fendersrule
Well-Known Member
- Joined
- Oct 11, 2018
- Messages
- 703
- Reaction score
- 341
One of the best IPAs of all time as far as drinkability is concerned. PERFECT IPA to get going right now before August hits hard.
You will not want to miss out on this. This is my third time making it, and I feel it is 80% of the real deal, and that percentage includes me being a perfectionist. I do open transfers, so I assume with a closed transfer that percentage would be higher.
You want to shoot for 6.5% ABV on the dot and try to land at 1.008 FG. Use US-05 as it is very neutral. For me that was 153F Mash temp. Up to 1.010 FG is acceptable, although the “spec” is 1.008.
If you have a great closed-transfer method, consider NOT using the Tangerine Peel for the boil. You will get all the citrus/grassy aromas you need from the hops. If you do an open transfer like me, the tangerine adds a lovely boost to help compensate. One correction if you do decide to use 2 OZ of tangerine is to maybe limit yourself to 7 minutes instead of 15 minutes as stated below. 1 Oz at 15 minutes will be fine as well.
Let me know if you have any questions. This recipe below was discussed with the brew-master and I decided it would be OK to share it. Notice the hop schedule comes in at the very end. This is what sets this IPA apart to create a lushy, drinkable IPA that explodes with all the floral parts, without being an overly IBU IPA monstrosity. Basically, an IPA that you cannot stop drinking.
Esentially, the 60.9 IBU should be taken with a grain of salt, because it really tastes far less. It's a hoppy beer without the bitterly part due to the very late hop additions. You may want to consider hop-standing the very last flame-out ones a little too. Just shoot for 55-65 IBU in your calculations and just kick back and enjoy!
Here is what you end up. Perfect lacing. Lovely complex aroma. Perfect head.
You will not want to miss out on this. This is my third time making it, and I feel it is 80% of the real deal, and that percentage includes me being a perfectionist. I do open transfers, so I assume with a closed transfer that percentage would be higher.
You want to shoot for 6.5% ABV on the dot and try to land at 1.008 FG. Use US-05 as it is very neutral. For me that was 153F Mash temp. Up to 1.010 FG is acceptable, although the “spec” is 1.008.
If you have a great closed-transfer method, consider NOT using the Tangerine Peel for the boil. You will get all the citrus/grassy aromas you need from the hops. If you do an open transfer like me, the tangerine adds a lovely boost to help compensate. One correction if you do decide to use 2 OZ of tangerine is to maybe limit yourself to 7 minutes instead of 15 minutes as stated below. 1 Oz at 15 minutes will be fine as well.
Let me know if you have any questions. This recipe below was discussed with the brew-master and I decided it would be OK to share it. Notice the hop schedule comes in at the very end. This is what sets this IPA apart to create a lushy, drinkable IPA that explodes with all the floral parts, without being an overly IBU IPA monstrosity. Basically, an IPA that you cannot stop drinking.
Esentially, the 60.9 IBU should be taken with a grain of salt, because it really tastes far less. It's a hoppy beer without the bitterly part due to the very late hop additions. You may want to consider hop-standing the very last flame-out ones a little too. Just shoot for 55-65 IBU in your calculations and just kick back and enjoy!
Here is what you end up. Perfect lacing. Lovely complex aroma. Perfect head.
Last edited: