Tag Archives: benchwarmer

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.


  • 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


  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!


More Upcoming!

I’ve got my next SEVEN beers planned out!  I’ve already discussed a few of them, and the next two will be my Cascade APA (recipe and procedure already blogged, brewing is just delayed a few weeks), and the very next one will be Coffee Oatmeal stout!

After that I’ve got (in no particular order…)

  • a nice English Mild on the way, coming in at low ABV and hopefully high flavor, this will be my first usage of Bramling Cross Hops
  • a mega-hoppy IPA, called Benchwarmer IPA, inspired by two posters on BeerAdvocate.Com, using some combination of colombus, chinook, northern brewer, and willamette hops
  • Juniper Pale ale, a moderately hopped APA with a touch of Juniper berries added near the end of the boil
  • Elderberry Wheat, which should be slightly purple in color and a bit tart in flavor.  This American wheat is a real experimental brew, we’ll see how it goes!

I’ve got my eight gallon fermentation vessel now, ready to brew stouts, barleywines, double IPAs, and anything else with higher gravity (and the potential for a large krausen).  This piece will also allow me to have multiple batches fermenting at once.  Along with this I’ve just gotten a three gallon better bottle, allowing me even more access to making split batches and secondary fermentations for experimental purposes!

My next brew day will be bottling day for my English Special Bitter.  I’m anticipating that to be in about one week from this posting.

A few days after that I’ll be bottling my Bleach Blonde Ale / Blueberry Bleach Blonde Ale.  I’m really anxious to see how that one came out, as not only was it my first attempt at liquid yeast and making a starter, but it’s my first experiment with using fresh fruit!

Once those are bottled, Coffee Oatmeal Stout will be brewed next.  The coffee will be added as a cold brewed addition to a secondary fermentation.  I plan to split this batch as well, putting half of it on vanilla beans in secondary fermentation.  I haven’t decided the exact amount of vanilla beans to use yet, but it won’t be a lot.  I’ve got the beans and they’re potent!  I just want a lightly vanilla flavor, nothing overpowering.  I don’t want the vanilla to clash with the coffee.

And finally, I’m participating in a homebrew BIF on beeradvocate.com.  We’re exchanging homebrew, and a few local commercial beers too.  Always anxious for a BIF!

Lots of good beer stuff coming soon, I can’t wait to taste it!


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