Picaroon's Cascade (?) IPA

[Thomas]

Picaroons Cascade (?) double IPA
14-B American IPA
Author: Thomas

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 229.16 kcal per 12.0 fl oz

Original Gravity: 1.069 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 11.44 (6.0 - 15.0)
Alcohol: 6.77% (5.5% - 7.5%)
Bitterness: 78.3 (40.0 - 70.0)

Ingredients:
12.0 lb 2-Row Brewers Malt
0.5 lb Caramel Malt 10L
9.0 oz Crystal Malt 60°L
2.0 oz Cascade (5.5%) - added during boil, boiled 60.0 min
1.0 oz Cascade (5.5%) - added during boil, boiled 30.0 min
1.0 oz Cascade (5.5%) - added during boil, boiled 15.0 min
1.0 oz Cascade (5.5%) - added during boil, boiled 10.0 min
1.0 oz Cascade (5.5%) - added during boil, boiled 5.0 min
1.0 oz Cascade (5.5%) - steeped after boil
2.0 oz Cascade (5.5%) - added dry to secondary fermenter
1.0 ea WYeast 1056 American Ale (2L starter)

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash in - Liquor: 4.08 gal; Strike: 165.21 °F; Target: 152.0 °F
01:03:00 Mash - Rest: 60.0 min; Final: 152.0 °F
01:18:00 Batch sparge - First runnings: 0.0 gal sparge @ 168.0 °F, 0.0 min; Sparge : 3.41 gal sparge @ 168.0 °F, 15.0 min; Total Runoff: 6.11 gal

Results generated by BeerTools Pro 1.5.12

This was made using the hops picked from outside Picaroon's brewery in early October. The consensus agreement was they were most likely cascade hops, and my last beer to feature them was very citrusy/floral. The alpha acids given here are the pre-set used by Beer Tools, so the actual IBU's are anyones guess.

[Richard]

lol a 9oz single-hop IPA... I have to try this when it's done.

[Thomas]

The smell was crazy, kinda citris/spicy/grassy, and it tasted insanely bitter. I was worried the homegrown hops wouldn't have enought AA's to provide proper bitterignto offset the malt, which is why last time I used galena to provide the bittering. Leaf hops are great, but I lost almost 2L to absorption.

[Richard]

I use a (very) large hop-bag to contain the leaf hops, then give it a squeeze at the end to recover some of the absorbed wort. I figured originally that you might end up extracting some tannins or other vegetal flavour compounds doing this. If that were the case, it didn't show in the AG IPA of mine you tried.

[Ian Grant]

Is the caramel 10L same as crystal 10L?

[Richard]

very similar, but some subtle differences, which I can't find a link to right now.

AFAIK they can usually be subbed for one-another.

[Ian Grant]

perfect

[Kyle]

Yeah, generally speaking, the caramel/dextrine/crystal malts are subbed in for one another, just match the degrees L and you are good to go