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