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HerbalJoe's Crazy A** IPA
American IPA • All Grain • 7.5 gal
This is pretty nuts, but I bet it's going to be tasty.
December 16, 2008 pm 07:59pm
5.0/5.0 1 rating
Ingredients (All Grain, 7.5 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
- 2 lbs
German 2-row Pils
German 2-row Pils
- 1 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
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- .75 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.
- .5 oz
Columbus - 14.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .5 oz
Columbus - 14.0 AA% pellets; boiled 30 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 2 oz
Centennial - 9.0 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Amarillo® - 8.5 AA% pellets; boiled 10 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.
- 1.5 oz
Amarillo® - 8.5 AA% pellets; boiled 1 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.
- 1.5 oz
Simcoe® - 11.5 AA% pellets; boiled 1 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 1 oz
Centennial - 9.0 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
Chinook - 13.0 AA% pellets; added dry to primary fermenter
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1.5 oz
Columbus - 16.4 AA% pellets; added dry to primary fermenter
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1.5 oz
Simcoe (Pellets, 11 AA) used as Dry Hop - (omitted from calculations)
Simcoe (Pellets, 11 AA) used as Dry Hop
- 1.5 oz
Crystal (Whole, 5 AA) in HopBack - (omitted from calculations)
Crystal (Whole, 5 AA) in HopBack
- 1 tsp
Whirlfloc tablet boiled for 10 minutes. - (omitted from calculations)
Whirlfloc tablet boiled for 10 minutes.
- 1 oz
Simcoe (Pellets, 11 AA) as First Wort Hop - (omitted from calculations)
Simcoe (Pellets, 11 AA) as First Wort 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 150F. Boil 90 minutes. Pitch at 64F. Ferment at 66F. Raise to 71F at end.
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: | 1.013 | 1.010 - 1.018 | |
| Color: | 6.9 SRM | 6 - 15 | |
| Alcohol: | 7.0% ABV | 5.5% - 7.5% | |
| Bitterness: | 99.9 IBU | 40 - 70 | |
Discussion
Brewed 12/14/08
2009-01-12 1:26pm
Brewed this using half r/o water and half spring water. Acidified strike & mash water as usual to achieve mash pH of 5.2. The brew session went well, no major issues save for coming in a little low at the end of the boil. Added another .5 lb. of sugar to compensate, realizing this will probably make the beer a bit on the dry side (that's fine). Pitched 3L starter of 1272 at 64F. Fermented at 64F 1 day, 66F 6 days, then 72F. Added dry hops to primary and kept at 72F for 1 week. Did not chill before kegging.
Kegged 1/1/09
2009-01-12 1:29pm
Kegged and force carbed to about 3 volumes of CO2. The beer turned out good, lots of complex hoppy aromas and flavors, but is still quite cloudy. This has been a problem with my IPAs lately and I'm considering using some gelatin to clarify the next batch. It seems I have to wait about a month for the beer to clear out before the flavors are quite right. There is something of a "chalky" aroma and flavor to this beer that I cannot figure out. I'm suspecting the suspended yeast but it could be other factors as well, such as the water profile or one of the hops that is contributing something unexpected. Regardless of this issue, it's very tasty. Very dry too, as expected. It could use a touch more residual sweetness. OG: 1.066 FG: 1.010 ADF: 85% ABV: 7.3% Eff: 76%
hoppy and complex?
2009-01-15 2:26pm
Lots of hoppy and complex aromas? Ya think? LOL This looks really good. Might have to give it a whirl sometime.
Tasty!
2009-02-06 3:11pm
Tasty is right! This beer is at its peak right now and it's freaking GOOD. The only thing I would like to change is to make a beer that tastes this hoppy but uses fewer actual hops (this thing used 1 lb. of hops for a 5 gallon batch...) I think this is the best IPA I've ever brewed though.
better?
2009-03-26 3:57pm
even better than the hop godess or amarillo explosion?
Yep
2009-03-26 3:59pm
Yeah, this is my favorite recipe for an American IPA so far (non-imperial).
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