Category Archives: India Pale Ale

SumoCitrusV – American IPA

SumoCitrusV American IPA
Grains:
12lbs Pale Malt
.5 lbs Carapils
.15 lbs Caramel Malt (30L)

Hops:
1 oz Centennial Leaf 10% AA (60 minutes)
1 oz Cascade Leaf 5.50% AA (45 minutes)
1 oz Centennial Leaf 10% AA (30 minutes)
1 oz Cascade Leaf 5.50% AA (15 minutes)
2 oz Simcoe 13% AA (0 Minutes)
2 oz Citra Leaf (Dry Hop 5 Days)

Yeast: Wyeast American Ale II yeast 1272 – one smack pack initially, added another on day 5 in the primary.

Misc:
1 tab Whirlfloc (10 Minutes)
1 tsp Yeast Nutrient (10 Minutes)
10g Gypsum in the water pre-mash

Fermentation Temperature: 66 F

Notes:
All my big IPAs have had a soapiness to them that I have not been able to get rid of. A couple of homebrewer frieds recommended adding Gypsum to my water and it worked. The soapiness is gone – but I should have added more bittering hops (or just added them earlier in the boil). This beer turned out fine and has a great nose, but it’s a little too malty and sweet for me.

I didn’t have time to make a starter and fermentation got off to a really slow start.  90 Minute Boil. 60 Minute Mash at 151 degrees. Brewed 5 Gallons.

Pre-Boil Gravity: 1.061
Original Gravity: 1.072
Gravity at Rack: 1.022
Final Gravity:1.021
Final ABV:7.8%
IBUS (est): 69

SumoCitrysV American IPA pre-pitch

Whirfloc doing its thing.

SumoCitrusV American IPA - Pre-rack

Primary complete – pre-rack.

SumoCitrusV American IPA, Racked and Dry-hopped with 2oz Citra leaf

Racked and Dry-hopped with 2oz Citra leaf

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TCB ElderHop IPA

Grains:
12lbs 2 Row
.5 lbs Carapils
.5 lbs Caramel Malt (40L)

Hops:
2 oz Columbus Leaf 17.8% AA (60 minutes)
1 oz Centennial Leaf 10% AA (0 minutes)
2 oz Simcoe Leaf 13% AA (0 minutes)
1 oz Centennial Leaf (Dry Hop 2 days)
1 oz Simcoe Leaf (Dry Hop 2 Days)
1 oz Columbus Leaf (Dry Hop 2 days)

Yeast: Wyeast American Ale yeast 1056 – two smack packs

Misc:
1 tab Whirlfloc (10 Minutes)
1 tsp Yeast Nutrient (10 Minutes)

Fermentation Temperature: 64 F

Notes:
Estimated brewhouse efficiency at 72% – ended up more like 78.8%. 90 Minute Boil. 60 Minute Mash at 151 degrees. Brewed 5 Gallons.
Pre-Boil Gravity: 1.054
Original Gravity: 1.074
Gravity at Rack:
Final Gravity:
EST ABV: 7.8%
Final ABV:
IBUS (est): 110

Brewed: Nov 1, 2015
Racked: Nov 8, 2015
Kegged: Nov 10, 2015

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SumoCitrus V IPA

Grains:
20 lbs Pale (77%)
3lbs 2 Row (11.5%)
3lbs Caramel Malt (30L) (11.5%)

Hops:
2 oz Centennial Leaf 11% AA (60 minutes)
2 oz Centennial Leaf 11% AA (50 minutes)
4 oz Cascade Leaf 7.7% AA (45 minutes)
1 oz Centennial Leaf 11% AA (45 minutes)
1 oz Cascade Leaf 7.7% AA (10 minutes)
1 oz Centennial Leaf 11% AA (5 minutes)
1 oz Cascade Leaf 7.7% AA (0 minutes)
2 oz Cascade Leaf – one fermenter (Dry Hop 5 days)

Yeast: Wyeast American Ale yeast 1056 – two smack packs

Misc:
1 tab Whirlfloc (10 Minutes)
1 tsp Yeast Nutrient (10 Minutes)

Fermentation Temperature: 68 F

Notes:
Estimated brewhouse efficiency at 72% – ended up more like 85%. 90 Minute Boil. 90 Minute Mash. 10 gallons split and fermented in one 16 gallon SS Brewtech Stainless Steel Conical.

Original Gravity: 1.080
Gravity at Rack: 1.024
Final Gravity: 10.20
ABV: 7.9%
IBUS (est): 126

Brewed: April 3, 2015
Racked: April 15, 2015
Kegged: April 20, 2015

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TCB Everyday IPA

Recipe by: Taft Canyon Brewers
10 Gallon Batch

Grains:
22 lbs Pale Malt (2 Row)
1.5 lbs Acidulated Malt 10L
1lb Biscuit Malt
1lb Vienna Malt
.5lbs Honey Malt

Hops:
2 oz Nugget Whole Leaf 13%AA (60 minutes)
2 oz Nugget Whole Leaf 13%AA (10 minutes)
2 oz Centennial Whole Leaf 9.5%AA (15 minutes)
2 oz East Kent Goldings (EKG) Mt. 6.3%AA (5 minutes)
2 oz Citra Whole Leaf (Dry Hop) – to base beer (3 days in fermenter)
1 Tsp Hop Tech Cascade hop oil  – to batch with Clarity Ferm

Yeast: Equinox Brewing Company American Ale Yeast (fresh)

Misc:
Did not add Whirfloc, instead split the batch into two 5-gallon batches and added Clarity Ferm (White Labs) to 1.2 to see what happens.

