BeerBorg

I am going to give this brewing thing a try next week, if I can remember how. Going to brew an IPL. I have always used a Plisner yeast before. Looking to try something different. Most likely will also use a water profile too any suggestions for one. Basically with starting to brew again want to try things I haven't done before.

Last spring I did an Faux Rye IPL with 1007 yeast. Many thought I should use Kolsch yeast but I was glad I used 1007. I fermented around 56 and really liked it. The only thing I'd change would be to dry hop it more. It was a very good spring/summer brew and I couldn't tell it wasn't a true lager.

If you can ferment 45-55, then I think Wyeast 2042 would make awesome IPL. Its been a while since I used it as I can't get those temps here at the moment, but it has high attenuation, ferments dry, lets hops pop. It depends on what you want, but if there was such a thing as "West Coast IPL", it would be the yeast of choice for that I think.

Here is a recipe from BYO magazine; December 2014 using Wyeast 2007 fermented at 52....

(5 gallons/19 L, all-grain)
OG = 1.071 FG = 1.014
IBU = 66 SRM = 6 ABV = 8.3%

Inspired by Jack’s Abby Brewing RIPL Effect, this was my attempt to brew something akin with a rye edge coming out from behind the bold hop profile.Jack’s Abby used triticale, but I used a rye malt in my brew, and also used the hops I had on hand.

Ingredients

10 lbs. (4.54 kg) continental Pilsner malt

5 lbs. (2.27 kg) rye malt

8 oz. (0.23 kg) crystal malt (10 °L)

6 oz. (170 g) rice hulls

4. 4 AAU Apollo hops (first wort hops)(0. 25 oz./7 g at 18% alpha acids)

9 AAU Apollo hops (15 min.)(0. 5 oz./14 g at 18% alpha acids)

9. 6 AAU Columbus hops (0 min.)(0. 75 oz./21 g at 13% alpha acids)

9. 2 AAU Chinook hops (0 min.)(0. 75 oz./21 g at 12.2% alpha acids)

4. 8 AAU Cascade hops (0 min.)(0. 75 oz./21 g at 6.4% alpha acids)

7. 1 AAU Amarillo[emoji768] hops (0 min.)(0. 75 oz./21 g at 9.5% alpha acids)

1. 5 oz. (43 g) Amarillo[emoji768] hops (dry hop)

0. 75 oz. (21 g) Chinook hops (dry hop)

0. 75 oz. (21 g) Cascade hops (dry hop)

Wyeast 2007 (Pilsen Lager) or White Labs WLP840 (American Lager) yeast as a (~4 qt./4 L) starter

1 tsp. Gypsum (optional if using low mineral water)

2/3 cup corn sugar (if priming)

Step by Step

This is a single infusion mash. Heat 5.6 gallons (21.2 L) of strike water to 168 °F (76 °C) to stabilize the mash temperature at 152 °F (67 °C). Rest at this temperature for 45 minutes then begin lautering. Once you begin your run-off into your kettle add the first wort hops to the kettle. Collect6. 5 gallons (25 L) of wort, add the optional gypsum (see ingredients list) and boil for 75 minutes adding the second addition of hops with 15 minutes left in the boil.

After the boil is complete, begin a 20- minute whirlpool phase, keeping the wort hot. Rapidly chill wort to 52 °F (11 °C), pitch an appropriate yeast starter (~4 qt./ 4 L) and aerate the wort thoroughly.Ferment at 52 °F (11 °C). After primary fermentation is complete (1–2 weeks), drop the temperature of the beer down to 45 °F (7 °C) and condition for one to three weeks. After conditioning, gently rack the beer into a CO2 flushed secondary vessel with flushed hops already in the vessel. Raise the temperature to 55–60 °F (13–16 °C) and wait three to seven days on the dry hops. Bottle the beer with priming sugar or rack the beer to a keg and force carbonate. Carbonate the beer to 2.4 volumes CO2.