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Quicksilver Just An Athanum Day II

Quicksilver Just An Athanum Day II

American IPA : All Grain : 11 gal

spothier

Do it again if it tastes good ;-)

September 6, 2012 at 04:18pm

5.0/5.0 1 rating

Ingredients (All Grain11 gal)

  • 27.0 lbs Pale Ale Malt; Rahr

    Pale Ale Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • .5 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Victory® Malt; Briess

    Victory® Malt; Briess

    Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .4 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 3 oz Ahtanum - 5.2 AA% pellets; boiled 90 min

    Ahtanum

    Good for lagers, american ales, Floral. citrus, sharp and piney.

  • .5 oz Warrior® - 16.7 AA% pellets; boiled 60 min

    Warrior®

    New hop with much potential. Very stable.

  • 1 oz Perle - 8.2 AA% pellets; boiled 30 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 2 oz Cascade - 5.5 AA% pellets; boiled 5 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 2 oz Ahtanum - 6.0 AA% pellets; added dry to secondary fermenter

    Ahtanum

    Good for lagers, american ales, Floral. citrus, sharp and piney.

  • 2 tbsp Irish Moss - 2 at 20 min (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Fermentis S-33 Safbrew S-33

    Fermentis S-33 Safbrew S-33

    A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

I liked this so much as did everyone else that I'm brewing another batch. I'm trying a little higher mash temperature of 158F to get more un-fermentible sugar to balance the higher bitterness of the hops. I added a little Cara-Pils because I had it. I'm also using two yeasts. Each carboy will get 1/2 of each dry yeast. I really like the taste of two mixed yeasts and how they worked in the carboy. I think I'll continue this yeast blend for awhile. Brewed today 9/6/12

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.065 1.056 - 1.075
Terminal Gravity: 1.013 1.010 - 1.018
Color: 11.7 SRM 6 - 15
Alcohol: 6.8% ABV 5.50% - 7.50%
Bitterness: 66.3 IBU 40.00 - 70.00

Discussion

spothier

It can only get better

2012-09-06 4:43pm

If your a Sierra Nevada fan this is for you. It's not the same but has similar bitterness and a nice aftertaste. I didn't modify it much from the first one but believe it will be a little better. Brewed on my HERMS on 9/6/12

spothier

Racked to secondary with dry hops

2012-09-13 3:14pm

The dual yeast mix works really well IMO. It doesn't blow over and has no noticeable aftertaste. I got my full two 5 gallon carboys for the 11 batch so I'll have full kegs without much air space. Tasted as good or better than the last batch flat should be just as good as the last time. I'm starting to think this will be my regular house brew ;-)

Muddy Mo

Interesting recipe

2012-09-21 11:24pm

Catchy name, too. I've been thinking about trying the Rahr Pale Ale malt. They kiln it pretty dark and it isn't as pricey as the Maris Otter. Thanks again for your attention to detail in your recipes and the follow up reviews.

spothier

Wedding brew

2012-09-28 8:18am

My Wedding vanilla Bourbon porter didn't have the taste I wanted. I think I might have left the vanilla beans in too long and it got a slightly winey taste. Drinkable but not what I was looking for. So I force carbonated this beer at 20PSI for 2 days and brought it instead. Everyone loved it and it was gone pretty quickly ;-). I will definitely make this again.

ruggend

yeast

2012-11-20 8:18pm

I was wondering if you ever washed and reused your yeast? Would be interesting to see if this developed a nice new strain mixing the two. Just a thought :)

spothier

Yeast

2012-11-20 8:41pm

I've never tried that and don't really know how to keep it from getting contaminated. I did just recently use the trub and yeast from a lager I made to start a steam beer with good results. I just poured half of the yeast after racking it to the secondary into 2 5 gallon carboys before adding the wort from my boil pot after cooling it down to pitching temperature. I would love to get a Blichmann Conical Fermentor which would make harvesting the yeast easier. Thanks for the suggestion.

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