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HerbalJoe's White Mountain IPA

HerbalJoe's White Mountain IPA

American IPA • All Grain • 6.75 gal

Herbaljoe

TMBC IPA clone attempt #3. It has changed so much at this point that it has evolved into my own beer.

July 5, 2008 am 10:45am

0.0/5.0 0 ratings

Ingredients (All Grain, 6.75 gal)

  • 13.5 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

  • .75 lbs German Dark Munich

    German Dark Munich

    Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

  • .5 lbs Crystal Malt 20°L

    Crystal Malt 20°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • .5 lbs Weyermann CaraMunich® III; Weyermann

    Weyermann CaraMunich® III; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • .5 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 1.75 oz Columbus - 12.3 AA% pellets; boiled 60 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1 oz Ahtanum® - 5.5 AA% pellets; boiled 10 min

    Ahtanum®

    Good for lagers, american ales, Floral. citrus, sharp and piney.

  • 1.25 oz Centennial - 8.0 AA% pellets; boiled 10 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 2 oz Crystal - 4.4 AA% whole; boiled 1 min

    Crystal

    Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.

  • 2 oz Cascade - 6.3 AA% pellets; boiled 0 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Amarillo® - 8.3 AA% pellets; boiled 0 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • .5 oz Glacier - 8.3 AA% pellets; added dry to secondary fermenter

    Glacier

    An excellent new variety with balanced bittering properties combined with a good aroma profile.

  • 1 oz Cascade - 6.3 AA% pellets; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .5 oz Ahtanum® - 5.5 AA% pellets; added dry to secondary fermenter

    Ahtanum®

    Good for lagers, american ales, Floral. citrus, sharp and piney.

  • .5 oz Chinook (Pellets, 11.4 %AA) used as Dry Hop - (omitted from calculations)

    Chinook (Pellets, 11.4 %AA) used as Dry Hop

  • Wyeast 1272 American Ale II™

    Wyeast 1272 American Ale II™

    Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.

Notes

Mash at 148F. Boil 90 minutes. Ferment at 66F. Raise to 72F at end. The final additions of Amarillo and Cascade were done with a HopBack. The Crystal whole hops were ground in a coffee grinder and added directly to the wort.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.063 1.056 - 1.075
Terminal Gravity: 1.012 1.010 - 1.018
Color: 10.9 SRM 6 - 15
Alcohol: 6.7% ABV 5.5% - 7.5%
Bitterness: 101.9 IBU 40 - 70

Discussion

Herbaljoe

Brewed 7/3/08

2008-07-05 11:04am

Brewed this batch using bottled spring water. Added 1 tsp Burton water salt mix (potassium chloride, Epsom salts, and gypsum), 1 tsp "5.2" mash stabilizer, and 1/8 tsp acid blend to the strike water. Ended up with a mash pH of 5.0 throughout the mash and throughout sparging. This is slightly lower than desired and I will probably leave out the acid blend next time. I also measured the gravity of my final runnings at the end of sparging and it was 1.040. Holy cow! After chilling and racking wort to a carboy I let it sit in the fridge for another 2 hours so the break material could settle out. Then I racked it to another carboy leaving all the trub behind. Pitched a 2.5 liter active starter at 12:00 midnight. By morning fermentation was very active. OG = 1.062 #73

Herbaljoe

Kegged & Dry Hopped 7/13/08

2008-07-14 11:17pm

Racked it to a keg and added the dry hops in a hop sack. Put a little co2 pressure in the keg to seal it and letting it sit at 70F for about a week. So far, it's extremely citrusy and has a very light almost yellow color.

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