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Hopboys "Columbus Daze Ale"

This recipe produces a fantastic Ale with the unique bittering & aromatic qualities of Columbus Hops... Hops that have simply got to be tried by any serious Hop-Head-Wannabe.

Brewer: Maury LaPrade Email: mlaprade@juno.com
Beer: Hopboys "Columbus Daze Ale" Style: American IPA
Type: All grain Size: 5 gallons
Color:
13 HCU (~8 SRM)
Bitterness: 55 IBU
OG: 1.063 FG: 1.010
Alcohol: 6.9% v/v (5.4% w/w)
Water: Adjust PH of all water to 5.8 with food grade acid. I use 3 Tsp of Gypsum as my water is soft with little Calcium & virtually no Sulphates. I put 1 tsp in mash, 1 in sparge & 1 in kettle.
Grain: 8 lb. 0 oz. Breiss 2 Row Pale Ale Malt
2 lb. 0 oz. American Munich
.5 lb. 0 oz. British Crystal 60
.5 lb. 0 oz. Belgian Cra Pils
Mash: 80% efficiency
Mash at 155 degrees. Mash & sparge as usual. Aroma Hops are added as DryHops in keg.
Boil: 60 minutes SG 1.049 6.5 gallons
Irish Moss
Hops: .75 oz. Columbus Leaf (16.9% AA, 60 min.)
.5 oz. Cloumbus Leaf (16.9% AA, 10 min.)
.5 oz. Columbus Leaf (aroma)
Yeast: Pitch a large & healthy starter of Wyeast 1056. Areate well after pitching.
Log: Ferment at 65 to 68 degrees
Carbonation: I force carbonate in keg. Dont overdo CO2 levels.
Tasting: Tasting Notes: WOW...WOW...WOW...WOW...WOW !!!

Recipe posted 05/14/98.