TCB IPA – Version 1


Recipe by: Taft Canyon Brewers

Grains:
3 lbs 2-Row Pale Malt
3lbs Caramel/Crystal Malt 20L

Extract: 10 lbs Light Malt Extract

Hops:
2 oz Cascade Whole Leaf (60 minutes)
1 oz Chinook Organic Whole Leaf (40 minutes)
1 oz Chinook Organic Whole Leaf (30 minutes)
1 oz Chinook Organic Whole Leaf (20 Minutes)
1 oz Chinook Organic Whole Leaf (10 minutes)
1 oz Cascade Whole Leaf (0 minutes)
2 oz Cascade Whole Leaf (dry hop for 8 days)

Yeast:
American Ale (Wyeast #1056)

Misc: 1/4 tsp Irish Moss (10 minutes)

Fermentation Temperature: 70 F

Mash Steps:

40 minutes at 135 degrees (12 quarts)
30 minutes at 160 degrees (4 quarts)
Sparge at 170 degrees (4 quarts)

Notes:

Brew History:

November 4, 2012 by James and Steve
Original Gravity: 1.125
Potential ABV: 12.75%
Final Gravity: 1.021
Final ABV: 11%

Advertisements

5 Comments

Filed under India Pale Ale, Making Beer

5 responses to “TCB IPA – Version 1

  1. Colin

    Your mash schedule is a little odd. My advice is to simplify to a single rest at 152 degrees F for 60 minutes. What you have going on is complicated and a bit unneccesary. Stop by the brewery and I’ll be happy to explain.

  2. Ian

    Holy crap, that’s a serious Imperial IPA. That yeast is going to need help – rouse it regularly! This one will likely benefit from some aging. Bottles or kegs?

    • Planning on kegging this one – do you recommend something else? And it’s the first time we’ve dry hopped with whole hops, so not sure what to expect from a volume-loss perspective. Since we used only whole hops in the boil, we actually were able to get a pretty clean fermentation and didn’t leave much in the bottom of the fermenter, so I’m sill hoping to get decent volume…we shall see.

      • Ian

        It’s going to be so strong that it might wind up pretty hot. Hoppy beers don’t benefit from aging as flavor, bitterness, and aroma degrade with time, but this one is going to have serious IBUs and alcohol strength. I’d bottle it and drink it over time, noting what it gains and/or loses over time. Generally, strong beers, and this is like a hoppy barleywine more than an imperial IPA, integrate their flavors and lose the ethanol profile with time. I plan to fill a new 60 liter Muscat cask with a barleywine that I hope to get to 1.080 with the mash and 1.100 by adding some extract. That beer will age for at least a year, fwiw. We are preparing the cask as a sour solera down the road. Stoked on that!

Leave a Reply (tell us what we can be doing better)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s