I P A Lot IPA
Brewing Method: All Grain
Yeast: 1056 or whatever
Yeast Starter: As much as you can
Batch Size: Supposed to be 10, turned out to be 9
Original Gravity: 1.061
Final Gravity: 1.016
Alcohol Content: enough %
Total Grains: 22 lbs
Color: pretty
Extract Efficiency: Good enough %
Hop IBU’s: ?
Boiling Time: 90 min total
Primary Fermentation: 6 days@68
Secondary Fermentation: a few weeks @65 while dryhopping
Additional Fermentation:
Grain Bill:
13 lbs. Marris Otter
3 lbs. Munich
1 lb. Wheat
2 lbs. 40 Crystal
1 lb. Dextrine
2 lbs. Flaked Barley
2 lbs. Light Brown Sugar
Hop Bill:
2.5 oz EKG Plugs, 7.8% for 60 min. Could use 3 oz. Could use a higher AAU hop,but EKG`s seem to be a lot smoother in bittering.
1 oz. EKG plugs, 30 min.
1.5 oz. EKG plugs 15 min.
1 oz, at least for dryhopping
Mash Schedule:
Infusion mash at 155-157 with 6 gallons of water. Sparge with 11 gallons. I treat my mash and sparge water with 1 tsp gypsum, each.
It works for Lake Erie water, so far. Actually made about 9 gallons
Brewers Notes:
Sparged as fast as I could. Racked into kegs from the primary, along with 1 oz.each EKG, was still fermenting a little bit. Left it at 65 degrees for at least 3 weeks and shook the keg every so often to get more out of the flowers. I always leave the beer warm while dryhopping, seem to get more aroma. Then I crash chilled it and carbonated it. CPBF bottles. Age at least 3 months. Anyone who tried the bottles of it I brought to ratfest, had probably the best beer I`ve ever made. Two of the judges who judged it BOS told me it was the best IPA they`ve ever had. Brewrats rule.