Care to share your recipe? I tried turning it into an IPA as well, I'd like to compare notes!
By far the best beer I've made! Thanks for the recipe!
OK, I've got this in my queue. Just a question though - why the 90 minute boil? This seems like a normal APA and I don't see a reason - but I do want to know what it is!
Thanks.
I got 3rd place for 10A American Ale-Pale Ale in the CARBOY Shamrock Open (Raleigh, NC) last month. I thought that was great considering my beer was a good 3-4 weeks past it's prime.
Anybody do a partial boil extract version of this? I don't have a pot big enough for a full boil. Wondering how the hop additions should be for a partial.
Can anyone give me a step by step process to toast the 2-row? I haven't done this yet and am interested.
shelly_belly said:I put mine (2 pounds) on a baking sheet in a preheated 275F oven. After 15 minutes, I stirred. Then, back in the oven for another 15 minutes. My grains were even already crushed and mixed together. Turned out great!
Brewing this afternoon and have WLP001 on the stirplate rocking away. Can't wait, never had an Amarillo/Simcoe dominant beer before (that I know of).
chalmer9 said:I ended up at 1.060 or just a hair under!
I only boiled for 75-80 min due to my boil kettle only being 8 gallons ...
Yep.
I still don't the think the gravity is enough to call it an IPA though. The bitterness, yes, it fits.
I usually leave it in primary 2 or 3 weeks and then dry hop for a week.
Just kegged this. Smelled amazingly good. Like lychee and grapefruit. I had a glass of it and it tastes like grapefruit juice! Needs a lot of clarifying! Perhaps the cloudiest beer I have ever made at this stage of the game. I may fine it with gelatin in the keg if it doesn't get better after crashing it in the keg.
Just doughed in. My first AG! Doing BIAB. Mash temp is a few degrees higher than I wanted, but I'm going to crack a Homebrew and not worry about it
That looks like an advertisement for a homebrew store recipe! Love it!
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