American IPA

It's been a long time since I've brewed a hoppy beer. I haven't brewed an IPA since my extract days several years ago. After looking through my freezer and realizing I had a lb of Amarillo, a lb of Zythos blend, a lb of Centennial, and several ounces each of Simcoe and Chinook I decided I would brew an IPA today.

I had originally hoped to brew a 100% Vienna "German Barleywine" but without proper yeast and missing my friend's giant mash tun I put that off for now.

American IPA

brewed on: 7/23/12
OG: 1.070
IBUs: 66
SRM:  8
mash temp: 150F
 
6 gallon batch
60 minute boil
75% efficiency assumed

malt:
15 lbs Canadian 2-row
8 oz Fawcett Crystal 65L
4 oz Victory


hops:
48 gm Zythos blend @ 10.9% - 60 minutes
12 gm Zythos blend @ 10.9% - 50 minutes
28.3 gm Centennial @ 8.7% - 10 minutes
28.3 gm Simcoe @ 12.2% - 5 minutes
28.3 gm Chinook whole leaf (from John) @ ? - 5 minutes
28.3 gm Simcoe - flameout
28.3 gm Centennial - flameout
28.3 gm Centennial - 5 minutes after flameout

28.3 gm Simcoe - dry hop (7 days)
28.3 gm Amarillo - dry hop (7 days)


I let the hops sit in the kettle for 20 minutes prior to chilling.




 
yeast:
2 packs - US05

Anglo-American Pale Ale

My friend Jim pointed out to me the other day that I hadn't brewed a hoppy beer in over 2 years. I hadn't felt like that long, but in checking back, he was right. And that one was an attempt at an all-brett IPA. It was time to break open the package of Amarillo hops I've bought a month or 2 ago! I call this an "Anglo-American" Pale Ale because I'm using English yeast (Fuller's strain) and Burtonized the water with a 10 gm gypsum addition to the mash.

Anglo-American Pale Ale

brewed on: 11/28/11
OG: 1.058
IBUs: 46.6
SRM:  7
mash temp: 152F


6 gallon batch
60 minute boil
assumed 75% efficiency

mash:
11 lbs US 2-row
1 lb Munich malt
0.7 lbs Carastan


10 gm Gypsum - mash


Hops (all loose pellets):
22 gm Yakima Magnum @ 14.4% - 60 minutes
14 gm Cascade @ 5.5% - 10 minutes
14 gm Amarillo @ 8.5% - 10 minutes
14 gm Chinook (homegrown whole-cone) - 10 minutes
14 gm Cascade @ 5.5% - flameout
14 gm Amarillo @ 8.5% - flameout
14 gm Chinook (homegrown, whole-cone) - flameout

16.5 gm Amarillo - dry hop, 5 days
16.5 gm Cascade - dry hop, 5 days

Yeast:
WY 1968 - London ESB (Fuller's strain) - repitched slurry from Golden Ale)

Yeast:
ECY Scottish Heavy - 2L starter

primary: started at 64F. Raised to 68F slowly over 3 days, then lowered back to 64F.

12/5/11 - Added dry hops - 16.5g each of Cascade & Amarillo loose pellets.