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Basil Harvest IPA

Basil Harvest IPA

American IPA • All Grain • 13 gal

rdanyew

Basil has taken over the garden and I am sick of pesto. Thought it would be fun to blast this heavily earthy/spicy hopped IPA with a few basil plants.

August 5, 2011 am 02:22am

0.0/5.0 0 ratings

Ingredients (All Grain, 13 gal)

  • 27 lbs American 2-row

    American 2-row

    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 2-Row Caramel Malt 10L; Briess

    2-Row Caramel Malt 10L; Briess

    Golden color and a candy like sweetness. 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. • 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 Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 4 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.

  • 2 oz Warrior® - 16.0 AA% whole; boiled 90 min

    Warrior®

    New hop with much potential. Very stable.

  • 1 oz Cascade - 6.0 AA% pellets; boiled 30 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Columbus - 15.0 AA% whole; boiled 15 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1 oz Chinook - 12.0 AA% whole; boiled 15 min

    Chinook

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

  • 1 oz Nugget - 15.0 AA% whole; boiled 1 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 1 oz Cluster - 7.0 AA% whole; boiled 1 min

    Cluster

    Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.

  • 3 oz Crystal - 3.0 AA% whole; added dry to secondary fermenter

    Crystal

    Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.

  • 3 oz Columbus - 13.0 AA% whole; added dry to secondary fermenter

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 3 tbsp 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.

  • 3 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

Adding a steady stream of fresh basil leaves throughout the last 15 min of the boil. A total of 3oz was added. I picked it and chopped it just before adding it. Tis the season. Chose to use spicy/earthy hops to compliment the basil.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.063 1.056 - 1.075
Terminal Gravity: 1.013 1.010 - 1.018
Color: 13.1 SRM 6 - 15
Alcohol: 6.6% ABV 5.5% - 7.5%
Bitterness: 74.0 IBU 40 - 70

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