Brew #61 NW3C-IPA
Posted: Sat Mar 22, 2014 1:28 pm
March 22, 2014
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Brewer: Trollby
Style: American IPA
Batch: 2.50 gal Extract
Characteristics
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Recipe Gravity: 1.062 OG
Recipe Bitterness: 59 IBU
Recipe Color: 9° SRM
Estimated FG: 1.016
Alcohol by Volume: 6.0%
Alcohol by Weight: 4.7%
Ingredients
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Briess LME - Golden Light 4.10 lb, Extract, Extract
CaraMunich - [Sweet, Malty] Medium crystal malt 0.25 lb, Grain, Steeped
CaraPils - [Body, Head] 0.25 lb, Grain, Steeped
Cascade (7.3% dry hop after primary)- Unmistakable grapefruit aroma and flavor, signature hop of many American ales1.00 oz, Pellet, 0 minutes
Cascade (7.3%) - Unmistakable grapefruit aroma and flavor, signature hop of many American ales0.50 oz, Pellet, 10 minutes
Centennial (8.7%)- High alpha with floral and citrus, dual use hop for American ales0.50 oz, Pellet, 45 minutes
Citra (14.1%) - Musky tropical fruit and strong citrus make this a great flavor/aroma hop very fruity0.50 oz, Pellet, 20 minutes
Wyeast 1332 - Northwest Ale™ 1.00 unit, Yeast, Temperature Range: 65°-75° F (ABV 10%) High Floculation
Notes
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Recipe Notes:
Add 3 Quarts of filtered tap water to 20qt pot and heat to 165*F turn off heat and add grains and steep for 30min.
Remove grains, add 9 quarts boiling water and LME, bring to rolling boil.
Add Bittering Hops and boil for 25 min
Add Flavor hops, boil for 10 min.
Add Chiller and Aroma hops, boil for last 10min.
Move pot to sink and chill wort to 65*F. l
Pour WORT into fermenter, Aerate well.
Pitch Yeast and mix well
Place keg in cool area and maintain 65-68*F temp for 10-14 days or until Primary fermentation is done.
Add Dry hops (0.5 oz Cascade)
Leave LBK in 66-68*F temp for 7-11 days
Batch Notes:
2 Hours before starting remove Yeast from fridge and Activate
I had a little too much water and ended up with 2.5Gallon batch, was shooting for a 2.4 gallon batch. Still had about 16oz liquid left when I filled the LBK as full as I felt was max.
OG = 1.060 @ 65*F
Taste was very good, better than last batch.
--------
Brewer: Trollby
Style: American IPA
Batch: 2.50 gal Extract
Characteristics
---------------
Recipe Gravity: 1.062 OG
Recipe Bitterness: 59 IBU
Recipe Color: 9° SRM
Estimated FG: 1.016
Alcohol by Volume: 6.0%
Alcohol by Weight: 4.7%
Ingredients
-----------
Briess LME - Golden Light 4.10 lb, Extract, Extract
CaraMunich - [Sweet, Malty] Medium crystal malt 0.25 lb, Grain, Steeped
CaraPils - [Body, Head] 0.25 lb, Grain, Steeped
Cascade (7.3% dry hop after primary)- Unmistakable grapefruit aroma and flavor, signature hop of many American ales1.00 oz, Pellet, 0 minutes
Cascade (7.3%) - Unmistakable grapefruit aroma and flavor, signature hop of many American ales0.50 oz, Pellet, 10 minutes
Centennial (8.7%)- High alpha with floral and citrus, dual use hop for American ales0.50 oz, Pellet, 45 minutes
Citra (14.1%) - Musky tropical fruit and strong citrus make this a great flavor/aroma hop very fruity0.50 oz, Pellet, 20 minutes
Wyeast 1332 - Northwest Ale™ 1.00 unit, Yeast, Temperature Range: 65°-75° F (ABV 10%) High Floculation
Notes
-----
Recipe Notes:
Add 3 Quarts of filtered tap water to 20qt pot and heat to 165*F turn off heat and add grains and steep for 30min.
Remove grains, add 9 quarts boiling water and LME, bring to rolling boil.
Add Bittering Hops and boil for 25 min
Add Flavor hops, boil for 10 min.
Add Chiller and Aroma hops, boil for last 10min.
Move pot to sink and chill wort to 65*F. l
Pour WORT into fermenter, Aerate well.
Pitch Yeast and mix well
Place keg in cool area and maintain 65-68*F temp for 10-14 days or until Primary fermentation is done.
Add Dry hops (0.5 oz Cascade)
Leave LBK in 66-68*F temp for 7-11 days
Batch Notes:
2 Hours before starting remove Yeast from fridge and Activate
I had a little too much water and ended up with 2.5Gallon batch, was shooting for a 2.4 gallon batch. Still had about 16oz liquid left when I filled the LBK as full as I felt was max.
OG = 1.060 @ 65*F
Taste was very good, better than last batch.
