Taranis
Active Member
Entering this in a local home brew competition and I'm trying to decide if I should enter it as an 'Imperial' or just an IPA.
Feel free to comment on the recipe in general too.
2 Quarry Trail Ale
This is a first attempt at a partial mash and DIPA. Started w/ a 1.5 liter of yeast stater for 24 hours. Mini Mash: 1.) Mash @ 150-152F w 1.5 G H2o for 30 mins 2.) Teabag grain bag into 1.5 gals sparge water @ 155F (in boil kettle) -rest for 15 3.) Place grain+bag in colander, pour 2L (@170F) slowly over grains into sparge water 4.) Heat to just below boiling & add 50% DME 5.) Add hops as per schedule (in bag) 6.) @ 15 mins add rest of DME 7.) Cool in ice bath (ph=5.5) 8.) Measure OG ( Primary: 9.) Add water to bring to 5g 10.) Pitch yeast and ferment @ 64-66 Secondary: 11.) Dry hop in secondary @ 60
malt & fermentables
29% 3# Briess Pilsen Light DME
29% 3# Briess Pilsen Light DME (late addition)
24% 2#,8oz American Two-row Pale
10% 1# American Crystal 40L
5% 8oz Cara-Pils/Dextrine 33 2 ~
5% 8oz Briess Bavarian Wheat 35 3 ~
Batch size: 5.0 gallons
Original Gravity
1.077
Final Gravity
1.016 measured
Color
8° SRM / 16° EBC
(Gold to Copper)
boil 60 mins 0.5 Simcoe leaf 11.9
boil 30 mins 1.0 Amarillo pellet 9.2
boil 10 mins 1.0 Amarillo pellet 9.2
boil 5 mins 2.0 Centennial leaf 10.8
boil 5 mins 1.0 Simcoe leaf 11.9
boil 10 min 1 ea Irish Moss
post-boil 1 min 0.5 Simcoe leaf 11.9
dry hop 7 days 1.0 Simcoe leaf 11.9
dry hop 7 days 1.0 Simcoe leaf 11.9
Boil: 4.0 avg gallons for 60 minutes
Bitterness
73.6 IBU / 6 HBU
yeast
Wyeast British Ale II (1335)
Wyeast American Ale (1056)
Alcohol
7.6% ABV
Feel free to comment on the recipe in general too.
2 Quarry Trail Ale
This is a first attempt at a partial mash and DIPA. Started w/ a 1.5 liter of yeast stater for 24 hours. Mini Mash: 1.) Mash @ 150-152F w 1.5 G H2o for 30 mins 2.) Teabag grain bag into 1.5 gals sparge water @ 155F (in boil kettle) -rest for 15 3.) Place grain+bag in colander, pour 2L (@170F) slowly over grains into sparge water 4.) Heat to just below boiling & add 50% DME 5.) Add hops as per schedule (in bag) 6.) @ 15 mins add rest of DME 7.) Cool in ice bath (ph=5.5) 8.) Measure OG ( Primary: 9.) Add water to bring to 5g 10.) Pitch yeast and ferment @ 64-66 Secondary: 11.) Dry hop in secondary @ 60
malt & fermentables
29% 3# Briess Pilsen Light DME
29% 3# Briess Pilsen Light DME (late addition)
24% 2#,8oz American Two-row Pale
10% 1# American Crystal 40L
5% 8oz Cara-Pils/Dextrine 33 2 ~
5% 8oz Briess Bavarian Wheat 35 3 ~
Batch size: 5.0 gallons
Original Gravity
1.077
Final Gravity
1.016 measured
Color
8° SRM / 16° EBC
(Gold to Copper)
boil 60 mins 0.5 Simcoe leaf 11.9
boil 30 mins 1.0 Amarillo pellet 9.2
boil 10 mins 1.0 Amarillo pellet 9.2
boil 5 mins 2.0 Centennial leaf 10.8
boil 5 mins 1.0 Simcoe leaf 11.9
boil 10 min 1 ea Irish Moss
post-boil 1 min 0.5 Simcoe leaf 11.9
dry hop 7 days 1.0 Simcoe leaf 11.9
dry hop 7 days 1.0 Simcoe leaf 11.9
Boil: 4.0 avg gallons for 60 minutes
Bitterness
73.6 IBU / 6 HBU
yeast
Wyeast British Ale II (1335)
Wyeast American Ale (1056)
Alcohol
7.6% ABV