The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Eat a Hop IPA

The intent was to brew a very hoppy, but balanced IPA with a stronger alcohol content. Sort of along the lines of a strong Stone IPA - but not as hoppy as their "Ruination IPA".

Brewer: Keith Mycek Email: kmycek@yahoo.com
Beer: Eat a Hop IPA Style: Double India Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
15 HCU (~10 SRM)
Bitterness: 60 IBU
OG: 1.075 FG: 1.016
Alcohol: 7.6% v/v (5.9% w/w)
Water: Used R.O. water for the entire batch. Added a tsp. of gypsum before pitching.
Grain: .5 lb. American crystal 40L
.5 lb. Dextrine malt (Cara-Pils)
Steep: Steeped the grains in a grain bag at 155° for 30 minutes. Dunked several times at various intervals to "wash" the malt throughly.
Boil: 60 minutes SG 1.093 4 gallons
8 lb. Light dry malt extract
Hops: 1 oz. Chinook (12% AA, 60 min.)
1 oz. Columbus (15.6% AA, 15 min.)
1 oz. Columbus (15.6% AA, 5 min.)
1 oz. Simcoe (12% AA, 1 min.)
1 oz. Simcoe (aroma)
Yeast: Fresh Wyeast #1056 - American Ale. Activated and pitched within 8 hours.
Log: Primary for 7 days @ 70°. Dry hop with 1 oz. Simcoe in secondary for 2 weeks.
Carbonation: Will rack half to 2.5 corny keg and the rest to bottles.
Tasting: Will let you know in three weeks!

Recipe posted 03/06/06.