We have been wanting more and more hoppy beers to drink so we decided to make an IPA. We went with a black IPA as it is getting colder and colder outside. Recently we have been using exclusively citra and mosaic hops but it is starting to get old. Decided to switch it up with one of our favorite hops (simcoe) and it's classic partner (amarillo).
Recipe specifics:
Size (Gal): 5.25
Total Grain (lbs): 13
Projected OG: 1.070
Projected SRM: 21.2 (+ 3oz of Sinamar)
Projected IBU: 64.56
Wort Boil Time (min): 60
Total Grain (lbs): 13
Projected OG: 1.070
Projected SRM: 21.2 (+ 3oz of Sinamar)
Projected IBU: 64.56
Wort Boil Time (min): 60
Fermentables:
76.92% -- 10.0 lbs 2 Row
07.69% -- 1.0 lbs Munich Light Malt
03.85% -- 8.0 oz Carafa II
02.88% -- 6 oz Crystal 20L
00.96% -- 2 oz Crystal 60L
07.69% -- 1.0 lbs Table Sugar (added at 10 min left in boil)
07.69% -- 1.0 lbs Munich Light Malt
03.85% -- 8.0 oz Carafa II
02.88% -- 6 oz Crystal 20L
00.96% -- 2 oz Crystal 60L
07.69% -- 1.0 lbs Table Sugar (added at 10 min left in boil)
Hops:
1.00 ounces Columbus at 60 min
0.50 ounces Chinook at 60 min
2.00 ounces Simcoe at 0 min
2.00 ounces Amarillo at 0 min
2.00 ounces Simcoe dry hopped for 7 days
2.00 ounces Amarillo dry hopped for 7 days
1.00 ounces Columbus at 60 min
0.50 ounces Chinook at 60 min
2.00 ounces Simcoe at 0 min
2.00 ounces Amarillo at 0 min
2.00 ounces Simcoe dry hopped for 7 days
2.00 ounces Amarillo dry hopped for 7 days
Extras:
7 grams - Gypsum (split between mash and sparge)
1 Whirlfloc tablet
3 oz - sinamar
1 Whirlfloc tablet
3 oz - sinamar
Yeast:
WLP 090 - San Diego Super Yeast (pitched a 3L starter, decanted)
WLP 090 - San Diego Super Yeast (pitched a 3L starter, decanted)
Mash:
Sacch rest: 75 min at 150F
Notes:
- 1/5/2015: Brewed
- Pitched yeast at 65F
- Fermented in cooler with water at about 65 degrees
Tasting Notes:
No comments:
Post a Comment