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Dark Side of Hops Ale
English IPA • All Grain • 5.5 gal
This recipe is a balance of malt and hops and is a consistant pleasure to drink. A hophead's favorite style. This is a clone of "Hopzilla" by Phil Endacott, former Foam Ranger, Professional Brewer and now living in Anchorage, Alaska. Here's to you Phil, Cheers
August 24, 2001 am 05:00am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 8.5 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
- 1.5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .75 oz
Centennial - 13.0 AA% whole; boiled 70 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 oz
Centennial - 13.0 AA% whole; boiled 30 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Cascade - 6.0 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 6.0 AA% whole; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 6.0 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP051 California Ale V
White Labs WLP051 California Ale V
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Notes
Preset mash water to 6.2 pH to target mash pH at 5.4 - 5.2. Mash for 75 minutes at 153°F (or conversion is complete by iodine test). Rapid chill at end of boil to below 75°F and pitch yeast (starter would be best). Ferment for 5 days at 68°F (check gravity to add time), move to secondary and ferment for 7 days at 65°F until gravity ends at 1.014. Transfer to bright keg and dry hop with 1 Oz Centennial and 1 Oz Cascade for two weeks at 55°F. Move to serving keg and cold condition for 1 week at 34°F and carbonate at 2.5 volume %. Ready to serve in less than 1 week. Cheers!
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: A - English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 12.6 SRM | 8 - 14 | |
| Alcohol: | 5.3% ABV | 5% - 7.5% | |
| Bitterness: | 64.3 IBU | 40 - 60 | |
Discussion
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