Mash Steps:

 151 degrees for 60 minutes

90 Minute Boil

Fermentation Temperature: 68 degrees

Original Gravity: 1.062 (I missed my target of 1.068)
IBUs: 66
Final Gravity:1.012
Final ABV: 6.6%

Notes: Nugget hops were acquired by a friend from New Belgium Brewing Company – AA% is based on default in BeerSmith. Grain bill in recipe is identical to the CBB HopRocket IPA recipe from Craft Beer & Brewing Magazine’s Spring 2014 issue. I mixed up the hops and did not use a hop rocket for this batch. Primary fermentation took forever on this (8 days). Neither version of the beer was clear going into the secondary fermenters.

Brewed: February 26, 2015
Racked: March 23, 2015 (Dry-hopped)
Kegged: April 2, 2015

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SumoCitrus III

Grains:
20 lbs Maris Otter (77%)
3lbs 2 Row (11.5%)
3lbs Caramel Malt (30L) (11.5%)

Hops:
2 oz Centennial Leaf 11% AA (60 minutes)
2 oz Centennial Leaf 11% AA (50 minutes)
4 oz Cascade Leaf 7.7% AA (45 minutes)
1 oz Centennial Leaf 11% AA (45 minutes)
1 oz Cascade Leaf 7.7% AA (10 minutes)
1 oz Centennial Leaf 11% AA (5 minutes)
1 oz Cascade Leaf 7.7% AA (0 minutes)
2 oz Simcoe Leaf – one fermenter (Dry Hop 5 days)
2 oz Citra Leaf – one fermenter (Dry Hop 5 days)

Yeast: Equinox Brewing American Ale Yeast (1L)

Misc:
2 tab Whirlfloc (15 Minutes)
1 tsp Yeast Nutrient (10 Minutes)

Mash Steps:

Strike – 36.5 Quarts at 165 degrees for 60 minutes
Fly Sparge at 168 degrees

Fermentation Temperature: 70 F

Notes:
Brewhouse efficiency at 72%. 90 Minute Boil. 10 gallons split and fermented in two 7.5 gallon SS Brewtech Stainless Steel Conicals.

Original Gravity: 1.062
Gravity at Rack (5 days in primary) – 1.010
Final Gravity: 1.010
ABV: 6.8%
IBUS (est): 135

Brewed: May 3, 2014
Brewed: July 23, 2014

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TCB Imperial IPA

Recipe by: Taft Canyon Brewers

Grains:
3lbs Crystal Malt (10L)
3lbs Maris Otter (2.5L)

Extract:
10 lbs Pale Malt Extract (60 minutes)

Hops:
1 oz Zeus Whole Leaf 17.4%AA (60 minutes)
1 oz Chinook Whole Leaf 13.0%AA (60 minutes)
1 oz Zeus Whole Leaf 17.4%AA (45 minutes)
1 oz Chinook Whole Leaf 13.0%AA (45 minutes)
1 oz Chinook Whole Leaf 13.0%AA (30 minutes)
1 oz Chinook Whole Leaf 13.0%AA (10 minutes)
2 oz Citra Whole Leaf 15.6%AA (Dry Hop) – Batch 1
2 oz Cascade Whole Leaf 8.3%AA (Dry Hop) – Batch 2

Yeast: Wyeast American Ale Yeast (#1056) – 1,000ML Starter

Misc: Whirfloc tablet (10 minutes)

Mash Steps:
60 minutes at 151 degrees (12 quarts)
Batch sparge at 165 degrees (8 quarts)

Fermentation Temperature: 68 F

Notes: We brewed two 5-gallon batches of this, dry-hopping one with Citra and one with Cascade hops.

Batch 1: Citra Hops
Original Gravity: 1.082
Final Gravity: 1.014
ABV: 9.0%

Batch 2: Cascade Hops
Original gravity: 1070
Final Gravity: 1.013
ABV: 7.5%

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TCB Citra IPA v2

Recipe by: Taft Canyon Brewers

Grains:
6lbs Maris Otter (crisp)

Extract:
6 lbs Pale Malt Extract (60 minutes)

Hops:
1 oz Citra Whole Leaf 15.6%AA (60 minutes)
1 oz Citra Whole Leaf 15.6%AA (30 minutes)
1 oz Citra Whole Leaf 15.6%AA (20 minutes)
1 oz Citra Whole Leaf 15.6%AA (10 minutes)
2 oz Citra Whole Leaf 15.6%AA (Dry Hop)

