Share This

• 
• 
• 
• 
• 
• 
• 
• 
• 

OK, the grand IPA experiment is off the ground. Brewed a 2-gallon batch today and split into 2 1-gallon batches to try out different yeast. Here’s the recipe:

4.4# Briess 2-Row
.3# Briess Caramel 40L
.1# Rice Hulls
.1# Biscuit
.1# Special B

.3 oz Cascade (7.1%) FWH
.5 oz Cascade (7.1%) 60 min
.3 oz Hallertauer (4.7%) 30 min
.25 oz Cascade (7.1%) 5 min
Each 1-gallon batch will get .25 oz dry hop with the Cascade for 14 days
Used Wyeast 3522 and 1187

Mashed 6 qts at 150-152 for an hour
Sparged with 9 qts at 170
60 min boil
7 days in primary
14 days in secondary
65 days in bottles

OG: 1.063
FG: 1.016
ABV: 6.1%
IBU: 65
SRM: 11.7

I was reading that one of guys from 3 Floyds was saying that he gives their IPAs 1 day conditioning for every IBU. So going to try that here and see how that works. I’m a little late posting this. Actually brewed on Sunday. Going to try to brew again this weekend or early next week.

OG came in a little low at 1.059, so we’ll see where things are when I get to the secondary. Also, this will be my first attempt at dry hopping, so fingers crossed. In about 79 days, we’ll know if it was a success.

On a side note, I’m planning to harvest yeast from these batches and use it in my frozen yeast bank. Stay tuned for that as well. I’m really excited about all this. And can’t wait to really needle this recipe till it’s just amazing. The part that sucks – waiting. Maybe I’ll make my own IPA six-pack to hold me over.