The
session IPA is an emerging style that is starting to gain a foothold on
the American beer scene. With summer (and NHC) fast approaching, I
figured now would be as good of a time as any to take a crack at brewing
one. Since I had a cache of Simcoe in the freezer, I figured a hop
profile similar to Pliny the Elder would be a worthy experiment. In
order to keep the drinkability factor high, I kept the IBU’s relatively
low at 27. Despite that paltry IBU number, this recipe still uses over 6
ounces of hops, with almost 3 ounces added at flameout, 3 ounces for
dry-hopping, and only a half of an ounce used for the 30 minute
“bittering” addition. Pliny the Tiny Specs: Anticipated OG: 1.040 Anticipated SRM: 5 Anticipated IBU: 27 Batch Size 5.5 gal Boil Time: 75 min Mash: single @ 152 Fermentables: 81% - 6 lb American Two-row Pale 14% - 1 lb Munich Malt 4% - 5 oz Crystal 40 1% - 1 oz Crystal 120 Hops: 30 min 0.25oz Columbus 16.1 30 min 0.25oz Simcoe 12.2 0 min 0.75oz Centennial 10.0 0 min 0.25oz Columbus 16.1 0 min 1.75oz Simcoe 13.0 Dry hop: 7 days, 0.75 Centennial, 0.75 Columbus, 0.75 Simcoe Keg hop: 0.25 Centennial, 0.25 Columbus, 0.25 Simcoe Yeast: WLP090 – San Diego Super Yeast Water: Seattle tap with 6 grams gypsum, 1 gram calcium chloride, 2 grams epsom salt to the mash, and 1 gram NaCl to the boil. (total water profile: chloride 50ppm, sulfate 175ppm) Misc: ½ tsp Irish moss 15 min ½ tsp Wyeast yeast nutrient 15 min Notes: Cold crashed and transferred to secondary before adding dry hops. Fermented at 66 degrees. |
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