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Broken Oak IPA
American IPA • Partial Mash • 5 gal
Oak Aged IPA
February 24, 2007 pm 04:39pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 2 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
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1 lbs
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 6.6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 oz
Magnum - 13.6 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.
- .75 oz
Cascade - 6.1 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .75 oz
Simcoe® - 12.0 AA% pellets; boiled 15 min
Simcoe®
Used for aromatic, and especially bittering properties.
- .75 oz
Centennial - 8.8 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .25 oz
Cascade - 6.1 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .25 oz
Simcoe® - 12.0 AA% pellets; boiled 5 min
Simcoe®
Used for aromatic, and especially bittering properties.
- .25 oz
Centennial - 8.8 AA% pellets; boiled 5 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Columbus - 14.0 AA% pellets; added dry to secondary fermenter
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 4 oz
Oak Chips in Secondary for ~8 days - (omitted from calculations)
Oak Chips in Secondary for ~8 days
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
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: | 10.9 SRM | 6 - 15 | |
| Alcohol: | 6.9% ABV | 5.5% - 7.5% | |
| Bitterness: | 69.1 IBU | 40 - 70 | |
Discussion
Coming along nicely!
2007-04-11 9:19am
Figured I'd give a brief update: I'm very happy with this beer! Ended up brewing half a batch without oak and half with oak. After ~10 days in primary, aged (and dry hopped) ~3 weeks in secondary, then bottled non-oaked batch. ABV came out higher than anticipated ~7.8% (don't have notes handy for more accurate values). Oaked other half at 0.8 oz/gallon for 8 days (I removed dry hop bag at this point). Sampled some at bottling and oak did not seem excessive. As a side note, a few bottles ended up being oaked at about twice the dosage. I'll comment on how they differ from the standard dosage. Sampled non-oaked batch after ~2 weeks in bottle. Still a bit green and it needs some more time, but it is aging very well. Nice "earthy" hop aroma. For my taste, the flavor is not overly hoppy or bitter. This beer is very well-balanced as is, but this recipe could probably accommodate a little more hoppiness. Going to sample the oak-aged half this weekend, at ~2 weeks in bottle. Will update aging progression of both batches over time. Both versions turned exceptional. Oak-aged had more body at first, but the non-oaked has aged well.
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