Kerbled IPA

This is a slight modification of a very successful IPA recipe I've brewed before.

Several late hop additions make for a full, round hop flavor profile. Dry-hopping adds additional hop aroma, and sparing use of oak chips contribute a nice complexity.

Brewer:	John Albert		Email:	-
Beer:	Kerbled IPA		Style:	India Pale Ale
Type:	All grain		Size:	6.5 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	55 IBU
OG:	1.056		FG:	1.014
Alcohol:	5.4% v/v (4.2% w/w)
Water:	Water charcoal filtered and pre-boiled to remove excess chlorine.
Grain:	10 lb. British pale 2 lb. American 2-row 8 oz. Belgian aromatic 1 lb. American crystal 20L 4 oz. Wheat malt
Mash:	70% efficiency
	This is a 2-step infusion mash: 30 minutes @ 128°F; 90 minutes @ 152°F; mash-out @ 168°F. Mash in with all grains plus 11 quarts of 142°F water. PH 5.2 (mash stabilizer) is added to the mash at this time. Stir, stabilize and hold at 128°F for 30 minutes. Stir in 8.7 quarts of 190°F water and stabilize @ 152°F. Hold for 90 minutes. Very slowly stir in 8.2 quarts of boiling water until mash temperature reaches 168°F. Lauter and sparge with 168°F water to collect 7 gallons of wort.
Boil:	75 minutes	SG 1.052	7 gallons
	Total boil time: 75 minutes. Bring kettle to a boil and start timer at 75 minutes. When 60 minutes remain, add .75 ounce Columbus hops @ 14.2% AA. When 30 minutes remain, add .5 ounce Fuggle hops @ 4.8% AA and .25 ounce Perle hops @ 7.7% AA. When 20 minutes remain, add .5 ounce Fuggle hops @ 4.8% AA, .5 ounce US Kent Goldings hops @ 4.5% AA, and Irish moss. When 10 minutes remain, add .5 ounce Fuggle hops @ 4.8% AA and .5 ounce Perle hops @ 7.7% AA. After flame-out, let stand 5 minutes and add .5 ounce Fuggle hops, .5 ounce US Kent Goldings and .25 ounce Perle hops. Begin chilling.
Hops:	.75 oz. Columbus (14.2% AA, 60 min.) .5 oz. Fuggle (4.8% AA, 30 min.) .25 oz. Perle (7.7% AA, 30 min.) .5 oz. US Kent Goldings (4.5% AA, 20 min.) .5 oz. Fuggle (4.8% AA, 20 min.) .5 oz. Fuggle (4.8% AA, 10 min.) .5 oz. Perle (7.7% AA, 10 min.) .5 oz. US Kent Goldings (aroma) .5 oz. Fuggle (aroma) .25 oz. Perle (aroma)
Yeast:	Wyeast #1187 Ringwood Ale Pitch @ 70°F.
Log:	Ferment in a 60-70° environment for 10 days, then rack into secondary. Dry-hop with .5 oz US Kent Goldings plus ½ cup of steamed oak chips. Age in secondary for 14 days, then bottle or keg.
Carbonation:	2.0 volumes	Keg: 9.0 psi @ 45°F
	Force-carbonated for a week under 10 psi @ 45° F.

Recipe posted 05/10/10.