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Hoppy Birthday IPA
English IPA • All Grain • 5 gal
This IPA was created for my wife's 30th birthday celebration. A true "hop head" IPA--heavy on hops (but not overboard), with good body, nice color, and a great hop flavor and aroma. A great way to say Hoppy Birthday!
July 24, 2004 pm 12:55pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 12 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 oz
Cascade - 6.0 AA% whole; boiled 75 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 6.0 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 6.0 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .25 oz
Magnum - 14.0 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 2 oz
Goldings - 4.0 AA% whole; boiled 1 min
Goldings
Mild. Slightly flowery.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Made yeast starter night before brewing w/1/3 C light malt extract boiled in 1 pint H2O. 9 gal Seattle H2O treated w/2 t gypsum, 1/16 t ea of Epsom and Kosher salts. Dough-in @ 1qt/lb (3.375 gal H2O) @ 170 F for single mash infusion @ 153 F. 60 minute mash, sparge w/170 F water to yeild 6.25 gal wort. 70 minute boil for 5 gal final volume. 1 tsp Irish Moss @ 15 min. Cooled to 75 deg F and pitched starter. Fermented in primary for 1 week, then transferred to secondary & dry-hopped w/2 oz Goldings. 5 days in secondary before kegging. Dry-hopped with additional 1.5 oz Goldings in keg. 1/4 C priming sugar in 1 pt H2O, plus 10 PSI CO2 for 5 days @ room temp. Refrigerate to 42 F, adjust final carbonation as preferred, serve and enjoy!
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: A - English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.009 | 1.010 - 1.018 | |
| Color: | 12.5 SRM | 8 - 14 | |
| Alcohol: | 7.7% ABV | 5% - 7.5% | |
| Bitterness: | 77.0 IBU | 40 - 60 | |
Discussion
Thanks for the detailed info
2005-08-22 1:30pm
THanks for the detailed info on fermentation. It is hard to comprehend why people do not disclose this info more often considering it is so important to the final product. I may try this in the next few weeks (bottled not kegged unfortunately)
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