West coast IPA at its finest. A lean malt profile gives way to an assertive yet smooth bitterness with an enormously punchy hop aroma and flavor. Amarillo, Centennial, and Nelson Sauvin lend hints of apricot, peach, grapefruit, gooseberry, and a touch of the dank. Took 1st place in the first round of the 2012 National Homebrew Competition. 14-B American IPA Author: Nick Ladd Size: 6.6 gal Efficiency: 76.0% Attenuation: 78.0% Original Gravity: 1.061 Terminal Gravity: 1.013 Color: 8.19 Alcohol: 6.28% Bitterness: 61.7 Ingredients: 5 lb Golden Promise Malt 4 lb 2-Row Brewers Malt 2 lb Vienna Malt 2 lb Weyermann Pils 12 oz White Wheat Malt 6 oz Caramunich® TYPE III 6 oz Cara-Pils® Malt .5 lb Corn Sugar 25.2 g Hop Extract 2.64ml - use 4ml (1 shots) (9.1%) - added during boil, boiled 60 m 1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m .25 oz Nelson Sauvin (12.2%) - added during boil, boiled 15 m .25 oz Centennial (8.8%) - added during boil, boiled 15 m .75 oz Amarillo Leaf (10.9%) - added during boil, boiled 15 m .5 tsp Wyeast Nutrient - added during boil, boiled 10 m .25 oz Nelson Sauvin (12.2%) - added during boil, boiled 10 m .5 oz Centennial (8.8%) - added during boil, boiled 10 m .75 oz Amarillo Leaf (10.9%) - added during boil, boiled 10 m .75 oz Nelson Sauvin (12.2%) - added during boil, boiled 5 m .75 oz Centennial (8.8%) - added during boil, boiled 5 m .75 oz Amarillo Leaf (10.9%) - added during boil, boiled 5 m .75 oz Nelson Sauvin (12.2%) - added during boil, boiled 0 m 1 oz Centennial (8.8%) - added during boil, boiled 0.0 m 1 oz Amarillo Leaf (10.9%) - added during boil, boiled 0.0 m 1 ea WYeast 1056 American Ale 1 oz Nelson Sauvin (12.2%) - added dry to secondary fermenter 1 oz Centennial (8.8%) - added dry to secondary fermenter 1 oz Amarillo Pellet (10.1%) - added dry to secondary fermenter Schedule: 00:03:00 Dough In - Liquor: 3.75 gal; Strike: 168.03 °F; Target: 153 °F 01:03:00 Saccharification Rest - Rest: 60 m; Final: 153.0 °F 01:04:00 Mash Out - Water: 1.5 gal; Temperature: 212.5 °F; Target: 168 °F 01:24:00 Batch Sparge - First Sparge: 2.25 gal sparge @ 170 °F, 10 m; Second Sparge: 2.25 gal sparge @ 170 °F, 10 m; Total Runoff: 8.25 gal Notes: - Build 1800ml 1.040 starter on stirplate. - For 0 minute hops add hops and chiller, rest 5 minutes, turn on chiller. - Afer cooling wort, let settle 90 minutes, and drain off top. - Aerate 1 minute with pure O2. Pitch yeast and swirl. - Ferment primary 2 weeks. Start at 62*F and keep at 64-64*F 4 days. Raise to 72 to finish fermentation 2 days. - Add individual dryhop additions at 5 day intervals in sacks. Pull previous hop addition before adding new. - Force carb to 2.6 volumes. |
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