Hi guys,
Planning on brewing this tomorrow.
I put this recipe together to try and match SWMBO's taste for beer. She want's low bitterness, a tad on the sweeter side and a touch of fruit. Not fruity, just a hint of fruit (I'm going to drink it too, so it'll have to be just a bit in the fruit department). Very important to me is to achieve a deep copper color, which I just happen to love in my beers.
I'd love to hear your input about it, especially with regards to the fruit (puree maybe) additions to the secondary in order to achieve the desired outcome.
Hops where chosen due to their fruit characteristics and their boil times tweaked up and down until I got around the ball park for an IPA with IBUs toward the bottom range of the style. Flame out and dry hop additions are aimed at intense hop aroma and I may have gone overboard here, but the idea is to get extreme hoppy perfume to this brew. Again, girl appeal
Three yeasts because I'm going to split this in 3 separate 2 gallon batches to see what happens with each. Girl appeal here too. She's gotta like at least one of them...
Recipe Type: All Grain
Yeast 1: British Ale (Wyeast 1098)
Yeast 2: London Ale III (Wyeast 1318)
Yeast 3: London ESB (Wyeast 1968)
Yeast Starter: no
Batch Size (Gallons): 6
Boiling Time (Minutes): 60
Est OG: 1.059
Est FG: 1.014 est.
IBU: 50.8
Color: 14.6 SRM
Est ABV: 5.9%
Primary Fermentation (# of Days & Temp): 7 @ 72F
Mash: Single Infusion, Medium Body, Batch Sparge
Rack to secondary on top of:
Carboy with:
Keg/Bottle, drink :rockin:
Also, any thoughts on adding about 1/2 pound of Milk Sugar (lactose)? I not sure it would go well with and IPA.
Planning on brewing this tomorrow.
I put this recipe together to try and match SWMBO's taste for beer. She want's low bitterness, a tad on the sweeter side and a touch of fruit. Not fruity, just a hint of fruit (I'm going to drink it too, so it'll have to be just a bit in the fruit department). Very important to me is to achieve a deep copper color, which I just happen to love in my beers.
I'd love to hear your input about it, especially with regards to the fruit (puree maybe) additions to the secondary in order to achieve the desired outcome.
Hops where chosen due to their fruit characteristics and their boil times tweaked up and down until I got around the ball park for an IPA with IBUs toward the bottom range of the style. Flame out and dry hop additions are aimed at intense hop aroma and I may have gone overboard here, but the idea is to get extreme hoppy perfume to this brew. Again, girl appeal
Three yeasts because I'm going to split this in 3 separate 2 gallon batches to see what happens with each. Girl appeal here too. She's gotta like at least one of them...
Recipe Type: All Grain
Yeast 1: British Ale (Wyeast 1098)
Yeast 2: London Ale III (Wyeast 1318)
Yeast 3: London ESB (Wyeast 1968)
Yeast Starter: no
Batch Size (Gallons): 6
Boiling Time (Minutes): 60
Est OG: 1.059
Est FG: 1.014 est.
IBU: 50.8
Color: 14.6 SRM
Est ABV: 5.9%
Primary Fermentation (# of Days & Temp): 7 @ 72F
Mash: Single Infusion, Medium Body, Batch Sparge
- Mash In: 19.1 qt @ 165.6*F
- Strike: 152*F
- Time: 60 min
- Batch Sparge: 1.37 gal @ 168*F
- Batch Sparge: 4.61 gal @ 168*F
- Time: 10 min
- 10.5 lb Pale Malt (2 row) US (2.0 SRM) 48.5%
- 1 lb Cara-Pils/Dextrine (2.0 SRM) 4.6%
- 1 lb Caramel/Crystal Malt 120L (120 SRM) 4.6%
- 2.4 oz Chocolate Malt (350 SRM) 0.7% (for color, late mash addition?)
- 1 oz Cascade (5.5%) @ 45 min
- 1 oz Citra (12%) @ 45 min
- 0.5 oz EKG (5%) @ 30 min
- 0.30 tsp Irish Moss @ 10 min
- 1.5 oz EKG (5%) @ 0 min
- 1 oz Cascade (5.5%) at 0 min
- 1 oz Citra (12%) at 0 min
Rack to secondary on top of:
- 4 lb 8 oz Mango (I have not been able to find pure for this yet, so I'm either going to use the equivalent of mango juice extract of diced/chopped mangos)
- 4 lb 8 oz Peach (puree)
Carboy with:
- 1 oz Cascade (5.5%) dry hop 5 days
- 1 oz Citra (12%) dry hop 5 days
- 1 oz EKG (5%) dry hop 5 days
Keg/Bottle, drink :rockin:
Also, any thoughts on adding about 1/2 pound of Milk Sugar (lactose)? I not sure it would go well with and IPA.