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HerbalJoe's SuperLight CrazyHop

HerbalJoe's SuperLight CrazyHop

Specialty Beer • All Grain • 7 gal

Herbaljoe

An imperial IPA scaled down to a super light session beer.

October 19, 2008 pm 11:27pm

4.0/5.0 1 rating

Ingredients (All Grain, 7 gal)

  • 7.5 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 2-row Pils

    German 2-row Pils

  • .5 lbs White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • .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.

  • .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.

  • .2 oz Warrior® - 16.4 AA% pellets; boiled 90 min

    Warrior®

    New hop with much potential. Very stable.

  • .1 oz Chinook - 12.0 AA% pellets; boiled 90 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • .15 oz Simcoe® - 12.3 AA% pellets; boiled 45 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .2 oz Columbus - 12.2 AA% pellets; boiled 30 min

    Columbus

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

  • .5 oz Northern Brewer - 8.1 AA% pellets; boiled 10 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1.5 oz Centennial - 8.4 AA% whole; boiled 0 min

    Centennial

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

  • .5 oz Simcoe® - 12.3 AA% pellets; boiled 0 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 2 oz Columbus - 12.2 AA% pellets; added dry to primary fermenter

    Columbus

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

  • 1.5 oz Centennial - 8.0 AA% pellets; added dry to primary fermenter

    Centennial

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

  • 1 oz Sterling - 12.0 AA% pellets; added dry to secondary fermenter

    Sterling

    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • 6 g Chinook (Pellets, 11.4 AA) added to the mash. - (omitted from calculations)

    Chinook (Pellets, 11.4 AA) added to the mash.

  • 6 g Amarillo (Whole, 9.3 AA) added to the mash. - (omitted from calculations)

    Amarillo (Whole, 9.3 AA) added to the mash.

  • 1 oz Whirlfloc boiled for 10 minutes. - (omitted from calculations)

    Whirlfloc boiled for 10 minutes.

  • 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 156F. Boil 90 minutes. Begin fermentation at 64F and gradually raise to 70F by the end. The ".01" minute hop additions are done with a HopBack.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.040 1.026 - 1.120
Terminal Gravity: 1.009 0.995 - 1.035
Color: 9.7 SRM 1 - 50
Alcohol: 4.1% ABV 2.5% - 14.5%
Bitterness: 38.3 IBU 0 - 100

Discussion

Herbaljoe

Brewed 10/4/08

2008-10-19 11:41pm

Used 100% spring water. Acidified water to 4.8 pH before use. Screwed up and mashed at 149F for about 10 minutes, then ramped it up to 156F and added some Carapils to compensate for the low dough-in temp. Mash pH was 5.4. Sparge pH was 5.47. Boiled 90 min. Initial chill temp was 64F. Pitched about 150 billion cells. Original gravity was 1.040. #89

Herbaljoe

Kegged 10/19/08

2008-10-21 1:25am

Kegged it last night. Turned out quite nice and very hoppy. It's not quite perfect though, and I imagine if I had actually mashed at 156F it would have come out closer to what I wanted. It's very good though, just a little thin in the body. The late/dry hop additions could also be increased a little.

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