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Rich's Furious IPA III

Rich's Furious IPA III

American IPA • All Grain • 6 gal

Breidenbock

Surly Furious IPA clone from BYO (I think). Doubling up on the flavor and aroma hopping.

May 15, 2011 pm 10:51pm

4.0/5.0 1 rating

Ingredients (All Grain, 6 gal)

  • 9 lbs Standard 2-Row; Rahr

    Standard 2-Row; Rahr

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 3 lbs Golden Promise Pale

    Golden Promise Pale

    An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.

  • .75 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.

  • .625 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • .125 lbs American Vienna

    American Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • .5 oz Warrior® - 15.8 AA% pellets; boiled 90 min

    Warrior®

    New hop with much potential. Very stable.

  • .75 oz Simcoe® - 14.4 AA% pellets; boiled 20 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .5 oz Warrior® - 15.8 AA% pellets; boiled 10 min

    Warrior®

    New hop with much potential. Very stable.

  • .5 oz Ahtanum® - 4.5 AA% pellets; boiled 5 min

    Ahtanum®

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

  • .75 oz Simcoe® - 14.4 AA% pellets; boiled 5 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .75 oz Amarillo® - 9.6 AA% pellets; boiled 5 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • .75 oz Amarillo® - 9.6 AA% pellets; boiled 1 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • .5 oz Ahtanum® - 4.5 AA% pellets; added dry to secondary fermenter

    Ahtanum®

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

  • .75 oz Amarillo® - 9.6 AA% pellets; added dry to secondary fermenter

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • .5 oz Simcoe® - 14.4 AA% pellets; added dry to secondary fermenter

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 ea AllFloc - (omitted from calculations)

    AllFloc

    Enhanced Kappa Carrageenan reduces dosage rates and improves flocculation! For addition to the boiling kettle 15-20 minutes before the end of boil. Usage approx .4 - 1.2 oz. per 10 bbl. AllFloc is prized for its consistency and high potency. Results include improved hot and cold breaks, trub compaction, improved filtration, and some chillproofing.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer 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.

Notes

(Based on my system) Single step infusion mash. Mix the crushed grains with 3.75 gallons (14 L) of 170 °F (0 °C) water to stabilize at 151 ºF (67 ºC) for 60 minutes. Sparge slowly with 170 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Cool the wort to 65 ºF. Pitch your yeast and aerate the wort heavily. Ferm at 68 ºF Transfer to a carboy, and add the dry hops. Allow the beer condition for one week and then bottle or keg. Allow the beer to carbonate and age for about two weeks and enjoy your Furious IPA.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.060 1.056 - 1.075
Terminal Gravity: 1.011 1.010 - 1.018
Color: 12.1 SRM 6 - 15
Alcohol: 6.5% ABV 5.5% - 7.5%
Bitterness: 63.6 IBU 40 - 70

Discussion

Breidenbach

Brew notes: In Primary Chugging Away

2011-05-15 11:01pm

5/14 PM. Hit 145 ºF with 3 gallons 190 ºF strike water. Added heat with recirculation, 151 ºF for 40 minutes, bump with heat again to 153 ºF for 20 minutes. Heated to 168 for mash-out. SP 1.060. Aerated for 30 minutes, pitched 11g dehydrated yeast. Pitched at 65 ºF, 5/15 AM temp was reading 72 ºF. Thought basement temp of 65 would be enough to limit temp. Place in ferm box and brought temp down to 68 ºF by 2 PM. 5/22 Transferred to 6.5 gal glas carbor and added dry hops. 5/28 Bottled with 4 oz corn sugar. SP 1.011. Nice citrus/tangerine aroma.

micahwitham

question about brewing

2011-06-02 10:04am

question for the author, when you mash it says 3.75 gallons but you're boiling 6 gallons. are you sparging with the other 2.25 gallons to get the 6 or are you just adding that in before the boil? getting ready to switch to all grain and this may be my first batch. micah

Breidenbach

Brew Water Details

2011-06-04 7:47pm

Take what you are going to read with a gain of salt, I am no expert. – Jay If you have the PC/Mac version of Beertools, the schedule builder will figure most of this out for you (you do need to know some details about you system). There are also numerous on-line calculators that can help (here’s one I like: http://www.brew365.com/mash_sparge_water_calculator.php). 3.75 was the volume of water used for the "mash in" which in my schedule was also the single infusion. I actually used ~3 gallons at the specified temperature and added make-up water to get the targeted mash ratio. There are several variables that will cause your strike water temp and volume to vary. You will need to figure out what the right strike temperature and volume is on your system and recipe. The 6 gallons is the post boil volume used to scale the recipe. I use 6 gallons to account for the losses when I transfer to the primary, and again when I transfer to the secondary. So I net a little over 5 gallons’ The pre-boil kettle volume (after sparging is complete) for my system and the length of boil is between 7.5 and 8 gallons. This accounts for evaporation – again a variable. The total water used is even greater since there is some left in the mash tun (grain absorption) and a little left in the hot liquor tank. I had ~ 11 gallons on hand.

Breidenbach

Well Rounded IPA

2011-06-14 11:49pm

Very drinkable IPA. Nice citrus aroma, not grapefruit, more on the orange side. Well balanced.

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