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Clean Out the Fridge IPA

As the name implies, this IPA recipe was formulated using only the grains, hops, and yeast I had on hand. The brewing bug grabbed me at around 11a.m., and there was no time to make a run to my LHBS for ingredients. Hence she's not exactly a traditonal IPA hop-wise. The hop schedule was inspired quite loosely by recipes for Surly Furious clones I've seen around the web.

Brewer: Gary Email: -
URL: http://schlemazlbrews.blogspot.com/
Beer: Clean Out the Fridge IPA Style: India Pale Ale
Type: All grain Size: 5.5 gallons
Color:
18 HCU (~11 SRM)
Bitterness: 62 IBU
OG: 1.057 FG: 1.012
Alcohol: 5.9% v/v (4.6% w/w)
Water: 1/4 Campden tab in strike water
1/4 Campden tab in sparge water
1 Tbsp. 5.2pH mash stabilizer mixed into grains before dough-in
Grain: 11 lb. American 2-row
1 lb. 5 oz. American crystal 60L
Mash: 70% efficiency
4 gallons mash water yields 2 gallons 1st runnings target 152°F (I hit 150)
4.5 gallons batch sparge water yields 4 gallons 2nd runnings target 169°F (I never come close to hitting this temperature. I'm just happy if the second runnings clear up at some point during vorlauf.)
Boil: 60 minutes SG 1.049 6.5 gallons
15 min Irish Moss addition
The final .5 oz. Columbus hop addition is a 5 minute addition (not technically an aroma addition), but there was no room for it in the recipator's hop schedule. Effect on bitterness will obviosly be minimal.
1 oz. of Mt. Hood at flameout for aroma
Hops: 1 oz. Yakima Magnum (13.5% AA, 60 min.)
.5 oz. Cascade (5% AA, 20 min.)
.5 oz. Columbus (14.4% AA, 15 min.)
.5 oz. Cascade (5% AA, 10 min.)
.5 oz. Columbus (aroma)
1 oz. Mt. Hood (aroma)
Yeast: Danstare Nottingham 11g dry pack
Log: Brew date: February 20, 2012
Ferm temp: 63-64°F
Carbonation: Force carb under 20 psi for 48 hours.

Recipe posted 02/22/12.