Inspiration
This recipe came from Jamil Show's Can You Brew It? Podcast from a few years ago now. The brewer was kind enough to provide the entire recipe to the show, and it sounds like the guys managed to brew something remarkably similar. I used this dry hopping schedule in my previous IPA, Back to the Farm (Iteration IX) as well and had great results with it.
Apparently, most of the flavour character comes from the dry hop additions - so I'm looking forward to the full affect of little kettle additions (especially few late additions) in place of a more nuanced dry hop schedule. Unfortunately, my local home brew shop didn't have Briess malts (like the recipe calls for with the Carapils, C10, Munich and White Wheat - with the exception of the Honey Malt being from Gambrinus). He also does a 20 minute whirlpool, so I'll be doing that as well.
Apparently, most of the flavour character comes from the dry hop additions - so I'm looking forward to the full affect of little kettle additions (especially few late additions) in place of a more nuanced dry hop schedule. Unfortunately, my local home brew shop didn't have Briess malts (like the recipe calls for with the Carapils, C10, Munich and White Wheat - with the exception of the Honey Malt being from Gambrinus). He also does a 20 minute whirlpool, so I'll be doing that as well.
The Recipe
Boil Time: 90 min
Batch Size: 3.65 gallons (ending kettle volume)- 2.5 gallons in fermentor
Boil Size: 5.5 gallons
Efficiency: 65% (ending kettle)
Original Gravity: 1.070
Final Gravity: 1.010
ABV (standard): 7.9%
IBU (tinseth): 95
SRM (morey): 6.9
Grain
8.8 lb - American - Pale 2-Row (81.5%)
0.5 lb - American - Carapils (Dextrine Malt) (4.6%)
0.5 lb - American - Caramel / Crystal 10L (4.6%)
0.5 lb - American - Munich - Light 10L (4.6%)
0.25 lb - Canadian - Honey Malt (2.3%)
0.25 lb - American - White Wheat (2.3%)
Hops
13 g - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 34.43
0.5 oz - Citra, Type: Pellet, AA: 12.5, Use: Boil for 30 min, IBU: 25.76
0.5 oz - Citra, Type: Pellet, AA: 12.5, Use: Boil for 15 min, IBU: 16.63
0.5 oz - Citra, Type: Pellet, AA: 12.5, Use: Boil for 10 min, IBU: 12.15
0.5 oz - Citra, Type: Pellet, AA: 12.5, Use: Boil for 5 min, IBU: 6.68
0.4 oz - Citra, Type: Pellet, AA: 12.5, Use: Dry Hop for 9 days (April 4th)
0.3 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 9 days (April 4th)
0.7 oz - Citra, Type: Whole, AA: 12.5, Use: Dry Hop for 6 days (April 7th) - missed by a day, done morning of April 8th
0.75 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 3 days (April 10th)
0.35 oz - Citra, Type: Whole, AA: 12.5, Use: Keg Hop (April 13th)
Mash
1) Temp: 148 F, Time: 60 min
2) Temp: 168 F, Time: 10 min
Starting Mash Thickness: 1.5 qt/lb
Yeast
Fermentis / Safale - American Ale Yeast US-05
Water
Ca2: 90
Mg2: 0
Na: 0
Cl: 50
SO4: 150
HCO3: 0
Notes
Brewed in March 25th
20 minute whirlpool, knockout in 10 minutes to 65F
Ferm at 65F, free rise
Added hops to primary as directed above - used CO2 to blanket carboy at each addition
Kegged April 13th at 2.3 vol, bottled x4 335ml bottles with priming sugar @ 2.3
Batch Size: 3.65 gallons (ending kettle volume)- 2.5 gallons in fermentor
Boil Size: 5.5 gallons
Efficiency: 65% (ending kettle)
Original Gravity: 1.070
Final Gravity: 1.010
ABV (standard): 7.9%
IBU (tinseth): 95
SRM (morey): 6.9
Grain
8.8 lb - American - Pale 2-Row (81.5%)
0.5 lb - American - Carapils (Dextrine Malt) (4.6%)
0.5 lb - American - Caramel / Crystal 10L (4.6%)
0.5 lb - American - Munich - Light 10L (4.6%)
0.25 lb - Canadian - Honey Malt (2.3%)
