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Slime-mold Bitter

Slime-mold Bitter

Imperial IPA • Extract • 5 gal

The Inebriati

Based on the bones of the last IIPA. Switching from Cascade/Amarillo blend in hopes of boosting the fruit notes. Glacier has apricot flavors and Simco dry-hopping is one of the best ways I have found to create those crazy tropical fruit aromas. A bit of cascade for citrus and Pearl to round out things with some floral notes.

January 29, 2010 am 01:29am

3.0/5.0 1 rating

Ingredients (Extract, 5 gal)

  • 1 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 0.5 lbs American Caramel 20°L

    American Caramel 20°L

    Provides color, body, and contributes to foam retention and beer stability.

  • 0.25 lbs Special B - Caramel malt; Dingemans

    Special B - Caramel malt; Dingemans

    The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.

  • 0.5 lbs Munich 20L Malt; Briess

    Munich 20L Malt; Briess

    Golden orange hue with an intensly malty flavor.

  • 9 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 1 oz Simcoe® - 13.0 AA% whole; boiled 60 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 2 oz Glacier - 5.5 AA% whole; boiled 15 min

    Glacier

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

  • 1 oz Cascade - 5.5 AA% whole; boiled 30 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Willamette - 5.0 AA% whole; boiled 10 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 2 oz Glacier - 5.5 AA% whole; boiled 45 min

    Glacier

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

  • 1 oz Glacier - 5.5 AA% pellets; added dry to secondary fermenter

    Glacier

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

  • 1 oz Perle - 8.2 AA% pellets; added dry to secondary fermenter

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 1 oz Simcoe® - 13.0 AA% pellets; added dry to secondary fermenter

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 0.5 oz Oak Wood Chips - (omitted from calculations)

    Oak Wood Chips

    Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.

  • White Labs WLP001 California Ale

    White Labs WLP001 California Ale

    This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

Notes

45 minute mash-in at 150 degrees. 15 minute mash-step at 160 degrees. 170 degrees for 10 minutes followed by sparging with 175 degree water. 60 min boil with hop additions as per schedule. Dry hop in secondary until clear - 2 to 3 weeks Rack to tertiary to remove bits and hold 2 weeks before bottling.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: C - Imperial IPA

Range for this Style
Original Gravity: 1.090 1.075 - 1.090
Terminal Gravity: 1.016 1.010 - 1.020
Color: 13.6 SRM 8 - 15
Alcohol: 9.7% ABV 7.5% - 10%
Bitterness: 98.9 IBU 60 - 120

Discussion

The Inebriati

Good enough

2011-11-30 12:11am

Brewed along with Wind in the Willows IPA. This was the drier, more aggressively hopped brew. Could use some more malt. The glacier hops were somewhat disappointing - I got very little aroma out of them. Next version will substitute in Citra and add a half-pound more medium crystal malt.

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