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Rich's Furious IPA II

Rich's Furious IPA II

American IPA • All Grain • 6.25 gal

Breidenbock

Version 2. Increase OG and IBUs. Substituted 1 part Nelson Sauvin for 2 parts Ahtanum.

October 13, 2011 pm 10:46pm

0.0/5.0 0 ratings

Ingredients (All Grain, 6.25 gal)

  • 9 lbs Premium 2-Row Malt; Great Western

    Premium 2-Row Malt; Great Western

    Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.

  • 4 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.

  • .75 lbs Belgian Aromatic

    Belgian Aromatic

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

  • .5 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.

  • .5 oz Simcoe® - 14.4 AA% pellets; boiled 30 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .5 oz Warrior® - 15.8 AA% pellets; boiled 15 min

    Warrior®

    New hop with much potential. Very stable.

  • .25 oz Nelson Sauvin™ - 12.5 AA% pellets; boiled 10 min

    Nelson Sauvin™

    Early trials with Nelson Sauvin immediately revealed it to be somewhat different in its brewing character than other hop cultivars. This variety imparts certain grape like flavours to the beer; flavours which have yet to be positively identified. To acknowledge this Sauvignon Blanc flavour the variety was named Nelson Sauvin.

  • .25 oz Simcoe® - 12.2 AA% pellets; boiled 5 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .5 oz Amarillo® - 9.3 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.

  • .25 oz Nelson Sauvin™ - 12.5 AA% pellets; added dry to secondary fermenter

    Nelson Sauvin™

    Early trials with Nelson Sauvin immediately revealed it to be somewhat different in its brewing character than other hop cultivars. This variety imparts certain grape like flavours to the beer; flavours which have yet to be positively identified. To acknowledge this Sauvignon Blanc flavour the variety was named Nelson Sauvin.

  • .5 oz Amarillo® - 9.3 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.

  • .25 oz Simcoe® - 12.2 AA% pellets; added dry to secondary fermenter

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 tbsp 5.2 pH Stabilizer - (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • 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

Sub Magnum for Warrior and Citra for Simcoe if needed. The 15, 10, 5 and 1 minute additions are mixed together and divided of 1/4th. (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: 1.070 1.056 - 1.075
Terminal Gravity: 1.013 1.010 - 1.018
Color: 12.4 SRM 6 - 15
Alcohol: 7.4% ABV 5.5% - 7.5%
Bitterness: 59.3 IBU 40 - 70

Discussion

Breidenbach

Just Bottled

2011-11-13 10:11pm

Bottled Nov 12, 2012. Very nice aroma - floral and orange/citrus. SP 1.012

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