Yeast: Pacific Ale (White Labs – WLP041)

Misc:

Mash Steps:

60 minutes at 145 degrees (12 quarts)
Batch sparge at 170 degrees (8 quarts)

Fermentation Temperature: 68 F

Notes:

Original Gravity: 1.070
Potential ABV: 6.4%
Gravity at Rack: 1.021 (6.5%)
Final Gravity:
Final ABV:
IBUs:

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TCB Black Imperial IPA V2

Recipe by: Taft Canyon Brewers

Grains:
3 lbs 2-Row Pale Malt
3 lbs British Crystal Malt
0.75 lbs Midnight Wheat (Briess) (55o Lovibond)

Extract: 10 lbs Pale Malt Extract

Hops:
2 oz Chinook Whole Leaf (60 minutes)
1 oz Centennial Whole Leaf (30 minutes)
1 oz Chinook Whole Leaf (30 Minutes)
1 oz Centennial Whole Leaf (10 minutes)
1 oz Chinook Whole Leaf (10 Minutes)
2 oz Centennial Whole Leaf (0 minutes)
2 oz Cascade Whole Leaf (dry hop – 6 days)


Yeast:
American Ale (Wyeast #1056) – 2 packages

Misc:

Fermentation Temperature: 68 F

Mash Steps:

60 minutes at 145 degrees (16 quarts)
Sparge at 180 degrees (8 quarts)

Notes: 

Original Gravity: 1.092
Rack Gravity: 1.020 (9.6% ABV)
Final Gravity: 1.017
Final ABV: 10%
IBUs: 116

Imperial Black IPA dry hopped with Cascade hops

Two ounces of Cascade hops in the secondary.

Imperial Black IPA - Primary fermenter after 6 days

Lucky we had a blow-off tube in this. This baby was active – took up all the head room.

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TCB Citra IPA

Recipe by: Taft Canyon Brewers

Grains:
5lbs Maris Otter (crisp)

Extract:
5 lbs Pale Malt Extract (60 minutes)

Hops:
1 oz Citra Whole Leaf 15.6%AA (60 minutes)
1 oz Citra Whole Leaf 15.6%AA (30 minutes)
1 oz Citra Whole Leaf 15.6%AA (20 minutes)
1 oz Citra Whole Leaf 15.6%AA (10 minutes)
2 oz Citra Whole Leaf 15.6%AA (Dry Hop)

Yeast: Pacific Ale (White Labs – WLP041)

Misc:
1/2 Whirlfoc tablet (10 Minutes)

Mash Steps:

60 minutes at 158 degrees (12 quarts)
Batch sparge at 170 degrees (8 quarts)

Fermentation Temperature: 68 F

Notes:

Brew History:

March 31, 2013

Original Gravity: 1.059
Potential ABV: 6.4%
Gravity at Rack: 1.020
Final Gravity: 1.015
Final ABV: 5.8%
IBUs: 113

Photos:

4oz of Citra Whole Leaf Hops

4oz of Citra in the bottom of the kettle after the boil. Still smelled amazing.

Post-mash wort coming to a boil

Post-mash wort coming to a boil. Sun caught it nicely…

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TCB Imperial IPA w/ Midnight Wheat

Dry-hopping the Imperial IPA

After a week of fermenting and settling, the IPA got significantly darker. Here, she is freshly dry-hopped.

Recipe by: Taft Canyon Brewers

Grains:
3 lbs 2-Row Pale Malt
3 lbs British Crystal Malt
0.5 lbs Midnight Wheat (Briess) (55o Lovibond)

Extract: 10 lbs Pale Malt Extract

Hops:
2 oz Cascade Pellets (60 minutes)
1 oz Chinook Pellets (40 minutes)
1 oz Chinook Pellets (20 Minutes)
2 oz Chinook Pellets (10 minutes)
2 oz Cascade Pellets (0 minutes)
1.25 oz Simcoe Whole Leaf (dry hop)

Yeast:
American Ale (Wyeast #1056) and Safele 05 Ale Yeast

Misc:

Fermentation Temperature: 68 F

Mash Steps:

60 minutes at 158 degrees (12 quarts)
Sparge at 170 degrees (10 quarts)

Notes: Was hoping to make this a “Black” IPA with the addition of Midnight Wheat. The crew at Hops and Berries said they thought 0.5 lbs would be plenty to give it the black color I was going for. Based on the color of this however, I would have needed much more (or perhaps treated it differently). It’s an odd brown. I plugged all the details into BeerSmith and my color seems super light compared to what they estimate it should be, too. We’ll have to see what this looks like after primary fermentation and all those hops settle. My priginal gravity was also light (should have been more like 1.100). I suspect that my mistake was using grain bags to hold the grains (laziness), preventing the dark colors of the Midnight week to full penetrate the mash. Won’t take this shortcut next time…idiot. – Steve

Brew History:

January 20, 2013

Original Gravity: 1.071
Potential ABV: 9%
Final Gravity: 1.041
Final ABV: 7.5%

Black Imperial IPA

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