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Hawai'IPA

I love a good tropical IPA, so I'm taking that a bit further with the addition of papaya, pineapple and hibiscus. Aloha and A’kalè ma’luna (cheers)!

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Hawai'IPA Style: India Pale Ale
Type: All grain Size: 5.5 gallons
Color:
8 HCU (~6 SRM)
Bitterness: 66 IBU
OG: 1.076 FG: 1.014
Alcohol: 8.1% v/v (6.3% w/w)
Water: Tapwater with 2 tbs gypsum added to mash.
Grain: 10 lb. American 2-row
2 lb. American Munich
10 oz. Carahell
10 oz. Flaked wheat
Mash: 80% efficiency
153°F for 60 minutes. Decoction to mash out at 160°F. Fly sparge with 170°F to collect 7.5 gallons.
Boil: 60 minutes SG 1.056 7.5 gallons
1 lb. Corn sugar
Whirlpool aroma hops (listed as 1 minute additions) for 20 minutes before chilling.
Hops: 1 oz. Columbus (13% AA, 60 min.)
2 oz. Citra (12% AA, 5 min.)
2 oz. Galaxy (14% AA, 1 min.)
2 oz. Citra (12% AA, 1 min.)
1 oz. Galaxy (aroma)
1 oz. Citra (aroma)
1 oz. Summer (aroma)
Yeast: GY054 - Vermont IPA in a 2000ml starter.
Log: Ferment 10 days at 62F. Rack to a secondary fermenter on top of 20 oz mashed fresh papaya, 10 oz fresh crushed pineapple and 3 oz dried hibiscus flowers. Dry hop with 1 oz each Galaxy, Citra and Summer. Allow 10 days in secondary, rousing hops and flowers every couple days. Cold crash and keg.
Carbonation: 2.0 volumes Keg: 8.1 psi @ 43°F

Recipe posted 04/27/15.