparged for preboil volume. Pitched and fermented 3-4 days at 63F then raised to room temp 68-70F.
Sneezles61
