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Quicksilvers Spring IPA
American IPA • All Grain • 11 gal
Made 4/20/12 on my HERMS. Brix was a little low so I added some dextrose to the boil. Wanted a lightly hopped IPA for the ladies tastes but with enough alcohol for the men.
April 21, 2012 am 10:49am
5.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 27 lbs
Pale Ale Malt; Rahr
Pale Ale Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- 0.5 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.
- 2.0 lbs
Wheat Malt; Durst
Wheat Malt; Durst
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.60 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 2.4 oz
Centennial - 8.7 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1.10 oz
Cascade - 6.8 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.10 oz
Cascade - 6.8 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Cascade - 5.5 AA% pellets; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
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.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.076 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.018 | |
| Color: | 11.3 SRM | 6 - 15 | |
| Alcohol: | 8.0% ABV | 5.5% - 7.5% | |
| Bitterness: | 48.2 IBU | 40 - 70 | |
Discussion
Dry hops
2012-04-26 12:30pm
I racked both the 5 and 6 gallon carboys to two 5 gallon carboys. I added 1 oz of Cascade to each. By brewing 11 gallons I end up with two full Cornelius kegs after the yeast / trub is removed and whatever is lost on the blow by. Tasted great flat and should be better after the dry hopping and carbonation.
Plan to repeat
2012-06-04 1:15pm
I'm going to do this again this week. I'm down to a 5 gallon keg. Everyone liked this. It had nice mellow flavor with an alcohol kick. The Centennial and Cascade gave it a nice citrus bitterness/aroma.
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