0.25 lb - American - White Wheat (2.3%)
Hops
13 g - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 34.43
0.5 oz - Citra, Type: Pellet, AA: 12.5, Use: Boil for 30 min, IBU: 25.76
0.5 oz - Citra, Type: Pellet, AA: 12.5, Use: Boil for 15 min, IBU: 16.63
0.5 oz - Citra, Type: Pellet, AA: 12.5, Use: Boil for 10 min, IBU: 12.15
0.5 oz - Citra, Type: Pellet, AA: 12.5, Use: Boil for 5 min, IBU: 6.68
0.4 oz - Citra, Type: Pellet, AA: 12.5, Use: Dry Hop for 9 days (April 4th)
0.3 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 9 days (April 4th)
0.7 oz - Citra, Type: Whole, AA: 12.5, Use: Dry Hop for 6 days (April 7th) - missed by a day, done morning of April 8th
0.75 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 3 days (April 10th)
0.35 oz - Citra, Type: Whole, AA: 12.5, Use: Keg Hop (April 13th)
Mash
1) Temp: 148 F, Time: 60 min
2) Temp: 168 F, Time: 10 min
Starting Mash Thickness: 1.5 qt/lb
Yeast
Fermentis / Safale - American Ale Yeast US-05
Water
Ca2: 90
Mg2: 0
Na: 0
Cl: 50
SO4: 150
HCO3: 0
Notes
Brewed in March 25th
20 minute whirlpool, knockout in 10 minutes to 65F
Ferm at 65F, free rise
Added hops to primary as directed above - used CO2 to blanket carboy at each addition
Kegged April 13th at 2.3 vol, bottled x4 335ml bottles with priming sugar @ 2.3
Tasting Notes
April 13th (at kegging): Nose is peach, sweet, bready, light caramel and strong citrus. Colour is actually red with hints of orange, light brown and yellow. Love how red this is. Mouthfeel is nice, quite round and full considering low final gravity. Slight grassy note if you look for it, most likely from some floaties in the beer that will eventually drop. Flavour is bread, caramel flavour that plays beautifully with the fruity hops. Think sweet, ripe citrus. Looking forward to carbonation and chilling/ maturation for this beer to arrive closer to what I know it can be.
May 1st: Last pint. Another victim of the 1:30-7:00am night of drinking. I mean, the nose is citrusy, but the beer itself I really wasn't feeling. It's too sweet and full with little bitterness to balance it. The first thing my brewing buddy said was: "C60". And while there isn't any C60, it sure tasted like that. Kind of a sweet mess of an IPA. I won't be brewing this again. I will take from it the Honey Malt addition, and maybe the dry hopping schedule. But even that I find unnecessary. But hey, what do I know. This recipe took gold a couple years ago for IPA in the GABF.
April 13th (at kegging): Nose is peach, sweet, bready, light caramel and strong citrus. Colour is actually red with hints of orange, light brown and yellow. Love how red this is. Mouthfeel is nice, quite round and full considering low final gravity. Slight grassy note if you look for it, most likely from some floaties in the beer that will eventually drop. Flavour is bread, caramel flavour that plays beautifully with the fruity hops. Think sweet, ripe citrus. Looking forward to carbonation and chilling/ maturation for this beer to arrive closer to what I know it can be.
May 1st: Last pint. Another victim of the 1:30-7:00am night of drinking. I mean, the nose is citrusy, but the beer itself I really wasn't feeling. It's too sweet and full with little bitterness to balance it. The first thing my brewing buddy said was: "C60". And while there isn't any C60, it sure tasted like that. Kind of a sweet mess of an IPA. I won't be brewing this again. I will take from it the Honey Malt addition, and maybe the dry hopping schedule. But even that I find unnecessary. But hey, what do I know. This recipe took gold a couple years ago for IPA in the GABF.