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The Hop Monster
English IPA • All Grain • 5 gal
March 12, 2001 pm 04:50pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 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
- 1 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .75 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 oz
Chinook - 9.7 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .5 oz
Chinook - 9.7 AA% pellets; boiled 30 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 0.5 oz
Cascade - 4.7 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 4.7 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 4.7 AA% pellets; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1 tsp
Isinglass - (omitted from calculations)
Isinglass
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Conduct a single infusion mash of all grains at 155F for 60 minutes w/ 2.5 gals. of water. At conversion completion, transfer to lauter tun and batch sparge to collect 6.25 gal of wort. Boil wort as usual and follow hopping schedule. During last 15 minutes, add Irish Moss. Chill as normal and transfer to primary. Pitch 2 packets of rehydrated yeast. Pitch 1 packet of boiled yeast hulls for nutrient. Let ferment in primary for 7 days. Rack to secondary w/ Isinglass for 7-10 days. Boil DME w/ 1 cup of water and add to bottling bucket. Rack to bottling bucket and bottle. Let age for 2 weeks and enjoy the Hop Monster! Not for the faint of heart - NOTE Extraction efficiency was low due to it being my first attempt at batch sparging. Adjust grain bill accordingly if you know you have a different efficiency.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: A - English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.039 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.018 | |
| Color: | 13.0 SRM | 8 - 14 | |
| Alcohol: | 3.9% ABV | 5% - 7.5% | |
| Bitterness: | 76.3 IBU | 40 - 60 | |
Discussion
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