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Eff Dry Hop IPA
By BleacherBum

A nice, round, complex and hoppy, yet balanced IPA. Iím a firm believer that you donít need to dry hop for big hop aroma/flavor and this beer proves it. Grapefruit, Tangerine, Mango & all those other big tropical aromas/flavors are here, but they let the malt come through! I love when you can taste all the ingredients in a beer and this one delivers!
For 5.5 Gallons O.G. 1.062 F.G. 1.012 ABV 6.5% 14# Golden Promise Malt 4 oz. Crystal 40L 4 oz. Carawheat 4 oz. Honey Malt 4 oz. Aromatic 1 oz. Amarillo 75 minutes 1 oz. Amarillo 15 minutes 1 oz. New Zealand Riwaka 10 minutes .5 oz. each Riwaka & Amarillo 5 minutes .5 oz. each Riwaka & Amarillo 0 minutes Yeast: Nottingham (Dry)
1.) I do a single infusion mash at 154 for 1 hour w/ a ratio of 1 lb. grain to 1.25 qts. H2O 2.) Mash for 1 hour, stirring every few minutes (I forget to stir sometimes) 3.) I batch sparge (b/c Iím lazy). I basically slowly pour 6ish gallons of 170-175 degree water into my mash tun and stir gently. Let sit for about 10 minutes (allowing grains to settle) 4.) Start run-off/vorlauf process. I usually have drained my mash tun within 15-20 minutes, gathering a little over 6.5 gallons of wort. 5.) Boil for 75 minutes, adding hops as described above. 6.) With 15 minutes left in the boil, add whirfloc/irish moss (I neglected to do it this time) 7.) Chill & pitch yeast 8.) Ferment at 66 for 2-3 weeks (I fermented at 70ish for over a month b/c we brewed at a friends house and got too busy to bottle/keep track of temp) 9.) Bottle with corn/table/demerara sugar (we used demerara this time) One last thing...Iím serious about the fermentation temp. Mine has just a slight ester component, which plays really well with the hops (plus itís British yeast), but if you want to avoid that, keep it under 68, IMO. My beer is cloudy due to no Irish moss, tons of chunks of hops and no cold crash or secondary. Thatís the only thing Iíd change next time. Happy Brewing!

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