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Quicksilver's Falling Down IPA 3

Quicksilver's Falling Down IPA 3

Imperial IPA : All Grain : 10 gal

spothier

I didn't have enough grains to make a regular batch so I adjusted the Victory and Caramunich. I was trying for 11 gallons but did a 90 minute boil and ended up with 10 Gallons. Mashed at 153F for 60 minutes in my HERMS and sparged at 168F for 60 minutes.

December 8, 2013 at 10:12am

5.0/5.0 1 rating

Recipe Kits From External Websites (What’s this?)

Ingredients (All Grain10 gal)

  • 30.0 lbs Canadian 2-Row Malt; Canada Malting

    Canadian 2-Row Malt; Canada Malting

    Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.

  • .5 lbs Weyermann Cara-aroma®; Weyermann

    Weyermann Cara-aroma®; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, Märzen, Maibock Ales: Irish Red, Amber, Brown, Mild

  • .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.

  • 1 lbs Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 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.

  • 1 oz Perle - 8.7 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

  • 2.0 oz Citra™ - 14.5 AA% whole; boiled 15 min

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 2 oz Zythos™ - 10.9 AA% pellets; added dry to secondary fermenter

    Zythos™

    Zythos is a customized IPA/Pale Ale style pellet blend designed to embody the powerful tradition and unique aroma characteristics required in premium craft brews…Zythos is not a replacement for proprietary varieties, but rather a premium pellet blend designed to compliment existing IPA/Pale Ale lineups. Zythos can be used as a single hop addition or as a compliment to current inventories, imparting distinct tropical (pineapple) and citrus tones with slight pine characteristics.—Don Bryant, Hopunion LLC

  • 2 tsp Irish Moss - (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.

  • 2 tsp Yeast Nutrient (AKA Fermax) - (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • 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.

  • Wyeast 1450 Denny’s Favorite 50

    Wyeast 1450 Denny’s Favorite 50

    This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

Notes

Brewed12/7/13 I'm I'm trying Wyeast Denny's Favorite 50 on this batch on one carboy and Fermentis US-05 Ale on the other. Mashed at 153F for 60 minutes sparged for 60 minutes at 170F. Boiled for 90 minutes adding hops per schedule. Cooled to 75F and added yeast which from smack pack to each carboy. The final brix was 16% which should be 8.2% AVB Dry hopped both carboys with one ounce of Zythos pellets.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: C - Imperial IPA

Range for this Style
Original Gravity: 1.083 1.075 - 1.090
Terminal Gravity: 1.014 1.010 - 1.020
Color: 14.5 SRM 8 - 15
Alcohol: 9.1% ABV 7.50% - 10.00%
Bitterness: 85.2 IBU 60.00 - 120.00

Discussion

spothier

Kegged both carboys and clairfied with Knox geletain

2013-12-29 11:18am

Racked both IPA's to their kegs, chilled to 35-40F and clairified with Knox gelatin. You bloom the gelatin at room temperature water for 30 minutes. I used a whole pack in 2 cups of water. Then I heated the mix in the microwave just until the gelatin cleared. This should be about 150F. Poured 1 cup over a spoon into each keg and purged with CO2 then pressurized at 30 PSI overnight. The first glass of so will be cloudy but after that you'll have crystal clear beer.

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