Burndog
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- SafAle05
- Batch Size (Gallons)
- 6 gal
- Original Gravity
- 1.082
- Boiling Time (Minutes)
- 60
- IBU
- 66.5
- Primary Fermentation (# of Days & Temp)
- 68 degrees fermentation complete 5-6 days
- Secondary Fermentation (# of Days & Temp)
- None
- Tasting Notes
- Perfect balance of fruit and bitterness
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8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 45.0 %
6 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) 36.5 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) 5.6 %
1 lbs Oats, Flaked (1.0 SRM) 5.6 %
9.6 oz Caramel/Crystal Malt - 40L 3.4 %
3.0 oz Honey Malt (25.0 SRM) 1.1 %
1.00 oz Columbus/Tomahawk/Zeus (CTZ) 32.2 IBUs
1.00 oz Amarillo [9.20 %] - Boil 30.0 min 14.9 IBUs
1.00 oz Citra [12.00 %] - Boil 30.0 min 19.4 IBUs
8.0 oz Milk Sugar (Lactose) Boil for 15 min 2.8 %
2.00 oz Citra [12.00 %] - Boil 0.0 min 0.0 IBUs
1.00 oz Amarillo [9.20 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg Safale 05
4.00 lb Raspberry Extract (Primary 3.0 days)
1.10 oz Amarillo [9.20 %] - Dry Hop
1.10 oz Citra [12.00 %] - Dry Hop
BIAB
Mash at 154 for 60 minutes
Never been a fruity beer kindda guy but stopped by Bear Roots Brewing in Vista and had a pint of their Lantham Red. Awesome beer and started me on the path to create a similar Raspberry IPA. Researching other Raspberry IPAs and discussing the ingredients with the Bear Roots brewmaster, I came up with the recipe noted above. Base IPA is close to a Blind Pig IPA with a bit of Lactose.
Raspberries were frozen from Walmart (best price). Brought up to 160 degrees for 10 minutes on the stove with some water to assure no unwanted bacteria or molds. Needing to still be able to convert the fruit sugars so added when fermentation slowed but was not complete (day 3).
Great beer!