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Newts Tail Pale Ale (20 bbl)

A very hoppy malty IPA with tons of aroma hops.
I brewed this twenty barrel batch at the Tied
House in Mountain View as a reward for winning
Best of Show for my IPA at the 1998 Small Brewers
Festival hombrew compition. It will be featured at
the 1999 Small Brewers Festival on 8/7/99 and 8/8/99
in Mountain View, CA.

Brewer: The Newt King Email: -
Beer: Newts Tail Pale Ale (20 bbl) Style: IPA
Type: All grain Size: 620 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 62 IBU
OG: 1.068 FG: 1.016
Alcohol: 6.8% v/v (5.3% w/w)
Water: One pound gyspum in mash water.
Grain: 999 lb. Great Western pale malt
220 lb. Great Western Vienna
150 lb. Great Western Munich
50 lb. Belgian Biscuit
50 lb. Belgian aromatic
70 lb. Belgian CaraVienne
Mash: 75% efficiency
Mash with 340 gallons at 152°f for one hour.
Sparge with 500 gallons at 172°f to get 680 gal
sweet wort.
Boil: 90 minutes SG 1.066 640 gallons
Hops: 48 oz. Centennial (5.5% AA, 90 min.)
48 oz. Columbus (14.4% AA, 90 min.)
36 oz. Cascade (5.4% AA, 15 min.)
36 oz. Centennial (5.5% AA, 15 min.)
36 oz. Columbus (14.4% AA, 15 min.)
24 oz. Cascade (5.4% AA, 2 min.)
24 oz. Centennial (5.5% AA, 2 min.)
96 oz. Cascade (aroma)
48 oz. Centennial (aroma)
48 oz. Columbus (aroma)
Yeast: Tied House version of Whitbred Ale yeast.
Log: Ferment 1 week at 68°f. Pull off yeast.
Dry hop secondary with 96oz Cascade pellets
48oz Centennial pellets and 48oz Columbus pellets
for 2 weeks at 48°f. Drop temp to 38°f for one week.

Recipe posted 06/30/99.