Al’s Benchwarmer IPA

Thanks to to MrOH and OddNotion from BeerAdvocate.com for choosing the name and hops schedule for this IPA, as seen in this thread.

Ingredients:

  • Briess Golden Light Dry Extract  3.25 lbs
  • Briess golden light liquid extract 3.125 lbs
  • Briess 2 Row Caramel 20   6 oz
  • Briess 2 Row Caramel 40   6 oz
  • Briess 2 Row Caramel 60   6 oz
  • 1oz Columbus @ 60
  • 0.5oz each Columbus and Cascade @ 15
  • 0.5oz each Columbus and Cascade @ 10
  • 0.5oz each Columbus, Cascade, and Willamette @ 5
  • 1 oz each Columbus, Cascade, and Willamette @ FO
  • 1 oz each of Columbus and Cascade and 0.5oz Willamette Dry Hop for 7-10 Days

Procedure:

  1. prepare checklist
  2. lay out ingredients and equipment
  3. bring 1 gallon spring water to 165 F
  4. add grains (in mesh bag)
  5. steep for 30 minutes at 155F
  6. In separate pot, pre-boil 3 gallons spring water
  7. when grains are finished steeping, remove grain bag, combine wort into boiling pot with pre-heated spring water and bring to boil
  8. add bittering hops, 1oz columbus at 60 minute mark
  9. add the wort chiller at beginning of boil.  make sure wort chiller is pre-filled with hot water
  10. add the DME and LME incrementally during the boil
  11. add 0.5 oz columbus and  0.5oz cascade at 15 minute mark
  12. add 1/4 tsp Irish moss powder at 15 minute mark
  13. begin sanitation procedures on spoon, thermometer, bucket, wine thief
  14. add 0.5 oz columbus and  0.5oz cascade at 10 minute mark
  15. add 0.5 oz columbus and  0.5oz cascade and o.5oz willamette at 5 minute mark
  16. add 1 oz columbus and  1 oz cascade and 1 oz willamette at FO
  17. hop rest 20 minutes
  18. stir occasionally with sanitized stainless spoon during hop rest and during cooling
  19. while wort is cooling, add 1 gallon chilled spring water to sanitized primary fermenting bucket, allowing it to fall into bucket to increase aeration
  20. when wort gets to about 70F, add to fermentation bucket
  21. top to 5 gallons with chilled spring water
  22. take OG reading with sanitized wine thief
  23. thoroughly aerate wort with sanitized stainless steel spoon
  24. ensure wort is 70F or a little less before pitching yeast
  25. pitch yeast
  26. gently stir using sanitized stainless steel spoon
  27. install sanitized bucket lid and airlock
  28. ferment in closet for 7-9 days at 67F ambient air temp.
  29. after 7-9 days, add 0.5 oz chinook and 1 oz willamette for dry hopping
  30. take FG sample and bottle (after a minimum of 14 days)
  31. use 5 oz corn sugar at bottling

Targets: OG: 1.60    FG:  1.016     IBU: 93    SRM: 9.2    ABV: 6.3

Actual OG: 1.064

Actual FG: 1.014

Notes: actually less than 5 gallons came of this batch.  Probably about 4 1/2 gallons.  Most of it was boiled.  Much of the hops were filtered out before adding to fermentation bucket.  I expect the rest to mostly settle out during fermentation.

Wort was the most bitter of any I’ve made so far.  I have high hopes for the flavor and aroma on this beer, after all, I’ve dumped more than seven ounces of hops in it already!

Advertisements
Post a comment or leave a trackback: Trackback URL.

Comments

  • alcaponejunior  On July 7, 2012 at 6:02 pm

    Must post a confession as there’s some FWH in this recipe. OK. I had the main boil water getting hot in the big boil pot, with the wort chiller in the pot too. When the pot reaches boil, the water inside the chiller boils off into the tubing. That’s how I know I reached boil. So anyway, just after I added the initial DME I added about 1/2 oz of columbus, before the boil started. Took perhaps a half hour from there to get to the first boil, where the water inside the tubing boiled off. So FWH, perhaps close enough?

    This one will be a biter of a bitter beer bomb 🙂

  • alcaponejunior  On July 13, 2012 at 12:54 pm

    Well checked on this one today, seems to be doing fine. I was a tad worried because I think I pitched just a smidge warm, I think it was 76F when I pitched, but I ran out of time and had to just do it. So it was done. Then no bubbling occurred for two days, after which I left for almost a week. Ambient room temperature is a steady 67F in the closet where it ferments though, so I doubt there’s any issue. Probably just not a perfect seal on the fermenter bucket.

    So anyway, tested the gravity today and it’s already down to 1.016, right where it should be. Dry hopped according to the recipe. Tasted the sample – bitter! Nicely orange/tan and somewhat cloudy (to be expected, since I didn’t use hop bags). I think it’s going to come out nicely though! Already the aroma is really good, should be great by the time those dry hops spend a week in there! Plan to bottle next friday or saturday, and probably brew another batch at that time too!

    BTW MrOH and OddNotion will both be getting a bottle of this one when it’s ready! At this point I’m pretty confident that nothing is going to go wrong, so we’ll see in a few weeks how it comes out!

  • alcaponejunior  On July 20, 2012 at 8:04 pm

    Bottled and took the FG sample today. Smelled and looked awesome. Should wind up being a pretty damn fine brew! Bitterness will be high but pretty damn tasty if the gravity sample does the final beer any justice!

  • alcaponejunior  On August 5, 2012 at 9:53 pm

    tried the first one today… damn delicious! Great body and appearance, head lasts forever (about two fingers) and lacing is fantastic. Aroma is wonderful! Taste is slightly one dimensional towards hops, needs a bit more malty balance, but for an extract brew this one came out damn friggin’ delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: