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Quicksilver's Just An Athanum Day
Imperial IPA • All Grain • 10 gal
Another IPA variation. Brix was 14% should be 7.9 alcohol by volume close to an Imperial IPA. Trying for more sweetness for the bitterness.
July 23, 2012 pm 03:36pm
5.0/5.0 1 rating
Ingredients (All Grain, 10 gal)
- 29.0 lbs
Pale Ale Malt; Rahr
Pale Ale Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- .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.
- .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.
- 3 oz
Ahtanum® - 5.2 AA% pellets; boiled 90 min
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
- .5 oz
Warrior® - 16.7 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- 1 oz
Perle - 8.2 AA% pellets; boiled 30 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Cascade - 5.5 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Ahtanum® - 5.2 AA% pellets; added dry to secondary fermenter
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
- 3 ea
Whirlfloc Tablets (Irish moss) - 1 at 20 min 2 at 15 Min (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.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. 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. 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.
-
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
I'm trying a higher mash temperature of 156F to get more unfermentible sugar to balance the higher bitterness of the hops. I'm also using two yeasts. Each carboy will get 1/2 of each dry yeast. Brewed today 7/23/12 Racked to secondary on 8/1/12 Changed the dry hop to Ahtanum. ! oz in each 5 gallon carboy
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: C - Imperial IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.076 | 1.075 - 1.090 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.020 | |
| Color: | 12.3 SRM | 8 - 15 | |
| Alcohol: | 8.3% ABV | 7.5% - 10% | |
| Bitterness: | 71.1 IBU | 60 - 120 | |
Discussion
Mixed yeasts
2012-07-24 8:22am
Both yeasts mixed in the carboys are working well. It's not a vigorous as the Safeale S33 (Nottingham) is alone but is stronger than the Safeale US05(Chico)alone. Should be a good experiment when it's ready to taste ;-)
Racked to secondary
2012-08-01 12:53pm
I liked the Athanum taste so decided to dry hop with it also instead of Cascade. Very drinkable. Nice bitterness and hop taste but I'll wait to rate it until after it's carbonated. Both carboys tasted the same as the yeasts used were the same.
Another Nice brew
2012-08-12 12:32pm
After carbonation I think this is one of my better beers this year. The hop flavor reminds me of a German lager. It is very drinkable with enough bitterness for an IPA. Will do this again.
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