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Mike's Split Batch IPA (M24 A and B)
Imperial IPA • All Grain • 4 gal
My First attempt at an IPA.
January 11, 2012 pm 02:52pm
0.0/5.0 0 ratings
Ingredients (All Grain, 4 gal)
- 12 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
- .125 lbs
Belgian Special B
Belgian Special B
- 2 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 3 oz
Simcoe® - 13.0 AA% whole; boiled 9 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 2 oz
Sorachi Ace - 12.8 AA% whole; boiled 60 min
Sorachi Ace
Reportedly grown for several years at a Sapporo Breweries Hop Farm in China and exported to Japan and other countries. Sorachi Ace has a unique lemony aroma. Works well with Citra and Simcoe. Ideal for Belgian Saison's or new IPA recipes.
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Notes
I am splitting this batch into 2 2 gallon batches. One batch will be fermented with WYeast 3787 and the other with WYeast 1056. Mash schedule: 15 min @ 120; 60 min @ 145; 5 min @ 172.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: C - Imperial IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.077 | 1.075 - 1.090 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.020 | |
| Color: | 11.8 SRM | 8 - 15 | |
| Alcohol: | 8.4% ABV | 7.5% - 10% | |
| Bitterness: | 162.2 IBU | 60 - 120 | |
Discussion
Not sure what happened
2012-01-11 2:59pm
I have no idea what happened to the beer. I over carbonated on purpose which ended up being a bit too much co2. The beer itself is funny tasting... not like a bad infection but more like something is wrong with the brewing process or the cleanliness of the bottles that I use to carbonate and bottle condition in. The bitterness wasn't really there at all. Oh well, back to the drawing board. BTW I used an American yeast for half and a Trappist yeast for the other half.
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