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Ed's Head 1PA

Ed's Head 1PA

American IPA : All Grain : 5.25 gal

dartedplus

My first IPA

February 16, 2013 at 10:39am

0.0/5.0 0 ratings

Ingredients (All Grain5.25 gal)

  • 1 lbs Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber 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 Vienna Malt; Briess

    Vienna Malt; Briess

    Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 10 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .50 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • .25 lbs Chocolate Wheat Malt; Weyermann

    Chocolate Wheat Malt; Weyermann

    German-grown top-quality wheat (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds deep-opaque color and complex flavors to very dark ales. Recommended Quantities: Up to 5% Suitability (beer styles): Ales only: Dunkelweizen, Altbier, specialty ales

  • .75 oz Chinook - 11.1 AA% pellets; boiled 75 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • .75 oz Centennial - 8.7 AA% pellets; boiled 60 min

    Centennial

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

  • 1 oz Cascade - 6.2 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .25 oz Chinook - 11.1 AA% pellets; boiled 0 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • .25 oz Centennial - 8.7 AA% pellets; boiled 0 min

    Centennial

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

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.061 1.056 - 1.075
Terminal Gravity: 1.013 1.010 - 1.018
Color: 16.2 SRM 6 - 15
Alcohol: 6.4% ABV 5.50% - 7.50%
Bitterness: 62.5 IBU 40.00 - 70.00

Discussion

dartedplus

Brewed it today

2013-02-19 5:59pm

Brewed this batch today....things went pretty well except that my efficiency sucked for some reason....going into the fermentor it smelled exceptional, I cant wait to give this one a taster after primary.

dartedplus

Racked to Secondary

2013-02-24 5:58pm

I moved it to the secondary today....the SG was at 1.014, and after moving it, it is still fermenting pretty good! So I figure this is gonna go bit lower than calculated. Its a little darker than the picture, so the dark wheat was probably darker than the calculations. Has a nice taste with a nice bitterness

dartedplus

Numbers...

2013-02-24 9:54pm

Went back in to change some of the numbers and ingredients to better match what I actually used...had the wrong dark wheat in there, after the change the picture is closer to what it is. I had to add a blowoff tube to the carboy because it is still going so strong...even though it was at the suggested terminal gravity.....although I did mash it at 149 which would make the wort a bit more fermentable

dartedplus

Re-racked Today

2013-03-02 1:40pm

Since it was still bubbling quite a bit when I racked last time, there was still a good amount of trub and dead yeast at the bottom, so I racked again. The SG was at 1.008, and its still has some activity. The taste is nice with a crisp finish (as much as I could tell from 2 small tastes) with a nice bitterness. Since this yeast is doing such a good job of crunching up the sugars I am going to do a little yeast washing with this batch and save some for later batches. Its looking good!!!!! In another 5 days or so I'm gonna crash cool it and send it to the keg to let it rest for another bunch of weeks until a tap opens up.....should be awesome by then!!

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