SouthPhillyBr3w3r
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1272 or Imperial A24
- Yeast Starter
- 600 mL DME @ 48hr
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.070
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 60
- IBU
- 55.6 (software counts whirlpool as 0 IBU)
- Color
- 6 SRM
- Primary Fermentation (# of Days & Temp)
- 11 days @ 68'F
- Secondary Fermentation (# of Days & Temp)
- N/A
- Tasting Notes
- Bitter Backbone. Caramel, Nutty, Citrus, Floral, Pine. Aroma= Citrus/stonefruit/tropical
This batch will be a birthday present for one of my closest friends. I would love to get some feedback. I am hoping to make a twist on a West Coast IPA. In addition to the usual citrus, floral, and pine, I want to have a very strong, fruity nose with hints of tropical. I am concerned I am blurring the lines between WCIPA and NEIPA and am worried about making the beer equivalent of mixing all of the sodas at the fountain.
GRIST:
Mash for 60 min @ 152'F
Kettle:
*Dry Hop for 7 Days*
*2:1 Ratio of Calcium Chloride to Gypsum for Smooth Sweetness
*Phl. Municipal, Filtered through activated carbon, treated with Campden
Imperial Yeast A24: Dry Hop (Conan + Sacc Trois)
Finings:
GRIST:
Mash for 60 min @ 152'F
- US 2-Row: 6.25 lbs
- Golden Promise: 6.25 lbs
- Victory: 12 oz
- Flaked Oats: 8.0 oz
Kettle:
- Chinook: 0.5 oz (FWH)
- Centennial: 0.25 oz (FWH)
- Centennial: 0.5 oz (10 min)
- Citra: 1.25 oz
- Centennial: 1.0 oz
- Azacca: 1.25 oz
- Eureka: 1.25 oz
*Dry Hop for 7 Days*
- Centennial: 1.0 oz
- Eureka: 1.0 oz
- Azacca: 1.0 oz
- El Dorado: 1.0 oz
*2:1 Ratio of Calcium Chloride to Gypsum for Smooth Sweetness
*Phl. Municipal, Filtered through activated carbon, treated with Campden
- Calcium Chloride: 0.35 grams/Gal (Mash+Sparge)
- Gypsum: 0.25 grams/Gal (Mash+Sparge)
- Lactic Acid: As needed to maintain 5.45 pH
Imperial Yeast A24: Dry Hop (Conan + Sacc Trois)
Finings:
- Whirlfloc: 1 tablet (10 min)
- Gelatin: 5 grams in 1/4 cup water (in serving keg)
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