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Quicksilver's September IPA

Quicksilver's September IPA

American IPA : All Grain : 10 gal

spothier

Another IPA variation on what I know that I like. I'm a Sierra Nevada IPA drinker and most people like my brews.

September 27, 2012 at 03:14pm

5.0/5.0 1 rating

Ingredients (All Grain10 gal)

  • 25 lbs Pale Ale Malt; Rahr

    Pale Ale Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • 0.5 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.

  • 1 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.

  • 1 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

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

    Warrior®

    New hop with much potential. Very stable.

  • 0.55 oz Centennial - 10.0 AA% pellets; boiled 30 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 0.55 oz Perle - 8.2 AA% pellets; boiled 15 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% whole; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 2 oz Cascade - 5.5 AA% pellets; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. 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. 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 T-58 Safbrew T-58

    Fermentis T-58 Safbrew T-58

    Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. 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.

Notes

Brewed on my HERMS. IPA experiment with two yeasts. I'm thinking of trying a Belgian type ale and I'm using a Safeale 04 English on one carboy and a Safebrew T58 Belgian type on the other for comparison. Mashed at 158F and sparged at 170F. I used the torrified wheat for head retention and the Carapils for mouth feel and foam stability. The final Brix reading was 13%. I use a refractoimeter as I find it easier than a hydrometer. The 1 minute hops were home grown by a friend and were predominately Cascade fresh hops. I'll use Cascade pellets for dry hopping.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.069 1.056 - 1.075
Terminal Gravity: 1.014 1.010 - 1.018
Color: 11.4 SRM 6 - 15
Alcohol: 7.2% ABV 5.50% - 7.50%
Bitterness: 71.7 IBU 40.00 - 70.00

Discussion

spothier

Yeast working

2012-09-28 8:08am

The Safbrew T-58 took off within 4 hours and the Safale S-04 was blowing over by 10 hours. I pitch my yeast with the wort between 70-75F by pouring the dry yeast into the carboy. It hydrates in an hour or so and sinks into the wort and always starts pretty vigorously.

spothier

Secondary yeast taste

2012-10-05 11:54am

Racked to the secondary today. The T58 yeast has a nice spicy flavor like a Belgian Wit and the S04 had a dry taste with no noticeable off flavor. The S04 was also slightly clearer than the T58. The hop bitterness was pretty good for an IPA but not over the top. The Cascade dry hops should add more hop aroma. Should be nice when carbonated.

spothier

Force carbonation

2012-10-12 1:39pm

Racked the S-04 batch to the keg yesterday. Chilled overnight. Today I set the regulator to 30 PSI hooked it up to the out on the keg and rocked it on my knee for 6 minutes. Carbonated the way I like an IPA and came out great. I skipped the dry hops but the it has a nice dry flavor and bitterness.

spothier

Belgain yeast

2012-10-22 9:10pm

Tastes totally different than the London yeast. Definitely has the Belgian yeast profile taste. I plan to make a Belgian style beer and this should be a big help in developing one I'll like.

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