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BoSox IPA - more bitter than '86

Based on Dave Brockington's recipe. All hops are whole hops.

Brewer: Dave Kerr Email: dkerr@semc.org
Beer: BoSox IPA - more bitter than '86 Style: IPA
Type: All grain Size: 5 gallons
Color:
16 HCU (~10 SRM)
Bitterness: 115 IBU
OG: 1.061 FG: 1.012
Alcohol: 6.3% v/v (4.9% w/w)
Water: 3 tsp Gypsum added to local tap water (pre-boiled).
Grain: 10.0 lb. British pale
0.50 lb. Wheat malt
1.00 lb. British crystal 50-60L
Mash: 70% efficiency
12 qts 155F water with 3 tsp gypsum -> 140F for 15 min
add ~3 qts boiling water -> 152F for 60 minutes
direct heat (propane on 1/2 barrel keg w/ EZMasher)
-> 168F 15 minutes
Boil: 60 minutes SG 1.040 7.5 gallons
2 oz of the Chinook were first wort hopped (hops added to the kettle
while sparging pre-boil)

1/2 tsp Irish Moss rehydrated in 4 oz hot water, added 15 minutes
before end of boil.
Hops: 3 oz. Chinook (12% AA, 60 min.)
1 oz. Chinook (12% AA, 45 min.)
.5 oz. Cascade (6% AA, 30 min.)
.5 oz. Cascade (6% AA, 15 min.)
1 oz. Cascade (aroma)
1 oz. Willamette (aroma)
Yeast: 2 packets DanStar Nottingham dry yeast - rehydrated in 4 oz.
105F water
Log: Brewed 2/15
pitched yeast @66F, ambient temp 64F, "Fermometer" topped out at
70F on day 2 of primary ferment
Racked to secondary on 2/21, dry hopped with 1 oz Willamette
Bottled 3/2/98
Carbonation: Primed with 2/3 cup corn sugar
Tasting: Tasted great going into the bottle. Big citrus nose, flavor.
Big bodied enough to support all of those hops.

Recipe posted 03/04/98.