American IPA West Coast IPA

[ted464]

Recipe Type

All Grain

Yeast

WLP001

Yeast Starter

Yes

Additional Yeast or Yeast Starter

WLP644 (sacc brux trois) pitched at 1.025

Batch Size (Gallons)

5.5

Original Gravity

1.065

Final Gravity

1.012

Boiling Time (Minutes)

75

IBU

151 (according to Beer Smith)

Color

6.6 SRM

Primary Fermentation (# of Days & Temp)

14 @ 65

Tasting Notes

super hoppy with citrus notes and a little wild flavor from the 644

brewed with distilled water (19.45 qts) and added to mash:
17 g gypsum
10 g epsom salt
4 g baking soda
4 g salt
1 g calcium chloride

12 lbs 2 row
8 oz crystal 60
8 oz munich

mashed at 148 for 75 minutes
batch sparged

2 oz centennial @ 60
2 oz simcoe @ 30
2 oz citra @ 15
1 oz cascade @ 5

pitched WLP001 and when gravity reached 1.025 added WLP644 until final gravity reached

 

[m1k3]

dry hop?

 

[Mexibilly]

That's a lot of early hops, very little late hops and no dry hops.
I might move the 60 minute addition to 0, the citra and 1oz of simcoe to 10, and dry hop with 4+ oz of cascade

 

[ted464]

Yeah, I was going to dry hop with some more cascade, but ended up using them for another recipe... it still tastes really good, but I don't disagree with upping the later hops, maybe even dry hopping with some Amarillo.

 

[MerlinWerks]

Are you missing some decimal points with your salts additions? Seems like crazy high amounts...

 

[ted464]

Nope, that was per BeerSmith, I used distilled water and used the Burton-on-Trent profile.