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Quicksilver's Falling Down IPA

Quicksilver's Falling Down IPA

American IPA • All Grain • 11 gal

spothier

This is a variation of my Boston Marathon IPA. I increased the pale ale malt and increased the 15 minute whole Citra Hops. I wanted a little more alcohol and Citra character .

September 9, 2013 pm 08:17pm

5.0/5.0 1 rating

Ingredients (All Grain, 11 gal)

  • 30.0 lbs Canadian 2-Row Malt; Canada Malting

    Canadian 2-Row Malt; Canada Malting

    Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.

  • .5 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.

  • 1.5 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

  • 2.0 oz Citra® - 14.5 AA% whole; 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.

  • 2 tsp Yeast Nutrient (AKA Fermax) - (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • Wyeast 1332 Northwest Ale™

    Wyeast 1332 Northwest Ale™

    One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity.

  • Wyeast 1450 Denny’s Favorite 50

    Wyeast 1450 Denny’s Favorite 50

    This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

Notes

Brewed 9/9/13 I'm I'm trying Wyeast Denny's Favorite 50 on this batch on one carboy and Wyeast 1332 Northwest Ale on the other. Racked to one 6 gallon carboy and one 5 gallon carboy. Mashed at 153F for 90 minutes sparged for 60 minutes at 170F. Boiled for 60 minutes adding hops per schedule. Cooled to 75F and added yeast which from smack pack to each carboy. The final brix was 14% which should be 7.4% ABV

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: 13.3 SRM 6 - 15
Alcohol: 8.0% ABV 5.5% - 7.5%
Bitterness: 77.5 IBU 40 - 70

Discussion

spothier

Northwest vs Denny's Favorite 50

2013-09-26 8:21am

Racked both carboys to the secondary to dry hop. On tasting both I found that the Northwest yeast seemed to have a dryer tart taste and the Denny's a smoother mouth feel. Both were very good but there is a significant difference. They also both took almost two weeks fermenting at 65-70F range.

spothier

Dry hopping

2013-09-27 9:49am

Being in a hurry to get something in my keg I found an article on dry hopping which said most of the aroma happens in 3-6 hours. I let it dry hop overnight and plan on clearing the beer with Knox gelatin after it get chilled. http://inhoppursuit.blogspot.com/2012/02/more-aroma-oil-faster-dry-hopsters-holy.html

spothier

Clearing with gelatin

2013-09-29 1:20pm

After chilling I added 1 TBL of Knox gelatin to 1 cup of cool water. I let it bloom for 30 minutes and microwaved in 20 second increments until cleared. I added the hot (approx 150 F) mix to the keg pouring over a spoon so it wouldn't mix with the beer. Closed the keg, purged with CO2 and set the regulator to 30-35 PSI 36 hours later I dropped the pressure to 12 PSI. After 2 glasses I had crystal clear beer which was nicely carbonated. This IPA is pretty alcoholic with nice bitterness and hop aroma. The short dry hopping seemed to work well and I'l probably do it this way in the future to save time.

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