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Batch #24: IPA
2009NOV21
12lb American 2 Row
1lb Crystal 20L
~4.5g mash water, strike @ 175F
one step infusion mash 60min (156F)
~4.5g sparge water @ 175F, collecting 6g
Boil
75min:
1oz Northern Brewer (10.6%)
0min:
1oz Centennial (9.1%)
OG: 1.072
Pitched White Labs California Ale Yeast WLP001
(source)
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2009DEC03
Racked to secondary
Dry hop:
2oz Centennial (9.1%)
Forgot to take a sample.
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2009DEC20
FG: 1.011 (8.1% ABV)
Primed with 2/3 cup cane sugar
42 12oz. bottles
Clear. Floral-sweet hop aroma, heavy mouthfeel. Grapefruit hop flavor, then a bitter finish. A bit of malt body.
Current Conditions As Well
Wait... 12 lbs?
Loosely, 6 lbs of grain is equivalent to one 4 lb can of extract. So, if you use two cans of extract to brew, the same recipe made from all-grain will be 12+ lbs. Extract recipes usually call for a pound or so of specialty grains to tweak the malt profile.
The original recipe above calls for 14 lbs total, I'm actually a little light. But my OG is high, thereforw, I should have used more water to mash/sparge.
Consider also that a 5 gallon batch of beer is ~40 lbs of water weight.
I should have collected more than 6gal. from the mash/sparge, since I boiled for 75min. This left me with less than 5gal. in my fermenter (and a higher gravity).
The primary fermentation was impressive. Blew off through the airlock. This with less than 5gal. in a 6.5gal. carboy.
2010DEC28
Golden color, fine creamy head. Rich malt and sweet hop aroma. Fine carbonation. Smooth, rich, full-bodied ale. Nice hop finish, not sure I'd call it "grapefruit" though. Nice lacing, almost to much head retention.
Poured from a 12oz. bottle
Not a grapefruit aroma, but nice sweet-floral notes.
A hint of cloudiness. Great head. Full bodied. Nice work.
2011DEC22
Pours crystal clear. Golden straw in color. Thick head. Rich aroma. More citrusy than floral. Caramel malt and robust, citrusy, resiny, hop finish.
Would like to make one like this again.