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Hop Hell IPA
American IPA • All Grain • 5 gal
Brewed 6/6/09, Will dry hop as soon as fermentation slows. Efficiency was alot lower than expected so I hope the hops can balance out with the low alcohol content. We'll see.
June 8, 2009 am 12:32am
4.0/5.0 1 rating
Ingredients (All Grain, 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
- 1 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .75 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .75 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1 oz
Columbus - 14.2 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1 oz
Chinook - 11.4 AA% pellets; boiled 30 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 2 oz
Centennial - 9.2 AA% whole; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
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
Additional Hops: 1 oz. Cascade (7.4%) @ 1 min. 2 oz. Cascade (6%) dry hoped for 5 days. 2 oz. Centennial (9.2%) in a homemade Randall the Enamel Animal. Total IBU's were around 115 before dry hops and randall. Have yet to taste
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: | 1.007 | 1.010 - 1.018 | |
| Color: | 12.0 SRM | 6 - 15 | |
| Alcohol: | 7.3% ABV | 5.5% - 7.5% | |
| Bitterness: | 121.8 IBU | 40 - 70 | |
Discussion
Wyeast 1056
2009-06-08 10:24am
Watch out for this yeast. I checked the fermentation process yesterday afternoon and then again this morning. Within a 12 hour time frame it had blown my airlock right off. This is the second time I've had that happen with this yeast.
Coming along nicely
2009-06-16 7:55pm
After a week and a half, I was starting to get a little frustrated that it hadn't fermented out. It finally stopped bubbling today, so I took a gravity reading and it fermented a little more than expected. FG was 1.005 which is great since the OG was a little lower than I wanted. I tasted it before adding anymore hops and I'm impressed to this point. It's got a lot of bite from the hops, but didn't have enough aroma for me, so I dry hopped with 2oz. Cascade(6�). After 5 days I will keg and carbonate. Details after I run it through the Randall.
Wow!
2009-07-08 9:03pm
I am pleasantly suprised with this beer. My intentions were to hook it up to the randall at a friends birthday party. We snuck a few pints the day before and weren't too pleased with it. It was good, but not great. After hooking it up to the randall the next day, everyone was blown away. The intense hop aroma was perfect for balancing the bitterness. Even the dry hopping with 2oz. of cascade really didn't seem like enough to stand up to the Columbus bittering hops...so we were all glad I built the randall. The beer was perfect though...slightly malty with a huge hop slap. Like drinking fresh grass. Mhmmm.
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