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Sam Adams IPA Thingy from Herbaljoe
American IPA • All Grain • 6 gal
Malty IPA inspired by Sam Adams Boston Lager.
September 9, 2007 pm 06:25pm
3.0/5.0 1 rating
Ingredients (All Grain, 6 gal)
- 13 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
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .25 lbs
Crystal Malt 90°L
Crystal Malt 90°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .75 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .25 lbs
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .8 oz
Warrior® - 16.4 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- 2 oz
Tettnanger - 4.5 AA% whole; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 2 oz
Hallertau - 4.1 AA% whole; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 2 oz
Tettnanger - 4.5 AA% whole; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; added dry to secondary fermenter
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
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
Mash at 152F for 60 minutes. Boil 60 minutes. Ferment at 67F. I came up with this recipe shortly after brewing my Boston Lager clone. I was anxious to have a beer which was similar to that recipe so I tried to make it into an IPA. I later determined that I had a bad bag of Tettnanger hops which gave this brew a very strong soapy flavor. I think the recipe would have been good if it weren't for the bad hops.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 13.2 SRM | 6 - 15 | |
| Alcohol: | 6.3% ABV | 5.5% - 7.5% | |
| Bitterness: | 64.7 IBU | 40 - 70 | |
Discussion
Brewed 9/9/07
2007-09-09 6:29pm
Brewed it today. Was planning on trying out a decoction mash but completely forgot and ended up doing the traditional single infusion. Haven't pitched yeast yet, waiting for it to cool a little more. Currently have 5.5 gallons before pitching 2 liter starter. Gravity is sitting at 1.057 but I expect this to rise a few more points once pitching temperature is reached (it's about 80 deg right now). #15
lol
2007-09-09 11:49pm
IPA Thingy??? ahhhh hahaha rofl So, did you roast the grains like planned? Did you end up not waiting for your 'different' Hallertau or is that for the dry hop? 1056? Sam Adams Boston Ale IPA Thingy by HerbalJoe BallSac NeckTie JohnnyLogFish TaintPainter (.com)
s2r_duc:
2007-09-10 10:46am
This isn't the Boston Lager clone, I'm still waiting to receive all the ingredients for that. I wanted to test out the decoction mash though and I also wanted to make another IPA so I came up with this recipe. Unfortunately, I forgot to do the decoction because I'm so used to doing single infusion... Oh well. This freaking thing is going to be really bitter. Oh yeah, ended up with a gravity of 1.060.
Update 9/16/07
2007-09-16 5:07pm
Thing thing is still fermenting heavily... sure hope that's all yeast in there and not some insane bacteria or something...
Update 9/22/07
2007-09-22 2:29pm
Still fermenting! At least, there's still visible activity in the carboy. You can see pieces of flocculated yeast moving around and there are visible CO2 bubbles rising to the top continuously. However, I took a gravity reading today and it measured 1.009 which means it should be just about done. I also tasted it and was very surprised to find that it is hardly bitter at all. This was sort of disappointing because I wanted a fairly bitter IPA. Other flavors were difficult to pick out... there is a small amount of tangyness which I think is from the special roast malt. It has a fairly hoppy aroma, but not as strong as I would like. Also has a noticeable alcohol aroma and flavor. I think this brew will turn out to be pretty decent once bottled and carbed, although probably not exactly what I was originally shooting for.
Weird
2007-10-08 11:38pm
This brew is fucking weird. Bah!
Update 10/11/07
2007-10-11 1:12pm
Basically, this beer didn't turn out like I intended. As mentioned above, it's weird as hell. First off, it has practically no bitterness. The flavor hops are present, but they seem to add a bizarre almost "soapy" flavor. At first it's not very pleasant, but it becomes more enjoyable as you drink more of it. The malt flavor is equally weird. I guess I should have known it would be with all the malts that I added. I think the main problem is the inclusion of the Special Roast malt, which I thought would be really enjoyable but is turning out to be something I don't really like. I used it in a Brown Ale also and it has the same strange tangy flavor in that beer also. I'm hoping this improves with age. Right now it is just "ok" and I'd rather drink some of the other brews I have at the moment. Another thing: I didn't dry hop this as planned. Now I'm kind of wishing I had. It probably would have helped.
Could be
2009-01-06 12:18am
Extracted from John Palmer's "How to Brew" website ... www.howtobrew.com 'Soapy Soapy flavors can caused by not washing your glass very well, but they can also be produced by the fermentation conditions. If you leave the beer in the primary fermentor for a relatively long period of time after primary fermentation is over ("long" depends on the style and other fermentation factors), soapy flavors can result from the breakdown of fatty acids in the trub. Soap is, by definition, the salt of a fatty acid; so you are literally tasting soap.'
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