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Quicksilver's 37th Wedding Anniversary Ale
American IPA • All Grain • 11 gal
Happy wedding anniversary to us ;-)
December 5, 2012 pm 03:04pm
5.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 26.0 lbs
Pale Ale Malt; Rahr
Pale Ale Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- .4 lbs
Cara-aroma®; Weyermann®
Cara-aroma®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, Märzen, Maibock Ales: Irish Red, Amber, Brown, Mild
- 1 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.
- .5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 1 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 1.3 oz
Warrior® - 16.7 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- 1 oz
Perle - 8.7 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
- 1.0 oz
Citra® - 14.5 AA% pellets; boiled 15 min
Citra®
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
- 2 oz
Cascade - 6.8 AA% pellets; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 tsp
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.
-
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
Brewed 12/5/12 on our 37th Wedding anniversary. This is why we're still married. Started out copying my Thompson Point IPA but didn't have any 60L Crystal so I winged it with Caraaroma and Belgian Caramunich. Wanted to try some Citra hops and I'm continuing with the yeast mix. Final Brix reading was 16% = 8% alcohol. Racked to one 6 gallon carboy and one 5 gallon carboy. Mashed at 152F for 60 minutes sparged for 60 minutes at 165F Cooled to 75F and added 1/2 of each yeast to both carboys.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 13.9 SRM | 6 - 15 | |
| Alcohol: | 6.9% ABV | 5.5% - 7.5% | |
| Bitterness: | 65.9 IBU | 40 - 70 | |
Discussion
Racked to secondary
2012-12-12 3:09pm
Had a nice citrus flavor on racking to secondary. I think it is the Citra hops I'm tasting as Perle doesn't have this flavor and Warrior was for bitterness. Still fairly cloudy but it should settle out after the dry hopping. Had a nice hop flavor and some sweetness. Ended up with 2 full 5 gallon carboys and 1 liter bottle which I primed with 7gms of corn sugar.
Racked to keg
2012-12-27 4:14pm
Has a much stronger citrus flavor by dry hopping with the Cascade. It cleared up pretty well and will more as it chills and carbonates. I set the CO2 to 20 PSI for about 2 days in the kegerator. I could force it with the 30 PSI rocking the keg on my knee for 6 minutes but I'm not in a hurry. I got a Blichmann beer gun for Christmas and will give it a try on this batch. Looks like a winner ;-)
Sierra Clone
2012-12-29 5:29pm
Now that it's fully carbonated I think it's very similar to Sierra Nevada IPA. It has slightly more bitterness and the citrus flavor is closer to a grapefruit / guava. Definately worth making again. I like the flavor the yeast blend creates and how it doesn't blow by as much as Safebrew S-33 alone. This one doesn't need any changes.
Blichmann Beer Gun
2013-01-06 1:24pm
I bottled up a few from the keg with a Blichmann Beer Gun. It will be good for entering competitions or for sharing a few bottles with friends. I have nicely carbonated clear beer without sediment. It worked great ;-) I recommend it for people who keg and just want a few bottles of beer to go.
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