New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 14 - India Pale Ale (IPA) => Topic started by: brew on January 09, 2013, 02:30:35 PM
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Recipe: Simarillo IPA
Style: American IPA
Batch Size (fermenter): 38.00 l
Boil Time: 60 Minutes
OG / FG / ABV / Ratio: 1.074 SG / 1.010 SG / 8.5 % / 1.254
Color / IBU: 7.4 SRM / 92.9 IBUs
Grains: Amt Name Type # %/IBU
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 51.9 %
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 22.2 %
4 lbs Munich I (6.0 SRM) Grain 3 14.8 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 3.7 %
Boil: Amt Name Type # %/IBU
2 lbs Brewers Crystals (0.0 SRM) Sugar 5 7.4 %
2.00 oz Galena [12.50 %] - Boil 60.0 min Hop 6 39.8 IBUs
2.00 oz Simcoe [13.00 %] - Boil 20.0 min Hop 7 25.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 20.0 min Hop 8 8.2 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
2.00 oz Simcoe [13.00 %] - Boil 10.0 min Hop 10 15.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 11 4.9 IBUs
2.00 oz Simcoe [13.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 13 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop Hop 12 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Dry Hop Hop 13 0.0 IBUs
Ferment: Amt Name Type # %/IBU
4.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 14 -
Mash Schedule: Single Infusion, 149F Two Sparges
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Great name and great looking recipe brew.
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Yeah I'm looking forward to this...
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Holy Crap...
Nearly 100 ibu's...
Just who the hell are you and what have you done with brew?
JQ
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Just who the hell are you and what have you done with brew?
I think he's been infected by the hopmanots!
Brew... I have some low IBU Belgians and sours here that might provide the antidote.
;-)
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Well I've discovered that 11oz of hops will clog up my stainless braided hose pretty good. Running through my CFC now for almost 50 minutes (with my chugger pump pulling it out of the kettle into the CFC) - down to a trickle and still a couple gallons to go. Might have to invest in a stainless screen bottom for my keggle...
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just bring the hops through, wait for the cold break to settle, and siphon into another carboy. although this is likely useless information now.
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Yeah finished up after about 75 minutes or so. The chugger dig suck it all out - never had such clear wort! The hops acted like a filter. I thought about siphoning but was planning only to use it for a last resort in case it pretty much stopped up completely.
Had close to 80% eff which is unusual for me. Two sparges and I stirred a little more than I usually do as well. OG 1.080. I pitched 4 packs of 05 at 55F. Should be getting close to 65F by now...
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Just who the hell are you and what have you done with brew?JQ
Yes, the hopmanots got me!
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Looks like a beautiful brew....I'm talking about your recipe!
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Smelled nice - took a taste last night and almost knocked me over - I think it is going to turn out awesome.
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So I kegged this last night and theres a distinct smell of sulfer. I pitched 4 packs of us05 at like 55 degrees (the cfc over did it) and I wonder if that might be the cause? I know lagers can get this smell but it goes away after lagering. I wonder if the same would be true of an ale yeast like 05?
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I'm pretty sure the sulfer smell from a lager has to do with the strain rather than the temperature.
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Yes but I'd rather hear you say "dont worry let it sit for a few weeks and it'll clear up on its own..."
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RDWHAHB
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You forgot the "it'll clear up on its own" part...
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Yes but I'd rather hear you say "dont worry let it sit for a few weeks and it'll clear up on its own..."
dont worry let it sit for a few weeks and it'll clear up on its own.
JQ
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Sulphur vents quickly as the primary commences, and I've definite recollection that lower temperatures will induce sulphur production at a higher rate during fermentation, but google and my memory fail me as to where I read that.
When making wine, you often rack the wine to aid in getting rid of sulphur - in beer, I suspect you'll get the same effect when kegging.
Also in wine, leaving it in the primary is a nono when sulphur dioxide is around, because it can bond with other chemicals to form something that remains in the finished product. If it were me, based on this trio of anecdotes, I'd rack about a week after primary stops (no sooner to allow for the majority of conditioning, no later to avoid potential permanent skank).
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Cool - hope a few weeks in the keg will improve this - it has awesome potential...
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Yes but I'd rather hear you say "dont worry let it sit for a few weeks and it'll clear up on its own..."
dont worry let it sit for a few weeks and it'll clear up on its own.
JQ
+1
And Brew, dont worry, let it sit for a few weeks and it will clear up on it's own.
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Thanks man I feel better now!